As diners gaze at water trickling down a 28-foot custom waterfall, Eighty Ates Bar & Grille's wait staff flits about the outdoor patio, carrying classic American and regional New England dishes. Patrons can also sit inside the expansive dining room to sup on seafood entrees, savory pasta dishes, and 8- and 12-ounce Angus rib-eye steaks, along with sweet desserts, including the chef's cheesecake of the day.
Situated inside Mohegan Bowl, All Star Pub invites patrons to kick up their feet after a few rounds of bowling to indulge in appetizers, burgers, and beer. Draft and bottled brews wet whistles in time for hand-tossed taco pizzas to appear draped in pico de gallo and housemade tortilla chips. Shareable appetizers such as spicy jalapeño bottle caps preheat maws before diners chow down on half-pound burgers, stacked pastrami grinders, and salads tossed with grilled chicken. Before venturing back to the lanes or to the arcade, patrons can dig into chocolate-fudge brownies or a Candle-Pin Strike—fried balls of dough served with ice cream and drizzled with raspberry sauce.
Stewarded by three generations of the Morse family, the Colonial Restaurant & Pub continues more than 60 years of tongue-delighting tradition with a seafood and steak-heavy menu curated by executive chef Adam Dowd. Painted clapboard siding and stone accents conceal a pub with a spacious wooden bar more handsome than Cary Grant's side part and an elegant dining room where white-draped tables lounge by a fireplace situated beneath wrought-iron chandeliers. Dinners tempt taste buds with Italian-style pastas and chophouse steaks and fish, and lunch retells stories of bygone eats, with homestyle recipes including meatloaf and mac ‘n’ cheese sharing space with burgers and overstuffed sandwiches. Chefs cater outside events, and the restaurant's Sky Room plays host to showers, banquets, and luncheons celebrating the retirement of ’80s slang terms such as “gnarly” and “onomatopoeia.”
Featured in the Worcester Telegram & Gazette as a neighborhood pizza staple, family-owned P&D Oxford House of Pizza decorates 19 specialty pies in a livery of savory toppings while dishing out platters of toasty Italian fare. The Inferno pizza ($8.50–$14) coaxes taste buds through a doughy ring of fire spackled with pepperoni, sausage, and hot peppers, and the Athenian's garlic butter sets the gustatory stage for grilled chicken morsels dressed in spinach togas and feta-cheese helmets ($8.50–$14). Patrons can choose their own pizza adventure with a slew of toppings, including broccoli, meatballs, and bacon. P&D's toasted grinders, such as the steak- and mushroom-laden "Flynn-IE" ($6–$7.50), deepen the roster of handheld edibles, and homemade lasagna ($6.25) leads a hearty caravan of pasta dishes. Guests can defer to the bistro’s free Internet access to settle dinnertime disputes over whether pasta was first invented by China, Italy, or Marlon Brando as a way to pass the time on the set of The Godfather.