At Krazy Jake's, chefs hand-batter fresh seafood and top juicy burgers with sauces made from house recipes. Anchoring the diverse menu, platters of fried haddock and chips or baked sea scallops in lemon-butter sauce sail toward the red horizon of steamed Maine lobster. Specialty burgers such as The 325-pound Shaq Burger #36 is topped with pounds of corned beef and sauerkraut, or a rotating burger of the month pile fresh ingredients onto 8 ounces of Black Angus beef or bison meat. Krazy Jake's also offers a full bar and seating for up to 140 patrons. From some of these counter seats, customers can catch the chefs whip up their sizzling entrees right before their eyes.
For special occasions, diners can enjoy Krazy Jakes's in house in the private dining room or have the mouthwatering entrees catered to special events.
In the warmer months, melting scoops of old-fashioned ice cream flavors, such as moose tracks and rum raisin, drip a path from Krazy Jake's outdoor takeout window to the picnic tables. Year-round, patrons cozy up indoors to vanquish the Super Hero's sundae, powered by vanilla ice cream, banana chunks, and caramelized Kryptonite.
Although it may have fallen out of Top 40 rotation in the 70 years since it was sung by a burger-shop owner’s barbershop quartet, the song “When the Red, Red Robin (Comes Bob, Bob, Bobbin' Along)” lives on in the legacy of a Seattle-based burger joint. The Red Robin franchise has spread its wings far and wide, now serving locations throughout North America with sustainably grown, environmentally conscious burgers and sides that marry classic American flavors with savory twists such as onion straws or bruschetta. Most of the shop’s fire-grilled burgers, chicken sandwiches, and entrees come with a side of bottomless steak fries, allowing patrons to soak up the juicy Whiskey River barbecue sauce, melted blue cheese, and edible fedoras that top the menu’s varied eats. The staff are happy to help patrons pair their sandwiches with one of the full bar’s microbrews or specialty mixed drinks, keeping glasses filled while athletic superstars battle it out on the eatery's big-screen TVs.
Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, sandwiches, and breadsticks.
Chef Lou left Johnson & Wales University with a culinary degree, but another 20 years of education lay ahead of him. At the Federal Hill Club, the Sheraton Hotel at Bradley, and Frigo's, he honed his cooking chops and gained an appreciation for both European and Southwestern flavors. Then, in 2006, with his culinary tastes firmly established and his apron freshly embroidered with "Entrepreneur," he branched out on his own. The result is Abudanza.
Lou's passions come through in his menu selections. A great deal of weight is placed on Central Europe—Italian pastas sing with homemade marinara sauce or oversized meatballs while french-boned lamb chops nod to the traditions of the great Francophiles. But Lou also digs his heels into American soil, rolling out a selection of burgers and Angus steaks. There are even moments where the two continents blend together like an edible Pangea—the Snakebite Pasta, for instance, where jalapenos and cheddar combine into a parmesan alfredo sauce.
For 40 years, Gregory's Restaurant & Pizza Pub’s chefs have been whipping up Italian-pizzeria dishes, recently earning the Best Pizza on Boston Road award from the Boston Road Business Association. A homey atmosphere—characterized by wood-paneled walls and soft lighting—welcomes diners as they settle into curlicue-backed chairs or booths to peruse a classic Italian menu of pasta, grinders, and pizzas. Their lauded pies include traditional combinations of olives, garlic, and tomatoes, alongside more inventive creations including buffalo chicken with blue-cheese sauce. Myriad styles of pasta, from ziti to linguini, mingle with veal and clams drenched in white and red sauces, which would go perfectly with your frenemy’s white blouse.
The aroma of seared Atlantic salmon, new york strip steak, and pork tenderloin waft through the dining room as each cut arrives simmering atop a volcanic stone heated to more than 750 degrees. This dramatic presentation is based on a European tradition more than 2,000 years old, and it creates an interactive dining experience that encourages guests to tend to their own sizzling proteins until they're either grilled to perfection or evaporate into a meaty mist. Hot-rock cooking forms the culinary foundation for Europa Black Rock Bar and Grill's menu, which also highlights Mediterranean-inspired pastas and flatbreads and Portuguese specialties such as paella and salt cod. For guests in search of a different kind of heat, the restaurant also hosts live music and the scorching beats of live DJs every Friday and Saturday night.