Manhattan Sandwich Company concocts a menu of tasty New York–style deli fare, including specialty sandwiches, soups, and salads. Noontime noshers can calm down rumbling bellies with a specialty sandwich, such as Mickey's #7, a pile of turkey, coleslaw, and melted swiss cheese topped off with a splash of russian dressing ($7.09). Or, stride inside the deli and insist that you must have either liberty or the herbivore-friendly Central Park veggie melt, a smattering of veggies and cheeses that also happen to be drenched in russian dressing ($6.49).
Anthony Conelisee, Hungry Betty’s executive chef, comes from a tradition of restaurateurs: his family has opened several restaurants on the Cape. He himself honed his cooking skills overseas, learning from some of the top chefs of Ireland and Italy and running a London bar in the early 2000s. Today, he brings that experience to bear in crafting Hungry Betty’s new menu of bar-and-grill fare with fine dining twists—one of the changes to come along with the restaurant’s recent change in ownership. Alongside classics such as meat loaf and fish and chips you’ll find more creative offerings such as seared scallops served with mushroom ravioli and egg rolls stuffed with shaved steak and salami.
The restaurant has a fun, family-friendly vibe. Kids (11 or younger) eat free on Tuesdays, and the décor is open and casual with five TVs and a well of windows looking out from the second level of the Village Plaza. You can check out Hungry Betty’s event calendar to see what’s going on each day, but some ongoing events include Wednesday trivia, Friday night karaoke, and live music on Saturdays.
Sixty2 on Wharf is owned by Tony Bettencourt, the Cambridge School of Culinary Arts–trained former chef of the acclaimed Tomasso Trattoria in Southborough. Since opening in 2008, Sixty2 has seduced Salem stomachs with contemporary re-inventions of Italian classics. Bettencourt's meals use local and fresh ingredients shipped to the restaurant via seahorse-drawn gondola. The antipasti platter ($22) allows the chef to drop some knowledge on your plate, as he fills the plate with whichever antipasti options he deems best for the climate and current astrological alignment. Pasta dishes include the potato-filled cappellacci ($24 for full size) and the ribbon-like tagliatelle with a traditional meat-based Bolognese sauce ($26 for full size), while an assortment of entrees ($22–$30) include duck, lamb, chicken, and sea scallops seasoned and spiced to flavorful magnificence. The warm toffee-pudding dessert is a sweet salvo guaranteed to lob a taste grenade at any lingering post-entree hunger.
With Super Bowl Sunday, March Madness, Cricket Craziness, and the World Cup all on the horizon, Boston sports fans will be in desperate need of a table surrounded by HDTVs. Today's deal gets you all this, plus a trivia night: for $20, you get $40 worth of creative pub grub and drinks at Tavern in the Square. This Groupon is good for all three Boston-area locations, as well as one secret mailbox location if you are quail-sized or smaller.
It's funny. Ever since Thomas Holland and Amy Butler took over the old Salem Jail, people have flocked to the historic brick building and happily handed themselves over to its custody. But it's not as crazy as it sounds. For one, the building?now known as A&B Salem?no longer houses any cells, though there might be some iron bars or black-and-white photos that harken back to its earlier days. Today, the focus stays primarily on two things: burgers and beer.
Local, sustainable, and organic ingredients are a central part of the restaurant's identity, so naturally that's what chefs use to make more than 10 beef, veggie, and poultry burgers from scratch. Some of those burgers come in traditional configurations of meat, cheese, lettuce, and tomato, while others get more inventive. Take the Shepherd's Pie Burger, for example: a beef patty that's nearly unrecognizable beneath toppings of mashed potatoes, bacon bits, American cheese, grilled corn, and homemade gravy.
Each burger is the result of careful attention to detail from top to bottom bun, and because of this the chefs ask patrons to be patient during the expected 12?15 minutes of cooking time. But really, that wait should fly by over an order of craft brews, a freshly blended milkshake, or an appetizer of homemade chili that warms the soul like a sweater knitted from shredded copies of "Tuesdays with Morrie."
If you stumble over a few of the ingredients in Life Alive’s signature Goddess bowl, don’t worry—you’re not the only one. That’s why the restaurant’s website keeps a glossary of its menu’s potentially baffling ingredients and their health benefits. The Ginger Nama Shoyu sauce, for example, may seem outlandish to Americans but “the Champagne of Soy Sauce” shouldn’t be. It’s 100% organic and non-GMO, ages for four years in cedar kegs with less salt than traditional soy sauce, and is completely raw. Ginger adds an extra dose of healing, since it naturally eases digestive issues and nausea, as well as ulcers and inflammation. In this particular dish, the potent sauce flavors a medley of carrots, beets, broccoli, dark greens, tofu, and short-grain brown rice—a nutritional powerhouse all on its own. The Goddess bowl epitomizes Life Alive’s approach to vegan food: it should be organic, whole, and therapeutic, and use ingredients that come from local farms. And, it should meet these requirements without sacrificing flavor or convenience. In addition to nourishing the body, Life Alive believes that cuisine should also benefit the environment and the community. That’s why the restaurant sources its ingredients sustainably, recycles and composts scraps, and uses biodegradable packaging and cleaning materials formulated without chemicals or bacon.