One of the most popular establishments featuring a cannonball hole from the War of 1812, The Nimrod Restaurant & Jazz Lounge serves upscale American cuisine within its historic walls hailing from the 17th and 18th century. Native pine, 16th-century brick fireplaces, and hand-hewn posts and beams surround guests as they feast on delicately prepared dishes, such as citrus shrimp, spinach salad, or stuffed sea scallops, by candlelight atop the elegant dining room’s white tablecloths. They can also take their meals on a screened-in patio adorned with decorative fishing nets. Most nights, as guests sip on a libation plucked from an extensive wine list, they can enjoy live music and tap toes in time to the sounds of a piano or a big band.
Boasting an array of accolades, The Sweet Life Café's French-American cuisine and Martha's Vineyard views have enticed a flock of hungry visitors, including the first family. Executive chef Scott Ehrlich concocts creative dishes with a touch of local catches and produce. The constantly changing selection shifts with the seasons to provide meals as unique and fresh as a hand-sewn newspaper hot off the press.
Baccari's dishes out home-style helpings of lovingly prepared fare fit for mealtimes at any hour of the day. The family-owned-and-operated eatery keeps its robust breakfast menu available until 2 p.m., satisfying late risers needing nutrients after a long night of heckling constellations. Browse marauding hordes of omelettes ($6.75+) pancakes ($4.50+), and Belgian waffles ($6.95+) seeking to plunder tummies of their hunger troves. Dinnervores will prowl a palatable prairie of 16-inch pizzas ($11.95+), specialty burgers ($9.95), and sandwiches, as well as a herd of entrees including steak tips sided with your choice of rice pilaf, potato salad, or fries ($11.95).
It would be impossible for just one chef to handle the entirety of Siena's massive menu of Italian eats. That's why executive chef Nick Jankowski works in close collaboration with his sous chef, Jill Sanger, to create the restaurant's hearty Old World flavors. Those run the gamut from handmade eggplant parmesan to italian meatloaf stuffed with provolone, spinach, and roasted red pepper. Before 16-inch pizzas go into the brick oven, they get topped with ingredients such as homemade meatballs, toasted garlic, and candied walnuts.
To accommodate all types of diners, Nick also alters many of his dishes for gluten-free and vegan patrons. Selections from a handpicked wine list can complement any meal, as can an extensive selection of classic and original cocktails. After meals, guests can settle their stomachs with specialty coffees, dessert martinis, or an 18-year Macallan single-malt scotch, the last chance for patrons to drink it before it goes off to college and stops calling.
Within a vintage New England factory building, guests at RooBar drink and dine in a contemporary setting featuring exposed-steel beams, an open kitchen, and a custom-built wood-fired oven made of beach stone. The menu is made up of specialty burgers, pasta, and innovative dishes such as coffee- and wine-braised short ribs or scallop and bacon pizzas. And to complement these creative dishes, RooBar has cultivated a warm and inviting ambiance that Boston.com describes as “upscale, all right, but it feels more whimsical than snooty.”
Helmed by chef and owner Weldon Fizell, the gastronomic gurus at The Regatta of Cotuit infuse a menu of classic ingredients with inventive twists, earning accolades from Zagat, AAA, and Boston magazine. After finding seats in the 218-year-old mansion, taste buds stockpile rich flavors of seared Hudson Valley foie gras garnished with grilled rosemary bread and blackberry-brandy compote to rival luxurious stores inside Fort Knox. Tender Georges Bank sea scallops land on tables with a caramelized coat and an entourage of butternut-squash ravioli and pea tendrils dressed with brown butter. Ovens slowly roast lacquered half ducks to ensure a crispy skin that complements sides of ginger-scallion pancakes and sautéed asian vegetables. A sorbet intermezzo cleanses palates of edible echoes from previous courses before entrees and further represses memories of fallen soufflés from ages past. Postmeal cool downs commence as forks ferry dollops of key-lime mousse into mouths to surprise unsuspecting sweet teeth.