Mia Sorella 337's chefs fill their kitchen with the authentic aromas of classic Italian classics. They hand-bread calamari in buttermilk batter before browning it in a pan, and sauté veal in a brandy demi-glaze sauce or with hot cherry peppers. Guests feast in a spacious, bright dining room, where a flat-screen television runs the game from over the purple-lit, wood-paneled bar. The restaurant's BYO policy lets diners bypass the barkeep in favor of supplying their own drinks in the form of one brought-from-home bottle or 1,000 Dixie cups.
The professional photographers at Target Portrait Studios capture paramount moments in premier lighting with high-tech digital cameras and a choice of vivid background images. After clients discuss pose preferences with their portraitist, subjects take the stage for approximately 10 minutes of flashing bulbs, bright smiles, and focused lenses. Clients are welcome to bring props and shadow puppets from home, and after choosing a background, they can further customize each image with one of the studio's props, if desired.
The poultrygeists at Cluck-U glorify grilled, fried, and buffaloed bird with a Southern-style bill of fare devoted to the chicken. Diners debate dressings for buffalo wings, choosing from 15 different flavors such as Cluckster's hot, mustard barbecue, and Fiery 911 sauce, which requires a signed waiver and back-up set of taste buds. Six pieces of fried-to-order light meat, dark meat, or a combination of each come standard or, like an amicable bee, bearing a satchel of honey. Three buttermilk biscuits buttress main courses, and seven sides vie to rub elbows with entrees, prompting mac 'n' cheese to plump its profile with four types of dairy and mashed potatoes to reinforce its gravy boat with cannons.
Cooks at Hansel n’ Griddle grill half-pound Angus burgers with swiss cheese and mushrooms and stir pots of housemade soups each day. To accompany American entrees, the cooks also blend fresh-fruit smoothies made with whey protein and real fat-free yogurt.
For Sean Ulley, the owner Smokehouse Barbecue in Somerville, grilling meats is a family tradition; his father runs his own barbecue joint in Andover. To infuse ribs, brisket, and pulled pork with deep flavor, Sean seasons the cuts with a dry rub and smoke them for up to 17 hours—as deliciously described in the Somerville Today. The cooks also make good use of their fryer, deep-frying everything from corn on the cob to Oreos. Patrons can also opt for fried chicken, burgers, or Creole dishes such as the Louisiana Steampot—a medley of clams, mussels, crawfish, and shrimp served over rice and garnished with a strand of sautéed Mardi Gras beads. In the summer and spring, diners can head to an outdoor patio to eat in the warmth of the sun.
Cake pops, wedding cakes, birthday cakes, cupcakes—if working with fresh, from-scratch batter is an art, then the bakers at Kookies Sweet Treats are grand masters. Along with tempting cakes, the sweet-makers also craft desserts such as pies, cookies, and brownies. The indecisive or incredibly hungry can select an assortment of treats to be bundled into gift baskets, which can be shipped to inspire smiles anywhere in the United States.