This is why I haven't made millions in real estate = always late to the game. Duh -- the Market Basket exit 7 location closing makes a potential space for Whole Foods. Obviously.

What I didn't think about earlier was the fact the new MB about to open has the old/previous MB right beside it in the same plaza. They of course will close that store too, making yet another very large retail space available for some merchant such as...... Whole Foods.

I've already admitted I'm no real estate baron... but if I were MB, I'd do everything I could to hold on to the leases for the soon-to-be TWO empty properties to keep WF out of the neighborhood for as long as possible. Not that the clientele/demographic pull are identical, but another grocery store next to/near a huge new property investment wouldn't be my ideal scenario if my last name was Basket. Or if my last name were Foods, for that matter.

I'd place my bets on WF going into the exit 7 plaza, if not for the tired look of the place. I just can't picture WF going in there without a MAJOR overhaul to the whole plaza.

Done opining for now........

The one at exit 7? If that worn-out old store is closing then it must mean they are about to open the new one just up the street, where Sears Essentials was. I figured they'd close that one soon enough, and it would make a great Whole Foods location.

Sorry I can't offer a specific recommendation but when I noticed your question, out of curiosity, I Googled 'new hampshire knife sharpening.' I found three or four places I would call if I were in your situation to explain your requirements and see what they have to say.

Perhaps you've already done this, but if not, may be worth a try. Grinding down the bolster is a bit non-standard compared to a typical edge sharpening, so "interviewing" any prospective providers of such a service might prove valuable if no one else has other suggestions.

Blue Lobster Brewing in Hampton, NH also sells growlers. They opened not too long ago. I was there a couple of weeks back and found a couple of their beers I really liked. Good stuff. Their growlers have the stopper tops with metal bale (like a Grolsch bottle).

https://www.facebook.com/BlueLobsterBrew

I doubt it. If I want to dine at a restaurant a sidewalk under construction wouldn't deter me, or anyone else (except perhaps for someone in a wheelchair, maybe).

Per the news article, it was a lease dispute. Not uncommon...... a property owner sees a tenant doing well, and when time to renew the lease approaches they often ask for more.

This, IF IT IS the whole story, tells us everything <<The restaurant could not come to terms with a new lease agreement, which prompted the closing, Drift said.>>

I was speaking with someone just today (not related to a restaurant -- different business) who is closing a location because the property owner was trying to increase the monthly rate. My perception is that this may have been the case with Saffron.

A very typical situation. Might have been $3000/month (example), and suddenly upon negotiation for renewal, owner see a business that seems to be doing OK and insists upon $5000/mo.

Speculation only - just gleaning some bits from the article.

This is a shame. Saffron has been one of Nashua's few solid choices for upper-end dining.

From today's Union Leader:

Saffron Bistro ending Nashua run after six years

Last supper:
Saturday’s final dinner service will be from 4 to 9:30 p.m.

Union Leader Correspondent

Nashua — One of the city’s most beloved downtown restaurants will serve its last dinner this weekend.

Saffron Bistro announced Thursday it will be closing its doors on Saturday, concluding six years of business in Nashua.

“The biggest thing with Nashua is that we have gained a lot of friends from the restaurant. It was like a ‘Cheers’ atmosphere,” said owner and executive chef Joe Drift. “It has been like family, and it is sad, you know.”

The restaurant could not come to terms with a new lease agreement, which prompted the closing, Drift said. He told the New Hampshire Union Leader on Thursday that he didn’t want to focus on the lease dispute, but instead wanted to thank the Nashua region for making his restaurant a success.

“The restaurant did very well, but there are certain things that I can’t control,” he said. “I don’t want to be disrespectful about the situation, as the community has been so good to me. I want to go out with a high head — I owe them for that.”

Drift has told some of his regular customers about the closing, and he said the restaurant has been busy this week as a result.

“We have been slammed every night,” he said, adding he also expects a large crowd for Saturday’s final dinner service.

