Aptly named, The Deck on Green Harbor protrudes over the docks and moored boats, catching fresh seas breezes and stunning views of the rolling Atlantic Ocean. The sunny wooden edifice serves as an elevated dining patio for guests, who can also choose to take a meal in the dining room or bar should weather grow chilly or inclement.
Meanwhile, chefs work to turn the sea's bounty into delicious American-style meals, such as fried clam plates and haddock sliders. They also whip up a selection of hearty burgers, sandwiches, and classic meals favored in more landlocked regions, such as meatloaf and chicken pot pie.
Should the motion of the ocean cease to entertain, the seaside eatery hosts a Dueling Pianos show every Saturday, and a trivia tournament followed by karaoke each Sunday. They spice up their weekly lineup with special musical guests, including acoustic guitarists, pianists, and the occasional jovial little tugboat whistling merry sea shanties.
The aromas of Japanese, Chinese, Thai, and Vietnamese culinary traditions permeate the dining room at Sashimi Asian Restaurant. Here, chefs specialize in a range of Asian cuisines, sometimes crossing cultural boundaries to create entirely new dishes. Their menu features iconic dishes such as tempura-battered shrimp, kung pao chicken, Thai curries, and Vietnamese noodle bowls. Steak and scallops are simmered in teriyaki sauce or seared over an open hibachi grill. Across the kitchen, the sushi bar specializes in raw fare; more than 20 sushi and sashimi selections and 28 hand rolls are served on individual plates or assembled on artistic platters resembling the very garden bridge where sushi was first invented.
A tucked-away, self-professed "hole in the wall," Bondo's Dining & Takeout is the brainchild of Bondo Benjamin and his partner Sheila Hart, who source ingredients from local farms and the garden behind the restaurant. These ultra-fresh components are integrated into a menu of upscale American dishes such as a 10 oz. sirloin with wild mushroom sangiovese reduction, or pappardelle pasta tossed with sweet roasted pepper puree, fontina, cream, lobster, and romano cheese. A well-curated wine list includes many reds and whites by the glass or bottle.
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.
Vincent and Annette Agostino had one goal when founding AVA Cucina: re-create the spirit of a casual family kitchen in the Old World. Now, they have a place where housemade meatballs and marinara sauce top Sunday spaghetti dinners, which are followed by rich bites of housemade tiramisu dotted with a sweet raspberry sauce. It's also a place that's been like a second home to their five grown children, who have all chipped in at AVA Cucina at one point or another.
The taupe-hued walls feature homespun touches, too, including a hanging collection of cast-iron skillets and three impressionistic paintings of the Italian countryside. Guests can dine among them at tables draped in black tablecloths or in AVA Cucina's glass-enclosed section, which provides the benefits of an outdoor-seating view without any of the downsides caused by inclement weather or lonely skywriters.
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.