Since 1986, the chefs at Sabatino’s Italian Kitchen have been preparing entrees; making pastas such as scampi, marsala, and cacciatore; and stuffing calzones and hot subs with tried-and-true Italian ingredients. The restaurant's pizzas are loaded with whole-tomato sauce, mozzarella cheese, and accoutrements such as roasted peppers, pesto sauce, and roasted eggplant. Toppings choices abound for thin-crust pizzas, while set gourmet combinations such as the four-cheese and meat-lovers pizzas take the guesswork out of ordering. They can also pack up cold cuts such as salami, sweet capicola, and prosciutto by the pound for at-home meat-shrine building. Though not valid with this Groupon, Sabatino's also features an extensive wine list.
If you traveled back in time to when Tonya Ratz was 4 years old, chances are you'd find her drawing a dragon. Not much has changed since then. A denizen of comic-cons, Tonya pours her love of the fantastic into each dragon drawing she makes. She also draws inspiration from the dragon stories that have emerged across cultures and which reflect the different aspects of humanity's collective unconscious. As the artist behind Make Me A Dragon, she creates custom drawings that pair the mythical serpents with elements that reflect your personality, such as cartoon characters or your birth certificate.
There's a certain kind of unique, primal pleasure in eating wings. You have to use your hands and sauce splatters everywhere as you tear the meat from the bone. At Wings Over Arlington, such primal behavior is not only accepted, it's encouraged. Fresh, hand-battered wings arrive hot from the kitchen wearing any of 24 sauces, including five varieties of buffalo sauce, rated from the mild 'wimpy' sauce to the 'after burner,' which requires a respectful salute of acknowledgement before consumption. Those who prefer a less saucy experience can go for buffalo-chicken sandwiches slathered in creamy bleu cheese, or wings prepared with dry rubs such as West Texas mesquite.
Though he no longer serves as a faculty member at Berklee College of Music or the New England Conservatory Extension, Gil Graham still devotes his musical talents to young people. At his Drumming Preparatory School, he takes a systematic approach to teaching students aged 5 up to college age the basics of the drum kit. In private and group classes, and college-level labs, he teaches skills such as sight-reading, stick control, and looking cooler than the guitarist in a range of musical styles.
Guests can order from the traditional Szechuan menu at Little Q Hot Pot, but the real thrill of this cozy Arlington eatery is the dish that shares its name. Akin to fondue, the Chinese hot pot bubbles at the center of the table within an arm’s reach of guests ready to cook their own food or stage an all-shrimp revival of Macbeth. When ready, diners simply spear the protein of their choice—such as USDA prime rib, scallops, chicken, or even quail egg—and dip it in the piping hot chicken, seafood, veggie, or curry beef broth until its cooked to their liking. Vegetarians can partake as well by enjoying a bounty of fresh vegetables, including oyster mushrooms, bamboo shoots, and Chinese broccoli, alongside four kinds of noodles. Those not interested in DIY dining can opt for expected Chinese restaurant favorites, such as kung pao beef and sesame chicken or split several hearty orders of pan fried pork or steamed lamb dumplings.
Flora serves beautifully presented American cuisine infused with French and Italian flavors by chef Bob Sargent and made using fresh vegetables and locally sourced ingredients. Flora's menu, like the direction of the wind or the guest on a morning talk-radio show, is subject to change, but recent enticing entrees have included petite lamb chops and slow-cooked shoulder of lamb ($26) as well as pan-crisped Giannone chicken, which is partnered with whipped potato, broccoli rabe, and truffle butter ($23). Enjoy baited bites of aquatic edibles such as Southern-fried fish, enhanced with a shrimp remoulade slaw and warm potato salad ($20), or New England seafood “bouillabaisse,” stocked with lobster, mussels, clams, and fish ($28). Each of flora's small plates includes a smattering of assorted bites, such as its tray of pickled-beet salad, smoked salmon, and creamy dill dressing ($13). Selfish meteorologists can frighten off tablemates with predictions of indoor thunder blizzards, then horde the precipitous palatability of chocolate cloud cake ($8) for dessert.