For a late lunch this afternoon, we stopped by Armsby Abbey in Worcester, Massachusetts (click here for more information). We definitely weren’t ready for the sheer mountain of food that slowly piled onto our tables as the meal progressed; here’s a bit about this restaurant and why we enjoyed it so much.

When you walk in, the first thing you can see is a very wicked Worcester-inspired interior design; the brick walls and soft lighting help to create that well-known Massachusetts atmosphere. Armsby Abbey was founded in 2008 and has been going strong ever since, serving crowd favorites in large portions like the Mac ‘n’ Cheese and the Buttermilk Fried Chicken. It’s a must-try for students at the nearby Worcester Polytechnic Institute and residents of the city, not to mention any tourists in the area. Finding a parking spot nearby was a little bit difficult, but maybe it was because so many people love the restaurant that they took all of the good spots during the lunch rush hour.

Our Top Four Dishes

  1. Mac ‘n’ Cheese
  2. Calabrian Chili Flatbread
  3. Buttermilk Fried Chicken Leg
  4. Grilled Carrots & Parsnips

Want to learn more about these amazing dishes? Check out our reviews of the food below!

@thingwithf’s review

@hungrystudiousperson’s review

Q & A with the Chef

Q: Where does the food come from?

A: They get their ingredients from all over the country, but most of it comes from local farms in Massachusetts (click here to learn more about their local food provider, Lettuce Be Local). During the Winter, nearly 60% of their ingredients comes from local farms, whereas in the Summer, that value increases to roughly 90%. In addition to that, all of their meat comes from the Northeast and more often than not, it comes in bulk. According to Damian Evangelous, their executive chef, they tend to get periodic deliveries of entire animals such as cows, goats, and pigs and they prepare the meat themselves.

Truffles for Dessert

Q: What makes their cooking different from anyone else’s?

A: “Nothing, really” says Damian Evangelous. Evangelous mentioned how he just likes to keep everything simple. He doesn’t try anything fancy, he just prepares the food in such a way that it tastes good. Evangelous claims that he got interested in becoming a chef when he was in the eighth grade and he mentioned how he didn’t really have parents or other family members showing him the way; he just sort of picked it up on his own. Although, making food this good is certainly a talent nonetheless, and in our opinion the taste is definitely unique.

Today’s Menu was…

FullSizeRender 2


2 thoughts on “Armsby Abbey: Right Up Our Alley

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