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.
At Nadim’s Downtown Mediterranean Grill couples and groups of friends crowd the softly-lit dining room, conversing over traditional Mediterranean appetizers or sharing hookahs on the outdoor patio. The lively scene reflects restaurateur Nadim Kashouh’s passion for celebrating Mediterranean culture and cuisine. Though Nadim spotlights Lebanese standbys such as charbroiled kebabs and heaping bowls of hummus, he also incorporates Western flourishes such as demi-glaze sauces, mashed potatoes, and deep-fried footballs. A selection of Lebanese wines and beers whets palates.
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.
Armed with fresh seafood, authentic recipes, and a sizzling hibachi grill, the chefs at Tokyo Sushi construct fresh sushi rolls and flame-broiled meals of meat and seafood. In the hibachi dining area, chefs artfully spin utensils as they prepare sizzling filet mignon and calamari for visitors seated around the oft-flaming grill, using its intense light to improve their base tans. Diners can also situate themselves in conventional restaurant seating to enjoy uncooked cuisine such as the Kamikaze roll with avocado, spicy tuna, and spicy yellowtail, or a Rock ‘n’ Roll plate that cocoons eel, salmon skin, cucumber, and avocado in rice.
Wings over Springfield's friendly staff paints its menu of winged masterpieces with a delicious palette of 18 flavors and five buffalo-sauce styles. Chomp on the seven-wing paper-airplane plate ($5.99) while your in-flight crew devours the 60-wing B-17 bomber ($39.99). Boneless wings are hand battered, sold by weight, and provide countless hours of fearless feasting for dining dentures. Beat your personal best by speed-eating a half-pound DC-3 of boneless bites ($6.49), or gather a group of airship aficionados to demolish the 6 lb. zeppelin of spineless wings ($59.99), adding orders of French fries ($2.49 for a small) and onion rings ($2.99 for a small) to dam up teriyaki and honey-mustard reservoirs. Flight-phobic diners can stay grounded with hamburgers ($5.99) and half racks of ribs ($8.49), sharing napkins and sticky high-fives with their wing-eating amigos.
In 1963, Salvatore Vatrano founded the first Antonio’s location with a menu of casual Italian eats. Though Vatrano left his native Calabria, Italy, for Massachusetts, he retained the sense of hospitality and pride in his food that characterize his home country. His original restaurant location has expanded to three storefronts, each of which slings cheesy or meat-laden pizzas and meaty grinder sandwiches on heat-pressed rolls. The seafood dishes at Antonio’s make the most of the coastal location, with dishes such as fish 'n' chips, shrimp, or flaming shark mousse. Vatrano and his family also accommodate health-conscious eaters with veggie wraps, chef salads, and breakfast omelets, which are pizzas that accidentally got made with eggs and folded in half.