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.
The Collegian Court holds a lot of memories for the citizens of Chicopee, so when William Stetson saw the restaurant up for sale, he bought it on a whim, without even talking it over with his wife first. Stetson also owns sports bar Rumbleseat, and combining his restauranteur experience with a lot of hard work from his family, the Collegian underwent extensive renovations. A large bar with a 180-bottle wine rack, seating for 175, and updated facilities are some of its improvements.
But the restaurant harks back to its roots on its menu, where Stetson includes some Polish dishes found on the original Collegian's menu among the American food. Entrees include the Polish plate, packed with kielbasa, pierogi, cabbage rolls, and kaputsa. American meals showcase salmon marinated in Apple Jack and cider, potato-crusted cod, new york strip steak, and cranberry-balsamic chicken breast, to name a few. And while kids can order smaller portions of many menu items, they can also choose from "young people entrees" such as burgers and 6-ounce steaks.
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.
The chef at Priya Indian Cuisine serves up dishes from many regions of the subcontinent, relying on fresh ingredients and a wide array of spices. Hot and tangy vindaloos transport taste buds to Goa, whereas bhel puri—or puffed rice—is a Delhi favorite. Grilled meats come sizzling out of the tandoor oven, and a wide selection of vegetarian dishes simmer in sauces that range from mild to spicy.