At The Ginger Pad, a casual atmosphere blends with the rich aromas of garlic, thai basil, and chili sauce hanging in the air to help guests forget the world outside. Like a suspension bridge made out of udon noodles, the menu connects distant lands through food, laying out delicious examples of Malaysian, Korean, Japanese, Chinese, Thai, and Vietnamese cuisine. Spring rolls or edamame preempt dives into salty-sweet pad thai or korean beef barbecue. Chopsticks can also lift spicy sichuan shrimp to mouths or gently cradle sushi rolls that combine colorful mango and avocado with fresh tobiko, tuna, salmon, and scallops.
Cooks at Gourmet India sling health-conscious, regional Indian recipes that have garnered praise from the Boston Globe. The casual eatery packs its menu with North Indian fare and serves South Indian specials on weekends, representing the subcontinent better than one grain of rice from each state. Each combo meal rounds up two to three servings from a rotating list of entrees, flanking the savory morsels with basmati rice or naan. Combo meals always include at least one vegetarian entree so diners can pick between vegetable-based gobhi aloo, a dish of cauliflower cooked with ginger; the palak paneer, a blend of spinach and homemade cheese; or a platter of cumin seeds arranged into a pleasing, vegetable shape. Meatier fare includes chicken tikka masala, tender poultry cooked in a tomato-cream sauce, and lamb korma with cashews and raisins. Dishes emerge steaming from the kitchen with fresh-cooked flavor, unlike entrees at other eateries that import their fare from India so it typically arrives cold. Combo meal 2 includes one appetizer, which could include either potato-filled samosas or aromatic onion bhaju.
For more than 40 years, Sammy's Deli has satisfied hungry Bostonians with a menu of classic and custom sandwiches made with gourmet meats, cheeses, and toppings. Indulge in a meaty mouth vacation to Italy with the Sicilian, extra-stuffed with prosciutto, sopressata salami, capicola, provolone, roasted peppers, pepper rings, oil, and seasoning on scali bread ($5.95/$6.95). Herbivores and herbivoyeurs will love noshing on the Vermont Veggie, a medley of cheeses, tomatoes, roasted peppers, lettuce, sprouts, olives, onions, Green Mountains, and pickles all swathed in the wrap of your choice ($5.29). Sammy's rotating soup bar boasts six to eight homemade soups ($3.39 for 12 oz., $5.19 for 24 oz.), as well as stews, chili, and chowders ($3.89 for 12 oz., $6.45 for 24 oz.) every day, with variations such as chicken noodle and split pea with ham warming up inner igloos. Contribute to the global extinction of sandwiches with the grub of Sammy's Deli.
Cuisine Type: Vegetarian-friendly comfort food
Reservations: Not offered
Handicap Accessible: Yes
Number of Tables: 5?10
Parking: Parking lot
Most popular offering: Frozen yogurt and pizza
Delivery / Take-out Available: Takeout Only
Outdoor Seating: Yes
The aroma of simmering beef and baking bread wafts out of Stack-a Burger kitchen all day, as chefs prepare fresh, never frozen, burgers, and pile them high with an array of toppings. Alongside Stack-a Burger, diners can also visit Spike's Junkyard Dogs, where 100% all-beef hot dogs are sandwiched into warm, soft french rolls. Beef links are decorated with banana peppers, barbecue sauce, baked beans, and other hearty toppings that test hand strength like a shadow-puppet performance of Hamlet. Customers can indulge in these towering burgers and sauce-slathered dogs, or opt for a more wholesome feast by ordering low-fat veggie dogs, curly fries dunked in cholesterol-free canola oil, and a collection of fresh salads, soups, and paninis.
For centuries, the long arm of The Mughal Empire reached across a huge area of India. Though the Empire has long since disintegrated, the cuisine lives on in fragrant kitchens and dining rooms like that of The Mughals. Here, owners Mohinder and Dharmesh oversee a menu of dishes rendered flavorful by rich, spicy sauces and cooked in traditional clay ovens. Led by Chef Mohinder Pal—who has honed his skills in Indian restaurants for the last 20 years—the kitchen churns out piles of tandoori-baked naan, simmering bowls of goat curry, and sweet mango chutney. The team also has domestic and imported beer on tap and in bottles, which is why genies hide in bottles in the first place.