![]() ![]() What kind of restaurant is Boston missing right now? I’d love to see more Arabic and Middle Eastern foods, more Mongolian foods and African foods. ![]() How about that? I couldn’t eat them, and as a kid, they’d give them to me. But I don’t know that I have any food I really wouldn’t eat. What’s the one food you never want to eat again? I don’t care for Vietnamese food. I try not to get involved in political stuff, that’s all. I look at the obituaries, all that local news. I also read our local paper, the Patriot Ledger. I do read our local papers online every day. I’m trying to figure out what we did wrong in the world. What are you reading? I usually go online, mostly. What’s the most overdone trend right now? Bourbons and mixology. Just a smoked shoulder, and you make soup out of it. I became fascinated with wine, meeting winemakers. When I went to Pier 4, I went from a farm boy to an extravagant restaurant with famous people. What’s your earliest food memory that made you think: I want to work in restaurants? I was lower-skill, coming from the farms of Albania with no education, and restaurants were the only way in. And I think Lydia Shire does a wonderful job at Scampo. They don’t change the menu they stay with the same beautiful, classic dishes. ![]() I worked there for three years, and I understand their background. They take so much pride in their product. What other restaurants do you visit? I do love Grill 23. Now you have food from all over the world, people with different ideas, and lots of culinary training. There’s no better place to build a business than your home.How has the restaurant landscape changed since you arrived in Boston? I’m not that old, but as a young man, you talked about Anthony’s, Jimmy’s, Café Budapest. “So after working in Boston, I came home and decided to build my business in Quincy because it’s my home. I thought to myself, why be in Boston and pay the high rent and have to fight everybody for market share when I can be in my own backyard where I grew up, where people know me and, at the same time, introduce a new cuisine to the city,” Liang says. “When I wanted to open my first Japanese restaurant, there weren’t any in Quincy. Today, the pair own and operate nine Pan-Asian restaurants in the region through the Fuji Group, including Fuji at WoC, Shabu, YoCha and B Cafe in Quincy. Then at 19, he opened his first restaurant, Fuji, in Quincy, with his best friend, Peter Tse. By age 18, he was a head chef at the Apollo sushi restaurant in Boston. He started working in restaurants at age 14. Liang immigrated from China as a young boy and moved to Quincy in the third grade. “There’s no better place to build a business than your home.”Ĭo-founded by another immigrant, Jimmy Liang, Fuji at WoC features sushi and creative Japanese fare. Nguyen serves up recipes she learned from her mother, including traditional pho dishes. Pho So 1 is one of Quincy’s newest additions and the third-such restaurant for owner Tuan Nguyen, a first-generation Vietnamese immigrant. A delicious assortment of tacos and empanadas and an easy-going vibe keep locals coming back. Good EatsĮvery day is Taco Tuesday at Pearl & Lime, a popular bar and restaurant. For fine dining, ALBA Restaurant is the place to be, especially on summer evenings when the rooftop deck is open to diners. Tony’s Clam Shop, a family favorite for over 50 years, offers a tasty menu of fish, shellfish and even Middle Eastern specialties from the Kandalaft family. Burke’s Seafood serves fresh fish, shellfish and lobster daily in its restaurant and on-site market. Far more than a Boston bedroom community, Quincy is a vibrant and diverse community made up of can’t-miss restaurants, bars and entertainment venues.įrom fresh, locally sourced seafood to ethnic specialties, Quincy’s restaurant scene thrives on diversity. ![]()
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