At Sakura Garden, diners don?t have to choose between Chinese food or sushi?they can enjoy them both in a single meal before washing it down with an Asian beer or fruit-flavored sake. At the corner sushi bar, chefs combine vinegared rice, seaweed, fresh fish, and vegetables into artfully prepared dishes such as the Sakura Garden special roll, a colorful mix of tuna, salmon, crab, eel, and avocado rolled up in soy paper, then drizzled in a housemade sauce and flying-fish roe. The Chinese dishes are just as fresh and delicious; choose from a number of pork, chicken, beef, or shrimp entrees served with white or brown rice.
The chefs at The Eastern Pearl may specialize in gourmet Cantonese dishes, but they don't always limit themselves to the flavors of South China. An expansive menu celebrates the diversity in Cantonese food while also drawing from other regions of China and Hong Kong, and spices are used only in moderation to put the focus on the meats and vegetables. Chicken, beef, pork, and fish are the focal points of colorful plates ranging in flavor from sweet and sour to bold and spicy. House specialties, meanwhile, include a massive peking duck platter and flaming prawns that can be used to light romantic candles. And it isn't just the cuisine that pays tribute to other cultures: lavish interiors whisk diners away to warmer climes with accents of saffron and red. Thin dark-wood partitions with geometric designs divide the booths, and replicas of the famous Qin terracotta warriors stand guard on one wall.
The Original Crab Shack hauls in fresh fish, crab, lobster, shrimp, and clams every day from the ports of Boston Harbor, often getting the seafood in less than 12 hours after it comes off the boats. In the kitchen, cooks transform the catches into seafood through the power of steam or a fryer, filling pots with clams and lobster or baskets with tender fried shrimp and clam strips. Behind their full bar, which is decorated with fairy lights and nautical décor such as anchors, cheery bartenders pour beers or wine and mix specialty cocktails. Light blue walls, punctuated with Cape Cod–style windows, surround the interior of Crab Shack, which is filled with small tables as well as two 10-seater farm tables in the center of the room.
• For $15, you get $30 worth of authentic Irish fare during dinner from 5 p.m. to 9 p.m. Sunday–Thursday • For $5, you get $10 worth of authentic Irish fare during lunch from noon to 3 p.m. Shamrock Jack's invokes the spirit of authentic Irish cuisine with original recipes, dishing out a menu of grilled steaks and fresh seafood. Patrons can satisfy the wanderlust of evening appetites with the dublin broil, a grilled sirloin steak tucked into a bed of garlic mashed potatoes and serenaded with a drizzled lullaby of Jack's gravy ($17.99). Deli favorites, steaks, and seafood deliciously crowd the lunch menu like tourists in a fanny pack museum.
At Char Broil Family Restaurant, the Tette family welcomes visitors to feasts of old-fashioned comfort food, from creamy new england clam chowder on Fridays to plates of spaghetti and meatballs or new york strip steak. Breakfast is the most important meal of the day and Char Broil Family Restaurant acts like it. The kitchen team prepares fresh eggs with ham or corned-beef hash, veggie and cheese-infused omelets, or towering stacks of buttermilk pancakes with bacon and sausage links. For later meals, they make meaty cheeseburgers and deli sandwiches or one of 10 seafood entrees such as lemony broiled haddock. And like any real diner or fictional prison, Char Broil Family Restaurant proudly serves pie.
Mandarin Sushi & Grill?s expansive menu celebrates several Asian cuisines. The menu is broken into 31 categories for easier reading. The selection of sushi rolls spans from the classic california roll to a more eclectic version of the new york roll, whose mass of salmon, cream cheese, avocado, and jalape?os is deep-fried. And since the kitchen serves up so many dishes, the cooks highlight their favorites in a Specialties section that offers platefuls of cantonese barbecue duck and the Four Seasons?a blend of beef, chicken, shrimp, and veggies simmered in a brown sauce.