Christopher’s Seafood & Prime Steak House uses only optimum 21-day-aged USDA prime handcut beef, seafood that’s flown in daily from around the world, and locally sourced produce to engineer upscale and elegant eats. The dinner menu bursts at the seams with hearty hand-cuts of meat, such as the 16-ounce New York strip ($43) or the "kings crown," boasting an 8-ounce filet mignon topped with a quarter-pound of king crab ($43). Seafood seekers can drop culinary cargo nets into stomach shipholds with oceanic options including spicy plum-glazed sockeye salmon ($25) and fresh ahi tuna ($28). Other Neptunian nourishment includes the "by sea" tasting plate, a Davy Jones' high-school locker-full of calamari, coconut shrimp, crab-stuffed mushrooms, and lobster corn-dogs ($16). Midday meal-seekers can peruse Christopher’s lunchtime menu, featuring creamy New England clam chowder ($5–$8) and a spicy blue cheese burger ($9).
Carvers Steaks and Seafood flavors its eponymous catches and chops with sauces spiced with whiskey and peppercorn, or butters churned with garlic, Pernod, or Cajun spices. These and other seasonings top generously portioned Carvers Cuts of filet mignon, prime rib, and other meats, as well as halibut fillets and lobster tails caught off the coast of Maine. The dinner menu also includes vegetarian dishes, such as a pear and feta garden salad, as well as raspberry-vanilla bread pudding for dessert.
"A lot of our recipes come from family," explains owner Adam Wheaton. "Alicia's cheesecake is my wife's sister's, our italian stuffed mushrooms come from an aunt, my wife's mom…has probably put her hands or ideas into everything we serve." Working from these recipes and others, the chefs grill up steaks, broil lobster tails, and make tortilla chips, crab cakes, and barbecue sauces in-house. Additionally, they help to accommodate restricted diets by forging a number of dishes devoid of gluten and chicken thighs that show too much skin.
This commitment to family is a recurring theme for the steak house. When the Wheaton family's daughter, Madeline, was diagnosed with severe epilepsy at age 3, doctors said the condition would steadily worsen over time and would likely claim her life in her teens. To say she proved medical professionals wrong is an understatement—she has only demonstrated improvement since then and continues to exceed expectations. The Wheatons, of course, wholeheartedly rallied behind their daughter, naming the family's restaurant after her and partnering with local charities to help raise awareness of and fight against epilepsy.
Jars of Korean kimchi and delicate spheres of salmon roe dot Dahn Sushi’s kitchen, adding artful flourishes to a menu of classic Japanese cuisine. Sushi, the restaurant’s specialty, ranges from dainty duos of eel nigiri to hand rolls packed with tuna, octopus, or red snapper. Diners can belly up to the sushi bar and take notes as they watch the chefs chop, slice, and roll their creations into vibrant spreads, some of which look like friendly caterpillars. In addition to serving small groups within the scarlet dining room, Dahn's staff delivers giant platters of sushi to parties, meetings, and mermaids’ swim meets.
The year was 1968. Just four days after the Purple Turtle had opened its doors, high-school senior Clark Evans joined the ranks of the kitchen’s burger-flippers. A quick study, he spent his days learning the ropes of the restaurant business. Eleven short years later, he bought the eatery from original owners Lloyd and Linda Ash. Now, though decades have passed, the kitchen team still prepares fast-food classics with the same attention to detail that helped Clark launch his career. The cooks cut fillets of halibut by hand for fish ‘n’ chips, slice fresh onions for onion rings, and grill burgers to order rather than pulling them from a cryogenic freezer. They also understand the value of an honest dessert, sweetening postmeal moments with shakes, banana splits, and ice-cream cones.
Pad Thai Siam takes its name from a dish that symbolizes the balance of sweet, tart, and savory flavors that characterizes Thai cuisine. The mélange of noodles comes stir-fried in tangy tamarind juice, spicy peppers, savory peanuts, and zesty lime, and the rest of the menu lives up to this tradition of blending flavors and spices. Rich, piquant coconut milk curries pop with sweet basil and beds of steamed vegetables sport crowns of garlic-seasoned pork. Like a pair of tin cans connected by a long rice noodle, the restaurant unites faraway places through food, with Japanese udon soups, teriyaki steaks, and crisp shrimp tempura sharing table space with southeast Asian treats.