Although it may have fallen out of Top 40 rotation in the 70 years since it was sung by a burger-shop owner’s barbershop quartet, the song “When the Red, Red Robin (Comes Bob, Bob, Bobbin' Along)” lives on in the legacy of a Seattle-based burger joint. The Red Robin franchise has spread its wings far and wide, now serving locations throughout North America with sustainably grown, environmentally conscious burgers and sides that marry classic American flavors with savory twists such as onion straws or bruschetta. Most of the shop’s fire-grilled burgers, chicken sandwiches, and entrees come with a side of bottomless steak fries, allowing patrons to soak up the juicy Whiskey River barbecue sauce, melted blue cheese, and edible fedoras that top the menu’s varied eats. The staff are happy to help patrons pair their sandwiches with one of the full bar’s microbrews or specialty mixed drinks, keeping glasses filled while athletic superstars battle it out on the eatery's big-screen TVs.
Upon arriving in Cavalier Restaurant’s airy dining room, guests sink into spacious booths and cushioned chairs, pausing to admire tabletop arrangements of bright flowers before placing linen napkins onto their laps. Servers parade out of the kitchen bearing plates of European-inspired steak-house cuisine—crispy calamari, tender filet mignon, and succulent veal parmigiana. The restaurant’s chefs specialize in a variety of traditional Portuguese dishes including mixed seafood paelha and Camaraõ Mozambique—shrimp in spiced lemon butter.
Skylights brighten the dining room of Frontera Grill, an inviting space accented by artistic tilework and terra cotta hues. In the kitchen, chefs sizzle Hawaiian-style fajitas with chicken and pineapple relish and sear new york strip steaks to be paired with bacon-wrapped jumbo shrimp. Diners can also opt for tacos filled with beer-battered fish or for vegetarian burritos with sautéed vegetables and salad greens.
For nearly 75 years, the family-owned Masse?s Fresh Seafood Market has distributed everything from Maine lobster to wild-caught Atlantic salmon to more than 350 New England restaurants and colleges. Lately, however, the HAACP- and kosher-certified market has added one more stop to its delivery route??its own restaurant. At Masse?s Bar & Grille, fresh-off-the-boat morsels of shrimp, oysters, and clams grace an 8-foot-long raw bar, while the other catches head to the kitchen. There, cooks whip up classic and inventive seafood dishes, from mushroom caps stuffed with crabmeat to risotto tossed with lobster, shrimp, and scallops.
The culinary team doesn?t just stick to seafood?other options include pulled pork flavored with tequila-spiked barbecue sauce and paired with jalape?o cornbread. To complement each sea- or land-sourced feast, bartenders pour more than 25 beers by the bottle and tap, as well as plenty of spirits. Flat-screens behind the bar show the day?s biggest games, and a recent renovation has left the rest of the interior looking like a nautical wonderland, complete with porthole lights, 6-foot chandeliers, and all the bathing suits Steven Spielberg wore while filming Jaws.
Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, sandwiches, and breadsticks.
At Boston Bay Pizza, diners can devour loaded pizzas, grinders, and sandwiches while cozied up on leather chairs in front of a fireplace framed in modern tiling or while relaxing out on the neatly landscaped patio. But it's not all about looks: the shop's cheerful shade of red conceals “green” elements built in to conserve energy and water.
If diners don't want to create their own pizza from toppings such as sun-dried tomatoes and Genoa salami, they can pick from specialties such as a four-cheese pesto pie and a N.Y. deli pizza adorned with Italian-style deli meats. For further flexibility, the chefs can also make all of their paninis as wraps, all of their wraps as paninis, and all of their calzones as origami cranes. The surfeit of Italian eats is augmented by orders of buffalo wings, quesadillas, and salads.