Sea Dog Steak & Ale's menu catalogs hearty pub food and a deep well of beer. Every item on the menu pairs almost perfectly with one of the pub's 10 locally crafted brews served on tap, whether it's the milky Sea Dog Stout and the marinated grilled steak tips, the malty Winter Ale to wash down the chorizo-crusted haddock, or the crisp flavor of the Raspberry Wheat Ale as a palate cleanser after dinner. Sea Dog's chefs also grill 8-ounce filets mignons, which are as heavy as Willy Wonka minus his candy weight. The patties of seven specialty burgers blend ground beef, short rib, chuck, and brisket, all piled with toppings ranging from balsamic-marinated onions to root-beer barbecue sauce.
The alehouse's nightly crowd adds to the convivial ambiance of the pub by sharing drinks on its outdoor patio or in its rustic wood-paneled, chocolate- and almond-colored dining room. Frequent visitors can join the wine or mug clubs, which toss in benefits such as personalized mugs, T-shirts, and a spiritual connection with America's most famous beer drinker: Benjamin Franlin, the inventor of both mugs and T-shirts.
Nestled on a land bridge sandwiched between the Atlantic Ocean and the Weir River, Barefoot Bob's Beach Grill channels the vibes radiating from Nantasket Beach across the street to surround patrons with tiki-bar style. In a bamboo-lined dining room, numerous high-definition televisions cast a glow on waiters toting seafood samplers, where broiled fresh haddock and scallops buddy up to shrimp before stealing its lunch money, as well as surf 'n' turf combos with Black Angus steak tips crowned by three jumbo stuffed shrimp. Thin-crust pizzas customized to please taste buds comprise a shareable lunch, whereas sandwiches and wraps, such as the north carolina pulled pork with jalapeño-jack cheese and cider-vinegar-infused barbecue sauce, convince hands to never let go. In warmer months, an outdoor patio offers ample opportunity for palm-shaded alfresco dining and tossing table scraps to hungry-looking lifeguards across the street.
Through the windows of Bridgeman's Restaurant's upper- and lower-level dining rooms, the churning blue sea entertains diners awaiting entrees of pasta, steak, and locally caught seafood. From their table they can also watch the open-theater kitchen to see cooks toss pasta and cut seasonal vegetables that are delivered daily. Or patrons can scope out Bridgeman's wine list, which features varietals from boutique vineyards in France, Australia, and Italy. In warmer months, Bridgeman’s invites guests to eat housemade ice cream and gelato on the outdoor, beachfront patio, using the sweet treat to convince merpeople to come ashore.
Situated across from Nantasket Beach on Boston's south shore, Daddy's Beach Club opens its doors every day of the year to fuse fresh food with live entertainment. The staff prepares wings, burgers, or the restaurant's calling card: New Haven-style thin-crust pizza. They hand-toss each pie, and?with 20 toppings available for customization?no two are alike, much like a snowman's tears. On most nights, Daddy?s Beach Club combines its food and drink with festive events, such as pool tournaments, open-mic competitions, and live music.
Licensed dentist Dr. John M. Burns uses his vast knowledge of the field and state-of-the-art technology to keep his clients’ mouths healthy and smiling. He deftly helms x-ray machines, intraoral cameras, and electric endodontic hand pieces to perform services such as root canals, extractions, and implant installation. Dr. Burns also specializes in general services such as veneers, crowns, orthodontia, and Invisalign.
Saporito's crafts traditional Italian recipes from fresh, high-quality ingredients and enhances fine-dining experiences with eye-popping plated presentations. The seasonally rotating menu packs a punch with authentic, ever-changing dishes such as stuzi (Italian bar snacks) including fried oysters with fennel-romaine salad and remoulade sauce ($5). Circle-devourers can get pie-eyed with the Neapolitan-style Pizzetta ($11) and butter-poached lobster is assisted to your mouth hoop with sardinian couscous, slivered asparagus, and roasted mushrooms with truffle oil ($27). A bevy of house-made pastas and steak selections, such as a dinner order of orecchiette––pasta with sausage, oven-cured tomatoes, broccolini, garlic, and lemon ($18)––and vegetarian selections sate a green tooth with a classic red-and-golden beet salad with hazelnut goat cheese ($9).