First visit to this much-talked-about Italian provisions shop that also does respectable…read moresandwiches. No parking, no rest rooms, and nowhere to sit and eat, but I was impressed by the friendliness of the staff and the speed by which they made the sandwich. -- Italian Sandwich: A heavy beast of a sandwich with a lengthy ciabatta roll stuffed with sopressata, salami, capicola, hot capicola, mortadella with pistachios, asiago cheese, arugula, tomato, onion, seasoned oil, pickles, and hot peppers. --- All of the flavors came through and the meats seemed of very high-quality. The pickles were more noticeable than the hots, but easy to adjust next time. The cheese tasted better as it went along, probably getting closer to room temperature where it really shines. --- The flavors and textures were all impressive with the one exception of the ciabatta-- a little on the firm side, but that could be symptomatic of my late Sunday visit. I give them a pass for that and applaud this VERY good sandwich. --- Incredible value! This had to weigh at least 3 pounds and could easily have fed two people, and for only slightly more than a McDonald's "value" meal. Normally, I would wait and try it again before reviewing, but the city of Lynn isn't easy for me to get to, so now it is and it's an easy 4. The only things holding them back from a 5 are the lack of parking, seating, and toilet.

My quest to find the best local Italian sub may have ended! The large sandwich was more than enough…read moreto eat for two meals and the homemade Ciabatta bread was still incredible even eaten the next day. There are several ready to heat and eat items for sale as well as freshly-made uncooked items. Note that there is no seating to eat inside so you'll need to take your items to-go.

The retail storefront is open! It's hard to tell from the outside because the windows are tinted to…read morekeep the factory cool, but the door on the left is unlocked and open for business. Check the menu online in advance since they don't have it posted inside. The pasta was delicious and tender, just like restaurant style, after boiling from frozen only a few minutes, and a good deal at $3/lb.

The worst gluten free pasta I have ever had. I bought it frozen. The direction were to cook for 2-4…read moreminutes. I checked them every minute and ended up cooking them for 14 minutes and they were still hard and inedible! For over $12 a pound for trash!​

Fantastic Italian specialty store! Fresh cold cuts, cheeses, dry goods, and fresh-cooked foods. I…read morehad a fresh-filled canollo that was as good as any in the North End! Very friendly people!

Omg - this is just like traveling to Italy. I can't believe that I haven't been here before. We…read morewound up buying a ton of pasta and cookies, things that I haven't seen since I was in Bologna.

The Kitchen made my pickle dreams come true! But seriously, Julie and Chef David curated a pickle…read moremaking class for me and twelve of my friends, it was incredible! I'm planning my wedding and wanted to make my own wedding favors- homemade dill pickles. Chef David taught us how to pickle, everything from sanitizing the mason jars, making the brine and sealing the jars. This practice class set us up for success to make pickles on our own- 120 jars as wedding favors. Chef David was so kind and patient with our group. We had an absolute blast and I can't thank the Kitchen enough for making this experience unforgettable. My friends are still raving about the class! Best, Olivia (The pickle girl)

Had the pleasure of having Shilpi and her husband Raghav at our house for a cooking class and…read moredinner. Wow!!! What an amazing experience. We cooked, we laughed, we drank, we cooked some more and just had the most amazing dinner. Everything was geared towards what we wanted as far as the menu, the flavors, the amount and type of spices. Everything came out wonderful. Shilpi brought everything and used a few of our pots and serving dishes and while we were eating, cleaned the space so you wouldn't even know someone was there. Spectacular. Not to mention Shilpi and Raghav were very personable and were mingling with our friends while preparing everything. If you are in the market for this type of experience, don't hesitate. You will not be disappointed!

I did a 4 week online class with Shilpi and loved it. EZ Compliments also has in person classes…read moreavailable, but I wanted to try this format, and it worked out great! All the spices came by mail before the first day of class and it was great fun going through them. That package also included the recipe sheets which I posted on my fridge each week to get ready. Although the spices come by mail, you buy the rest of the ingredients yourself based on the recipe lists. So each week I went shopping for any ingredients I'd need, leaving myself a good amount of time to prep everything I had to before class. Shilpi sends out an email each week suggesting what to prep ahead so planning is easy. All the meals came out great - even the ones I made mistakes on or tweaked a bit were awesome. Shilpi is super helpful about working with any dietary preferences or figuring out what to do if you forgot to buy an ingredient. Watching everyone else online and seeing their creations is half the fun. Best of all, each day we had enough leftovers for a second meal.

