At 36 deLux Restaurant, culinary moguls Chef Matt Provencher and Ita Isakov form a powerful duo bent on sourcing the freshest produce, seafood, and meats from local suppliers. Matt graduated from the New England Culinary Institute before honing his skills at eateries all over the country, and Ita heads up Carmel Produce, a distributor of just-plucked produce. Together, they mastermind a menu headlined by salmon and calamari from the raw bar, pecan-crusted pork tenderloin, and sole stuffed with lobster and spinach. Paired with house made breads and desserts, the sizzling dishes make for a hearty meal complemented by potent cocktails and martinis from a recently revamped drink menu.
In a gallery space, the eatery spotlights revolving masterpieces from local artists. Nearby, its private function room sets the stage for making small talk with imaginary friends among up to 35 seated guests or 60 standing party goers.
Ornate lanterns bask the dining room of India Palace Restaurant in a warm glow, illuminating the classical Indian portraits and dark wood pillars surrounding the tables. Among these authentic confines—India Palace's second location, after spending 22 years at the original locale—the friendly staff helps guests choose the right dishes from a vibrant menu of fine Indian cuisine. Manning a clay oven fired by charcoal, visible to diners, chefs bake fresh bread, ground-lamb seekh kebabs, salmon tikka, and marinated tandoori chicken. A selection of 18 vegetarian specialties sates the hunger of plant hunters, whereas a variety of curries gives all diners the ability to roar cartoon flames. Indulgent beverages, such as an Indian chai latte or a mango milk shake, can be paired with any dish to sweeten palates.
Cala's aims for a local flavor, to the extent that one of their regular patrons catches the lobsters that go into dishes such as their lobster rolls. Local flavor infuses their menus, as well, with New England clam chowder among the appetizers and haddock and scallops among the choices for entrees. Diners can build their own pizzas with as many toppings as they please, and many dishes can be made vegetarian-style or without gluten.
The dining experience at ZABOO comes from an eclectic recipe: live entertainment, fine food, and casual atmosphere. The lounge features 30 flat screen TVs wired into pay-per-view networks, including Pay Per View UFC and NFL Sunday Ticket, for year-round sports action. The full bar boasts 32 beer taps and a few deft-handed bartenders, and there's even a hookah lounge where guests can relax. The sidewalk out front and patio out back both offer al fresco dining and people-watching options. All of these casual enjoyments come with access to an extensive menu, which features aged prime rib steaks with sides of sauteed quinoa or pan-seared ahi tuna over a bed of greens with Asian ginger dressing.
Sometimes, the staff turns the volume on the TVs down, making auditory room for their evening dueling piano show. Two pianists duke it out in a ever-escalating performance of one-ups-manship, culminating in the transformation of their duel into a duet. After dinner, a game, or a bit musicianship, the staff clears tables to expose a dance floor, where visitors can show off their moves to a soundtrack set by a DJ, live band, or whale putting its natural talents to use as a lounge singer.
Using fresh, locally sourced ingredients, Chef Patrick Ogle crafts a menu of updated American favorites that pair perfectly with World Sports Grille's expansive selection of craft beers, bourbons, whiskies, and single-malt scotches. Burgers start with certified Angus beef, turkey, or chicken breast meat, and can be further customized with the diner's choice of toppings. Other examples of elevated pub fare include a Guinness-braised bratwurst, maple-glazed scallops, and rustic pizzas.
Even diners who aren't hungry can find fun at Worlds Sports Grille, however. The venue broadcasts professional sports games on numerous HD televisions, and fifteen billiards tables invite guests to show off their own competitive skills. A dart room, a shuffleboard area, and occasional live music will also keep the recently revamped space pulsing with energy, much like a snake with his tail caught in an electrical outlet.
Named a Hidden Jewel by Phantom Gourmet, The Farm Bar & Grille's rustic wood furniture and floors and exposed brick walls inform the eatery's comforting vibe. To craft a menu of comforting Southern-style fare, the kitchen team doesn't skimp by pulling ingredients from the freezer. Instead, they put together entrees from all-fresh components, including some vegetables grown in the onsite garden and the 90-acre cornfield they fit in their endless broom closet. As baby back ribs bask in the smoke from a hardwood fire, the kitchen crew bastes them every half-hour, in between searing burgers made from fresh Angus beef. Starters such as fresh beer-battered jalapeño poppers are made to order. The staff also pours a large selection of draft beers and specialty cocktails.