Since its founding in 2001, The Upper Crust Pizzeria has fashioned artful thin-crust pizzas in 19 storefronts with modern, architectural touches. Chefs craft specialty pies inspired by local landmarks, from the sundried-tomato cobblestones of the Beacon Hill to the pesto-painted walls of the Green Monster. Diners can opt to spread sweet sauce over a regular or whole-wheat crust or request that any pie be served white without sauce, and combine slices with crisp salads or pounce on the geometric goodness of a spinach square or half moon-shaped calzone. Restaurant interiors are accoutered with modern flourishes such as flat-screen TVs and pan-decorated ceilings, allowing one to lie down and admire their reflection before a postmeal nap.
The chefs at Off the Vine Tuscan Grille stretch the Italian border all the way to Massachusetts, encapsulating their warm eatery in the Mediterranean’s Old World flavors. Their menu devotes an entire section to flatbread pizzas crafted from housemade dough and sauces, including Nick's pie flecked with grilled shrimp and roasted garlic. While mouths water over penne ala bolognese, slow roasted osso buco, and dinner bells rung after psychological experimentation, eyes feast on games broadcast from TVs hung atop a full bar.
Tuscan Pizza House's name is not just a generic moniker intending to summon up images of Italy—its owner, John Gioldasis, learned his eatery's pizza recipe firsthand while visiting a Tuscan restaurant. Upon that foundation, John's cooks have sprinkled 20-plus toppings for more than 30 years. They include even more fixings on nearly 15 specialty pies, such as the chicken stir fry, which is a medley of grilled chicken, caramelized onions, and roasted red peppers.
Other Italian and pizzeria staples comprise the rest of the menu, from chicken parmesan to subs filled with imported ham. For flavors that evoke America better than a bald eagle stealing an apple pie from a window sill, Tuscan Pizza House offers half-pound Black Angus burgers crowned with onion rings, barbecue sauce, or ranch.
Executive chef Ilias Kakouris, a former apprentice of celebrity chef Nicholas Peter Valhouli, pushes up the sleeves of his white uniform as he leads his crew of chefs who roast baby eggplant, grill pizzas in the brick oven, and pan-sear scallops. Kakouris not only oversees the kitchen, but also co-owns Brutole Restaurant with Nick Kakouris, with whom he works to curate a menu of Mediterranean and American flavors. Near the warm glow of the brick oven, cooks pile pizza dough with caramelized onions, figs, and julienned pear while others top grilled beef tenderloin with a red-wine reduction.
The dark-wood-trimmed interior creates a romantic setting in which votive candles flicker atop white tablecloths and the silverware hums Tom Jones's greatest hits. A full bar draws in swarms of entranced patrons with its backlit glass shelves, wall-mounted flat-screen TVs, and signature martinis.
From pub grub and subs to pizzas spangled with toppings, snacks and meals at Jimmy's Famous Pizza leave no stomach grumbling. Catering menus send veal ziti and chocolate cake out to parties, and calzones can double as miniature piñatas in a pinch. There's even a kids' menu, which satisfies little appetites with mac ’n' cheese bites.
Since 1969, golf balls at Golfland USA have rolled under pint-sized barns, spun through the bottom of a small-scale lighthouse, and soared around a red loop-the-loop. These simple obstacles may not be as impressive as the ones on multimillion-dollar courses, but the course is still challenging. As told in a 2009 Eagle-Tribune article, “It’s possible to get a hole-in-one here, but it’s improbable you will.”
For a different kind of challenge, the Gyro, a tri-color rainbow of rings, spins riders around and around and upside-down, daring them to hold on to the soup crackers squirreled away in their pockets for later. The Eagle-Tribune piece also says that the gyro was the one originally used to train NASA astronauts and says past passengers include Johnny Carson, who rode it on The Tonight Show.