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.
Owned and operated by a love-crossed duo of experienced restaurateurs, the retro diner known as Toast serves a massive menu of breakfast and lunch classics. Fuel bellies with a hearty breakfast before a day of speed tanning with a customized, three-egg omelette—served with a side of hash browns and toast ($5.95+). A doughy, four-caked pancake tower arrives tableside topped with real maple syrup ($6.25), and the bagel-hugged smoked-salmon sandwich swims toward the stomach with cream cheese, tomato, and capers attached ($7.95). Challenge high-noon hunger pains with one of Toast's specialty lunch sammies—served with choice of fries, coleslaw, or potato salad—such as the Mayflower, which unites roasted turkey, cranberry, stuffing, and mayo inside of a fluffy wheat wrap ($6.95).
Owned and Operated by Bobby (Mac the Knife) McBride.Bobby was trained and certified as Expert Sharpener under a Hawaiian Island Master Sharpener. Bobby is no stranger to cutlery and service. Bobby has been a Culinarian for over twenty five years. He knows the importance of excellence and the true meaning of service.
While Dalat's cuisine is grounded in the long-standing Asian culinary tradition, its chic, upscale dining room is unmistakably modern. An outdoor patio sits on Nantasket Beach with gorgeous views of the water, and stylish track lighting illuminates the indoor dining room's Asian artwork, elegant floral displays, and fish-filled aquarium. The menu is comprised of entrees from many different regions of Asia, such as Chinese-inspired orange chicken or Japanese-inspired beef teriyaki. Additionally, sushi chefs wrap tender morsels of raw salmon or tuna in seaweed and rice, often serving them aboard wooden dishes resembling ancient boats.
To achieve the trademark flavor barbecue cuisine is beloved for, Smokey Stax's resident pit master slow cooks each cut and slab of beef brisket, pork shoulder, or ribs on a customized catering rig that can travel anywhere onsite. In addition to regaling guests with the smoke-filled scents of succulent meats, the huge rig allows the pit master to cook food for up to 2,000 diners or approximately three Hulk Hogans. Small- or large-scale feasts can include whole hogs, burgers, lobsters, and vegetables.
Founded by longtime friends Jonathan Schwarz and Christopher Robbins, Stone Hearth Pizza builds its gourmet pies from organic, local, and sustainably produced ingredients. The casual pizzeria has expanded to six locations since opening in 2005?a pace of growth made possible by the popularity of chef and general manager Michael Ehlenfeldt?s Neapolitan-style thin-crust pizzas. New England craft beers complement the pizzas and pastas with a pleasantly bitter taste that reflects their conflicted attitude toward out-of-towners.
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.