squire whites restaurant

Thursday, August 30, 2007

Squire Whites Pub & Restaurant

the PULSE
Category: Food and Restaurants

Squire Whites Pub & Restaurant .. By thePULSE on August 30, 2007 --> By Bernie Whitmore Squire Whites 347 Greenwood Street, Worcester 508-752-7544 www.squirewhites.com Ever have one of those nights where you're in the mood to eat out ~ to enjoy a hearty, comforting meal with all the fixin's ~ but you can't really decide on where? I have a suggestion for you. Head to Squire Whites, it fits the bill perfectly. The moment we began to scan our menus, we knew we had made the right choice. A feeling of calm washed over us… Squire Whites occupies most of a strip mall; the setting sun streamed through the front wall of glass. The dining room forms a large U around a central bar/lounge area. I didn't sense a theme to the decorations; a sombrero here, a grouping of mirrors there and a scattering of lotto paraphernalia are what draw your attention when you're distracted from what's going on at your table: friends, family and food. The cuisine is similarly diverse. There's a page of burgers and sandwiches (turkey club, Mom's meatloaf, and Philly Steak are just a few). Then there are sections of Italian and American/Comfort (everything from Mac-n-Cheese to lobster and, on Tuesdays, prime rib). They even have an item called 'I Can't Decide!' for, I guess, the indecisive amongst us. When it came to our drink order, I could decide. I deemed their selection of draft beer praiseworthy and started with a glass of Blue Moon, a spicy wheat ale brewed with orange and coriander. Squire Whites served it with the traditional orange slice. We started the meal itself with an order of Crab Snappers ~ eight spheres of crab cakeness served on a bed of chopped lettuce. Think two-bite crab cakes ~ flecked with bits of green and red bell pepper ~ that are deep-fried golden brown and crispy on the outside. The menu didn't prepare us for the cup of spicy remoulade sauce ~ I can't remember having better. When it came to entrees, my guest was faced with lobster options: soft shell or hard shell. He went with the boiled twin soft shells (less money, easier meat access). But soft shells also contain room for growth so you get a bit less meat than the same size hard shell lobster. Enough armchair science. Squire Whites' lobsters were juicy and sweet ~ so soft the meat from each leg was easily extracted from its shell. Keeping with the theme of messy fingers, I ordered the Half-Rack of Ribs dinner. Slathered with sticky sweet sauce, they were so tender the meat fell away from the bones. I paired them with a glass of draft Magic Hat 9. This is another pale golden brew I occasionally find on tap ~ it's famous for a hint of apricot flavor and fine carbonation. My meal came with a bowl of delicious creamy coleslaw, another sign that Squire Whites pays attention to every crunchy detail. Our entrees came with real French fries ~ obviously real because they were irregularly sliced and still had some peels. They're so much better than the extruded French-fry "product" that has taken over the food industry. I call them "extruded" because they appear to be crushed and sprayed out of a nozzle with some foaming agent. Squire Whites' fries retain their real potato flavor and texture. I'd gone with the half-rack rather than full-rack of ribs to preserve some appetite for dessert. But, given that the only options were two different cheesecakes and I am not a fan of the breed, I decided to bypass dessert. The Magic Hat came close enough. Food, service and good value ruled on this mid-week evening. Will I go back? Not only YES, but Squire Whites has joined my short list of favorites in the pub-sports-bar category.

Tuesday, April 03, 2007 Telegram & Gazette Article

Menu expands at Squire Whites

Category: Food and Restaurants Menu expands at Squire Whites Lobster's still king under new owners By Barbara M. Houle FOOD EDITOR They recently bought the business from Nevalsky's brother, Steve, who ran the place for more than 15 years. Richard Nevalsky worked part time with his brother. Squire Whites is known for its lobsters - all sizes. How about a 10-pounder for 64 bucks? Nevalsky and Cancelmo say they will keep lobster dishes on the menu. Whew! Look for plenty of new items and specials, too. Diners can select from a good variety of seafood, chicken and pasta dishes, as well as sandwiches, salads (with homemade dressings) and side dishes. Prices range from $5.95 to $14.95. Cancelmo, who is an aerobics instructor and managing director for Voyageur Educational Tours in Worcester, plans to cook up a storm in the back of the house. He said he is "half Italian" and his food background is European. His "Nana's" homemade sauce and meatballs are on the menu, and he also makes the desserts. His all-time favorite is tiramisu. Oh, and he's into catering and wines. Nevalsky, who has taught for more than 20 years, is a behavioral specialist at G. Stanley Hall School in Worcester. He said he thinks Squire Whites' customers will like the changes that he and Cancelmo have made so far. "The restaurant still is a friendly place to eat," he said. "The food is great and the prices competitive." Cancelmo added, "We want people to enjoy themselves when they come here." Hours: 11 a.m. to 9 p.m. Sunday through Wednesday; 11 a.m. to 10 p.m. Thursday through Saturday. Bar remains open after restaurant closes. Seating, 84. Call (508) 752-7544. See photo Owners Richard Nevalsky, left, and Joseph Cancelmo at Squire Whites Pub and Restaurant on Greenwood Street (near Route 20), Worcester. (T&G Staff/PAUL KAPTEYN)

