Carl Falcone, executive chef at Bender’s Tavern in downtown Canton, has plenty of tricks up his culinary sleeve, but seafood is unquestionably a specialty. A frequent special at the restaurant is his roasted sea bass with hummus and charmoula, a Moroccan marinade for fish.
Do your eyes deceive you? At a glance, you may think you’re looking at a run-of-the-mill burger-and-fry basket, but a closer look reveals a sweet chocolate-coconut macaroon in disguise—with sugar cookie french fries and a raspberry dipping sauce ($5) to boot—created by Hazel Artisan Bakery owner and head pastry chef Emily Grable.
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