The chefs at Acapulcos Mexican Family Restaurant & Cantina aim to cook authentic Mexican dishes unaltered by any Tex-Mex influence. Their recipes reach back generations within the owners' family and several miles into their underground tortilla vaults. Spanish-speaking servers deliver simple combinations of protein or veggies, topped with vibrant sauces: carne asada steak dressed in green pepper and guacamole, tender pork loin in tomatillo sauce, chicken in chocolate mole. The chefs' adherence to tradition doesn't preclude experimentation. Case in point: the dessert burrito, a lightly fried tortilla wrapped around apple-cinnamon or creamy cheesecake filling.
Both the menu and the decor change slightly from location to location?a painting of Mexico here, a tiled mosaic there. Each one, however, has a full bar where bartenders mix margaritas and flat-screen TVs broadcasting sports overhead.
At 755 Liberty Street, Moriarty's Pub and Grille brings the cozy pub, and The Tipping Cow brings the hot grub. Guests can pair a pint of lager with handheld meals such as a jalape?o burger or shrimp po-boy throughout the afternoon and evening. On Fridays and Saturdays, they can also reach for a fork, knife, and sharpened spoon to dig into potato-crusted tilapia or flank steak grilled with smashed potatoes and caramelized onions.
The Hidden Still is "Connecticut's first restaurant and moonshine bar," its staff says. It's a bold claim, but even fanatic mixologists would be hard-pressed to name another bar with more than 10 moonshine varietals on its shelves. Culled from across the nation, and made from genuine moon rocks' first pressings, these moonshines are savored neat, infused in-house, and poured into signature cocktails. Of course, many diners come for the food. Executive chef Sean Martin offers polished interpretations of pub classics, such as flatbread pulled-pork sandwiches and fish tacos.
There are few places as lively to hang out as the shady tables overlooking the water on Louie B's patio. That's because guests don't just sip drinks as they indulge in fresh seafood and a range of classic American dishes. The lake and the restaurant's dock offer plenty of activity, as do the regular events, ranging from poker nights and comedy shows to holiday parties and live performances.
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 brûlée and tiramisu sweetly seal the meal.
A casual, family-friendly ambiance has been served as a complimentary side at Boston's since 1964, when founder Gus Agiortis established the very first location in Edmonton, Alberta. Today, nearly 400 restaurants have spread between Canada, the United States, and Mexico, conquering appetites with fresh, carefully selected ingredients that must endure a scrupulous interview process before hitting plates. Behind the scenes, chefs transform hand-pressed, made-from-scratch dough into 18 varieties of gourmet pizzas. At tables, forks plunge through hunks of meat and creamy sauces that make up gourmet pastas, and inside each location's sports bar, fans root for favorite teams while struggling to corral boneless wings with their sauce-stained foam fingers.