Lorenz Island Kuisine?s roots are immediately visible on its ceiling, where a Jamaican flag proudly hangs. A few more steps inside the warmly lit eatery and more roots begin to show. There?s the orange walls with green trim, and the smell of Jamaican food wafting from the open kitchen. There, the kitchen staff cooks curry goat and plates crispy, brown pieces of jerk chicken. Other dishes include oxtail, plantains, rice and beans, beef patties encased in flaky crust, and almond cake made with rum and topped with icing. Many of the dishes double as loveable characters in the eatery?s recipe book.
At 88 Wharf Riverfront Grill, chefs craft New American dishes from scratch with ingredients such as fresh meats including North Atlantic lobsters, greens, and tart macintosh apples. Visitors enjoy entrees such as nested tenderloin steak and appetizers that include steamed mussels in a dining room noted for soft lighting and hardwood floors, as well as water-front views and an intimate bar. The grill also hosts special events and private functions.
All of the cakes and cupcakes at …Cakes are prepped with fresh, quality ingredients, hand-selected by talented pastry chefs working under the tasty eye of owner Deana Martin. Deana—a self-declared purveyor of sweet, but not too sweet creations—teams up with her fellow chefs to craft delicious recipes, playful decorations, and accessible edibles for any confection fanatic. Choose from the everyday cupcakes available in-store, or call ahead at least a week in advance to create your own custom everyday dozen, which allows you to mix and match any flavor combination of classic cupcakes. Flavors include red-velvet cake with vanilla frosting, chocolate cake with mocha filling and buttercream frosting, or coconut cake with lemon frosting.
Jenn and Donny have long accepted their elitist take on coffee. As college students and self-professed coffee snobs who both worked in the food industry, they bemoaned a lack of sophisticated brews and attentive service, finally deciding that innovation would be the best form of protest. They dreamt up their own café where the beans would be freshly micro-roasted, the cocoa would incorporate three types of chocolate, and every drink would be handmade by the same person who took your order. The resulting venue, Coffee Break Cafe, lined its menu with libations of all temperatures and caffeinated creeds.
The café's house blend hails from locales such as Sumatra, Colombia, Africa, and South America and is shipped from specialty roasters who prep the beans in small batches. Jenn and Donny's commitment to coffee quality is matched by their enthusiasm for the natural world—they stock organic and fair-trade options, as well as dairy products from a hormone-free farm. Though they stand by meticulous barista techniques, they are hardly sugar-shunning purists. They readily infuse hot and frozen drinks with dessert flavors, ranging from red velvet cupcake to cinnamon bun, crafting a far superior breakfast sweet than grapefruit pie. Bagels and pastries, delivered daily by neighborhood bakeries, balance out refreshing sips. The morning hotspot's communal spirit is reflected in hanging pictures by local artists, live music, and complimentary story readings for kids.
After more than 25 years as a lobsterman, Peter Dawson experienced what many others never see in a lifetime—fishing off the New England coast, he reeled in a blue lobster. Nicknaming it Baby Blue, Dawson couldn't bear to let it see the pot; today, the arthropod lives out its days at the New England Aquarium, turning red only when it blushes from too much attention.
Transferring his love of the ocean to his own enterprise—and energized by a life's worth of bragging rights—Dawson opened The Lobster Stop right along the docks. That proximity to the sea ensures a bounty of fresh, native seafood, from fish, clams, and scallops to live lobsters—a specialty, of course. Comprised of Dawson and his family, the shop's staff also prepares cuisine for takeout, serving up platters and sandwiches behind a large display case, and a large mural behind the counter depicts two whales just waiting for the day when the menu includes bowls of plankton soup.
For 25 years, Marina Bay has funneled fresh breezes into The Chantey at Marina Bay's dining room, where it stirs up aromas from burgers, pizza, sandwiches, and seafood. Since they work a shell's throw away from the sea, the kitchen staff has a surfeit of fresh ingredients to work with when crafting fried-clam strips, baked haddock, and steamed lobster. They also make liberal use of the kitchen’s barbecue sauce, splashing it onto the Chantey burger, the grilled-chicken sandwich, and the chicken that dots the barbecue pizza. Seated at booths, high tables, or the bar, eaters can augment their meals with cups of New England clam chowder or appetizer plates of fried calamari served with banana peppers. Outside, a white picket fence surrounds a handful of patio tables and crab cakes that still aren’t ready to be reintroduced into the wild.