The man behind Savino's Grill is Tom Cutrone, a veteran chef who's pushing three decades in the cooking business. His menu of Italian and Mediterranean cuisine features cured Italian meats, artisanal cheeses, and entrees such as chive pappardelle, lamb loin chop with fried polenta, and pan-roasted salmon served over pasta shells—all of it enhanced by European wines. On Thursday nights, live jazz washes over guests as they enjoy their meals and stack complimentary bread rolls into the shape of the Leaning Tower of Pisa.
Founded by longtime friends Jonathan Schwarz and Christopher Robbins, Stone Hearth Pizza builds its gourmet pies from organic, local, and sustainably produced ingredients. The casual pizzeria has expanded to six locations since opening in 2005?a pace of growth made possible by the popularity of chef and general manager Michael Ehlenfeldt?s Neapolitan-style thin-crust pizzas. New England craft beers complement the pizzas and pastas with a pleasantly bitter taste that reflects their conflicted attitude toward out-of-towners.
Named one of “The Most Authentic Restaurants” by the Boston Globe, Patou Thai offers an assortment of Thai specialties all crafted with a bit of an edge. One example: the halibut filet, which is pan-seared, then brushed with a sweet-and-spicy blend of mango-grilled eggplant salsa and curry sauce. Another refreshing left turn is the honey pork loin, served with fresh garlic oil, summer squash, and zucchini. Or, the green papaya salad, tossed with carrots, peanuts, grilled shrimp, and a spicy chili-lime dressing. Of course there are curries that cater to every taste, from a crispy duck rendition sautéed in hot Panang sauce to a lighter red curry that foregoes meat for vegetables and tofu. And, to help temper the spicy cuisine, the menu also includes a large selection of beers from Thailand, Japan, and Italy, and wines from Italy, Spain, and Sonoma, along with four types of sake.
If the name wasn’t enough of a clue, a close-to-empty donut case at 11 a.m. reveals the main draw of Linda's Donuts. Owner John, who has handcrafted donuts at Linda’s since 1982, rolls and shapes dough in the back while his wife, son, and daughter work the front of house, greeting customers, taking orders, and complimenting sock choices.
Customers line up for flavors such as chocolate-glazed and honey-dipped, waiting to dunk them into steaming cups of coffee while catching up on work using the shop’s free WiFi. After the donuts run out, customers turn to hearty sandwiches and burgers for lunch.
Cafe Burrito's crew stuffs tortillas with ingredients such as chili-lime chicken, cotija cheese, and zesty pickled veggies to craft its hefty Mission-style burritos, which epitomize the handheld meal. The menu also features other creative fare, such as Mexican-style grilled-cheese sandwiches, which showcase cheese melted over pork carnitas or pulled barbecue chicken, and pickled veggies. Diners can also top their food with special-made salsas crafted from fruits such as peach or apple, which rotate monthly to keep palates surprised.
Ani Take Out's Armenian and Mediterranean menu spotlights wraps, sandwiches, platters, and kebabs. Eggplant-pomegranate salad, laced with cumin and molasses, blends familiar Middle Eastern flavors in an unexpected way. Ground beef and parsley top the Armenian pizza, and pita bread swaddles the likes of falafel, lamb, and feta-bedecked veggies. A distinctly American influence informs the selection of sides, which include fries and onion rings based on John Philip Sousa's famous recipe.