Local News

A judge dismissed a federal lawsuit filed by North End restaurateurs, ending a chapter within the neighborhood's years-long feud with Mayor Michelle Wu's administration over outdoor dining regulations.

U.S. District Court Judge Leo Sorokin ruled Friday that the town of Boston didn’t exceed its authority when it created recent conditions for outdoor dining permits that barred North End restaurants from participating. The judge also said the restaurant owners had not shown that the town unfairly discriminated against them.

“Plaintiffs are understandably upset about the City’s policy that allows street dining in other neighborhoods while banning it in the North End,” Sorokin wrote. “However, plaintiffs’ dissatisfaction alone cannot give rise to a lawsuit against the city and open the door to an evidentiary hearing in federal court.”

In January, dozens of North End restaurateurs and the North End Chamber of Commerce filed a federal lawsuit over plans for outdoor dining within the North End neighborhood, whose restaurants haven’t been capable of offer outdoor dining for 2 years.

The North End was the one neighborhood in Boston last yr and this yr that was not allowed to supply outdoor dining due to its narrow streets and sidewalks, lack of parking and high foot traffic, the town previously said.

The restaurant owners argued that the town had unfairly discriminated against the neighborhood partially due to its Italian heritage. They claimed that the North End-specific fee in 2022 would only affect the neighborhood, while restaurants in other parts of the town wouldn’t must pay.

However, the judge found that the restaurants failed to indicate that the town's rules “lacked a rational basis” or were based on “bad faith” or “a desire to punish the neighborhood.”

“The city regulated street dining by neighborhood, just as it regulates many other matters by neighborhood,” Sorokin wrote, “and the plaintiffs themselves emphasize the uniqueness of the North End.”

The group representing the restaurants didn’t reply to a request for comment Sunday.

“We are glad that the problem has been resolved and wish everyone a happy holiday,” Wu said on Friday. accordingly .

California's wineries are set in a number of the most beautiful landscapes possible, and the summer months offer the chance to enjoy those views with a glass of wine and an outside feast. Here are five options in Sonoma, Napa and Livermore that range from idyllic picnic spots to music and a bite to eat.

A fast note: Many wineries offer picnic tables and amenities for guests tasting wine. Check reservation and picnic policies before you visit—some allow outside food, some don't, and no winery allows outside beverages.

Picnics within the vineyards of DIYers: Reserve a picnic within the rose garden, meadow or pond at this Windsor winery and also you'll receive a cheerful red Bricoleur Vineyards wagon to move your well-packed luxury wicker basket and chilled wine. The “Essential Picnic” package costs $75 to $100 per person and includes every little thing you would like for an al fresco meal. Available Friday through Sunday through October. Reserve and learn more at bricoleurvineyards.com.

Sunset hikes at Murrieta's Well: Hike to the highest of this Livermore vineyard and revel in sunset colours, beautiful scenery, small-batch wine, and a picnic box for 2 on select dates through October. Make reservations ($95 per person) and learn more at https://murrietaswell.com/visit/.

Wente Vineyards Live Music Series: This Livermore Winery Music Series, running through August 24, includes outdoor performances by local artists – Queen Nation, The Sun Kings, The Front Porch Drifters and more – in addition to wine, beer, cocktails and food trucks. Reserve tickets ($50) and find details at wentevineyards.com/events.

Sunset Soirée at Dry Creek: Yes, summer is just starting—but mark August 24 in your calendar for a summer send-off at this Healdsburg winery. This festive dinner and dance party features limited-production wines, outdoor snacks and retro music at Dry Creek Vineyard. Reserve tickets ($195) and find more information at tinyurl.com/SunsetSoireeDryCreek.

Remember the beer can grilling trend? Not everyone does, so it's high time to introduce a brand new generation to the quirky approach to grilling, says barbecue guru Steven Raichlen, the cookbook creator behind titles like “The Barbecue!” Bible,” “Project Fire” and “The Brisket Chronicles.” .

In case you missed the original viral phenomenon that occurred at the turn of the century, before it even went “viral,” here's an easy way to grill a whole chicken. You put a half-full can of beer on the grill, place a whole chicken on top so that the bird is standing upright, and then slowly cook it at a low temperature.

There's of course many variations – for the rub, for the liquid, for everything – for this campsite and backyard favorite, and they filled Raichlen's Original “Beer can chicken“Cookbook published in 2002. Two decades later, a new, revised edition has just been published, complete with recipes for Coke Can Chicken, Cola barbecue sauce, Grilled artichokes and more.

“In general, I take a more scientific approach to grilling,” says Raichlen. “I have written a lot about the history of barbecue. This was my quirky book and it’s kind of fun to see it back in print!”

Of course we had questions.

Q I ponder what was the inspiration for a complete cookbook about beer can chicken anyway?

A I discovered beer can chicken about 20 years ago. I got here across it at a barbecue festival in Memphis. I didn't invent it. It's so quirky, unusual and just plain fun. I showed it on Good Morning America and the response was phenomenal, after which I wrote a story about it for them New York Times, and it became something… and I believed, let's use beer can chicken as a metaphor and travel the world with this concept. The original (cookbook) sold half 1,000,000 copies – it was just the correct book at the correct time.

Q What makes this grilling technique so effective?

A There are two foremost reasons for this. The first is the position itself. You roast the bird in an upright position, so it receives 360 degrees of warmth and the skin on the back becomes just as crispy because the skin on the front. The second thing is that it's just quite a lot of fun. Eyes pop. That makes my jaw drop. It is uniquely American. I can't imagine a French or Italian chef coming up with this. It shows our original pondering, no limits, every idea is value pursuing.

Q The cookbook incorporates many alternative drink and bird mixtures. What were a few of your favorites?

There is one other dish called Diabolical Chicken. I actually have a level in French literature, which is a wierd background for barbecue, but one way or the other works. After college, I lived in Paris for 2 years and studied medieval cuisine in Europe. And a part of what I did for that was I went to culinary school where I learned to make a dish called Chicken a la Diable. It is a spatchcock chicken coated with mustard, breaded with breadcrumbs and garlic and grilled. I like the best way my classical French knowledge found its way into this distinctly American book about beer can chicken.

Q What advice do you’ve got for people wanting to grill this summer?

A The whole secret to successful grilling is learning to regulate the fireplace, not let it control you. … One method to do that is to create a zone fire, where there’s a hot zone, a middle zone, and – most significantly – a security zone without coals where you possibly can place the food when it starts to burn . Another little mantra is: keep it hot, keep it clean and keep it lubricated. Start with a grill grate, clean it with a stiff wire brush or wood grill scraper, and oil it with a paper towel dipped in oil or a bit of beef fat. The idea is that in case your grill is clean and well lubricated, food won't stick.

Q What other unusual grilling methods would you recommend?

A I feel my favorite is one other form of grilling that I form of pioneered: caveman-style grilling, where you remove the grill grate and place the meat directly on the embers. The epitome could be a Caveman T-Bone This creates a superficial charring and a totally different smoky taste than when grilling on a traditional grill grate.