At the East Longmeadow eatery, Nadim's Fish & Grill, Chef Nadim Kashouh combines seafood classics such as succulent pan-seared scallops with cauliflower and fresh grilled salmon with hearty grill fare such as New York strip steak or lamb simmered with tomatoes atop a demi-glazed sauce. The grill also serves up a selection of soups and salads along with three cheese fondue options such as Jeff's legal fondue that includes gruyere cheese, beer, garlic, and zesty lemon juice.
Tangerine-colored walls and colorful prints from the Spoleto Festival in Charleston, South Carolina, embody the spirit of the visual- and performing-arts celebrations for which Spoleto East Longmeadow—a member of the Spoleto Restaurant Group—is named. Yet, the inspiration doesn’t stop in South Carolina. Across the Atlantic, in Spoleto, Italy, the annual Festival of the Two Worlds showcases the Umbria region's dance, drama, cinema, and opera. The two yearly festivals in Charleston serve as the stateside mirror images of the Italian original. Spoleto restaurant owner Claudio Guerra has fond memories of taking part in these festivities with his mother as a child, and so christened his restaurants after them in homage.
Like the Northampton location before it, the East Longmeadow site offers a lively atmosphere and traditional Italian dishes such as stone-baked pizzas topped with cremini mushrooms and veal saltimbocca with fresh sage and marsala sauce. Diners can personalize their experiences by opting for the restaurant's multicourse meal option, or by carving their likenesses into meatballs before eating them.
Departing from the tradition of toppings, Lumpy's burger builders do something altogether different. Stuffing all-beef patties with a variety of cheeses, they hand form seasoned burgers and nestle them inside buttery brioche buns, preventing the tragic moment when fixings fall off a burger. Located inside Club Meadows, Lumpy's also offers diners the chance to enjoy live music, as well as beers, cocktails, and other beverages.
Although it may have fallen out of Top 40 rotation in the 70 years since it was sung by a burger-shop owner’s barbershop quartet, the song “When the Red, Red Robin (Comes Bob, Bob, Bobbin' Along)” lives on in the legacy of a Seattle-based burger joint. The Red Robin franchise has spread its wings far and wide, now serving locations throughout North America with sustainably grown, environmentally conscious burgers and sides that marry classic American flavors with savory twists such as onion straws or bruschetta. Most of the shop’s fire-grilled burgers, chicken sandwiches, and entrees come with a side of bottomless steak fries, allowing patrons to soak up the juicy Whiskey River barbecue sauce, melted blue cheese, and edible fedoras that top the menu’s varied eats. The staff are happy to help patrons pair their sandwiches with one of the full bar’s microbrews or specialty mixed drinks, keeping glasses filled while athletic superstars battle it out on the eatery's big-screen TVs.
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.
Like the sun’s chosen outfit, the lunch and dinner offerings at Skinny’s Bar and Grill vary depending on the day of the week. Where Sundays see cheesy chili with cornbread or spaghetti and meatballs, Fridays’ fried-fish selections join the menu’s mainstays of wings, pizzas, and grinders.