Deano's is a great place if you want fresh or dried pasta. They are open 7 days a week…read more They have ziti, fusilli, shells, ziti, rigatoni, gemelli, malfadi and cavatelli to name a few. Some you can get dried some fresh. They also have quite a few varieties of sauces, many varieties of ravioli, stuffed shells (which I buy and store in the freezer for those nights I don't want to cook). I throw them in a casserole with some sauce and mozzarella cheese and dinners ready in no time. You can also buy their pasta and sauces at your favorite market. Their website shows what markets sell their pasta. This is a family run business so quality of their product never varies. They have been making pasta since 1947. Their pasta has the perfect chew when eating. After you eat their pasta you will never buy that store brand again!

Great pasta!!! I got a variety fettuccine, lobster ravioli, short rib ravioli. All delish!read more

the food is wonderful. the service is extremely friendly a hidden jewel…read moreThe greek salad was delicious the desserts are to die for. The baklava is the best ever

I love their Greek yogurt, sandwiches and coffees. Georgia and Natalia welcome you like family and…read morethe cafe is so comfy and bright to sit in!

You know how there can be a huge disconnect between what you ThinK you know, and what you really…read moreknow? Pick-up lines, working out, fashion (white sneakers do NOT go well with black jeans), marriage, cars, smartphones, laundry........ quite a sobering and humbling experience when you realize you're not a Sheen Goddess. For me, apparently, cooking is yet another one of my non-talents. A group of us attended Savory Green U last night to delve head-first into the secrets of non-phone-order fine dining. How to clean mushrooms, how to properly saute onions (DEFinately was doing that one wrong for 20 years..), how to zest a lemon, and use ramekins in setting up the 'mis en place'......... Admit it, I sound sexy now, no? Taught by Tracy Stamos (who may or may not be related to John Stamos), we learned about the long term and meaningful benefits of organic food, non-processed ingredients, and most importantly, efficient process in prepping and cooking. What makes SGU a bit different from other culinary classes is that Tracy takes a meaningful 'green' approach to teaching and cooking. Applying her Harvard degree in Environmental Sustainability, on top of her two education degrees, and combining it with food science and art from the Cambridge Culinary Institute, Tracy has created a niche in.... ............ "Sustainable Yum Yum". Teaching out of a brand new, commercial-grade kitchen in her home, SGU comes complete with a huge kitchen packed with Star Wars grade shiny pots, pans, weapons, and trinkets. After cooking is complete, students transfer to the extremely comfortable and classy dining room to feast on the completed food art under gorgeous chandelier lighting. Need a breather? You can sprawl out on one of the uber comfy couches in the attached living room, and bask in your newly acquired Jedi food tricks to woo your future romance. There is no intimidation factor here for first-timers, as Tracy's attentiveness immediately puts to ease any anxieties you may have. Highly recommend it! PS - she caters too!

I hardly ever get to connect with anyone any more. I think the closest I've gotten to meaningful…read morehuman interaction lately outside my home was when I flipped a guy the bird this morning when he cut me off on route one. Everyone has their face pushed up into their smart phones, iPods, lap tops and even when they're not, it seems they would rather look at their own scuffed shoes then say hi to someone. Tony invited me to cook with Tracy Stamos and friends at Savory Green. I love to cook. I cook all the time. I figured an opportunity to get out, learn a new recipe or two and see friends would be fun. There were 9 of us plus Tracy and her assistant. We were given the nights menu and tasks were divided up among us. We were given the task of creating the pork loin dish. It was an Herbed Coated Pork Tenderloin with ingredients like fresh parsley, mint, sage and dates. Yes she had an herb garden growing right on the table. Tracy's forte is sustainable cooking. Oh, and this is a state of the art kitchen. It was freaking awesome. I loved having knives that Freddy Krueger would be jealous of and two ovens as well as tons of cooking stuff...... There's something great about getting your hands right into food and making it yourself. The smells, tasting it as you begin to pull it together, cutting, marinating, mixing, basting, ... It's primal. It's also fun. BUT the thing I was getting at which made this so amazing, was the communal feeling of being with a group, working together to create something, having real interesting conversation and enjoying the fruits of our labors together. Quality time. That's what this was. Too often we go out to bars and drink ourselves stupid. We scream to be heard above the roar of crappy music and go home feeling like we might as well have skipped the whole night. This was the opposite of that. I got to enjoy delicious food. I got to enjoy good people. We ate in a beautiful living room with wine and the food WE cooked and continued our conversation and YES I was the life of the party but that isn't the point. The point is we all connected. I left full with a doggy bag wanting to hug people again. I didn't....but that's why I need to go back. We need to put down our phones and look around. We all need to experience things sometimes. Smell the sage, goat cheese and mint that's out there. Taste new things and experience things out of our comfort zones sometimes as well as hear what people have to say as we really listen to them. I loved this night. I would go back again and share this experience with others. And I will. Special Thanks to Tony and Tracy.