Marvin's Garden blast-freezes and packages fine meat and poultry to seal in flavor and freshness for up to six months from the date of purchase. Restaurant-quality dishes are delivered straight to each customer’s novelty doormat, enabling them to forge feasts of hearty ham, Angus filets, and sushi-grade seafood. Marvin's chefs also simplify party planning by crafting 50-portion packs of gourmet hors d'oeuvres, such as bacon-wrapped scallops and petite quiches.
Marvin's Garden ensures the freshness of its meat through blast freezing, which uses liquid nitrogen to freeze flesh in seconds and lock in juices. Meats are sealed in Cryovac packaging to protect them from bacterial cultures and pop-culture trivia.
Sam Ahmad and Rosco Sayyar first flung open the ornate wooden doors of Sam and Rosco's in 1987, beginning a decades-long tradition of fine dining and serving continental and Italian fare. Inside, white-clothed tables snake along the exposed brick walls of multiple dining rooms, and cushy armchairs host sippers by the bar. Illuminated by a roaring fireplace and glimmering chandeliers, servers bring forth plates of Italian pasta, seafood, and steaks, along with glasses brimming with fine wines. Sam and Rosco's also hosts and caters parties at their events facility, The Centre at Arbor Connection, located just down the road.
Grand Slam Pizza's resident dough designers crown pies with 17 assorted toppings before baking them into bubbling, cheesy teething toys. Diners can thumb through the menu to test it for potential scratch-and-sniff capabilities and to select one of many specialty pizzas, such as the bacon cheeseburger, a delectable combination of crumbled hamburger, bacon, and mozzarella cheese (16", $14.99). Diners can also craft their own pies (16", $9.99) by mixing toppings ($1.25 each) as diverse as ham, black or green olives, sausage, and mushrooms. An order of 10 hot wings ($5.99) offers warmth to tongues cold from cleaning the freezer, and cinnamon stix with icing ($3.99) ensure that meals end as sweetly as a collision with an ice-cream truck.
At Thumbs Up Diner, plush red stools underline curved, formica countertops, and chefs flip omelets in cast-iron skillets. Flourishes such as these imbue Thumbs Up Diner with the aura of a classic ‘50s diner. Though it’s an apt comparison in regards to ambiance, chefs strive to surpass the no-frills cuisine of their ‘50s forbearers. The kitchen team smokes italian sausage, turkey, and chicken in house, and squeezes orange juice fresh to order. To wit: pancakes, waffles, and name tags that just won't stay put can be drizzled with pure New England maple syrup, and from-scratch jams can be spread across multigrain biscuits. And though meat, egg, and cheese dishes may sizzle in cast-iron skillets, the cooks also dole out vegan entrees.
The Bagel Meister satisfies insistent stomachs by boasting fresh-baked bread, homemade cream cheeses, and filler-free meats throughout its modest menu. Exploring new avenues in bagel architecture, stacking buffs sling bagel breakfast sandwiches, including lox and egg with piquant trimmings ($4.09).