This year’s Restaurant Week featured twelve establishments, each offering a special item or menu. Ever ready for a challenge, Acton Exchange’s writing crew fanned out to sample what Acton had to offer.
Rapscallion: Cozy ambience meets comfort food with a brewery.
5 Strawberry Hill Road, Acton: For decades, “Let’s meet at the Rap” has been the cue for many groups to gather at this 1700s-era building, including post-election parties for candidates and their friends. In fact, you can reserve the function room in the back for a group gathering, which is what this writer’s condo association did for our annual meeting. About twenty attendees feasted happily on the appetizer plates, which included salsa and corn chips, smoked wings, Mexican nachos, and, my favorite, the roasted vegetable pizza.
But most of my visits to Rapscallion are on weekends, when my dining companion and I settle into a table in the main dining room to the right of the bar, which boasts several TV’s for sports fans. The service is unfailingly friendly and prompt, even on a weekend evening, but we usually arrive after the early-dinner rush.
For starters, there are five salads offered ($13-14). This writer’s companion is fond of the pesto, or tomato and mozzarella salads, but suggests getting the dressing on the side, so it doesn’t get “drowned”. For an entrée, she likes the vegetarian offerings, such as the gnocchi, veggie risotto, or penne a la vodka ($25). She always finds a red or white wine to her liking, but I go right for the Irish Red Ale, one of the nine beers brewed on site; you can even purchase a four-pack to take home. Desserts ($10-12) are: Key lime pie, chocolate mousse, hot fudge brownie sundae, and the chef’s special of the day.
On weekends, Rapscallion offers a brunch from 11:30 to 3:30, with items priced à la carte. Please note that the daily menu might have some seasonal or price changes, but you can view it online at: visitrapscallion.com.
El Huipil: Chiles en Nogada and Pollo en Mole Sauce
On Friday night of Restaurant Week, this writer, his spouse, and another couple had dinner at El Huipil, a family-owned Mexican restaurant located at 273 Great Road in Acton. Known for its craft Mexican cuisine made with fresh ingredients, El Huipil offers a casual, family-friendly setting with affordable food, fresh-squeezed margaritas, and live music on Fridays.
We met the owner, Alonso Moreno. El Huipil opened its first location in downtown Maynard 15 years ago. Since then, he has opened a second location in Acton. We asked him what he recommended. He said, “The Chiles en Nogada and the Pollo en Mole Sauce.”
After we were seated in the corner, we saw a small sign on the table. It featured a special selection of discount meals: The Chiles en Nogada and the Pollo en Mole Sauce.
Finally, after looking over the menu, we asked the server what she recommended. She said, “The Chiles en Nogada and the Pollo en Mole Sauce.”
So, if you’ve seen the “Sea Bass” scene in the 1941 movie, “Shadow Of The Thin Man,” then you can guess what happened next.
I had the Chiles en Nogada. It is a poblano pepper stuffed with sweet and savory hash with beef, fruits, and nuts, topped with creamy walnut sauce.
And one of our friends had the Pollo en Mole Sauce. It is tender chicken simmered in a rich, traditional Mexican sauce made with chili peppers, spices, and a touch of chocolate.
My wife and our other friend were not so easily led; they had different main dishes.
Nevertheless, we all had a wonderful meal, including “lo dulce,” in a laid-back atmosphere.
Romano Pizza and Pasta: Cheese Pizza
For Restaurant Week, Romano Pizza and Pasta offered customers the following promo: “Buy any large Gourmet Pizza and get one small Cheese Pizza for free.” The restaurant, which is located at 168 Great Road in Acton, was also offering 10% off for any order $50 or more.
I asked owner Adson Oliveira, “What was the most popular item during Restaurant Week?” He chuckled and said, “Cheese pizza.”
I also asked, “What was your most surprising order?” He chuckled again and said, “Anchovies. We normally get that order only once a month.”
DiCapri’s Pizza
Per Ricardo and DiCapri team,
Favorite DiCapri items
- Plain cheese & pepperoni pizza.
- Antipasto and Caesar salads. (This writer’s favorite is the DiCapri Greek salad eaten at the restaurant overlooking West Acton Village Center.)
DiCapri Dessert customer favorites! Creamy cheese cake and triple chocolate mousse.
Not Your Average Joe’s
An Acton fixture for 20 years, Not Your Average Joe’s extended its very popular Oktoberfest menu through the month to include Restaurant Week, states Jessica Towne, Assistant General Manager.
Joe’s Top Pick for cocktails is the Skull Drink, so named because it is served in a skull-shaped glass and is filled with vodka, blood orange, lime, spiced simple syrup, black salt and red wine float. Also immensely popular is the Autumn Spiced Sangria with mulled apple cider, white wine, lemon, spiced rum, and ginger beer. Special beers include full-bodied amber Paulaner Oktoberfest and Sam Adams Octoberfest.
Two appetizer specials include a warm Bavarian pretzel with a mustard cream sauce and Butternut Squash Flatbread with sage-pecan pesto, shaved Brussel sprouts, caramelized onions, smoked mozzarella and balsamic reduction.
The Top Picks for entrees from the Oktoberfest menu are Pork Schnitzel, with creamy mustard sauce, braised red cabbage and potato pancake; Bratwurst Feast; and the Best Wurst, a sandwich with mustard aioli and potato salad.
Not Your Average Joe’s year-round signature dessert is the Peanut Butter Thing, which features vanilla ice cream with peanut butter, chocolate chunks, caramel and fudge sauces on an Oreo crust.
