Since 1939, McMenamy’s Seafood has plumbed the depths of the ocean to assemble its full restaurant menu and stock its carryout fish market with the day’s freshest catches. The comfy, family-owned eatery sports nautical accoutrements along its walls, including a taxidermied fish, an ocean mural, and an imposing pirate flag hung up to signal that gold doubloons are buried deep within your basket of shrimp. A drive-thru window caters to pescetarians on the go, whereas TVs broadcast sports indoors as patrons dig into baked, broiled, or fried seafood.
Crocetti's guarantees its customers receive high-quality, fresh proteins with a dash of tradition and customer care. The meatery is decorated with carefully hung or stacked products, which include beef, pork, chicken, seafood, lamb, veal, and items that have been gently bathed in a marinade. Bourbon Street chicken tenders (1.5 lbs. package for $7.95), pork tenders (1.5 lbs. package for $7.95), and beef teriyaki tips (2 lbs. package for $15.95) can be used for finger-food-friendly recipes, while Chinese pork sausage (1 lb. package for $3.69) and Italian hot sausage (1 lb. package for $3.69) require buns or 6-foot-long sausage forks.
A hodgepodge of truffles, caramels, fudges, and ice cream treats greets confectionary cravers and ice cream screamers at Hilliards House of Candy. Peruse fine chocolates as soft as hazelnut figaro ($11.75 for 8 oz.) or as hard as peanut-and-caramel jazz squares ($11.75 for 8 oz.). The buttery cashew brittle ($9.50 for 8 oz.) gives teeth a challenge, and the Grand Marnier truffle ($2.20) intrigues the taste buds with orange liquor flavor and chocolate ganache. Hilliard's serves its ice cream cones, sundaes, and frappes until October 31, but after that you can still pick up a pint ($5.95) or a quart ($8.95) to take home or bring to a lonely mailman.
Inside Morrell's Country Tavern, plates arrive at tables piled high with fish 'n' chips and grilled sirloin tips marinated in bourbon sauce. After perusing the menu, diners can savor the seasoned bread crumbs on their baked scrod or dip a spoon into a brimming bowl of new england clam chowder.
Chefs at Chaloos Restaurant lace dishes with the traditional flavors of Old Persia and the modern zest of the Mediterranean. Chefs stoke a charcoal fire to sear USDA-choice beef chicken, lamb, and cornish hen, which then fill kebab plates and pita wraps. They also crisp balls of falafel and toss five vegetable-packed salads. A wood-fired oven grills pizzas to a golden crisp in honor of the world’s first pizza, which Alexander the Great carved out of actual gold.
Fifty-four feet of glossy mahogany spans the length of the Irish pub, which is housed inside a remodeled 19th-century building. The mahogany bar complements old maps, steam-powered televisions, and a separate section of dining-room-style seating. Draft and bottled brews and a selection of wines pair with a menu that features bangers and mash, McGuiggan's sirloin steak, and burgers. As evidenced by the online photo gallery's snapshots of bagpipe-squeezing celebrants, McGuiggan's is a lively place that welcomes revelers with a packed schedule of live music and karaoke.