Authentic North End Italian cuisine
By Mystery Diner, Nashua Telegraph, May 7, 1999
The old expression “you can’t judge a book by its cover” can easily be applied to restaurants too. Fancy buildings, large signs, and colorful ads don’t really tell you anything about the quality of the food. Indeed the best publicity for a restaurant is word of mouth- satisfied customers telling friends and acquaintances about the great meal they had. Read More (pdf)
Florence’s a wonderland
of Italian cooking
By Our Gourmet, Union Leader & Sunday News Feb 3, 2000
A drive down Route 3 in Merrimack offers local gourmands many a fine eatery and Florence’s ranks right up there with the best of them. Of course it does. Twenty-five years of family restauranteuring in Boston’s north End will create a generation of expertise.
Now all of that experience is concentrated in New Hampshire (Florence’s on North Street in Boston has closed) and it is us, fellow gourmet diners, who benefit from the epicurean delights developed over the years by the Romano, Foti and Smokler families. Read More (pdf)
Serving it up Family Style
By: Cami Reister, Nashua Telegraph
Foti-Smokler’s new location, which seats 30 in the bar, 76 in the dining room and has a 30-seat function room, has been the site of several unsuccessful restaurants over the years. The most recent sign to come down was Café Rendezvous. “There’s been so many restaurants in here people tell me its cursed,” she said. “But I don’t think I would have signed a lease if I didn’t think I would make it. I think this place has more visibility than the old place.” Read More (pdf)
Florence’s serves big helpings of tasteful Italian experience
By: The Undercover Epicure
Nashua Telegraph, 9/19/2000
As I watched our server arrive with our entrees, it was apparent that they contained exactly what I had expected: More food than we could possibly eat. My plate was so large I though our server might need a spotter to help her put it on the table. The Verdicchio looked great, and I was glad to see the veal was sautéed nicely and not overcooked. Its butter wine sauce was just enough to coat the meal, as it should be, and was not overpowered by herbs. Read More (pdf)