A new dining destination built for hungry linksmen fresh off rounds on Black Swan Country Club's golf course, Keon's Grille rustles up delectable 19th-hole fare in a casually classy setting. The chicken-and-shrimp cavatelli sets up sautéed chicken breast medallions with grilled shrimp ($18) on a blind date, ending, as is customary, with both participants covered in pesto cream sauce. Beef fiends can fix on the angus burger ($8) or bleu bacon burger ($9.50), which caps a juicy patty with Maytag bleu cheese and apple-smoked bacon. For a taste of the mighty sea, diners can down panko crumb-encrusted baked haddock ($19) or the Maryland-style crab cakes, which come in an entourage of roasted corn and sweet potato hush puppies ($11). Multiple flat-screen TVs line the bar walls, letting patrons keep up with basketball scores, baseball trades, and dangerball injuries.
A family run restaurant, completely remodeled, specializing ...in delicious comfort style food with a warm atmosphere and very friendly service. We have 36 World Class Beers on draught and pride ourselves on our knowledge of fine beers and great food.
The crackle of a grill and the gentle purr of beer spilling into a pint are very soothing sounds. That gleeful noise serves as a constant backdrop at The Peddler’s Daughter, punctuated occasionally by live rock or Irish music and pub trivia. The menu is varied, but everything orbits around the dishes you might find in the Irish countryside. Beer-battered fish ‘n’ chips nestle alongside shepherd’s pies filled with beef and veggies like the briefcase of someone who is only pretending to be an accountant. Burgers—topped with Guinness blue cheese påte, aged cheddar, or housemade hot sauce—vie for attention against the likes of bangers and mash. On the bar, light cuts through glasses of ruddy Newcastle, Old Speckled Hen, and Guinness.
Lobster Tail is dedicated to providing you with the finest quality seafood that money can buy. We guarantee the freshest seafood delivered daily.
Our restaurants and fish markets have been serving New England’s freshest lobster, fish, shellfish, and more seven days a week for over 15 years.
Chef and owner John Ingalls, a graduate of the Culinary Institute of America, populates Palmers' menu with fresh entrees accompanied by local, organic produce. In the recently renovated eatery, tables of two, four, or six stand back as white balsamic vinaigrette showers upon parched napkin swans or a starter platter of pan-seared scallops. Meanwhile, the petit filet mignon and grilled shrimp pad bellies with béarnaise-sauced sustenance accompanied by asparagus and mashed potatoes. Unsheathe a Statler chicken breast from a pistachio-crust case embellished with Frangelico-cream sauce before squelching sugar cravings with a dessert sweeter than a whispered compliment from Cookie Monster.
It’s impossible for me to dine at Caribbean-inspired restaurants without evoking my very personal, very vivid island memories. The moment I catch a whiff of anything jerk, I immediately recall the warm Caribbean sun holding me in its tiny sun arms, saying, “Shh, everything is gonna be all right. You’re with me, the sun, now. I’m big and hot and I’m going to hug and pet you until you get really sweaty. Then I’ll dab you with a towel until you become less slippery. Take off my sunglasses, which are my regular glasses. Do not confuse them with my sun-sunglasses, which are what you would call regular sunglasses. Look into my eyes. (Evil sun laughing.) You fool. I’m the sun. I will blind you. (High-pitched evil laughing). Now hug me tighter.”