Although the Nashua restaurant will be saying farewell, Drift said that he continues to be the executive chef at 11Eleven Bistro in Manchester. He teamed up with Jeff Dudley last fall to launch the new restaurant in the Queen City, located at 36 Lowell St.

His new focus, according to Drift, will now be on the Manchester dining facility.

“I hope something positive will come from that,” he added.

Saffron Bistro posted an announcement on its Facebook page Thursday morning, receiving many comments from loyal customers who are disappointed the establishment is closing.

“I’m heartbroken that one of the most loved and respected small businesses in Nashua will be gone. It truly was a place local merchants and friends congregated to share memories and create wonderful new ones,” wrote Maximillian Seo. “Nowhere else is there quite the feeling of quality, commitment and warmth in a restaurant.”

Others wished Drift the best of luck in his new endeavors while praising the work that was done to make the Nashua restaurant a top-notch dining experience.

“A special place with special people. We will miss it all,” posted Amalia Scontsas.

In a statement, Drift thanked the customers who have supported Saffron Bistro, in addition to his staff, wife, mother and fellow Nashua business owners.

Saffron Bistro was wellknown for its fresh and frequently changing menu, which most recently included specialities such as New Zealand lamb, steak frites and angry lobster and linguine. “Thank you to all of downtown Nashua who have shown us the true meaning of the word community,” Drift said in the release. “Having the opportunity to open a restaurant at 27-years-old was a blessing, and I have learned so much throughout the years and have no regrets.”

Saturday’s last dinner service at Saffron Bistro, 80 Main St., will be from 4 p.m. until 9:30 p.m.

No reservations will be accepted on Saturday because of the large crowd expected, according to Drift.

OK - I could Google Shelburn Road and Burlington and try to figure out whether this refers to a place in Vermont or Massachusetts (or another locale/state), but for those even more lazy than myself a few clues as to location would be helpful.

I noticed this place in Salem today (didn't stop in) but remembered this CH thread about cupcakes in S. NH so I thought I should contribute and put it into the "database."

Who You Callin' Cupcake?
http://www.whoyoucallincupcake.com/

I'm not a big sweets person, but after investigating their menu I'm pretty sure I could be persuaded. And the non-cupcake items like the stuffed grape leaves and humus sound interesting. I guess I'll have to stop next time and check them out.

Related - I noticed this: http://blogs.ocweekly.com/stickaforki...

I'm sure I will buy a bottle to try it out, but based on the comments about the heat rating I may end up relegating it to a "red-colored food flavoring/eye-wash." Anything less-hot than the Huy Fong sriracha, can't honestly be called "hot" sauce in my book. Tasty, yes - but spicy?

Evidently there are a lot of "dainty" palates out there.

Some fresh mozzarella and a slice of tomato is amazingly good in a pulled pork sandwich.

Don't believe me? Just try it out.

I tried it as an experiment one day simply because I had the ingredients handy, and it was so good I've done it that way multiple times.

That Fishy-Fishaay song has been stuck in my head too! I don't see much network TV with commercials but have been hearing it on the radio.

I probably hit McD's twice a year, but yesterday had to stop in just to try them. I loved 'em, but I love the McD's Filet-O-Fish sandwich too.

Here's the song! I've been successfully annoying my girlfriend with it (she hadn't heard it).

http://www.youtube.com/watch?v=thnRbz...

I have a Sam's Club membership and based on this recommendation I tried the High Liner fillets. Thank-you for the tip! They are really tasty and seem to be of good quality. The wonderful crunchy batter isn't greasy at all and they cook up perfectly following the package directions.

I just mix up some ketchup and mayo as my "special sauce" and am in fish-stick heaven (although not technically "sticks").

Thanks again.

Huge Yay - Kimchi fried rice (frozen)

I saw this recommended on a previous Y/N thread and got a bag to try. So delicious I ended up eating the whole bag myself as a meal. Nicely spicy with a wonderful Asian flavor element in every bite.

Micucci's has a pretty nice selection of bulk spices, upstairs past the wine section.

