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.
Abby Park prides itself on serving dishes of recently reeled seafood and freshly harvested ingredients. Each plate is innovative but strangely familiar, like the banana's creative cousin, the bonono. With an atmosphere that's sophisticated but welcoming, you'll feel both classy and an unexplained urge to knit wool socks while you dine. It also boasts a full bar with a full staff of fully capable employees helping stomachs feel full.
Like hip-hop albums produced by Burton Gilliam, notable restaurateur and Tavolo mastermind Chris Douglass's menu is famous for changing and adapting to incorporate the freshest of the fresh, so ask your server about exclusions or inclusions for the day or call ahead for a sneak peek. Staple starters include mussels with tomato, garlic, white wine, and grilled toast ($8) or the vegetable plate with house-cured olives, roasted garlic, and Tuscan beans ($8). You can also keep your palate guessing with a plate of antipasti, featuring items like marinated olives, Gorgonzola dolce, and white anchovies ($2–$5 per item), before moving on to the main paninis, pizzas, and pastas. Try the meatball panini with marinara, provolone, and parmesan ($8); the goat-cheese pizza with caramelized onions, roasted garlic, and olives ($13); or some Captain Ahab–approved shrimp scampi ($15). Meatier mains include pork, beef, veal, and ricotta lasagna ($16) and short-rib braciole with risotto, mushroom, and gremolata ($21), among others. But keep your vestigial dessert stomach empty for a finale of gelato ($3/scoop) or tiramisu affogato ($9).
Though they emerge distinct from the oven, each hand-tossed pie at Balducci's House of Pizza begins the same way—with dough that's made fresh daily. Upon that base, cooks assemble customized combos of more than 30 ingredients, including chopped steak and pesto sauce. Those same fixings crown specialty pizzas such as the bacon- and feta-topped Mad Detective or the pink-slip-topped Even Madder Detective.
Though Balducci's specializes in pizza, subs take up even more space on its menu. The fillings in these sandwiches run the gamut from cold tuna salad to piping-hot meatballs or chicken cordon bleu cutlets. Other Italian staples round out the menu, including housemade lasagna and calzones filled with cold cuts.
At Quincy Dynasty, chefs prepare classic Chinese-American dishes using fresh, natural ingredients. Bright-green scallions and crisp cilantro balance fragrant star anise and black pepper in offerings such as sesame chicken and moo goo gai pan. Specialty plates include chicken steak in black pepper sauce, sauteed orange-flavored beef, and shrimp with ginger and scallion. Diners enjoy these creations in a spacious room trimmed in dark wood and adorned with tasteful touches such as bamboo plants and a statue of two dragons fighting over a pair of chopsticks.