Situated on the city’s outskirts, this 40-year-old slice of Americana features a 200-seat dining room with rustic wooden tables and throwback red booths. Cold oysters and other specialties from the raw bar supplement the Stockyard Classics, which include aged prime rib and a juicy bone-in filet.
Fresh from his homeland of Brazil, Chef Rodney Moreira set himself on a path to become a master of Italian cuisine, beginning humbly as a prep cook at Pizzeria Uno. Ultimately, Moreira found his culinary muse, cooking his way up the ladder to his current position as head chef at Porcini's Italian Restaurant, where he holds numerous awards for his pasta and risotto. Building a menu off of these staples, Moreira crafts Italian- and Mediterranean-inspired cuisine finished with homemade sauces and fresh herbs. The restaurant's nightly specials and permanent entrees include grilled swordfish steak and pounded veal cutlets, and pair easily with varietals from around the world represented on the carefully curated wine list. The intimate dining room features the warming tendrils of a crackling fireplace, and the garden patio invites guests to indulge in meals under a sky filled with more stars than the sun's rolodex.
It’s not what you think. The name, that is. Strip-T’s was named in accordance with owner Paul Maslow’s original vision—an eatery centered around sirloin strip sandwiches. But the price of sirloin strip skyrocketed sometime after the restaurant’s 1986 opening, and the rising prices clashed with Paul’s desire to keep things tasty yet affordable. And so, he dropped the sandwich, kept the name (new signs can be pricey), and expanded the menu to include the American-style comfort foods that influenced one Boston Magazine critic to hail it as “the most unexpectedly dazzling food I’ve had in years.” Chalk up some of that praise—which has also come in from the Boston Globe and Bon Appetit, to Paul’s son Tim, a culinary student and transplant of David Chang’s New York hot spot Momofuku Ssam Bar. Tim gave Strip-T’s menu a second makeover, veering even further from the namesake dish with new items such as grilled bavette steak and sweet potato and pork belly angolotti. Tim’s creations have turned this unassuming Watertown eatery into a bona fide foodie destination, yet the restaurant still retains its original charm: the t-shirt wearing waiters are still friendly (except on customer-abuse Fridays), and press outlets, including The Boston Globe, are still raving about the “extraordinary, reasonably priced fare.”
Though lunch cars were everywhere when Deluxe Town Diner was built in 1947, these precursors to the diners of today have all but vanished. But the 65-year old building—which was placed on the National Register of Historic Places in 1999—has continued to thrive well into the 21st century. Today, the Levy family runs the place, adding fair-trade coffee and cage-free eggs into the mix of make-your-own omelets, steak and eggs, and signature pancakes that they serve all day long. Garnishes of Merton’s maple syrup or mixed berry compote with whipped cream crown the selection of blue-cornmeal, sweet-potato, and fruit-infused flapjacks, a blueberry version of which Boston magazine called "rich and velvety, like blueberries bathed in sweet cream." At 4 p.m., the cooks begin slinging classic diner fare ranging from southern-fried chicken platters and tuna salad sandwiches. The desserts fit the diner theme as well, as fountain soda floats pair with flaky slices of apple or cherry-crumb pie. Should customers feel the urge to recreate the house pancakes at home or make snowmen that actually last for once, Deluxe Town Diner offers their signature pancake mix and Merton’s syrup for sale.
Beer never takes a back seat to food at The Publick House. In fact, boston.com once dubbed its fare “cuisine a la biere”—that is, dishes designed to complement its selection of more than 150 artisanal beers. The food menu even includes meatloaf marinated in Trappist ale.
The chefs at Café Nicholas adorn pizzas with one of three sauces before adding a heaping handful of toppings chosen from more than 30 options. Within the pizzeria's art deco-inspired walls, guests dig into 35 types of sandwiches, homemade pastas, and pizzas crowned with traditional and unique ingredients such as prosciutto, shrimp, and eggplant. For diners with gluten allergies, the cooks can substitute gluten-free crust for any of their pizzas. They also cater to low-fat tastes by serving up salads with low-cal dressings, frying appetizers in cholesterol-free canola oil, and pouring unlimited glasses of calorie-free water.