January 25, 2007

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It’s a wrap
Wrap Shak owner gave up corporate chain life
By Susan Reilly  news@hippopress.com

Craig Farrington started out in the restaurant business 35 years ago. He had spent two days washing dishes at the Howard Johnson’s in Weir’s Beach when the cook didn’t show up for work and he was put in front of the stove.

He spent six years cooking and then moved into corporate jobs with large fast food chains, eventually becoming director of operations at a nationwide fast food chain.

Although working for the big guys had its benefits, he says that he always wanted to own his own place.

“It has always been a dream of mine to have my own restaurant, and when I found this place, it had the look and feel that I wanted,” said Farrington.

He had spent a year and a half looking at restaurants when he happened upon the Wrap Shak. He bought it a few months ago.

“It is not a hole in the wall. It has an upscale feel, it is very fresh and bright inside, it was what I was looking for,” he said.

Farrington says that a new menu is in development and in the meantime he has expanded the existing menu to include a selection of soups, quesadillas, personal-size pizzas and breakfast wraps.

The launch into breakfast was a no-brainer, he said, because he has a crew in at 6 a.m. to cook, so he might as well open the doors.

Breakfast wraps include the basic egg and cheese ($3.29),  a steak, egg and cheese ($4.79) and the Mexican ($3.79) and Greek ($4.19).

While the menu does wander around the globe a bit — there are some Asian and Italian flavors and a Greek influence — it is rooted in a southwest-style cuisine.

The menu includes salads, such as a honey barbecue chicken salad ($5.79) and oriental sesame chicken salad ($5.79). There are hot and cold wraps, including an Italian meatball ($5.29), eggplant parmegiana ($5.49) and roast beef dijonnaise ($5.69).

Wraps are not the only carb available; plain good ole’ sandwiches can be had with a chicken salad ($5.49) made with apples, almonds and grapes, and Italian cold cuts ($5.79) baked until crispy.

Also, soups. Everything at the Wrap Shak is made on the premises; no frozen soups here. The menu has a chicken noodle ($2.29), a cream of broccoli ($2.29) and a lobster bisque ($2.99) plus daily specials.

And there is a children’s menu. Look for grilled cheese wedges ($3.99), chicken fingers ($4.59) and a pizza ($4.49) all served with milk and cookies.

Farrington says he is really enjoying his new venture.

“I have never had so much fun in my life. While the fast food companies are operations geniuses, the food is what it is. Here, I would put the food up against anyone’s. It is quality and flavor,” said Farrington.

Wrap shak
Crossroads Plaza, 123 Nashua Rd., Londonderry, 689-7125
Hours: Monday – Saturday 7 a.m. – 8 p.m.; Sunday 8 a.m. – 7 p.m..



1/18/2007 The writing foodie

1/11/2007 Where the beef is, piled high and hot
1/04/2007 The healthy foodie
12/28/2006 The return of pasta and fall of the diet: the year in eats
12/21/2006 Organic on the ice
12/14/2006 French but not fussy
12/07/2006 Southeast U.S. culture, in sandwich form
11/30/2006 Bites of comfort with chips of happiness
11/23/2006 Cityside adds class to conveniece
11/16/2006 Easier-to-enjoy Thanksgiving feasts
11/9/2006 The new classic
10/26/2006 Whip up a quiche
10/19/2006 A new way to crepe
10/12/2006 Comfort food for blokes and birds
10/05/2006 Smaller crop but still red and delicious
09/28/2006 The crunchier, lighter, healthier wrap
09/21/2006 City bagels in suburbia
09/14/2006 Cracking the custard code
09/07/2006 Eat your way down the block
08/31/2006 New flavors for an old summer dish
08/24/2006 Way down south in Hollis
08/17/2006 Frappe vs. milkshake
08/10/2006 Enjoy the bluest month
08/03/2006 Death of Toro
07/27/2006 Vacation on a plate
07/20/2006 Hitting barbecue big time
07/13/2006 Relishing the raspberry
07/06/2006 Are your edible souveneirs kosher?
06/29/2006 Fish, upscale
06/22/2006 Sweet rosey taste of summer
06/15/2006 When to pull out the EVOO
06/08/2006 What can you grill?
06/01/2006 Taste of downtown Nashua
05/25/2006 Deulge at farms
05/18/2006 Adorable and delicious
05/11/2006 Rub down
05/04/2006 Pinot to go
04/27/2006 A bit Italian, a bit egg foo young
04/20/2006 Meatier than breakfast...
04/13/2006 Let yourself eat cake
04/06/2006 Fear not the Risotto
03/30/2006 Making Friday a fishy delight
03/23/2006 The Thin Mints are here
03/16/2006 Divining your personality from pizza
03/09/2006 Cooking up a big bowl of comfort
03/02/2006 Dumplings demystified
02/23/2006 Carbs and comfort all the way
02/16/2006 She sells sushi by the sea shore
2/09/2006 Biting into the burger with bling
02/02/2006 Forget formal dining, head to the bar
01/26/2006 Goodbye rooster, hello year of the dog
01/19/2006 The secret lives of chefs
01/12/2006 Cooking up a pot of delayed gratification
01/05/2006 A sunny Italian side dish
A year of eats

