Latest news with #MarcSheehan
CBS News
09-06-2025
- Business
- CBS News
Diners in Boston feeling impact of rising restaurant prices: "It's unbearable"
Diners in Boston are feeling the impacts of rising restaurant prices, with some saying even a quick lunch in the city is breaking the bank. "I bought two tacos and a side of street corn, and it was $31," said Kat, a customer at Hub Hall in downtown. She's not alone. Multiple visitors to Hub Hall said they paid over $30 for lunch. "I won't do this every day, it's kind of a treat," one diner said. For Kat Monday was an exception. "I no longer eat out. Today was an exception, but for the most part I try to bring it in," she said. "Because it's like unbearable." Data from the National Restaurant Association shows the overall cost of food in April was nearly 5% higher than a year ago. Menu prices are up nearly 4.3% year over year. Why prices have increased Restaurant owners say the spike in prices is due to a variety of factors, from higher food costs to rising wages and utilities. "You'd only have to charge $18 for a cheeseburger to make your food costs off that cheeseburger," said Marc Sheehan, chef and owner of Northern Spy in Canton. "But then when you're factoring in the price of the cook cooking it, keeping the lights on, the cost of gas, the cost of energy, the rent." Despite these challenges, Sheehan said he has managed to keep his menu relatively affordable by sourcing ingredients locally and maintaining strong relationships with his suppliers. Cheaper in the suburbs? His advice for diners looking to save? Head to the suburbs. "I was at a meeting a couple of months ago with some people in the restaurant industry in Boston, and they were all talking about the challenge of offering a lobster roll on their menu, and I was the only person operating in suburban location," Sheehan said. "They were all listing $50, $60 lobster rolls, and that sort of thing. I got asked what ours was last summer, and I was like, 'uh $28.'" The data backs him up: menu prices at restaurants across Boston continue to climb, encouraging more residents to skip dining out and opt for cooking at home instead.
Boston Globe
25-03-2025
- Business
- Boston Globe
Northern Spy makes the leap to retail with sauces, seasonings, and syrups
Among the offerings is a selection of vinegars — cranberry, apple, and a standout ramp vinegar with a garlicky, savory depth for whipping up dressings for green or grain salads, or for anything you might use a flavored vinegar in. Another, Bulldog Steak Seasoning, a bold black pepper spice blend, channels classic spice-rubbed Montreal-style meats. Conscious about food waste, the restaurant smokes, chars, and dries vegetable scraps, transforming them into fine powder to add to the mix. The seasoning creates a rich, blackened crust to meats, swordfish, and grilled or roasted vegetables. Other intriguing smoky specialties include a smoked garlic honey and smoked mushroom soy sauce. Also offered is Maple Jack — a maple syrup that comes straight from the trees in a Westwood family's backyard. Advertisement Northern Spy has also added hands-on cooking and cocktail classes. Come for chef and owner Marc Sheehan's casserole-making session, covering sauces and the basics of making the dish. Or learn how to create limoncello and discover how to use it in cocktails. An ice cream-making class is also on the schedule, with more to come. Sauces and seasonings cost $9 to $18, while maple syrup is $32. Class fees are between $70 and $75. 4 Rolling Mill Way, Canton, 781-989-1850. The products are available to purchase at the restaurant, or order at Ann Trieger Kurland can be reached at
