BOSTON NATIVE AND FUNNY MAN: MIKE DUNPHY KNOWS HOW TO THROW A PARTY! AND HOLLYWOOD IS TAKING NOTICE!!!

IN HIS “FILTHY OR SHOW” DUNPHY PRODUCES AND HOSTS THIS MAD HOUSE OF COMEDY.
CALLED THE “HOTTEST NEW SHOW IN HOLLYWOOD”-NATIONAL LAMPOON XM RADIO. -DUNPHY DOES NOT DISAPPOINT! -Nadine Rajabi

THIS YEAR ALONE HAS BEEN A POWER HOUSE OF TALENT CHECK OUT THE LINE-UPS “YEAR IN REVIEW”

MO COLLINS, DOV DAVIDOFF, AMHED AMHED, CHRIS PORTER, AZIZ ANSARI, STEVEN KRAMER GLICKMAN, SEBASTIAN, AL MADRIGAL, RICK SHAPIRO, SAM TRIPOLI, DERAY DAVIS, NADINE RAJABI, STEVE BYRNE, KYLE CEASE, VANESSA LEON, QUEEN ESTHER, PIPE SANDWITCH, BRET ERNST, STEVE RANNAZZISI, ANGELO BOWERS, TAYLOR BOS, JON TOMASHEFSKY, DWAYNE PERKINS, DANE COOK, TODD GLASS, and that is Only this Year!!!! Wait Til January 2010!!! Thanks Mike For a SICK ASS YEAR! or should we say “FILTHY?”

            Nestled within “Clio” Ken Orangers UNI offers Japanese Inspired Sushi with a French Flair that feeds the eyes as well as the soul.

            Only a few stairs separates Orangers’ vision of East andWest. The room is tiny, yet comfortable. Housing a single sushi Chef, two waitresses and of coarse its trendy clientele, and what could be more important to the cliental… the experience.

            We start with the “Miso Soup,” served in a ‘handle-less’ cup, its ‘Smokey’ aroma’s greet you with every sip; while the cup warms your hands, creating a relaxing full body experience that sets the tempo for the evening.

            Next we go for texture our waitress hands off, the Fish Taco (horrible name/incredible taste). ‘Homemade and Handheld, they offer the perfect spark to the start the meal. ‘Crispy and Clean, filled with morsels of Halibut and topped with a cool Guacamole, leaving the diner anticipating the courses to come.

            Keeping with thee “self-prescribed Texture Experience” we move to the Crunchy Maine Lobster”  Tempura wrapped lobster tails, perfectly battered and dressed with ”

            Switching gears, we move to blended textures, matching Foie gras with Yellow Fin Tuna. With just the right amount of firmness, the yellow fin blends almost naturally with the rich melting qualities of the Foie, though the aromatics smelt of slightly burnt pan oil. This aside the dish offers a seamless bridge to our final coarse:

The Lobster Sashimi, with its slight firmness, contrasted by its accompanying ‘Pickled slivered Hearts of Palm’ absolves the Pallet’. Portions are small, though the concepts are well worth the price. Dishes average around $16 dollars a plate. Service is excellent and the staff is well versed in their general knowledge of the menu.

            Overall UNI  receives the PLATNIUM Plate!!!!!!!  Located

Located in the heart of

            Beautiful and clean, the dinning room invites it’s patrons with the anticipation of excellence; and it delivers.

            We start “Primo” with the “Tuna” vibrant in color served with ‘Mostarda Aioli’ and finished with a ‘Chili vinegar.’ A perfect precursor to our second appetizer, the “Shrimp.”

            Grilled whole, served spicy and paired with ‘guanciale,’ delicious and prepared perfectly. A bit pricy for the size, however the taste hits your pallet harder than it hits your wallet.

            Next we move to our Entree’s; we select the “Salmon” served with crispy Pancetta and finished with a wonderful ‘Dragoncello’ (dra-gon-cell-o)  Butter.’ What could be better Italian bacon and butter. Just don’t tell your doctor.

            From ‘Sea to Land’ we select the ‘Pork Dish’ cooked to perfection accompanied with ‘Tuscan beans’ and dried ‘fruit mastarda;’ a beautiful balance of “salty and sweet.” We recommend you try it with a light white wine, with pear attributes you’ll be in piggy heaven.

            For ‘Dolci’ the ricotta Cannoli’ (rhyme this sentence) Crunchy, soft and smooth.

  Balanced and sweet, with a ‘Marmellata’ of ‘Clementine.’

            We finish with the “Mocha-Meringue Semi-Freddo” decedent and sinful and  dressed with a

            Appetizers average $15 dollars, Entree’s  a little over $30 and desserts around $9, somewhat pricey, but you deserve it! With a vast wine list, and excellent service one can only wonder why this venture didn’t come sooner?

