Jimbo and Becky founded the first Poor People’s Pub in New Hampshire during a period of unemployment, later inspiring Brenna and Ross Audino and Bo Keating to carry on the tradition by opening up a sister location in Block Island. There, chef Ross’s no-frills menu spotlights comforting, housemade morsels such as german potato salad served in a warm skillet, half-pound hot dogs, locally sourced seafood, and pizzas festooned with stick-to-your-ribs toppings such as pulled pork. His culinary team also crafts plenty of gluten-free and vegetarian dishes to appease customers of every dietary stripe. Behind a bar forged from a 4-inch slab of pine harvested from Lovell Lake, New Hampshire, barkeeps and dislocated squirrels join forces to fill pints with frosty draft beers. The pub entices guests to stick around until its 1 a.m. daily close time with events such as summertime dance parties and Sunday brunches set to live music.
As guests pass under Lewis' Restaurant and Grille's festive blue marquee, they enter an inviting world of Americana, with a bar that has been in place for generations and a kitchen offering up the appetizing aroma of freshly baked pizzas and Angus beef burgers. Guests share plates of buttermilk pancakes and eggs benedict during Sunday brunches and savor the tastes of inventive burgers and sandwiches, such as caprese-salad burgers or chicken-pesto sandwiches drizzled with balsamic reduction, all week long. Upscale haddock and salmon entrees satisfy refined palates, and a spread of bar food pleases crowds with chicken-finger baskets, tots, and tuna melts.
Though it has welcomed in families and bar regulars for decades, Lewis' has recently updated its interior with new bamboo flooring in the dining room and crisp dollar bills in the bar's cash register. Patrons regularly join in special events hosted by the bar, such as Tuesday-night trivia, where first-placers win a cash prize.
Servers wind between tables at Spettu's Steakhouse, brandishing skewers of 14 different cuts of spit-roasted rodizio meats. Upon request, they stop tableside and carve slices of boneless pork loin, top sirloin, and marinara lamb directly onto diners' plates, unleashing the aromas of traditional Brazilian Churrascaria rotisserie. Between servings of regular or Halal cuts of meat, patrons can make unlimited visits to a buffet loaded with 40 different salads, meats, and rice dishes. Overhead, a panoramic photo of Rio de Janeiro unfurls placid blue seas as parrot figurines keep watch over the buffet's cracker supply.
“Who says northerners can’t do ‘cue?” asked Boston magazine as it crowned Blue Ribbon BBQ on its Best of Boston list in 2011. Whether dished out from its two brick-and-mortar locations or its trailer, the restaurant’s tender meats are lauded for their slow-cooked, pit-smoked tenderness, infused with the flavors of hickory and oak hardwoods. Blue Ribbon dishes out memphis dry-rubbed ribs, Texas-style beef brisket, and Kansas City–style burnt ends dubbed “absolutely addictive” by Boston. Locally made hot-smoked sausage and Mr. Whitner’s smoked-turkey-breast sandwiches help round out the menu alongside Southern sides such as dirty rice, potato salad, and corn bread. Blue Ribbon BBQ also caters special events and sells bottles of its most popular sauces so guests can enhance their grandmother’s recipes or add flavor to their super-soaker fights.
The team members at Rok Bar n Grill describe their domain as a "rock n roll-themed establishment" that cultivates an immersive, party-centric experience for its guests. But while dramatic decor and architecture feed eyes, and a packed schedule of events beckons ears, it's a menu of artfully crafted American favorites that keeps mouths and bellies satisfied.
The chefs at Parkside Steak & Wings slather heaping trays of boneless buffalo wings with 13 piquant sauces, ranging from sweet and sour to tongue-igniting Volcano. The culinary construction crew swiftly tackles orders of up to 100 wings to stoke the flames of big-game gatherings or start a round of meat-inspired Jenga. Parkside's menu also boasts nine cold sandwiches stuffed with succulent Boar's Head meats, as well as Mediterranean victuals, such as falafel and gyros.