Barley House is very dependable. Sunny's Table is very good and more refined and creative. Both are right downtown.

Not a finer-dining spot, and not known for their service (I learned after), but I grooved on their gnocchi Bolognese Saturday night. We were looking for some place we hadn't tried before and thought we'd give Florence's a lookie.

No idea why they don't offer other sauce variants such as carbonara, etc for their gnocchi....... but that's OK with me. Replete with cheese in the sauce, and not quite what I consider a traditional Bolognese. Whatever -- it was melt-in-your-mouth.

Red Sauce Ristorante recently opened there http://www.redsauceristorante.com/

I haven't dined there yet but hope to give it try soon. There are some reviews on Yelp already.

Sorry I can't be of any help regarding the specifics of the dish, but have you attempted to track down your former co-worker? If you are able to do that, perhaps he would translate it for you (even in spoken form in an audio file) so you could take it to some Chinese restaurants to see what they might be able to do with it.

Just a thought, and good luck!

Just a hunch, but I expect they would add lunch at some point. Maybe they want to get up and running first in good form with dinner service. Not the worst idea, I think. The downtown business crowd lunch business is something I can't imagine them ignoring for long, even if only Tues-Fri.

I'm surprised no one has responded yet. The new restaurant in the place of the former Richard's Bistro and then 36 Deluxe is named 11 Eleven Bistro.

Website: http://www.11elevenbistro.com/index.html

There is some solid experience behind the new venture (the 'About' page on their site offers background), so I expect they should do well once people find them.

For sure -- I heard this first-hand from a restaurateur this week; they received a very positive review in a major local newspaper....... had blowout business the following weekend, then were aggressively solicited for advertising.

I suppose that's just the way it works. Thank goodness for Chowhound and some other resources.

And why is the dateline future-dated November 1st, when nearly all of this info is weeks, if not MONTHS old? Almost like reading an old-history and a future-report at the same time?

Now THAT'S a food trip review! Great job.

You might try Bread & Chocolate in downtown Concord, (603) 228-3330. I don't know what their hours are, but they are known for great sandwiches. May be worth a quick phone call. Also, the Barley House (full menu restaurant, downtown) is another place that might be able to arrange delivery. http://www.thebarleyhouse.com/

Thanks for the detailed review and the splendid photos. Unfortunately I don't get to Portsmouth as much as I'd like, but BT has been on my list to try, and this solidifies its position at the top of the list.

I think Saffron Bistro (in Nashua) is wonderful, so hopefully their influence will help get the new restaurant 11eleven off to a positive start.

Sad, however, that the legacy of the Richard's Bistro location has been dismembered in this way. It is clear now that those of us who were fond of the dependable stability of Richard's won't see any familiar replacement in it's place. That part of Manchester's finer-dining history is, history. Richard did great things.

And now it looks like they will be reopening. Kind of a strange story...... From the NH Union Leader 9/15/2012:
================
36 Delux to open under new ownership

By DAVE SOLOMON - New Hampshire Union Leader

MANCHESTER — A high-end restaurant that shut down suddenly and without notice earlier in the month may be back in business soon with a new name and a new owner, according to the investors behind the ill-fated 36 Delux.

The restaurant at 36 Lowell St. was closed on Aug. 26 due to “problems with employees that were causing us to lose money,” according to Itamar Isakov, whose wife, Flavia, was on record as the restaurant owner.

The Isakovs own Carmel Produce, a distributor with locations in Nashua and Boston.

“The restaurant is being sold to a friend, who will continue to follow the gourmet, high-end menu,” Itamar Isakov said. “I’m obligated to the success of the restaurant, and as owner of Carmel Produce have promised to supply him with goods.”

Isakov declined to identify the new owner, but said he intends to reopen under a new name next month.

The 36 Delux opened in November to positive reviews in the New Hampshire Union Leader and statewide magazines for its American and French cuisine. “The food was great, but we had what I’d call cultural issues. We closed the restaurant because we couldn’t keep up with the way things were running,” Isakov said. “In this industry, I guess the owner has to be in the place to make it run.”