            With the only complaint being the price point, SORELLINA demands the PLATNIUM PLATE!!!!  Located @

            617-412-4600, or Sorellinaboston.com

            Perched a top the rolling greens and water ways that line the ‘Beautiful North River,” sits the “country white” club house that is the Scituate Country Club. Boasting a breathless view of the

            A notorious landscape this Nine Hole course weaves and rolls, leaving any golfer hungry when they hit their restaurant/pub area.

            With a sunset view, and ample menu for any size appetite we, start with the Shrimp COCKtail. Hard not to with the gulf only feet away. Well poached and served with a delightful dipping sauce.

            Next we trade one set of “greens” for another; we order the Spinach Salad, with dried cranberries, Roquefort cheese and candied pecans…the “friendliest roughage we saw all day.”

            Toeing the line between dinner and a late lunch we opt for a bit of each. While dining in the club, what other choice could we have but, to order the “Turkey Club.” Served BLT style and just right.

The sunsets on the river and our second entree’ arrives the “Steak Tips” with rice pilaf.

 Nice size cuts of marinated beef cooked to temp, though the rice pilaf was a little weak for the heartiness of the beef. We’ll give them a “Mulligan.”

The sun has now set and we round out our country club experience with a hole in one! “Had enough Golf analogies?” Well here we go!

 For our final “Course” The Strawberry Torta laced with Amaretto glazed sauce. Delicious “Par” None!

 (kida hacky but might be funny with billys delivery. You decide).

We “round” out the night with a good old fashion Vanilla Ice-Cream with Hot Fudge. A Classic treat, “Even if you Double-boogey, on ‘18.’

            Prices are “Fair” apps averaging:         Entree’s:          and Desserts:  

******** (forgot to write down the prices when I ate there, and the menu isn’t on the website, I will call them in the morning, and get the exact price. )

            With prompt personable service, great view and ‘above par fair,’ the Scituate Country Club earns itself… The “Gold Plate” open seven days a week and to the public on Mondays. Located at 91 Driftway in

            Located roughly an hour and a half North of Boston to the picturesque landscape of

            With a Harbor at it’s door and the sun-setting on the sea, one can only assume the ‘77′ would be basking in it’s summer fair. Can the Pier live up to the expectations that are rooted so deeply in our New England Heritage of what summer “Means” when it comes to “Maine.”  

                        We start with the “Ahi Napoleon” a well balance pairing of #1 grade tuna, served atop a crisp (yet overcooked) wanton, laid on beds of fine selected greens, finished with a ‘Wasabi Vin.’”

            Staying true to the gifts of summer we try the “Ice-burg-wedge” salad, with crumbled blue cheese and a overpowering amount of blue dressing, though good.

            For our Entree the “22oz Porter House with creamed spinach and pommes frites and finished with an Amazing Demi glaze.”(’glaze’ pronounced with an ‘S’ sound).

            For our second Entree we choose the “Hot Pocket.” Just kidding.

“The world Famous ‘Lobster of Maine.’ Boiled, Split and Served.

“Drawn with Butter,” and  “Corned with Cobb.”—”Thee only choice when visiting

            Content with our meals we do our best to forge ahead (because I am a professional…not fat). Trying a wonderful Espresso Crème’ Brule’ delicate and perfect garnished with aromatic espresso beans.

            We finish with the “Show Stopper!” a “Warm Blueberry Crumble” made with local blueberries, nestled in a home-made tweel cup, served warm and finished with Vanilla Bean Gelato.”

            Aps average $10, Entree’s within77 the mid-$20’s and desserts at a low $6.50. Service is could be a little more knowledgeable and attentive, though their eagerness to help bridges some gaps. With slight tweaks in the Kitchen the Pier 77 could be Platinum. An overall great experience with charm, that is why Pier 77 Receives the “Gold Plate!”

  Located: 77 Pier Road
Cape Porpoise,

“Everything old is still again.” ‘New Bridge’ spanning the test of time, with old style and cafe’ charm. Located at

Just a quick glimpse of the parking lot lets you know that this a local hangout where old friends and the next generation of patrons are gathering on their way in.

The cafe’ is old time charm-dated decore and is comforting for that very reason. The seats are close together and patrons talk table to table making their familiar rounds to their familiar friends. We start our meal off with the New Bridges Classic Antipasto: a generous portion for a single serving (enough to feed two).

Made with fresh slices of deli meats, olives and pickled peppers. This crisp salad satisfies and fills. Next we try the golden Cheese sticks served with good old marinara or MAH-rin-Ah-ra if you’re a local. (mass accent)*  Just as good as you remembered them.

The service is quick and by the time we finish our appetizers the entree’s arrive. Speed is one thing to expect with the

To start we choose the Chicken Parm, served with our choice of linguini pasta and the classic “Mah-rin-ah-ra.” A huge portion of breaded chicken breast served atop our pasta with melted provolone cheese. A taste of the North End with Half the travel. Nice work!

