Michael Scelfo came to the Good Life in December of 2006...
Food at the goodlife is meant to exceed your expectations while not breaking the bank.
The Chef's philosphy and commitment is to provide a food experience that is top notch while not taking itself too seriously...
In season, local products can and will be utilized. As a member of the Chefs Collaborative he believes in supporting local business owners like B&R artisan breads, Verril Farms, and local Cheesemakers from across New England.
Im looking for resources and ideas on west indian foods and recipes....shoot me an email at michael@goodlifebar.com
Here is the link to a small article in stuff at night that just came out......It was very flattering to be in that company of peeps...
Our latest dinner menu launched this past week. Lots of new items including asparagus from Verril farms, Morel Mushrooms, Ramps, Green Garlic, and English Peas....
Just a quick note: Our new wine list rolled out this week featuring a modest improvement of over 25 different red and white varietals. All are available by the glass and bottle and their are many fun inexpensive options...
a couple of suggestions....
block 13- cabernet sauvignon
borgo magdelena- pinot grigio
turnbull vinyards- old bull red
