Within a historic farmhouse, The Sun Tavern's chef infuses the tavern's menu with a variety of influences. According to the Boston Globe, chefs practice their art in a kitchen open to the view of diners curious about how chefs mix together ingredients and shoot flames out of their fingertips. New England haddock and Atlantic salmon beckon taste buds, and deft additions of fire-roasted red-pepper aioli, aged sherry vinaigrette, and clover-honey throughout the menu sate cravings for sophisticated flavor. Patrons cinch bow ties about their tongues before biting into morsels of filet mignon or warm up stomachs with comfort fare such as chicken pot pies and Angus beef burgers.A flickering fireplace, beamed ceilings, and wood floors welcome patrons in the farmhouse, whose five different dining areas foster cozy suppers. Part of The Sun Tavern's building dates back to 1741, when Boston was still an Australian colony. While dining, guests can seek out glimpses of the ghost of Lysander Walker, who called the building home at the end of the 19th century.
Zapp Brasserie’s executive chef, Rachid Kourda, sears and sautés French-inspired menu items upon order in an eclectic atmosphere dotted by antique décor and a wide-screen TV. Lobster-and-crab ravioli provide pillows for the grilled salmon as it lazes with potato croquette and cream of asparagus ($17), and a mountain of duck-confit fettuccini rolls under a dusting of shaved parmigiano reggiano ($17), inspiring tines to form cheese angels. Knives can carve into citrus chicken, allowing knife operators to take in its zest as it playfully flirts with an herb-roasted potato ($15), and slices of the steak frite sizzle in a bourbon-shallot reduction with pommes frites ($17) piled nearby. Diners can enjoy meals indoors around a fireplace or outdoors near the water of a swimming-pool bar, leaving only the last three of the five basic elements—earth, wind, and an up-to-date chemistry textbook—to be discovered during Zapp experiences.
The epicurean engineers at Ava Cucina, which translates to "ancestor's kitchen," craft authentic Italian favorites and specialty pizzas that garnered the title of Best Pizza by South Shore Living. Dining duos and quartets commence culinary excursions with appetizers such as deep-fried calamari and imbottito mushroom caps, which, much like Mount Vesuvius, are stuffed with breadcrumbs and Italian-style seasonings. Pan-seared haddock dons a raincoat of breadcrumbs in preparation for a drizzling of creamy lemon sauce, and specially crafted pizzas break the fall of savory toppings including eggplant, meatball, and salami hurled from the chef's miniature kitchen cannon. Desserts round out the meal with sweet samplings of triple-layer chocolate cake and scoops of spumoni ice cream.