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.
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.
In 2010, Kru Yai Mark Nardone received a blessing to open SitSuphan Muay Thai Boran Academy—the first of its kind in the world. The blessing came from Arjarn Suphan Chabairam, who lent his name to the facility after a legendary career that included more than 300 fights and championship belts at the Featherweight and Bantamweight levels.
Today, Kru Mark and his team of mized martial artists continue to carry on Suphan’s legacy at Suphan LLC, a 3,000-square training facility in Braintree. Much of their curriculum is built around Muay Thai, the ancient fighting art that originated in Thailand some 2,000 years ago. Instead of having students swing at cardboard cutouts of childhood bullies, Kru Mark and his instructors incorporate elements of shadowboxing, padwork, and heavy bag training into their classes. They also utilize their facility’s numerous training amenities, including a full-size boxing ring.
In 1949, the USS Salem began its 10-year career patrolling the Atlantic Ocean and Mediterranean Sea. A flagship of the 6th Fleet during the Cold War era, it served as a “Lady of Diplomacy,” using its massive canons to impress ambassadors, not to fire on enemies. The ship also made headlines in 1953 when it harbored refugees from Greece following a massive earthquake.
Today permanently docked in Quincy Fore River Shipyard, the Salem is one of the last preserved naval heavy cruisers in the world. Three quarters of the ship is used to honor the history of those who served, with features including a Navy SEALs exhibit, the USS Newport News Memorial Room, and a US Navy Cruiser Sailor Memorial. In addition to memories, the Salem also hosts birthday parties and overnight adventures filled with simulated battles and real-life survival instruction. If they listen closely, visitors might even hear some of the spooky sounds that earned the ship a feature on the SyFy channel’s Ghost Hunters in 2009.
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.
Channeling more than 60 years of experience in the health-and-fitness industry, Abington and Quincy Athletic Club's management staff has built two family-friendly facilities that aim to bestow each guest with personal treatment. Each building houses at least 20,000 square feet of workout space, including hardwood studios for group classes such as Zumba, Pilates, and Les Mills BodyPump. Cardio and strength gear from Nautilus, Magnum, FreeMotion, and Star Trac accommodates physiques of all fitness levels, from exercise amateurs to those who would rather wall-sit during movie dates. A squad of certified personal trainers and nutrition counselors steers patrons onto a custom pathway to wellness, and childcare services and senior programs broadcast welcoming vibes to club guests of all ages.