The seas have been the frontier of some of humanity’s greatest travels and the source of some of its most delicious food. Savor Restaurant's chefs celebrate the sea’s diversity of flavors with a robust menu of oceanic treats. At their raw bar, they prepare fresh shellfish such as oysters or clams on the half shell for consumption in their naturally briny juices. They augment the flavor of other seameats, searing Atlantic salmon in sherry wine sauce or baking tender cod with fresh herbs and roasted potatoes. Savor's culinary crew also a crafts a number of authentic pasta dishes, including wild mushroom ravioli and seafarer-friendly zuppa di pesce, served with clams, mussels, shrimp, scallops, and eye patch.
When most people hear "fondue," they think of a warm pot of cheese. While that might be the most popular variety of the dish, Melting Pot also specializes in less well-known fondues. A simmering pot of broth in the center of the table can cook nuggets of meat or vegetables that diners hold there, a method of eating that's very conducive to dinner-table conversation and sharing. The chefs at Melting Pot have adapted these techniques to ingredients from around the world, filling their kitchen with everything from lobster tails and curry to ravioli and teriyaki glazes.
For Sean Ulley, the owner Smokehouse Barbecue in Somerville, grilling meats is a family tradition; his father runs his own barbecue joint in Andover. To infuse ribs, brisket, and pulled pork with deep flavor, Sean seasons the cuts with a dry rub and smoke them for up to 17 hours—as deliciously described in the Somerville Today. The cooks also make good use of their fryer, deep-frying everything from corn on the cob to Oreos. Patrons can also opt for fried chicken, burgers, or Creole dishes such as the Louisiana Steampot—a medley of clams, mussels, crawfish, and shrimp served over rice and garnished with a strand of sautéed Mardi Gras beads. In the summer and spring, diners can head to an outdoor patio to eat in the warmth of the sun.
The poultrygeists at Cluck-U glorify grilled, fried, and buffaloed bird with a Southern-style bill of fare devoted to the chicken. Diners debate dressings for buffalo wings, choosing from 15 different flavors such as Cluckster's hot, mustard barbecue, and Fiery 911 sauce, which requires a signed waiver and back-up set of taste buds. Six pieces of fried-to-order light meat, dark meat, or a combination of each come standard or, like an amicable bee, bearing a satchel of honey. Three buttermilk biscuits buttress main courses, and seven sides vie to rub elbows with entrees, prompting mac 'n' cheese to plump its profile with four types of dairy and mashed potatoes to reinforce its gravy boat with cannons.
Cooks at Hansel n’ Griddle grill half-pound Angus burgers with swiss cheese and mushrooms and stir pots of housemade soups each day. To accompany American entrees, the cooks also blend fresh-fruit smoothies made with whey protein and real fat-free yogurt.
Since its humble south Philadelphia beginnings in the 1990s, Primo Hoagies has quickly expanded throughout the region and garnered several awards on the strength of its cold-cut sandwiches, made with Thumann's brand of gourmet meats and cheeses. The shop's robust menu features dozens of specialty hoagies, such as the Bada Bing, Bada Boom, and Schwartzie, many of which were created in-house rather than underwater, as is the industry norm. Sharp Italian hoagies teem with prosciutto and genoa salami, and pork Diablo hoagies marry Thumann's homestyle roasted pork with a blend of piquant spices.
With 17 high-definition TVs, a full bar, a kids’ playground, and a huge outdoor tiki bar, Green Knoll Grille is well suited for all types of revelry. So it’s no surprise that on any given weekend, you might be treated to a live karaoke performance, a magic show, a joust, or a football-viewing party. To fuel the revelry, chefs serve up a menu of pub fare enhanced with gourmet flourishes. They hand toss housemade pizza dough, load it with toppings such as meatballs and eggplant, and bake the disks to a bubbling crisp within a brick oven. They make their beef stroganoff with filet mignon and toss pastas with housemade sauces.