He said the day after the restaurant closed, someone used the company account number to purchase $515 from a state liquor store. “On Sunday night (Aug. 26), we notified all the employees that we were closing. On Monday morning, someone who knew that we closed showed up at the Manchester liquor store with our number, faked a signature and purchased the alcohol,” he said.

An incident report has been filed with the Manchester Police Department, and the case is being assigned to the detective unit, according to police. The investigation is likely to involve a review of the security cameras, which may have taped the suspects at the state liquor store on Bicentennial Drive, where the purchase is alleged to have occurred on Aug. 27 at 10:16 a.m.

The Isakovs said they plan to post a $1,000 reward for information leading to the arrest of any suspects in the case, once they can work out the necessary arrangements.

“We’re going to work with the state on the case and review what they have on the cameras,” Isakov said.

Bare Bonz might as well just close up shop now. No way they'll make it with Meat house around the corner.

Bewley, that was a wonderful synopsis of the current, and historical state of Middle Eastern cuisine in NH. Very well-written, and I enjoyed reading it. A few things came to mind while reading it, and I hope you don't mind me expressing my opinion.... since you offered yours.

What if..... that the "problem" is that there simply aren't enough people in NH who are from the Middle East, who grew up on those specific food styles? And not, as you suggest, that the pallets of NH folks just don't know what they're missing? As NH boy who loves great food when I find it, I've patronized Seven Hills and Adria, and Mavi Bistro. All had what I would call reasonably decent food, and I think I've reviewed all of them over my years on CH. But truthfully, none blew me away. I love great examples of different food, as long as it's good. When in a bistro in Gatineau/Ottawa last year I feasted on a huge plate of rabbit kidneys and it was heavenly.

I offer for your possible consideration, as an explanation, that the problem isn't necessarily "white bread," but that Middle Eastern/Mediterranean food really, isn't all that special? In that, if you didn't grow up with it, it may not stand the ultimate flavor test. Yea.... I like hummus and falafel too..... but something to get excited about? Not for me at least.

I have this discussion regularly with my Dominican friends and American expat friends who live in the Dominican Republic, about the cultural preferences toward food. For nearly 30 years I've been spending time in the Dominican Republic, lived there, and was married to a Dominican woman when I lived there (and she and I lived here in NH for 5 years). We were, almost literally, "worlds apart" of what constitutes "good food." My opinion was, and is, that Dominican food is mostly tasteless, bland crap unless it's fried; examples being pescado frito, chicharrones de cerdo (or pollo), or papas fritas. The stuff that nearly all native Dominicans go bazonkers over, such as habichuelas con dulce, truly makes me want to vomit. If you want to have the worst pizza in the world, go to the DR and have it on cassava with corn and ketchup (as the tomato sauce), yet the local's will go crazy for it. And if you want the toughest, driest, overcooked steaks on the planet, go to the DR. They could just as easily tell me I don't know what good food is.

<<I think the problem in New Hampshire is the locals focus too much on pizza, ice cream, burgers and the local Dipsy Doodle>>

So I'm not convinced the problem is with New Hampshire..... it may be that the substrate to support this Middle Eastern cuisine that IMO is just OK at best just may not just exist here, and IMO that's not a bad thing, all things considered. In other words, the problem may be with the food more than anything else.

On a note that may be of interest to you, I understand a new Greek place opened recently in Manchester if you can drag yourself there <<Manchester is a run down city that most people don’t wish to visit>> and reportedly they have the vertical spinning meat things that I've heard makes meat delicious when it's cooked that way. I think it is called G-Spot, and is on Elm St., so may be worth checking out.

Cook262 - would you be willing to share the hummus recipe? I make hummus regularly (I am rarely without some in the 'fridge) and I do like play around with the ingredients a bit, so any recommended departure from my basic recipe would be fun to try.

Thanks