The chefs at JC's Riptides make the most of their close proximity to the sea by frying, broiling, and grilling all the seafood they can get their hands on. They often pair it with fine cuts of beef?on a special surf 'n' turf section of the menu?where they match up broiled rock shrimp with prime rib that has been slow-roasted overnight with a signature rub or lobster tail with New York strip steak. But that doesn't mean fried seafood, a local tried and true classic, doesn't get its due. The extensive From the Deep section of the menu shows how expertly breading and frying can be done with selections of shrimp, mahi-mahi, and even frog legs. Nightly specials are also constantly rotating based on what's fresh, which can range from swordfish to middle neck clams.
Cafe Heavenly welcomes guests into a world of gourmet seafood bisques and crab cakes, tangy gorgonzola salads, and savory flatbreads, surrounded by the appetizing scent of toasted subs and paninis. The bill of fare comes alive with classic northeastern seafood fare, such as the award-winning New England–style clam chowder or the buttery, whole-crustacean lobster rolls—born from the restaurateur's multiple trips to Maine and annual productions of Our Town. The brick-and-mortar location's seaside position and umbrella-shaded outdoor seating beckon to passersby with its laid-back bistro charm, whereas a food truck takes the mantra of tropical fruit smoothies and housemade lobster rolls to the streets.
The cookie sheets at Grammy K's are loaded with oversized cookies, indulgent cheesecakes, and rich brownies. A grandmother to few and baker to millions, local entrepreneur Kathy—stove name Grammy K—created the Monster cookie, a massive accretion disk of gluten-free dessert matter. Its trifecta of childhood favorites—peanut butter, chocolate chip, and oatmeal raisin—are baked into one oversized doughcircle that topples towering appetites with the brawn of a huge, unidentifiable creature covered in blue fur. Customers who deny the round nature of dessert can instead sail to flavor paradise with a flat, four-cornered order of chocolate brownies ($20). The New York–style cheesecake ($29) ships classic urban flavors south, building a delicious concrete jungle of flavor on tropical tongues. Orders must be placed 24 hours in advance or 48 hours in advance for major holidays.
Since 1946, Norwood's Restaurant and Wine Shop has complemented fresh-caught seafood and aged Angus beef entrees with a well-stocked cache of fine wines and drinks. While basking in spacious dining environs that feature rustic wood architecture, diners cure deep-sea cravings with fish dishes that permit a choice of seven different preparations: salmon fillets dressed in mango-salsa disguises ($20) can have their cover blown by prying forks, and hog snapper might get infused with the sweet slathering of a pineapple chutney ($25). The staff serves fish entrees alongside yukon-gold mashed potatoes and a vegetable medley. Diners on a strict pasta-only diet, or in need of an object soft enough to preclude serious repercussions after throwing it at a vice principal, can enjoy the supple shrimp-and-scallop alfredo ($18.50).
Diners at Dolphin View Restaurant often sense that they are being watched. The feeling is far from paranoid or unwelcome, however, as the prying eyes belong to seabirds and jumping dolphins. These creatures are common sights in the waters that border the eatery, where open-air seating affords views of their play. Wooden tables stand on the slats of a dock or the sandy expanse of the beach, framed by cloth canopies and hanging plants. In these environs, guests feast on plates of grilled fish, shrimp, and signature sandwiches, such as the Dolphin burger. The menu also features less ocean-centric options, including burgers, chicken entrees, and glasses of salt-free water.
For an even more immersive mix of food and scenery, guests can reserve spots on one of Dolphin View Restaurant's dinner and river cruises. Each experience begins with an all-you-can-eat buffet at the open-air pavilion. After dinner, passengers embark by boat through the waterway, marveling at the coastal scenery and wildlife as they sip beer or wine.
You could say that Panheads Pizzeria owners Eric and Felicia Ross were born to make pizza. The brother and sister team grew up in pizza joints, learning the basics of creating a crispy-crusted pizza from their grandmother, who just happens to be the famed Mabel of Mabel's Pizza.
Today they're building on more than 40 decades of family tradition, while also creating a few legacies of their own: specifically their gourmet pizzas. Each piece of hand-rolled dough is topped with ingredients not usually found in pizzerias, such as chicken, black bean corn salsa, jalapenos, and sour cream, which graces one particular favorite called the Ace of Spades. For an extra punch of flavor, they can also drizzle on one of nine specialty sauces such as tangy balsamic reduction, sweet chili aioli, or rich pesto. Outside of their signature square meals, the duo also serve up Italian favorites including Caesar salads and homemade meatballs in a teriyaki, buffalo barbecue, or classic marinara sauce.