Towne is pleased that the restaurant partners with various causes in the Not Your Average Cause program, offered on weekdays, when the restaurant will donate 15% of every check to a particular cause including the Acton Food Pantry, various sports teams and musical groups, and the domestic violence shelter. Mouth watering choices for your special afternoon or evening out!
Velvet Vine
Velvet Wine Café opened earlier this year on Great Road. The owners of the restaurant are Sarah and Crystal. My wife and I enjoyed selections from the special Restaurant Week menu, starting with a beet tower salad. We selected two tapas, one with chips and three dips, and the other, three house-made corn bowls filled with shredded chicken, corn, pickled onion, costa cheese, and chipotle drizzle. We finished the meal with a pistachio cake and whipped cream.
When asked for their most popular foods and drinks the owners said the most popular cocktails are espresso martinis, specifically the “Salted Caramel,” and the favorite beer is Maine Lunch. “Steak Daddy Trio” (shaved steak, provolone, caramelized onion and horseradish cream sauce on a toasty baguette) is a favorite tapa. “That’s What I Tot” (tator tots, smashed avocado, pickled onion, cheddar cheese, 2 sunny eggs, chipotle drizzle, and everything seasoning) is the favorite brunch item. And the assorted dessert tray is the most favorite sweet, “basically a dessert charcuterie.”
Silver Girl and Eve & Murray’s
Silver Girl restaurant opened earlier this year on Arlington St. The promotion for Restaurant Week was either a free popover or a dessert with an entrée. For me, popovers with butter and grape jelly were an occasional treat growing up. So, I opted for a popover served with fancy sweet butter while the rest of our party went for dessert.
The owners, Dawn and Tamara, told us their most popular selections. Beer: Dirigible Cloud Hopper NEIPA; cocktail: “Two Five One,” “our jazz riff on an Old Fashioned featuring Redemption Bourbon Cognac and chocolate bitters; appetizer: popovers with a sweet and spicy butter of cane syrup and Aleppo pepper; entrée: Chicken Pot Pie, a “hearty chicken and mushroom stew served in a popover with mashed potatoes and roasted carrots; dessert: Maritozzi — brioche soaked in cardamon syrup filled with an orange mascarpone cream. The night we went, all my tablemates went with chocolate mousse, which was terrific. On a previous visit, I had Maritozzi and that was also delicious.
Dawn and Tamara also own Eve and Murray’s underneath the True West restaurant in West Acton. My wife and I have purchased sandwiches there as well as cheese and wine. It is also a drop-off location for Bethencourt Bakery’s sourdough products. The Southwest Acton sandwich –— “fresh turkey breast and sharp cheddar with avocado, chipotle mayo, arugula, and pickled red onion on a Portuguese roll” –— is the most popular sandwich. Harney Peach Tea is the favorite drink. And Rogue River Blue from Oregon or Womanchego from Cato Corner farms in Connecticut are the favorite cheeses. The favorite wine: Mas de Gourgonnier Les Baux-de-Provence Rouge –“a super delicious blend of Syrah, Grenache, and Cabernet Sauvignon.”
Junior’s Pizza
Junior’s Pizza is a short walk from our home in North Acton. Usually we go for the chicken fajita pizza and a Greek salad. Ricardo owns the shop and he told us his most popular selections:
- Salad: Greek, usually with chicken.
- Appetizer: chicken wings with dipping sauces.
- Drink: any of the Coca-Cola products.
- Pizza: cheese and pepperoni.
- Plate: chicken fingers or pasta alfredo.
- Dessert: brownies.
He also mentioned the newest item on his menu: a ribeye shaved steak sandwich.
Bethencourt Bakehouse and Harris Hearth Breads
The Acton Exchange caught up with baker Gonzalo Bethencourt at Eve and Murray’s, where he sells his baked goods on Saturday afternoons. Bethencourt said Restaurant Week went really well for Bethencourt Bakehouse. He had a successful promotion for two days where a combination pack of sourdough bread and sourdough cookies that is usually $22, was $15. He filled a lot of pre-orders and sold out of most of the sourdough. He said he was thankful to the Town for including him, even though he is not a typical restaurant. “Getting to new people, maybe, that haven’t tried my bread, is exciting.” He also commented that after the July Acton Exchange article about his microbakery, he had a rush of new customers.
Andreas Apostolopoulos and his wife, Sarah, owners of Harris Hearth Breads, celebrated Restaurant Week by launching their driveway shop, a pretty, white booth decorated with mums and serving as a little store as well as a pick-up location for pre-orders. Apostolopoulos said that neighbors have stopped by the Harris St. location, as well as customers who passed the signs and balloons along the road.
As we spoke, Lowell resident Chris and his daughter Hazel drove in to purchase bread, and another customer picked up her pre-order. Apostolopoulos said that the driveway store had “slightly more ambiance than just a box on the front stoop.”
Harris Hearth sells pre-orders from Kitchen Outfitters, whom Apostolopoulos described as “amazing partners.” Restaurant Week meant many more pre-orders than usual, he said, and they were baking extra time to keep up. Harris Hearth, covered this summer in the Acton Exchange, began as a passion project but has totally taken over their lives. Hundreds of customers sign up for pre-orders, which are offered 2-3 times a month. The couple bakes most early mornings and late nights.
Wrap-up
Acton’s Restaurant Week 2025, organized and promoted by Patricia Costa, Acton’s Economic Development Director, was a success. We hope many of you took advantage of the specials the restaurants offered. Your continued support of our local businesses is so important to the well-being of our business community.
Jeff Brown is the Acton Exchange business beat reporter. This article was truly a team effort, drawing on reporting by James Conboy, K.J. Herther, Greg Jarboe, Franny Osman, and Meg Stafford, in addition to Jeff Brown.
