While Greeks and Italians have long been neighbors of a sort, seldom were they in such close proximity as Gus and Guido. The two grew up as playmates, alternating meals often at both families' homes. As their childhoods progressed, each came to love both traditional Greek and Italian cuisine. Ultimately, they started a restaurant—aptly named Gus & Guidos—to combine their love for both fares into a single menu.
The old world traditions that inspired the original duo still hold sway in the eatery's kitchens today. Chefs carve all steaks and meats in-house, coating fresh pork chops in a Greek peppercorn sauce or lightly breading classic veal scallopini. They also make a famously tender portion of Italian-style ribs, slowly basted to perfection over nine hours.
An expertly rolled cylinder of fish roe and avocado. A neatly organized bento box. The tang of just enough teriyaki sauce on a jumbo scallop. These are the pleasures that the chefs at Hamachi Sushi focus on perfecting each day. Diners perch at a bar or lounge at tables while enjoying the fruit of the chefs’ work, wielding chopsticks to pluck sushi and sashimi from their plates or scallions from their teeth. In addition to the wide array of rolls ensconcing salmon and barbecued eel, the menu includes traditional Japanese meals such as teriyaki meats and noodle soups. Cubic lanterns made of white paper light the dining room, whose walls are painted the bright pink of a pig that’s blushing because it forgot to curl its tail.
Café 13 Main Street Grill weaves together a medley of light fare, such as pastas and salads, with grand gourmet dishes to craft carefully chosen menus. Beneath the watchful eye of the dining room's proud stained-glass peacock, begin with an order of spiced pork spring rolls ($10.99) or breaded camembert ($8.99). Diners trade quips and finger-puppet shows amid the dark woods and ornate brass accents of Café 13's rich dining room, all the while enjoying a plate of sesame-crusted tuna steak ($20.99)—a hearty hunk of yellowfin tuna sporting its finest black-and-white, sesame-seed eveningwear. Lovers of libations will appreciate the 141-year-old bar from Philadelphia and the assortment of martinis and specialty cocktails strutting the catwalk.
Cambridge Pizza’s cooks slather made-from-scratch sauce onto thin- or thick-crust dough that’s made fresh everyday. A nearby farm furnishes the pizzeria's arsenal of vegetable toppings, which flaunts nontraditional toppings such as asparagus and eggplant alongside more classic options such as mushrooms and green olives. Staffers also decorate their pies and scrapbooks with specialty meats, including smoked ham and hot or mild italian sausage. Additionally, Cambridge Pizza decorates its tabletops with fresh lasagna, salad, and wings that they marinate in-house.
At Little Louie's Burger Joint and Soupery, customers create their own signature burgers by filling out a checklist of their selections. Starting with options including freshly ground beef, low-fat turkey, or black bean and chickpea patties, they then select toppings, sauces, and aiolis. Though the burgers change according to the season and whether sesame seeds have replaced paper currency, they have included a wide variety of inventive constructions. A chicken wing burger combined a fried patty with hot sauce and celery chutney, and a smoke-infused burger combined chipotle relish, portobello, hickory bacon, and smoked cheddar. Along with burgers, a blackboard lists the soups, sandwiches, and baked goods available each day in the restaurant, which is operated out of an old-fashioned diner built in the ‘60s. Owners Steven Allen and Rachelle Matlow also run an upscale catering business out of the shop.
Chefs at Crepe Delicious swirl paper-thin layers of batter onto their piping-hot crepe griddles, perfuming the air with the enticing aroma. Shortly after, the cooks lift away delectable crepes ready to be stuffed with savoury ingredients. The crepes themselves weigh in at only about 130 calories each with just 3.5 grams of fat, but they sate appetites during any meal.