Next we go for broke with the BBQ Combo, with a number of options we go for what the locals would. The ribs and the famous steak tips. Both served with a King Kong sized side of fries. I think Columbus‘ might have sailed over to the ‘

We sink in our chairs covered in sauce, with our plates empty our stomachs full and the integrity of this 31 year old gem in-tact. It is then that we are sadly happy that their isn’t  a dessert menu offered for the

With aps prices averaging $6 and entree’s around $14 the portions and the product are well worth the trip. Service leaves some room to be desired and maybe a dessert or two. Overall we give the New Bridge Cafe’ the GOLD Plate!

Located at

. In Chelsea Ma. 02150

617 884 0134 open 7 days

Mike Dunphy was born and raised on the South Shore of Massachusetts, the baby of nine children in an Irish-Catholic family. Mike learned at an early age the importance of timing and quick wit; essential tools for the youngest in a household dominated by older siblings.
Mikes passion for entertaining has spanned its reach over his wide range of talents. His ability to combine his enthusiasm for humor, his flair for cooking and the need to give back to the community, has helped Mike to excel in his given fields.
Following 9/11, while still a student at Boston University, Mike conceived, organized, promoted, produced and hosted “Humor for Humanity,” an evening of comedy that raised thousands of dollars for the ‘American Red Cross’ “9/11 Liberty Fund,” while earning him an ARC “Humanitarian Award” for his efforts.
While still attending BU, where he earned a degree in English Literature, Mike supported himself by working nights as an Executive Sous Chef, as well as a Chef de’ Cuisine at a number of well known Boston based restaurants.
Becoming an Executive Chef and Opening three Restaurants under their Chef de’ Cuisine title. While juggling a full time kitchen job and classes at BU, Mike somehow still found the time to hone his talents as a stand-up comic at some ofBoston’s most acclaimed comedy venues such as The Comedy Connection and Nick’s Comedy Stop.
Not one to rest on his efforts, Mike continued to merge his talent as a chef with his knack for comedy, helping Mike become a featured in-house “Chef/Comedian” of Billy Costa’s “TV Diner” a New England Cable News (NECN) program that highlights Boston area chefs and restaurants. Eventually becoming the shows “Food Columnist and Food Critic”
When he wasn’t in-front of the camera or on stage, Mike would showcases his humorous views of the restaurant industry monthly as a featured humor columnist for “Slammed Magazine,” a nationally published restaurant industry magazine.
Winning the “Up and Rising Stars” competition in NYC in 05’ has landed him a regular spot at the world Famous Caroline’s on Broadway in Time Sq. NYC playing with greats like Jim Gaffigan, Darrell Hammond and Eddy Brill.
Now he moves his act to the West Coast, already finding stage time at some at The Comedy Store, The Laugh Factory as well as becoming a “Regular” at the World Famous Hollywood Improv Where he has gained his own monthly show called:
Mike Dunphy’s “Filthy Or Show” a show in which he Hosts, Books and Produces. With such Celebrity Comics appearing in his show as: Mo Collins of “MAD TV,” Bret Ernst Of “Vince Vaughns Wild West Comedy Tour, Deray Davis of “BET & Next Friday.
Voted “The Newest and Hottest Comedy Show in LA” By National Lampoons “Nadine @ Night,” where he has become a “Regular” on their XM Radio Show, all this with a reassuring nod when he was recently “Featured” on Comedy.com as one of Rob Corddry’s Top 5 Hottest New Comics. All this in only a two-year stint in LA, not bad for the new kid in town…

Located in the ever changing yet never changing ‘Leather District” of

Crossing through the thresh-hold one’s eyes are met with combinations of retro, metro and rustic. Birch-lined walls meet patterns of carpet that meander throughout leading a diner to drink, to dine, to dance. This multi-facetted establishment offers an array of offerings. Lunch, dinner, drinks and more. Let one fact resonate, “District” hardly “restricts.”  

If the ‘Decor’ hasn’t wet your pallet, then the “Chilled Spring Rolls” will. Refreshing and balanced, accented with a Thai Chili peanut and lemongrass mint dipping sauce we smile with confidence knowing there will be NO need for a designated driver to accompany the “Crab Martini.” Our second Appetizer.

Ice-cold and crisp, this Martini needs no ‘olive. Paired with ‘Wonton Crisps’ and the Chefs’ own “Green Goddess dressing” perfect ’straight up’ and straight forward.

From ‘aps’ to ‘Entrees.’ Pan-Seared and perfect the Skirt Steak, served with tarragon butter and ‘truffle frites.” Is a winner.

In close competition to their “Pan Roasted Chicken.” Served with ‘Rosemary Jus, fingerling potatoes and awesome. A must try if you go.

Sadly we move to our final course which of coarse is dessert. With limited options the night we visited we go with the only choice there was: The “Strawberry Short-Cake.”  Classic and contemporary, served the way you like it; Strawberries galore, and cream to boot. A nice finish to a great meal.

With ambiance and elegance this retro-metro restaurant is a must visit destination in the ‘District of Leather.” With great drinks, dining and the option to dance, District does it! With appetizers averaging $12 and Entrees’ $15 and a dessert option the only thing holding them back, we give them the “Gold Plate!”

Located at