Servers wind between tables at Spettu's Steakhouse, brandishing skewers of 14 different cuts of spit-roasted rodizio meats. Upon request, they stop tableside and carve slices of boneless pork loin, top sirloin, and marinara lamb directly onto diners' plates, unleashing the aromas of traditional Brazilian Churrascaria rotisserie. Between servings of regular or Halal cuts of meat, patrons can make unlimited visits to a buffet loaded with 40 different salads, meats, and rice dishes. Overhead, a panoramic photo of Rio de Janeiro unfurls placid blue seas as parrot figurines keep watch over the buffet's cracker supply.
As guests pass under Lewis' Restaurant and Grille's festive blue marquee, they enter an inviting world of Americana, with a bar that has been in place for generations and a kitchen offering up the appetizing aroma of freshly baked pizzas and Angus beef burgers. Guests share plates of buttermilk pancakes and eggs benedict during Sunday brunches and savor the tastes of inventive burgers and sandwiches, such as caprese-salad burgers or chicken-pesto sandwiches drizzled with balsamic reduction, all week long. Upscale haddock and salmon entrees satisfy refined palates, and a spread of bar food pleases crowds with chicken-finger baskets, tots, and tuna melts.
Though it has welcomed in families and bar regulars for decades, Lewis' has recently updated its interior with new bamboo flooring in the dining room and crisp dollar bills in the bar's cash register. Patrons regularly join in special events hosted by the bar, such as Tuesday-night trivia, where first-placers win a cash prize.
SoulFire Barbeque’s chefs fashion succulent entrees and sandwiches around tender cuts of hickory-smoked ribs, pork, and chicken accompanied to the table by classic Southern sides. Each day begins when chefs load the smoker with choice cuts of meat that spent the previous night marinating in dry rubs or special brines to infuse them with flavor and keep them juicy and moist. Pork shoulders, briskets, and ribs can spend up to 16 hours tenderizing in the grill, as the barbecue pros keep a watchful eye on each succulent selection, pulling it out just as the meat starts to pull away from the bone but before it has a total change of heart. Chefs then dress each dish in a choice of barbecue sauces from around the nation, from the peppery, vinegar-laden notes favored in North Carolina to the tomato-heavy flavors beloved in Kansas City.
While they soak up extra sauce with a side of house-made cornbread, diners can revel in the sound of owner Wyeth Lynch’s other passion––soul music. Lending an air of authenticity to the restaurant’s Memphis–inspired vibe, the sultry grooves are left on 24 hours a day at the request of the marinating meats, which take inspiration from the tender croonings of Al Green.
At each of Oliveira's Steakhouse four locations, the crackling sizzle of roasting meat ring’s out like a starter’s pistol, signaling the beginning of Brazilian-style churrasco feasts. Weaving between tables, servers garbed in black shirts and scarlet neckerchiefs trot out flame-kissed chicken, pork, sausage, and rodízio steak presented upon a meat-laden short sword suitable for speedy delivery or elevating a busboy to knighthood. A salad bar supplements meaty mouthfuls with plates of leafy greens, rice, beans, and sauce-laden noodles.
Smoke is the barbecuer master's livelihood, but it's a delicate substance—too much and your meat tastes charred, too little and it's bland. Thankfully, Chris Thompson and Kate Economides have learned to tame the fickle ingredient. They smoke all of their meats on-site at Blackstrap BBQ, monitoring the slow-cooked pieces for hours on end. Their supply of oak wood lends a deliciously burnt tinge to brisket, sausage, chicken, and ribs, which are then rubbed with spices and arranged with down-home sides.
It can be hard to pick your meal, though, as The Boston Globe magazine attests: "Everything on the blackboard is irresistible." A classic single-meat plate comes with two sides and cornbread, but you can also pile sauce-covered bites between sandwich buns, which let you eat with your hands instead of large, unwieldy jai alai scoops. Then there's the Hog—a kielbasa wrapped in bacon, smoked, fried, and put on a roll. Most entrees come with sides, ranging from baked beans and collard greens to sweet-maple mashed potatoes.
Depending on your choice of meat, you get to sample different regional tastes. Ribs get a Memphis-style dry rub, whereas the pulled pork follows North and South Carolina traditions, and the brisket is all Texas. Kate and Chris serve these signature suppers from their Winthrop kitchen, but they also convey them to events through their catering business, Tastyplates.
Jason Heard's cooking career took him from Georgia to Key West to Boston, so it's no surprise his menu is a bit of a hybrid. Order the molasses-grilled hanger steak and eggs for a taste of both tropical and southern cuisine—the dish comes with griddled corn bread smothered in guava butter. For drinks, drop by the make-your-own-bloody-mary bar.