Sunday, April 01, 2007 Worcester Mag Bite...

Category: Food and Restaurants

http://www.worcestermagazine.com/

Written by Charlene Arsenault Brothers in restaurants: Steven Nevalsky has owned the legendary Squire White's on Greenwood Street for 14 years. Known for its lobster specials, big TVs, big "Cheers"-shaped bar, paneling, cardboard sports banners and car-racing paraphernalia, it became an institution for locals in that area. Last week, the restaurant/bar changed hands to Steven's brother Rich Nevalsky, who worked the bar and managed Squire White's. Rich is joined by his partner, Joe Cancelmo. "We're going to spruce it up a bit and change the menu," says Rich, who says the chef will remain the same. "I want to rebuild the business. It's a failing business right now. I'm going to bring in some new dishes and make it reasonably priced and make the atmosphere warm and welcoming — family-oriented." So far, that has meant painting the ceiling chocolate brown, putting half-moon sconces up on the walls, removing the paraphernalia from the walls and adding dishes such as seafood, chicken piccata, and desserts from New York. "We're going to upstep it," says Rich, who says that eventually the name will simply change to Squire's, but for now print advertising will hang on to the "White's" until the public gets used to the change. But what about those lobster specials, though? Not to worry — they're not going anywhere.



*Thursday, August 30, 2007* *Squire Whites Pub & Restaurant* the PULSE Category: Food and Restaurants Squire Whites Pub & Restaurant .. By thePULSE on August 30, 2007 --> By Bernie Whitmore Squire Whites 347 Greenwood Street, Worcester 508-752-7544 www.squirewhites.com Ever have one of those nights where you're in the mood to eat out ~ to enjoy a hearty, comforting meal with all the fixin's ~ but you can't really decide on where? I have a suggestion for you. Head to Squire Whites, it fits the bill perfectly. The moment we began to scan our menus, we knew we had made the right choice. A feeling of calm washed over us… Squire Whites occupies most of a strip mall; the setting sun streamed through the front wall of glass. The dining room forms a large U around a central bar/lounge area. I didn't sense a theme to the decorations; a sombrero here, a grouping of mirrors there and a scattering of lotto paraphernalia are what draw your attention when you're distracted from what's going on at your table: friends, family and food. The cuisine is similarly diverse. There's a page of burgers and sandwiches (turkey club, Mom's meatloaf, and Philly Steak are just a few). Then there are sections of Italian and American/Comfort (everything from Mac-n-Cheese to lobster and, on Tuesdays, prime rib). They even have an item called 'I Can't Decide!' for, I guess, the indecisive amongst us. When it came to our drink order, I could decide. I deemed their selection of draft beer praiseworthy and started with a glass of Blue Moon, a spicy wheat ale brewed with orange and coriander. Squire Whites served it with the traditional orange slice. We started the meal itself with an order of Crab Snappers ~ eight spheres of crab cakeness served on a bed of chopped lettuce. Think two-bite crab cakes ~ flecked with bits of green and red bell pepper ~ that are deep-fried golden brown and crispy on the outside. The menu didn't prepare us for the cup of spicy remoulade sauce ~ I can't remember having better. When it came to entrees, my guest was faced with lobster options: soft shell or hard shell. He went with the boiled twin soft shells (less money, easier meat access). But soft shells also contain room for growth so you get a bit less meat than the same size hard shell lobster. Enough armchair science. Squire Whites' lobsters were juicy and sweet ~ so soft the meat from each leg was easily extracted from its shell. Keeping with the theme of messy fingers, I ordered the Half-Rack of Ribs dinner. Slathered with sticky sweet sauce, they were so tender the meat fell away from the bones. I paired them with a glass of draft Magic Hat 9. This is another pale golden brew I occasionally find on tap ~ it's famous for a hint of apricot flavor and fine carbonation. My meal came with a bowl of delicious creamy coleslaw, another sign that Squire Whites pays attention to every crunchy detail. Our