The cooks at Piccadilly Pub Restaurant bake, fry, grill, and assemble a medley of sandwiches, seafood platters, and other comfort cuisine. Haddock fillets take a dip in a light beer batter before trans-fat-free oil cooks them to a golden crisp, and fries and coleslaw cuddle up beside them in a dish of fish 'n' chips ($11.69). A dozen seafood platters harvest additional ocean occupants, including lobster, salmon, shrimp, and mermaid-grown sea vegetables. Baked bowls of shepherd's pie ($9.59) and chicken pot pie ($8.99) release a flood of steam after knives and forks cut into the blistering combination of seasoned meat and vegetables. A different house-made soup holds court daily ($3.50–$4.50), and the soothing staples of Piccadilly clam chowder in a sourdough bread bowl ($7.99) and lobster bisque ($4.59–$7.99), taking their middle-school yearbook inscriptions to heart, never change.
There’s nothing old-fashioned about Asia Grill & Sushi’s dining room, with its curved bar area bathed in neon light and its ceiling speckled with orbicular chandeliers. Flat-screen TVs dominate patches of wall, allowing diners to catch up on the latest news or watch local sports. Fittingly, the restaurant’s specialty rolls are also quite modern and sports-themed. One of many team-named options on the roster, the Patriots roll is filled with lobster, cucumber, and avocado before being covered with two types of tuna, tobiko, sweet sauce, and spicy mayo. Meals also emerge from steamy woks, including sirloin steak that’s glazed with a flaming black-pepper wine sauce. Other entrees include crispy tender peking duck and lobster cooked with black-bean or tamarind sauce.
Drawing on the zesty flavors of Portugal and Spain, cooks at Sangria's Tapas and Wine Restaurant craft an eclectic selection of shareable small plates. Here, tapas range from peppadews filled with goat cheese and shrimp steamed in Old Bay seasoning to gluten-free helpings of pork belly piled atop grilled oranges. Entrees include dishes such as classic paella and braised rabbit simmering in white wine and bacon sauce.
To complement feasts, bartenders pour red and white wines from the U.S. and abroad, as well as mix plenty of classic cocktails and martinis. Then, of course, there are 10 blends of Sangria?s namesake made in-house every day, including the Portuguese Passion, a medley of riesling, champagne, and passionfruit vodka. Served amid intimate lighting and exposed brick, meals unfold as live musicians perform and flat-screen TVs broadcast the latest stateside sports and parliamentary rugby matches.
Tavolino is Italian for "little table." Noticing the trend of careless service and cooking that pervaded so many chain restaurants, the folks at Tavolino wanted to create a different kind of space—one where the chefs searched for the freshest local ingredients possible and where each "little table" felt supremely cared for. In addition to making their own breads and pastas, the staff infuses their own alcohols with fruits, herbs, and vegetables. The wine list was curated just as carefully, giving diners plenty of reasons to linger in the contemporary, earth-toned space complete with tile mosaic floors.
The crispy pizzas and artfully sauced pastas back up an entree selection that ranges from grilled lamb loin chops to stuffed italian meatloaf made with sweet sausage and served with housemade tomato-basil ketchup. A separate gluten-free menu ensures diners with special diets feel at home, just as the various seafood dishes on the regular menu ensure mermaids feel at home. In his search for the freshest flavors, executive chef Brian Boudreau frequently mixes up the menu with seasonal offerings; butternut-squash tortellacci, for example, summons the flavors of fall with brown-butter-sage sauce, dried cranberries, and an apple-cider glaze.
The Renaissance Hotel's five luxurious floors sprout above Twenty8 Food & Spirits, where executive chef Jason Ward shares his creative take on breakfast dishes, sandwiches, steaks, seafood, and flatbreads. He's developed his style over the past 20 years, earning certification from the American Culinary Federation and drawing on inspiration from regional farms and fisheries. Likewise, he and his kitchen staff reach for local ingredients as they make egg dishes and buttermilk pancakes for breakfast; sandwiches and salads for lunch; and meaty dishes such as roast PT farms pork chop and hand-cut sirloin steak for dinner. They knead flatbread dough from scratch and load it with toppings before tossing it into a flaming stone-hearth oven. Feasts unfold inside a modern space with flickering flat-screen TVs, a 60-foot bar with signature cocktails, and a lounge area splashed with zebra-print upholstery. Outside, a knee-high brick wall surrounds the outdoor terrace, where a fireplace casts a warm glow on nearby Gillette Stadium. When guests have events, they can also decamp to the family or private dining rooms for larger events.
Thanks to a $50 loan from his grandfather, Chef James Messinger was able to promote his small catering business in the local classifieds, kicking off the career he dreamt about as a student at the Culinary Institute of America. The unlikely success from this small ad helped The Crazy Chefs Caterers to flourish and allowed Messinger to finance a long-desired wine-tasting odyssey through Spain, where the local cuisine quickly captivated both his tongue and imagination. Upon arrival back home, he established Loco Tapas & Wine Bar with his wife, brandishing fresh, quality ingredients from local farms to construct traditional tapas influenced by Spain's Catalonia, Basque, and La Rioja regions. The highly praised seasonal menus flaunt a rotating arsenal of small plates and elegant entrees, including a saffron-rice paella with chicken, chorizo, and mussels that the Boston Globe declared as one of "40 fantastic dishes" in the Boston area.
Hovering above Loco Tapas & Wine Bar's fully stocked bar, a chalkboard announces a handwritten roster of Spanish wines by the glass. Elsewhere in the dining area, dangling chandeliers and flickering candles set the stage for shadow-puppet tours de force upon rich crimson walls. Striking black accents, tablecloths, and furniture punctuate the sleek color scheme.
The McMahon clan doesn't just advocate family time; they live and breathe it every day at McMahon's Countryside Grille. Owned by Mom and Dad, the kids also chip in at the eatery, a fact applauded by Wicked Local. The menu's house-made comfort food, steak, and seafood dishes welcome clans coming together to break bread or draft the new family crest. The homemade meatloaf hails directly from the McMahon's own dinner table, and is a perfect precursor to the Bliss ice cream served at an outdoor window near picnic tables.
Indoors, weekly entertainment sets the restaurant abuzz, from live local musicians and comedians on the weekends to open-mic Thursdays, when amateur funnymen test their chops and skill for fending off flying tomatoes. Each Tuesday, contestants crowd into cozy maroon booths around wooden tables and answer quick-fire trivia questions.