Named a Hidden Jewel by Phantom Gourmet, The Farm Bar & Grille's rustic wood furniture and floors and exposed brick walls inform the eatery's comforting vibe. To craft a menu of comforting southern-style fare, the kitchen team doesn't skimp by pulling ingredients from the freezer. Instead, they put together entrees from all-fresh components, including some of the vegetables they grow themselves in the on-site garden and the 90-acre cornfield they fit in their endless broom closet. As baby-back ribs bask in the smoke from a hardwood fire, the kitchen crew bastes them every half hour, in between searing burgers made from fresh angus chuck. Starters such as fresh beer-battered jalapeno poppers are made to order. The staff also pours a large selection of draft beers and specialty cocktails.
At 15 Walnut, the culinary team handcrafts gourmet dishes, from maple-barbecued steak tips to margherita pizza with walnut pesto. But you'd never guess it if you looked at the ultra-simple basics local farmers deliver to the kitchen.
The bistro's chefs take these simple ingredients and then craft their own sausages, bake their own breads, dry their own herbs, create their own chutneys, and make their own mozzarellas. And all of this is done in small batches that adhere to a strict farm-to-table philosophy.
The resulting upscale comfort food sates appetites at brunches, lunches, and dinners, which patrons can finish off with handmade desserts that are even more appealing than Oreos in an artisanal basket.
From 6 a.m. to 2 p.m. every single day, chefs sizzle and deliver classic American food at Omelette Headquarters. At breakfast, eggs bundle into innovative omelets or join bacon and waffles to serve as a more pleasant beginning to the day than waking up to the apocalypse or, worse yet, the discovery that Earth ran out of bacon. Lunch, available every day except Sunday, encourages patrons to chomp into crisp salads and fries-complemented club sandwiches. The eatery also presents daily specials, the recent roster of which has included a meat lovers omelet brimming with steak tips, ham, sausage, bacon, and a mozzarella-bonding agent.
Trattoria Bella Mia's historic Cabot Street location bespeaks a rich and cultured dining experience. The neat brick exterior gives way to a warm restaurant setting where creatively tweaked Italian classics thrive?patrons can savor pork tenderloin at tables or compose sonnets to beef carpaccio at the bar, whose overhanging lanterns cast down just enough light to read minds by.
In business since 1959, Rowand Fisheries has perfected more methods of lobster transformation than the most practiced merman magician. It can conceal buttery morsels inside ravioli, pie, and soup—both bisque and chowder—in addition to selling the crustaceans live, priced by the pound. As a classic seafood market, Rowand Fisheries arrays freshly caught fish and shellfish for at-home prep, including salmon, tuna, haddock, locally netted black sea bass, and seasonally hooked items such as swordfish in Santa hats. However, its menu has also boasts signature eats that require no further finesse, from smoked-trout spread and salmon burgers to the house cocktail and tartar sauces. Patrons can even group specialty orders into platters, which gather enough shrimp or smoked seafood to feed up to 14 people.
The chefs at Acapulcos Mexican Family Restaurant & Cantina aim to cook authentic Mexican dishes unaltered by any Tex-Mex influence. Their recipes reach back generations within the owners' family and several miles into their underground tortilla vaults. Spanish-speaking servers deliver simple combinations of protein or veggies, topped with vibrant sauces: carne asada steak dressed in green pepper and guacamole, tender pork loin in tomatillo sauce, chicken in chocolate mole. The chefs' adherence to tradition doesn't preclude experimentation. Case in point: the dessert burrito, a lightly fried tortilla wrapped around apple-cinnamon or creamy cheesecake filling.
Both the menu and the decor change slightly from location to location?a painting of Mexico here, a tiled mosaic there. Each one, however, has a full bar where bartenders mix margaritas and flat-screen TVs broadcasting sports overhead.