Worcester Business Journal

18 Worcester Business Journal | January 6, 2020 | wbjournal.com B E S T O F B U S I N E S S F O O D & D R I N K e Sole has stayed fresh for 40 years BY THOMAS GRILLO Worcester Business Journal Staff Writer I t could have turned out a lot differently for Robb Ahlquist, co-owner of e Sole Proprietor. Instead of celebrating his 40th year at the landmark seafood restaurant on Highland Street in Decem- ber, the Shrewsbury resident might have been admiring four decades as a doctor. "I was pre-med at Syracuse Universi- ty," Ahlquist said. As a student at the upstate New York school, Ahlquist, now 69, took a slight detour. e biophysics major took a 15-hour-a-week job in the school's food service department. Within a short time, he was managing the dining hall, earn- ing free room and board. With his love for the restaurant and hospitality trade born as an under- graduate, he said, instead of pursuing medicine aer his graduation in 1972, Ahlquist took a job at e Walter White Tavern in Syracuse. One of the things he remembered most about the experience was the New York eatery got its fish from Foley Fish of Boston. at supplier, founded in 1906, is still operating. Ahlquist said Fo- ley has set the standard for the freshest, most flavorful seafood available. By 1979, Ahlquist and his wife, Made- leine, were ready to return to Massachu- setts. at year, the couple bought the former Shannon's, a diner and pub, and prepared a seafood menu. "Back then there wasn't a single sea- food restaurant in Worcester," he said. "Restaurants served seafood dishes, but none had seafood exclusively on their menu. But I knew I had a supplier of high quality seafood." Ahlquist then called Frank Foley to open an account. Today, the restaurant still gets most of its seafood from Foley. A Sole secret for success, he said, is the restaurant has refused to follow a the trend where everything is a la carte. "When we started, a salad or soup, a vegetable and a starch were part of the meal," he said. "Our customers like it that way, and we've kept it because it's worked for 40 years." Another secret, he said, is a staff with longevity. "Some of my people have been with us for 20 and 30 years," Ahlquist said. "at says something." BEST RESTAURANT FOR BUSINESS LUNCH The Sole Proprietor* Worcester, www.thesole.com Top executives: Owners Robb & Madeleine Ahlquist & General Manager Eric Andreoli Founded: 1979 Employees: 107 Notable runners-up: VIA Italian Table, 110 Grill, Armsby Abbey, BirchTree Bread Co., deadhorse hill, Sonoma, Volturno Pizza Napoletana A sampling of the food offered at The Sole Proprietor BEST LOCALLY OWNED PLACE TO MEET FOR COFFEE BirchTree Bread Co.* Worcester, www.birchtreebreadcompany.com Top executives: Co-owners Robert Fecteau & Avra Hoffman Founded: November 2014 Employees: 36 With live music and rotating local art pieces in a large vibrant space, BirchTree offers an eclectic atmosphere to enjoy coffee, with enough room to spread out for quick business meetings. Beyond its coffee, BirchTree has expanded its specialized events from its beer dinners to wine dinners and cheese dinners. Notable runners-up: Fuel America, Brew on the Grid, Acoustic Java BEST RESTAURANT FOR BUSINESS DINNER One Eleven Chop House* Worcester, www.111chophouse.com Top executives: Co-owners Robb & Madeleine Ahlquist & General Manager Aaron Francisco Founded: 1999 Employees: 87 In keeping with its mantra of offering the big-city steakhouse experience without the prices, One Eleven has introduced a weekday promotion offering a prime cut steak and a lobster tail for $25.99, which has expanded its customer base. Its steaks are hand selected and certified prime-grade, and its wine list has received Wine Spectator's Award of Excellence annually since 2001. Notable runners-up: The Sole Proprietor, VIA Italian Table, Arturo's Ristorante, Lock 50, Worcester Club BEST CATERER FOR A CORPORATE EVENT Peppers Artful Events* Northborough, PeppersArtfulEvents.com Top executives: Co-owners Susan & John Lawrence Founded: 1987 Employees: 20-30 full time & 100-150 part-time Peppers continues to approach every event in a unique way, offering clients a personable experience, while focusing on providing good-tasting food presented in appetizing ways. This past year, Peppers began hosting events at its Northborough location – ranging from chef-curated wine dinners to hands-on cooking classes – and converted a van into a food truck, making appearances at local breweries. Notable runner-up: Struck Catering One Eleven Chop House BirchTree Bread Co. Peppers Artful Events W

• Cover