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.
For 25 years, Marina Bay has funneled fresh breezes into The Chantey at Marina Bay's dining room, where it stirs up aromas from burgers, pizza, sandwiches, and seafood. Since they work a shell's throw away from the sea, the kitchen staff has a surfeit of fresh ingredients to work with when crafting fried-clam strips, baked haddock, and steamed lobster. They also make liberal use of the kitchen’s barbecue sauce, splashing it onto the Chantey burger, the grilled-chicken sandwich, and the chicken that dots the barbecue pizza. Seated at booths, high tables, or the bar, eaters can augment their meals with cups of New England clam chowder or appetizer plates of fried calamari served with banana peppers. Outside, a white picket fence surrounds a handful of patio tables and crab cakes that still aren’t ready to be reintroduced into the wild.
Fowler House Cafe serves casual pub food amidst rustic tavern elegance, surrounding diners in high-backed hardwood booths, exposed brick walls, and high wood paneling. Staffers work to maintain its neighborhood sports-bar atmosphere, whether pouring pints at a central wood-topped bar or balancing plates of pub grub crafted in house from scratch. In the kitchen, chefs dress platters of buffalo tenders and wings in varying degrees of hot sauce, marinate black-Angus steak tips, and fry native scrod. Creative types can unleash their free will onto pizzas, which readily receive customization with more than 20 toppings such as pineapple, eggplant, and sausage. Diners can bite into a cheesy slice and view the vigorous clapping of proud coaches on high-definition TVs perched throughout the space.