Although it may have fallen out of Top 40 rotation in the 70 years since it was sung by a burger-shop owner’s barbershop quartet, the song “When the Red, Red Robin (Comes Bob, Bob, Bobbin' Along)” lives on in the legacy of a Seattle-based burger joint. The Red Robin franchise has spread its wings far and wide, now serving locations throughout North America with sustainably grown, environmentally conscious burgers and sides that marry classic American flavors with savory twists such as onion straws or bruschetta. Most of the shop’s fire-grilled burgers, chicken sandwiches, and entrees come with a side of bottomless steak fries, allowing patrons to soak up the juicy Whiskey River barbecue sauce, melted blue cheese, and edible fedoras that top the menu’s varied eats. The staff are happy to help patrons pair their sandwiches with one of the full bar’s microbrews or specialty mixed drinks, keeping glasses filled while athletic superstars battle it out on the eatery's big-screen TVs.
Melted butter and housemade cracker stuffing coat the succulent pieces of tail and claw meat inside Bridge Street Bistro's lazy lobster pie. The name cheekily undersells the rich entree, as well as the bistro's culinary team, whose extensive menu showcases a commitment to cooking that's anything but lazy. Dishes range from panko-crusted pork chops to Italian-style entrees such as haddock parmesan and flatbreads topped with pesto-infused mozzarella. Besides hearty lunches and dinners, the bistro's cooks add upscale twists to brunch with options such as pumpkin-stuffed French toast, which, at the stroke of noon, turns into a carriage for your ride home. Gluten-free dishes are available at any of the bistro's mealtimes.
Fresh, colorful fruits and vegetables fill the shelves of Weepin Willies, a local market that stocks produce and meats at two locations. Shoppers can find high quality cuts of beef, chicken, and pork, or opt for Boar’s Head meats and cheeses and prepared soups, salads, and sandwiches from the deli.
When festival founder Anne-Marie Aigner first noticed the burgeoning food-truck scenes on the West Coast and the Midwest, her prescient mind foresaw that the tide would make its way to New England. In order to cultivate the nascent movement, she founded her food-truck-festival tour to bring dozens of trucks' eclectic wares to locales outside of Boston. Already scoring mentions in Boston and Worcester Mag in its first year, the festival has featured such four-wheeled kitchens as Redbones BBQ and Roxy's Grilled Cheese. Aigner hopes to sustain the food-truck industry beyond the festival's inaugural year by attracting interest throughout the region and motivating grassroots support for the mobile culinary spots and their future descendants, sandwich-slinging helicopters.
At the raw bar inside Canal Bar and Grille, chefs shuck fresh oysters for diners to slurp raw or devour on the half shell. Gumbo simmers in the kitchen, and filets of Mississippi River catfish crackle in the fryer. Live bands frequently play on a stage flanked by exposed brick walls while visitors sip their drinks.
Allgos Sweets & Drinks quells watering mouths with a smattering of delectable desserts and elegantly flavored drinks. Sate voracious sweet teeth with the Exotica Bomba, where mango, passion fruit, and raspberry sorbetto rests under a blanket of white chocolate, stitched with a brown chocolate drizzle, great for luring a neighbor into your tree house ($6). Truffles and cakes grace the menu, gently pulling eyes toward the limoncello truffle ($4) and hazlenut cake ($6), causing an involuntary overflow from unsuspecting salivary glands. Complement sugary sensations with an assortment of teas ($2), juices ($1.75), and 100% Columbian coffees ($2 regular or $2.50 iced). Flavor-shot additions ($.50 each) can be added to coffee and soda ($1.50) to remodel the taste décor with hints of blueberry, caramel, chocolate, or victory. To allow compulsive flavor gluttons to hoard sweet somethings late, Allgos keeps its doors open Tuesday–Sunday from 6 p.m. to 2 a.m.