The aroma of simmering beef and baking bread wafts out of Spike’s Junkyard Dogs’ kitchen all day, as chefs sandwich 100% all-beef hot dogs into warm, soft french rolls. Beef links are decorated with banana peppers, barbecue sauce, baked beans, and other hearty toppings that test hand strength like a shadow-puppet performance of Hamlet. Customers can indulge in towering burgers and sauce-slathered dogs or opt for a more wholesome feast by ordering low-fat veggie dogs or burgers and curly fries dunked in cholesterol-free canola oil.
Gourmet India's cuisine sates bellies with fresh meats, ripe vegetables, and astounding sauces spiced flawlessly. The restaurant's friendly staff makes all diners feel at home and excited for the palpable stomach pampering ahead. The relaxed, intimate dining room shares the duty with outdoor seating that illuminates the kitchen's bright creations with all-natural sunlight.
At The Ginger Pad, a casual atmosphere blends with the rich aromas of garlic, thai basil, and chili sauce hanging in the air to help guests forget the world outside. Like a suspension bridge made out of udon noodles, the menu connects distant lands through food, laying out delicious examples of Malaysian, Korean, Japanese, Chinese, Thai, and Vietnamese cuisine. Spring rolls or edamame preempt dives into salty-sweet pad thai or korean beef barbecue. Chopsticks can also lift spicy sichuan shrimp to mouths or gently cradle sushi rolls that combine colorful mango and avocado with fresh tobiko, tuna, salmon, and scallops.
Just off the rolling fairways of Woburn Country Club, chef Seuy Chan and his team plot their approach to fine dining, dispatching servers armed with freshly grilled meats, Italian specialties, and native New England seafood to linen-draped tables in their cozy dining room. The team blends the casual with the refined, with stacked reubens and pots of chowder mingling with almond-crusted sea scallops and veal marsala beneath dark wood wainscoting that recalls the homey comfort of an English pub. Chef Chan’s creations also pair well with the surrounding scenery, with the dining room’s wide windows revealing the course’s copses of trees and packs of ball-retrieving wolfhounds.
The Melting Pot is a dinner only restaurant where fondue becomes a fun and interactive dining experience. Guests dip into creamy cheese fondues, salads, fondue style entrees and our signature chocolate fondues. In addition, we offer an extensive wine list and a warm and inviting atmosphere.
It's fitting that, from the outside, Scutra's brick-faced building looks like a family home that's been turned into a neighborhood restaurant. When you enter the cozy space—which is decorated in warm yellow and orange tones—you might see chef Didier Baugniet asking for diners' thoughts on the WiAnno oysters with parmesan-lemon-pepper butter or one of the many dishes from the constantly changing menu. Elsewhere in the welcoming, dinner-only venue, you might see patrons turning in their comfy, woven-back chairs to talk to Baugniet's wife and partner, Cesidia Cedrone, asking for recommendations from the thoughtfully curated wine list, which features varietals from all over the globe.
The international wines paired with European dishes and hospitality help diners feel like they’re thousands of miles away, dining in a cozy bistro while watching men kick a ball around in a game oddly dubbed football despite its lack of resemblance to the classic American pastime. The restaurant’s food—scallop schnitzel with sake butter, beef short-rib gnocchi, and salmon grape leaves—all made with fresh, local ingredients, is a nod to the delicious offerings of multiple countries. Restaurant manager Louie Paparella even said in a 2009 article in the Arlington Advocate, "Our Belgian chef has worked around the world and picked up little culinary traits and we use it all."