December 31, 2017

Somerville Food & Drink Diary: Mystic Station

Local Stories

Today we’d like to introduce you to Malden, MA’s Mystic Station.

Every restaurant has its own history, backstory, etc. We’d love to hear yours.
Both Bryan and Nicole Palazzolo are the co-owners, and a wife a husband team. Both of us have grown up in the industry, starting from bar-backing and washing dishes working our way up to where we currently are as owners. Previously Bryan worked for Foxwoods Casino in CT, Anthonys Pier 4 in Boston to name a few. Nicole worked at Merrimack College for the Dining Operations at Sodexo, and other local catering companies.

We have always wanted to start a business, after working for others and learning the ropes. We enlisted the help of Nicole’s family with her Brother Jason, who is currently our executive chef, as well as Nicole’s Parents, who help with the behind the scenes work load.

We spent over 5 years looking at various establishments to buy, but non quite fit the bill, as to location, size and demographic. We can upon our location and knew immediately this is where we wanted to be. Unfortunately someone was quicker to the draw and it was purchased before we were able to negotiate a deal. However less than a year later, we received a call from our realtor that it was going back up for sale. We immediately jumped at the idea and got the ball rolling to purchase it. It was all meant to be!

Tell us about the challenges of running a food service / restaurant business.
Its never easy, there were multiple challenges that we had to overcome, just as to this day there are still challenges we face. When we first opened there were days when it was just the two of us, Bryan on the Bar and Nicole in the Kitchen. We weren’t busy enough to schedule other people, nor did we have the money to pay someone. we did everything in our power to make it all work. We slowly grew, gaining more and more customers, as well as staff, and have become what we are today. Knowing the work it takes, and that all aspects must be taken into account, is partly due to the fact that we did do it all personally, Mopping, cooking, cleaning, serving, Taking this all into account we know that the reason we are successful is because of our employees. Today they are where we were when we started. Some are here for fast cash or to make a living but some this is a stepping stone and will do this for themselves one day and.

Getting the word out there of a new place was difficult, and bringing new customers while trying to maintain the old was a challenge. We cater to everyone, families, young and old, and have something here for all people.

Our concept of Craft Beer and Homemade Food was not as popular as it is today, especially out side of Boston. I can’t tell you how many times we were told we were crazy not to have bud light on tap or that our food and beer was to expensive. We make most everything for scratch and buy local when possible as do most of the breweries that we work with. We kept our margins low and did the best we could to provide what we believe is a excellent product. We persisted, never giving into what wasn’t our vision and we are lucky that people are enjoying what we are doing now.

What separates Mystic Station from the other similar spots?
We focus on service and try to make everyone who walks through our doors feel welcome, as though they were coming into our own home.

The decor is clean and up scale with a large bar and pillows on our long benches that run down the restaurant split in the middle by a gas fire place. We have framed in digital beer boards to help customers keep up with the ever changing draft list. We also have chalk art on the walls, done by Bryan’s family, a colorful mural and paintings from a local artist, Allison Bamcat.

We have established great relationships with multiple craft breweries and distributors so we are lucky to have 26 lines of unique craft beer that constantly rotates. The beer compliments our scratch kitchen. We do pub food right. From making our condiments and salad dressings to getting our bread fresh daily Piantedosi right down the street. We also get our produce fresh daily. Are burgers are hand packed, our meat is cut in house and marinated by us. We roast our pork for hours that ends up in our pulled pork grilled cheese. We are most known for our buffalo offerings. From buffalo chicken grilled cheese to our buffalo aranchini to our buff chicken dip. We roast our turkey in house and slice it daily for out turkey clubs. we have many fresh salads and a chickpea curry dish for vegetarians as well as many gluten free options from both the kitchen and the bar. We also have daily lunch dinner and dessert specials.

Most Popular Items

Buffalo Chicken Grilled Cheese

Three kinds of cheese, blue, cheddar, american. Chicken smothered in our house buffalo sauce. Grilled in between two thick cut slices of sour dough bread.
Bacon Cheddar Burger

Hand packed hamburger,cheddar cheese, bacon, frazzled onions on a brioche bun

Mac & Cheese Specialty Skillet

Every Tuesday we run a different Mac & Cheese skillet. This one is our Mexican skillet made with seasoned chicken and sausage, fresh red and green peppers, fresh jalapenos topped with a creme fresh and frazzled onions.Parking Advice:
There is on street parking but we validate both Exchange street and Jackson street garages.