Restaurants in Chicopee

At Horizons Restaurant & Bar, owner and classically trained chef Mark Melikian uses farm-fresh ingredients to craft his seasonal menu of upscale American and European-inspired cuisine. He loads Maine lobster onto a plate of baked mac and cheese and pairs oven-roasted Atlantic cod with scampi-style shrimp and roasted baby red potatoes, which should be eaten quickly before they start teething. Other dishes include fried Camembert cheese with honey Dijon mustard for dipping and a nine-ounce, pan-blackened filet mignon with melted gorgonzola and a marsala-accented demi glaze. Each of Chef Melikian's artistic plates complements the elegant ambiance of his dining room, where stained glass chandeliers and fresh flowers create a gentle, romantic environment.

From their kitchen stations on the second story of the Bay State Hotel, the chefs at Mulino's Restaurant plate up hearty portions of sophisticated Italian cuisine. Piled-high plates showcase tender linguine, spaghetti, and fettuccine clinging to gorgonzola cream sauce, italian sausages, veggies, and julienned strips of chicken. The aromas of wine-coated salmon and grilled beef tenderloin also fight for the attention of diners who are taking their time with their wine, served by the glass, bottle, or through a penne noodle. Desserts such as crème brulée and tiramisu sweetly seal the meal.

The grill masters at Caminito Argentinean Steakhouse stay true to their culinary roots with a distinctly South American cooking tradition, which begins with hormone-free meat from cows that were fed a vegetable-only diet and raised on pastures instead of in cages. Manning a cast-iron grill stoked by locally sourced hardwoods, the expert chefs fire-kiss select cuts of beef to smoky perfection, infusing filet mignons, skirt steaks, and short ribs with rustic flavors that pair harmoniously with the restaurant’s robust selection of Argentinean red wines.

Although Caminito’s wood-fired steaks have earned it the Valley Advocate’s award for Best Steak House from 2010 through 2012, the menu proves that the restaurant does not live and die by expertly charred beef. Lobster-filled ravioli, pan-seared salmon, and seasoned chicken breasts showcase the kitchen team’s culinary repertoire, in addition to vegetarian entrees that aren't just snapshots of steak printed on soy paper. Refreshing sips of ale from Peak Organic Brewing Company complement hearty bites, and spoonfuls of flan and mousse bring meals to their bittersweet conclusion. On weekends, the acoustic strumming of guitarists Alvaro Olvera Sanchez and Jeremy Milligan nourish famished ears with flamenco notes and classic Spanish songs.

The menu at Eclipse doesn’t just rotate with the seasons—it changes on a daily basis. Inspired by the most recent bounty of asparagus or basil at the farmers' market, Eclipse’s chefs craft contemporary entrees featuring meats such grass-fed beef from nearby Upland Meadow Farm, instead of ice-fed beef from Pluto. They lavish these creations with gourmet flavorings such as gorgonzola compound butter, black-currant glaze, and wasabi cream, and draw inspiration from international culinary traditions, turning out dishes such an eggplant baingan bharta. Diners spear their cornish game hen or housemade basil-lasagna noodles while lounging outdoors or surrounded by the dining room’s exposed-brick and soft-yellow walls. On the weekends, live jazz music flits through the air, giving diners an excuse to munch in quiet camaraderie instead of arguing politics, religion, and the usefulness of sporks.

Chefs' spatulas have flipped pancakes and eggs in The Silver Spoon’s kitchen since 1983. In 1996, Jeff and Sue Doyle took over the neighborhood staple, leading Mark Roessler of the Valley Advocate to laud its current incarnation for its specialty, the Crow’s Nest: a bed of hash browns and poached eggs doused in hollandaise sauce. Such delights come out of the kitchen all morning and afternoon on the arms of servers carefully delivering lunch and breakfast goodies to each table. Under the glow of stained-glass lighting, silverware clatters against plates as patrons, ready to dig in, perch upon red-upholstered booths flanked by dark wood wainscoting that gives the room the feel of a homey log cabin. Kids' menus are also available for breakfast and lunch, with offerings of kid-size french toast and chicken fingers.:m]]

Though Michael Anderson has worked in the kitchen for more than three decades, he hasn't always worn the title of executive chef. Like many great chefs before him, Anderson began his career as a dishwasher, working his way up through practice and education before finally earning the prestigious role of head chef at Chandler's Tavern. With this culinary accomplishment under his belt, Anderson decided he was ready to fulfill his dream of opening his own restaurant—naming it for the chef he studied under as a dishwasher all those years ago.

Today, a panorama of white-linen tablecloths and chandeliers stretches across Tucker's dining hall, bar, and private banquet rooms. Anderson still works in the kitchen, overseeing staff as they prepare gourmet pastas, meats, and seafood from noon until nightfall. The restaurant opens its two elegant banquet halls for weddings, birthday parties, and upscale games of dodgeball.