Old family recipes form the foundation for many of the classic Italian dishes served at Rig A' Tony's Italian Take-out. The restaurant’s chefs craft fresh pastas to order, then sauté them with a variety of ingredients, such as broccoli and chicken, eggplant, and seafood. When forging their customizable pizzas, they begin with fresh dough, then hand-toss it and top it with pecorino cheese and whole-milk mozzarella before placing it in an oven and drizzling it lightly with olive oil. Most dishes are available in individual or family portions, and can be served in the restaurant or, like tax forms, toted home in their frozen form and baked.
The inspiration for Zorvino Vineyards came to Jim and Cheryl Zanello in the same way it does for many American vintners—from a trip to Italy. Taken by the contrast in the quality of the wines and the pace of life between the two countries, the Zanellos brought over their own taste of the old country to an 80-acre New England estate. With grapes sourced both from their own vineyard and such regions as Tuscany, Chile, and California, the pair crafts a suite of red, white, and fruit wines that they sell on site and proffer to local restaurants and merchants. However, the winery itself is worth a trip, with its wrought-iron gate, lantern posts that seem to grow out of empty casks, and swarms of fireflies that send Morse code recommendations for the best wine to pair with salmon. Inside the tasting room, guests lean on hardwood banisters as they sip samples of the winery’s creations.
With its three basic ingredients?honey, water, and yeast?the making of mead sounds misleadingly simple. But Michael Fairbrother tinkered with the recipe for this ancient drink in his garage for 17 years before he felt ready to open Moonlight Meadery and share the results. Michael has fine-tuned the fermentation process to craft batches of mead from ethically sourced, unpasteurized honey, which imparts each sip with rich color, vivid aromas, and the pleasant buzz that bees make while wading into a hot tub. Michael?s traditional mead rests side by side with fruit-tinged and spiced varietals that meld flavors such as tart rhubarb and Madagascar-bourbon vanilla beans with New Hampshire wildflower honey.
Visitors to Whippersnappers can fill up on American-style cuisine including sandwiches, burgers, and steaks in a spacious pub setting. Every Tuesday, diners can participate in trivia at 6 p.m. and rock out to the tunes of a video DJ at 9 p.m. Five nights a week, live bands provide onstage entertainment; Thursday nights are devoted to acoustic acts.
Cuisine Type: Pub food [made from] family recipes.
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: Wings and burgers
Alcohol: Full bar
Delivery / Take-out Available: Takeout Only
Pro Tip: The hamburger dip (or just "dip") and wings are must haves. Homeade soups daily!
After retiring, Sue and Jim Bonomo decided to relax in a slightly less traditional way: they opened a restaurant. J. Michael's Family Sports Pub helps keep the Bonomos active within the community as they provide an inviting place where patrons of all ages can enjoy a night away from home. More than 20 HD flat screen televisions and a kaleidoscopic array of sports memorabilia adorn the walls, showcasing the pub's unwavering dedication to local sports. Additionally, the eatery features an upstairs room filled with arcade games and pinball machines for patrons looking to test their hand-eye coordination or telekinesis skills.
Although unwinding with a cold beer while watching a game is a perfectly fine way to pace an afternoon or evening, J. Michael's Family Sports Pub also tempts patrons with a menu of hearty finger foods and casual American grill fare. The cooks top Angus burgers with everything from grilled mushrooms and sauteed onions to crispy bacon and melted cheddar, and they glaze steaming-hot jumbo wings in a secret sauce that took one of the owners, Jonathan, four months of experimenting to perfect. For the younger guests, the menu even features eight kids' meals, each of which includes a cup of ice cream for dessert.
The original owner of the picturesque two-story house—a daffodil-hued farmhouse with hunter-green shutters and a matching front door—invited guests into his makeshift tavern for a bowl of porridge and a nap at 12 cents a pop. More than 220 years later, the house in Bristol still entertains a revolving door of guests as The Homestead Restaurant. Inside, a brick fireplace radiates warmth across tables scattered with teriyaki-glazed steaks and alaskan king-crab legs dipped in drawn butter. The chefs also swaddle meatloaf wellington in a puff-pastry shell, and peppercorns burst sharply across sirloin with brandy and cream sauce. A dedicated gluten-free menu caters to diners with health issues or a tendency to remember the terrifying dinner-roll scene in Jaws.
A second location of The Homestead Restaurant in Merrimack is just as inviting inside with exposed wooden beams, an antlered chandelier, and a second-floor bar affording a perfect eagle’s-eye view of the tables below.