Restaurants in Medway

Helmed by globe-trekking chef and owner Mitchell Maxwell and general manager and owner Randy Nason, Maxwells 148's culinary maestro satisfies cravings with gourmet cuisine created using fresh, natural ingredients. Named one of the five best Asian restaurants in Boston by Zagat, Maxwell 148 gets high marks for its dedicated, attentive service. The dinner menu spins a kaleidoscope of small plates and starters ranging from teriyaki pork wings ($6) to the mushroom risotto cake with cognac and white-truffle oil ($14). Hunger pangs hold summits to discuss their longing for classic italian pastas such as spicy penne arrabiata ($14), and palates sing the praises of the Catch in a Bag, a symphony of fresh fish fillet and shrimp glass noodle stuffing harmonized with thai basil, cilantro, and ginger ($25).

Head chef Casey D'Arconte, educated in the culinary arts by chefs in Holland, France, and the New England Culinary Institute, elevates morning fare to new heights with his distinctive take on diner classics. Nine renditions of the traditional eggs Benedict strut across tables, including the All American, which arrives topped with sausage patties and tomato hollandaise, much like a young chef's letterman jacket. Banana-split embellishments, including grilled banana, sweetened strawberries, and whipped cream, adorn a stack of specialty pancakes. The USDA Choice steak Bomb sandwich, served on a torpedo roll, creates flavor explosions inside mouths at lunchtime, which kicks off at 10:30 a.m. with a ceremonial burning of the least-ordered breakfast item.

When Michael Tobins opened The Marathon Restaurant at North Pond, he told the MetroWest Daily News that he and his wife, Megan, "wanted to open a restaurant in [their] hometown and offer something Hopkinton needs—something that has a wide spectrum." Now, whether diners are looking for a casual family lunch or an upscale steak dinner, they can find it in one of The Marathon Restaurant’s three separate areas: the fancier downstairs space, the more casual upstairs room, or the bar.

In the kitchen, chefs whip up entrees such as house-marinated sirloin tips, beer-battered haddock, and steak and wild mushroom ravioli lavished with mushroom brandy cream sauce. Those seeking a more laid-back feast can dive into sandwiches, including lobster clubs stacked with applewood bacon, or load build-your-own burgers with gruyère, guacamole, barbecue pulled pork, or sauerkraut. Meanwhile, at the bar, servers tap draft brews and pour wine for diners to savor with their meals or gargle with afterward.

After sliding across the soft leather of a horseshoe-shaped booth or finding a spot on the sunshine-dappled patio, visitors can begin their journey through Incontro’s award-winning Italian dishes and wines. The upscale yet cozy restaurant inhabits the recently restored, 14,000-square-foot historic Brookdale Mill, with a dining room, lounge, billiards room, and private banquet rooms offering multifarious settings for romantic dinners, receptions, or celebratory meals following the end of a grueling pasta strike. Incontro's chefs prepare much more than just pasta, however: they also crisp Napoletana-style pizzas in a wood-fired oven; arrange parmesan-crusted pork tenderloin beside porcini risotto and garlicky spinach; and grill citrus-spiced salmon until the fish’s bathing suit completely burns off.

The chefs at Tenka Asian Bistro don't hide in the kitchen while concocting their mouthwatering Japanese cuisine. Whether they're searing up meats on tableside hibachi grills or tranquilly crafting rolls at the sushi bar, these chefs entertain their guests with flashy cooking techniques right in the dining room. The result of these culinary performances is a vast menu of sushi and sashimi and dazzling displays of seared hibachi scallops, filet mignon, lobster, and chicken. Meanwhile behind closed kitchen doors, another team of chefs whips up Chinese specialties such as lo mein, egg foo young, and fried rice out of the sightlines of hungry guests and vengeful Medusas.

Founded by longtime friends Jonathan Schwarz and Christopher Robbins, Stone Hearth Pizza builds its gourmet pies from organic, local, and sustainably produced ingredients. The casual pizzeria has expanded to four locations since opening in 2005—a pace of growth made possible by the popularity of chef and general manager Michael Ehlenfeldt’s Neapolitan-style thin-crust pizzas. New England craft beers complement the pizzas and pastas with a pleasantly bitter taste that reflects their conflicted attitude toward out-of-towners.:m]]