entrees came with real French fries ~ obviously real because they were irregularly sliced and still had some peels. They're so much better than the extruded French-fry "product" that has taken over the food industry. I call them "extruded" because they appear to be crushed and sprayed out of a nozzle with some foaming agent. Squire Whites' fries retain their real potato flavor and texture. I'd gone with the half-rack rather than full-rack of ribs to preserve some appetite for dessert. But, given that the only options were two different cheesecakes and I am not a fan of the breed, I decided to bypass dessert. The Magic Hat came close enough. Food, service and good value ruled on this mid-week evening. Will I go back? Not only YES, but Squire Whites has joined my short list of favorites in the pub-sports-bar category. *Tuesday, April 03, 2007 Telegram & Gazette Article* *Menu expands at Squire Whites* Category: Food and Restaurants Menu expands at Squire Whites Lobster's still king under new owners By Barbara M. Houle FOOD EDITOR They recently bought the business from Nevalsky's brother, Steve, who ran the place for more than 15 years. Richard Nevalsky worked part time with his brother. Squire Whites is known for its lobsters - all sizes. How about a 10-pounder for 64 bucks? Nevalsky and Cancelmo say they will keep lobster dishes on the menu. Whew! Look for plenty of new items and specials, too. Diners can select from a good variety of seafood, chicken and pasta dishes, as well as sandwiches, salads (with homemade dressings) and side dishes. Prices range from $5.95 to $14.95. Cancelmo, who is an aerobics instructor and managing director for Voyageur Educational Tours in Worcester, plans to cook up a storm in the back of the house. He said he is "half Italian" and his food background is European. His "Nana's" homemade sauce and meatballs are on the menu, and he also makes the desserts. His all-time favorite is tiramisu. Oh, and he's into catering and wines. Nevalsky, who has taught for more than 20 years, is a behavioral specialist at G. Stanley Hall School in Worcester. He said he thinks Squire Whites' customers will like the changes that he and Cancelmo have made so far. "The restaurant still is a friendly place to eat," he said. "The food is great and the prices competitive." Cancelmo added, "We want people to enjoy themselves when they come here." Hours: 11 a.m. to 9 p.m. Sunday through Wednesday; 11 a.m. to 10 p.m. Thursday through Saturday. Bar remains open after restaurant closes. Seating, 84. Call (508) 752-7544. See photo Owners Richard Nevalsky, left, and Joseph Cancelmo at Squire Whites Pub and Restaurant on Greenwood Street (near Route 20), Worcester. (T&G Staff/PAUL KAPTEYN) *Sunday, April 01, 2007 Worcester Mag Bite...* *Category: Food and Restaurants* *http://www.worcestermagazine.com/* Written by Charlene Arsenault Brothers in restaurants: Steven Nevalsky has owned the legendary Squire White's on Greenwood Street for 14 years. Known for its lobster specials, big TVs, big "Cheers"-shaped bar, paneling, cardboard sports banners and car-racing paraphernalia, it became an institution for locals in that area. Last week, the restaurant/bar changed hands to Steven's brother Rich Nevalsky, who worked the bar and managed Squire White's. Rich is joined by his partner, Joe Cancelmo. "We're going to spruce it up a bit and change the menu," says Rich, who says the chef will remain the same. "I want to rebuild the business. It's a failing business right now. I'm going to bring in some new dishes and make it reasonably priced and make the atmosphere warm and welcoming — family-oriented." So far, that has meant painting the ceiling chocolate brown, putting half-moon sconces up on the walls, removing the paraphernalia from the walls and adding dishes such as seafood, chicken piccata, and desserts from New York. "We're going to upstep it," says Rich, who says that eventually the name will simply change to Squire's, but for now print advertising will hang on to the "White's" until the public gets used to the change. But what about those lobster specials, though? Not to worry — they're not going anywhere.
Squire White's Restaurant 347 Greenwood Street Worcester, MA 01607 Tel: 508-752-7544

Squire White's Restaurant 347 Greenwood Street Worcester, MA 01607 Tel: 508-752-7544