Steve Silverstein was tired. Tired of driving into the city just to get a good meal, and tired of paying too much for the food once he got there. So Steve decided to take matters into his own hands and create Not Your Average Joe’s, a chain of internationally inspired restaurants located in the suburbs of Boston, Washington DC, and other major metropolitan areas. Today, there are 18 Not Your Average Joe's locations serving up quality fare without pretension. There, appetizers of asian chicken dumplings and chouriço-stuffed quahogs give way to both casual grill fare and gourmet entrees. Hand-formed burgers come dressed in bacon and one of five cheeses, while stone-hearth pizzas don both classic and unusual toppings such as pistachios and rosemary. And, there are also entrees inspired by cuisines from all over the globe including a five-meat smokehouse jambalaya and a curry- and peanut-anointed vietnamese salmon. Joe's also offers a gluten-free menu, and because each dish is created from scratch the moment it’s ordered, diners can customize meals to accommodate their needs, whether they're following a low-carb, no-carb, or quadruple-carb diet.
From behind a frozen granite slab, the staff of Cold Stone Creamery uses twin spatulas to blend custom servings of ice cream and creative mix-ins to fit customers? exact specifications. Founded by Donald and Susan Sutherland in 1988, Cold Stone began under the hot Arizona sun, eventually spreading its frosty fingers to encompass more than 1,400 locations worldwide. Despite the size of the company, each location?s staff keeps up the handcrafted quality, making ice cream onsite every day and using those signature spatulas to create delicious pointillist art against the freezer wall.
The chefs at Yoki Restaurant can prepare all types of Japanese delicacies, from nama-harumaki appetizers with raw salmon and jumbo shrimp to hibachi steak. But sushi is their specialty. Behind the bar, sushi chefs slice raw fish to serve as sashimi or create maki rolls such as the ninja maki with shrimp tempura and eel. Four of the most popular rolls are named for local sports teams; the Patriots, for example, tops white tuna and cucumber with rainbow tobiko and three types of fish—precisely the list of ingredients that New England's quarterback shouts during every snap count.
Sports can be found elsewhere at Yoki—namely on the flat-screen TVs that anchor the restaurant's modern vibe. A rounded bar aglow with bright, multicolored lights creates a sleek Tokyo vibe that contrasts nicely with the dining room's high-top tables, long banquettes, and private booths.
With an arsenal of fresh ingredients and rich recipes, Hoff's Bakery has been bestowing gourmet goods on New Englanders for almost 30 years. Check out the sumptuous lineup of desserts, which include six-inch cakes (around $10.95), creamy cheesecakes ($19.95–$23.95), truffle bombs (around $12.95), and trifle cups. Many of Hoff's Bakery's baked goods are certified kosher. Patrons can also snag individual desserts such as mini and personal pastries (starting at $27.50 for 35 pieces), which can be easily concealed in mouths for transport over the border.
An edible emporium of eatability, Nonni's Pizza serves a tongue-tantalizing menu of piping-hot pies smothered in vine-ripened tomato sauce and fresh Italian cheeses. Chomp into the BBQ bacon cheeseburger pie ($13.99/large), crowned with barbeque-sauce-marinated meatballs and crispy strips of bacon, or ward off clingy vampires with Nonni's Favorite ($13.99/large), which comes smothered in white sauce, breaded chicken, broccoli, garlic, and olive oil. End any eating expedition with the sweet delight of cinnamaple sticks ($3.99), breadsticks doused in cinnamon, sugar, and maple syrup. The technologically advanced pizzeria features online ordering courtesy of a pedal-operated computer powered by horses.
With black-and-white checkerboard floors, fire-engine red booths, and vintage aluminum signage advertising quirky slogans, The Medford Square Diner cuts a decidedly classic-diner profile. But there's also abstract art and new furnishings that add a touch of modernity. This duality between classic and modern is reflected in the menu as well. Classic diner dishes come with little gourmet twists?think avocado, pear, and goat cheese omelets, brioche french toast, or mascarpone pancakes. The classics are well-represented too in meals like the Lumber Jack with pancakes, bacon, sausage, and eggs. The lunch and dinner menu follows suit; cooks dish out burgers, paninis, pasta dishes, and wraps. There's also a daily buffet and a full kids menu to keep little ones from getting cranky and filling up on their own tears.