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.
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.
Though its focus is Italian cuisine, East Side Mario’s serves much more than that. The menu features Italian classics such as pepperoni-laden pizzas, chicken parmigiana, and rich pastas—16 layers of ground beef, sausage, and cheese comprise the towering lasagna—and meaty favourites including ribs, wings, and steak. Lunch offers pared-down portions of more than 25 dishes, served up with soup, salad, or fries and a choice of side.
Ernie's Roadhouse serves a full menu of classic family meals including grilled sockeye salmon, mushroom ravioli, and liver, bacon, and onions. Diners can pair a new york strip steak with a basket of poutine, or tuck into beer-battered whitefish served with coleslaw and fries. To wash down their meals, customers can sample one of 36 varieties of beer at the bar, and live music adds a tangible energy to the air on Saturdays.
King Henry's Arms welcomes patrons with cool pints and English pub staples. House-made scotch eggs enclosed in sausage precede steaming bangers and mash, thin-sliced corned beef, or shepherd’s pies taking shelter from thunderstorms. Kitchen chefs slather baby back ribs in barbecue sauce and charbroil Angus certified steaks. Live music and open-mic nights provide slickly professional or endearingly amateurish aural backdrops.
Amid a cozy dining room festooned with Parisian posters and sparkling glass jars filled with sweets, Holy Crepe!’s team of Gallic pancake gurus whip up a menu of sweet and savoury noshes. Diners can talk fork or spork preferences over bites of savoury munchables such as a Manly Man crepe brimming with chicken, prosciutto, and aged cheddar. Chefs stuff the Zeus crepe with Hellenic staples such as feta cheese and olives, while the Brekky crepe’s egg, ham, and shallot insides shake up morningtime meals. For a post-prandial treat, sugary crepes –including a Yummy crepe gilded in Nutella and peanut butter– twitterpate taste buds with their decadent fillings. In order to accommodate dietary restrictions, an optional upgrade enables patrons to swap out regular crepes for gluten-free buckwheat bases or Frisbees made in a tree-nut free factory. Sips of coffee or tea ensure that talk boxes remain caffeinated and hydrated throughout the meal.