Daily Digestif

Brian Young On Bobby Flay, Chopps Opens

By Scott Kearnan  |  March 3, 2014

Brian Young will take on Bobby Flay. We have confidence in Brian Young (pictured); that's why we named him one of our latest Boston 30 Under 30 honorees. And that's why we have a good feeling about his just-announced appearance on the Food Network's Beat Bobby Flay. Young, chef de cuisine at the Hub's Post 390, will face off in Flay's kitchen in an episode scheduled to air on Thursday, March 20 at 10 PM. Airing the week of St. Patrick's Day, the episode is titled "The Fighting Irish" and will also feature chef Steven McHugh of Cured in San Antonio, Texas.   

"Burgers Gone Wild" in Somerville. It's almost Spring Break time at area schools. And apparently the burgers at Olde Magoun's Saloon are celebrating it the way coeds might: doffing their traditional toppings in favor of something more on the wild side. Last night the pub unveiled a new "Burgers Gone Wild" menu that will be available every Sunday and Wednesday throughout March, offering about ten different inventive burger variations, including an "artisanal cheeseburger soup" with diced tomato and onions; a Tunisian patty of char-grilled lamb with goat cheese, pickled red onion and harissa mint yogurt sauce; a Brasserie burger topped with foie gras, frizzled shallots and truffle mayo; and the "Sweet Swine O' Mine," that is a meaty mix of apple wood bacon, smoked pork and hamburger with fried green tomato and aged cheddar. 

Chopps opens in Burlington. Arrows wasn't the only restaurant that Top Chef Masters alums Mark Gaier and Clark Frasier closed before opening their new Seaport spot, M.C. Spiedo; they also shuttered Summer Winter, their farm-to-table spot in Burlington. In its wake is the just-opened Chopps American Bar and Grill, a joint effort between consulting chef Daniel Bruce of the acclaimed Meritage and chefs David Verdo and John Costello. The 245-seat "modern Chophouse" inside the Boston Marriott Burlington boasts floor to ceiling windows and handsome woods and leathers, plus signature dishes like Block Island swordfish chops bouillabaisse style; char-seared yellow fin tuna with bok choy; crispy pork belly with hoisin BBQ, Napa cabbage and horseradish slaw; and lamb "lollichopps" tzatziki.