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.
Named for the friendship of restaurateurs Abelardo Gallego, Manuel Vazquez, and Andres Cervantes, according to Wicked Local, Three Amigos crafts a menu of familiar Mexican specialties, each tailored to taste homemade by including fresh, natural ingredients, often from local sources. Seafood dishes abound as morsels of shrimp and scallops take on traditional south-of-the-border spices in the form of chipotle, jalapeño, and poblano peppers. Meanwhile, five styles of enchiladas swim in colorful sauces including the signature mole, which RocklandNews.com calls "punchy" and "genuine" with "plenty of sweet and savory flavors." Ten types of margaritas extinguish mouth fires caused by peppery spices and attempts to install rear molars with mood lighting, and a bevy of Mexican desserts crown meals in sweetness. In the dining room, soft lights illuminate vivid orange walls emblazoned with paintings of cacti, and curtain-lined booths lavish diners with a prime listening space for live music and standup comedy.
Harnessing techniques passed down from their family's first generation of haircutters in Italy in the late 1800s, the Zona clan continues garnering acclaim for its hairstyling prowess, including a spot in the hair salon category of Boston Magazine's Best of Boston 2009. Today, the family of hair experts trims tresses alongside graduates of the salon's three-phase training program. Trainees also brush up on shearing skills at advanced academies in London and New York before adroitly shaping their clientele’s hair, fashioning stylish updo's, and executing full color transformations with an extensive stock of Aveda products. The salon's three locations bring their styling prowess to neighborhoods around town, making it easier to look good than to persuade others your split ends are intentional.