Imperial Kitchen's chefs have prepared authentic Chinese cuisine for more than 35 years, searing seasoned chicken, roast pork, seafood, and assorted garden pluckings in vegetable oil. Classic dishes such as cashew chicken and satay beef arrive fresh and made to order so that diners can customize the heat level of each dish, turning the dial from mild to extra spicy to hotter than a pile of burning fireman calendars. Combo dinners bolster favorite entrees with pork-fried rice, whereas chef's specialties add inventive flair with lotus flour and flavorful ginger sauce, spicy orange sauce, or the chef's signature sauce.:
The husband-and-wife team that runs Shanti-Taste of India has seen more than their fair share of couples enter their restaurant’s doors on a date and return, many years later, with their children in tow. The love that the duo has put into their business since 1999 is certainly returned by their clients. More tangible proof of their popularity comes from the eatery’s 2012 award from Boston magazine for Best Indian Restaurant. The authentic food served at Shanti blends both Indian and Bangladeshi cuisines, a tastier way to learn about the world than dipping a globe in ranch dressing and trying to eat it. Boston reviewers particularly enjoyed the vegetable pakoras—which they called “deep-fried pockets of pillowy goodness”—as well as the tandoori dishes, which the kitchen staff fires in a 900-degree oven.
Sugar Baking Co. & Restaurant’s kitchen is always full of appealing ingredients: cage-free eggs, certified humane meats, real Vermont maple syrup, and fresh picks from the Roslindale Farmers’ Market. It’s also almost always open; diners flock to the eatery for breakfast, lunch, and dinner. In the morning, diners bite into lemon ricotta pancakes and French toast stuffed with brie, and at dinnertime, they feast on braised lamb shank and pan-seared salmon. They complement their meals with wines from New Zealand, Argentina, and France and craft beers from nearby breweries such as Ipswich and Smuttynose. While they enjoy their meals, they also delight in the smell of fresh bread from the on-site bakery, whose treats range from cannolis and éclairs to apple turnovers—regular apples you eat with your feet touching the ceiling.
The savory aromas of freshly baking dough, bubbling mozzarella cheese, and tangy buffalo-wing sauces provide fragrant proof that chefs are hard at work piling thick-crust pizzas with fresh toppings and stacking hearty subs with meats such as roast beef and chicken salad. They offer diners three ways to enjoy their freshly made pizzas and subs: dine-in, carryout, and delivery.
Within the recently renovated confines, sunlight streams from large windows in the dining room, bouncing off the dark wooden tables as well as the frameless cityscapes that adorn the walls. Exposed-brick walls, romantic lighting, and a sleek wooden bar further augment the casually elegant space. Diners can indulge in hearty New England comfort food, such as pumpkin ravioli and Nantucket risotto, from their chosen spot, whether it be a booth, a barstool, or the chef’s lap.
Each morning at Fazenda Coffee Roasters Cafe, coffee specialists roast batches of fair-trade coffee beans from growers in Africa and Latin America. The aromas blend with fresh-baked breads and pastries, filling the sun-flooded café from its hardwood floors to its brick walls to its secret underground laboratory. Featured art pieces hang throughout the café, overlooking breakfast dishes, salads, and sandwiches from the full menu. Every Sunday afternoon, live musicians play, providing diners with engaging string-instrument sounds.