All-you-can-read guide to breakfast
A bagel by any other l
abel
A picnic — it’s romance with ants
A sweet burst of summer, in stages
Beef, It's What's For Dinner, Lunch, And Dessert
Be it ever so humble, the burger rules
Blockbuster snacks for your movie
Box Of Chocolates
C Is For Cookie And Christmas And Cool Combo
Celebrating A Holiday For The Rest Of Us
Celebrate Easter In A Sugar Coma
Chat And Chew

Chinese soup is magic
Chocolate cake makes everything better
Chocolate, Part II
Competition flows like chocolate
Corn Flake Chicken, Honeycomb Salad
Dining at the "Your House Bistro"
Don't Dread The Bread
Dress Up Your Next Meal
Drinking Out Of The Box
Eating Your Way Back To Health
Empanadas
Enter Soup
Experiments With Very Bad Brownies
Feeding A Crowd The Morning After
Follow the cider house rules
Fresh Herbs
Go ahead — run silent, run deep
Goodbye corn syrup, hello organic oatmeal
Go Indian for Thanksgiving
Grilled Cheese Junkie

Halloween candy for grown-ups
Have a Happy Meal and a happier wallet
Holiday Cookies - The Easy Way
Holiday Potluck 101-Tips For The Kitchen Novice
Home-Based Date
How do you like them apples?
In-A-Pinch Love Feast
It's not easy to be cheesy
It’s not Christmas without tamales
Lest We Forget The Humble Squash
Keeping your cool while you eat
Living through your salad days

Looking Beyond The Hot Dog Stand
Lunching your way to a less toxic you
Meat's meat and a man's gotta eat

Moist and delicious chicken — no, really
Oatmeal Cookies, The Miracle Cure
Oscar Night, When The Stars Come Out To Eat

Offering Up A Slice Of Teriyaki Pie
Pot Pies Are Darn Tasty
Pumpkin-Flavored Treats
Small Plates Are The Next Big Thing
Speedy 'za not pie in the sky
Steak: it’s what’s for dinner, again
Summer coolers, just add sunlight
Summer Squash
Super Bowl Grub
Take A Walk On The Dark Side
Taste of Manchester Event
The Cosmopolitan
The joys of a simple oatmeal breakfast
The return of comfort food
The One-Note Cook Book
The New American Plate Cookbook
The Stickiest, Hottest & Sweetest Of Love's Labors
The taste of retro
The Unheralded Peanut Butter Cookies
The union of sweet and heat
The Weekly Dish (12-16-04)
The Weekly Dish (12-23-04)

The Weekly Dish [1-13-05]
There's a Barbecue Bonanza Next Door
Week Four: Adding Diet To The Mix
What Was Hot And Haute In 2004
When $$ trumps urge to dine out
When in doubt, go for the organic
When nothing else will cool, Slurp it
You Say Potato, She'll Say Potato,Too
You say tomato, writer says lunch