Each year, Breezy Gardens owners Kim and John Miczek plant and harvest more than 100 tons of pumpkins, many of them lifted from the earth by visitors to the farm's pick-your-own pumpkin patch. But pumpkins are just one of many crops: In the spring, chrysanthemums, lilies, and tulips emit subtle fragrances, and the summer months bring an abundance of edible color in the form of yellow squash, blueberries, and ruby-hued tomatoes. The Miczeks practice conscientious growing methods to support the quality of their bounty. Craftily planted determent crops distract insects from disturbing fruits and sleeping vegetables, and soil undergoes frequent analyses by the University of Massachusetts to reveal precise measurements of nutrients. In addition to supplying jack-o'-lanterns, Breezy Gardens gives a nod to colder months with Christmas trees, wreaths, statues, and dried floral arrangements.
The chefs at Kai Sushi Bar and Grill synthesize culinary skills with fresh ingredients, resulting in a menu of delectable Japanese cuisine and high-quality sushi. Starters of kushiyaki beef skewers ($5.50) and thin-sliced, seared tuna-tataki ($8.95) are on hand to wake even the most deeply hibernating of stomach bears. With a variety of healthy, creative options, such as the lobster salad ($13.95) and low-carb sushi selections, the recipes highlight indulgence without guilt. The eatery pays homage to local sports teams with cheerleading squads and the Red Sox soy wrap, lovingly filled with tempura shrimp, apple, and avocado ($11.95). Guests with a craving for land meat can satisfy their inner grumblings with chicken katsu and steamed veggies ($13.50), or conquer the modern American dream of downing a 14-ounce sirloin steak in a Japanese restaurant ($20.95). Celebrate a successful dining experience with a thematically inappropriate jig atop the sushi bar and a dessert of zesty banana tempura ($5.95) while enjoying the restaurant's atmosphere, which the proprietors strive to make both comfortable and classy.
Lauded for its signature Italian-style pizzas topped with everything from spaghetti and meatballs to mac 'n' cheese, Muncheez pads its menu with burgers, pastas, sandwiches, wraps, and specialty desserts. Diners can nosh on 1 of the 11 signature pizzas, which are flown to the table by a masked, mouthless superhero. Try the Buffalo Soldier, an alfredo-sauced pie topped with buffalo chicken and mozzarella ($7.99/small, $12.99/large), or the Aloha, a Hawaiian-style concoction of ham, bacon, pineapple, and pulled pork ($7.99/small, $12.99/large). Classic and veggie pizza pies also abound.
The culinary adventurers at Pho Dakao craft a menu thick with traditional and subtly French-influenced Vietnamese flavors. Patrons can strap on snorkeling gear, zip up wetsuits, and go swimming in a tank of caramelized catfish or salmon ($10.95) before quieting their rumbling stomachs with pineapple-laden bites of sweet-and-sour chicken ($10.95). Potted plants dot the dining room, where black tablecloths swath tables brimming with bowls of duck noodle soup ($8.50) or spicy beef udon noodles ($8.50). Outside, the sidewalk sprouts scarlet and black umbrellas that shade al fresco diners and their freshly completed ice sculptures as they sample filet mignon sautéed with garlic and soy sauce ($11.95).
The culinary savants at Webster House Restaurant dole out fresh seafood and juicy steaks, as well as vibrant Greek specialties. The menu boasts as many options as a cable provider working on commission, including seafood entrees such as a rich, crab-stuffed haddock filet ($13.50) and savory fried clams ($15.95). Landlubbers carve into a 12-ounce Angus new york strip steak crowned with onion rings ($15.95) or an open-face hot turkey sandwich ($10.95). Taste buds go international with nine Mediterranean dishes such as the broiled loin lamb chops ($14.50), and palates with vegetarian leanings can vacation with butternut-squash ravioli ($10.95) or a garden burger ($7.95) harvested from the verdant garden-burger fields of northern Maine.