Fresh seafood draws the attention of diners in almost any environment, but when when a plate's backdrop is the picturesque Plymouth Harbor and its side dish is a gentle breeze, the combination is almost irresistible. At Waterfront Bar and Grille, that enticing view accompanies every order of oysters, steaks, and lobster mac 'n' cheese. Guests dig in while watching sports games at the indoor bar, or gaze out at the harbor and elicit envious glances from water-bound mermaids.
Adding to the Grill's appeal is its packed event calendar. Whether quizmasters are posing trivia questions, live cover bands or DJs are dropping dance tunes, or bold visitors are showing off their vocal cords at karaoke, there's often entertainment seven nights a week.
For decades, The Union Chowder House has been a homey respite from the blustering Atlantic winds, dishing up hearty plates of pasta, seafood, and steaks for the South Weymouth community. Classic New England cooking is the star here, with a menu populated by mainstays including chowders, lobster rolls, and fried oysters. Guests will also find specialty pizzas and kids’ options, a people-pleasing move more effective than serving pasta shaped like Tom Brady’s silhouette.
The culinary team at Guru Indian Grille presents a menu composed of hearty vegetables and succulent meats to dampen disruptive stomach operas. Weary superheroes can remove tangled capes from their cuisine gates to welcome one of seven varieties of naan, such as the garlic-and-cilantro-stuffed edition ($4). After properly prepping palates, guests can imbibe an entree such as palak paneer, a mound of cheese cubes woven with spinach, tomatoes, onions, and a smidgen of spices ($12), or boneless malai chicken boti, which wears a robe of saffron-and-almond cream sauce to lock in the smoky benefits of being cooked in a clay tandoor oven ($14). Lamb boti kebabs offer patrons precut pieces of tender, traditional meat ($19), and an array of vegetarian entrees grant sustenance to stegosaurus decedents ($10–$12). Any entree can be teamed up with a yogurt-and-mango lassi drink ($4) or enjoyed a few hours before swimming.
The kitchen staff at Park Place Tavern thinks that even night owls shouldn’t be forced to make do with basket after basket of greasy bar food. Inside the neighborhood pub, old black-and-white photos look down on tables laden with scallops, shrimp marinated in garlic butter, and grilled sirloin tips. A new deck outside puts diners in easy reach of sea breezes drifting in from the bay just two blocks off, and live music lets the marine life hear something other than sea chanteys for a change. On weekends, chefs fire up the kitchen for breakfasts of croissant sandwiches and stuffed french toast at 7 a.m., and doors stay open until 1 a.m. seven days a week.
The kitchen may look a bit different than when it opened in 1973, but the family in charge and the recipes are still the same. Though there are three generations now, chefs still hand make their sauces and pizza dough daily, ensuring that each ingredient still has the space to shine brightly when brought to life by the heat of the oven. Italian pastas steam in large pots nearby, and hot and cold sandwiches brim with veal, steak, salami, and meatballs like a screenplay written by somebody who forgot to eat lunch. This dedication to providing good eats recently earned Al's Restaurant a designation as the "2012 Business of the Year" from the Plymouth Area Chamber of Commerce.
Within a vintage New England factory building, guests at RooBar drink and dine in a contemporary setting featuring exposed-steel beams, an open kitchen, and a custom-built wood-fired oven made of beach stone. The menu is made up of specialty burgers, pasta, and innovative dishes such as coffee- and wine-braised short ribs or scallop and bacon pizzas. And to complement these creative dishes, RooBar has cultivated a warm and inviting ambiance that Boston.com describes as “upscale, all right, but it feels more whimsical than snooty.”
Sculpted into 300 acres of glacial depressions that form kettles and kames, Pinehills Golf Club's pair of 18-hole, par 72 championship courses seamlessly incorporate the stunning landscape, earning acclaim from Golf Digest, Golfweek, and Golf Magazine as top public courses in the state. The Rees Jones Course is cleaved through a dramatic glacial imprint left from the Ice Age, showcasing 7,175 yards of wide fairways and very few water hazards for a layout that plays similarly to a links-style course. Hole 15 is a 509-yard par 5 behemoth that demands the toughest carry of the round, about 200 yards. The uphill hole reaches the highest point on the course, which offers views of the surrounding topography, as well as the five bunkers that await errant shots or displaced sunbathers on their way to the green.
The Nicklaus Course was built one year later and presents a serpentine layout of dramatic elevation changes and small, slick greens. Undulated fairways are characteristic of this young course as it winds through dense clusters of coniferous and deciduous tree lines that burst with color in autumn. The course places a premium on precise approach shots rather than gunpowder-filled golf balls in order to avoid the gauntlet of bunkers on nearly every hole. The course culminates at the 18th hole, a 476-yard par 4, as well as a cerulean pond that golfers must carry in order to reach the small, contoured green in regulation.
Pinehills' practice facilities and clubhouse are what set the club apart from other public and private courses. Complete with five large putting greens, a 60-stall driving range, and three chipping greens with bunkers, the practice area is an ideal host for Pinehills Golf Academy. Lessons and clinics pair apprentice golfers with expert PGA instructors, who hone swings with the help of V1 digital swing-analysis technology. After a day on the course or at the range, the East Bay Grille quiets rumbling stomachs with clam chowder, burgers, and steaks.
Jones Course at a Glance:
Nicklaus Course at a Glance: