Specialties The Square Deli in Everett is the cities best kept secret. Under new ownership since January 1st, 2010, The Square Deli offers a unique deli experience. Choose from classic submarine, delicatessen style, or specialty sandwiches and wraps.
Bread & Company crafts scores of Brazilian- and European-influenced edibles alongside coffees and teas from around the globe, showcasing more than 300 unique pastries, sandwiches, and soups daily. Guests drop in as early as 6 a.m. seven days a week to study the sweet geometry of a belgian waffle ($5.50) and the tasteful synergy of the ham-and-cheese omelette ($6.25). Meanwhile, fried appetizers such as the fried pastel ($2.95, filled with beef or cheese) flaunt Southern-Hemisphere street flair. Or dig into the culinary history of Italy without broasting a bust of Nero by gobbling dinner plates of chicken-broccoli ziti ($8.95). Meals can be sweetly capped off with tropically kissed coconut-cake slices ($4.25) or crispy, fried churros ($2.95).
Since 1952, the cuisine designers at DiBlasi’s have prepared a menu of cold cuts, hot subs, and pizza. Two football-starting-lineups' worth of signature cold cuts wear culinary jerseys, such as the steak and cheese (up to $6.25) and the Steak Bomb—which binds together a tasty amalgam of pepper, mushroom, onion, salami, and cheese (up to $6.75). Hot subs, such as the meaty bacon-cheeseburger sandwich (up to $6.75), warm hands then stomachs like an edible pair of electric gloves, and a slice of Sicilian-style pizza ($2) presents a mealtime geometry lesson. DiBlasi’s also assembles a variety of wraps ($5.50–$6.75), which encase tasty blends of meat and vegetables.
A quaint, shamrock-green and wrought iron sign ushers guests into Kirby Kitchen's dining room, where a faux fireplace, crisp white wainscoting, and sepia-toned portraits evoke the feel of an old-fashioned parlor. The eatery’s goal is equally nostalgic: to serve fresh, homemade fare using local ingredients that have never been frozen or taught profanity. Chef Bob Botchie––who received formal training at Le Cordon Bleu––prepares a simple, yet tasteful menu of salads, made-from-scratch soups, and sandwiches, with a focus on comforting classics such as a BLT topped with fried green tomato and a traditional Irish boiled dinner with house-corned beef, vinegar slaw, and sautéed potatoes. The restaurant shares its cozy space with a small market that sells house-made jams, cheeses, pickles, and cured meats, allowing customers to appreciate artisan eats in the comforting glow of their own home hearth.
Modeled after one of Malden's most comforting symbols—its collection of red-brick firehouses–District 7 is a place where patrons can instantly feel at ease, whether ordering a filling meal or just grabbing a beer and watching a game. Today, the restaurant's red-and-black interior envelops guests in a firehouse theme right in Malden Square, where they savor plates of wings or marinated steak tips and sip a selection of conventional and specialty beers poured straight from bar taps—including a Guinness handle atop a miniature fire hydrant. As sports games roll on flat-panel televisions, guests share stories from high-backed booths or toast to the legacy of Smokey the Bear beside a cozy stone fireplace.