Fresh from his homeland of Brazil, Chef Rodney Moreira set himself on a path to become a master of Italian cuisine, beginning humbly as a prep cook at Pizzeria Uno. Ultimately, Moreira found his culinary muse, cooking his way up the ladder to his current position as head chef at Porcini's Italian Restaurant, where he holds numerous awards for his pasta and risotto. Building a menu off of these staples, Moreira crafts Italian- and Mediterranean-inspired cuisine finished with homemade sauces and fresh herbs. The restaurant's nightly specials and permanent entrees include grilled swordfish steak and pounded veal cutlets, and pair easily with varietals from around the world represented on the carefully curated wine list. The intimate dining room features the warming tendrils of a crackling fireplace, and the garden patio invites guests to indulge in meals under a sky filled with more stars than the sun's rolodex.
It’s not what you think. The name, that is. Strip-T’s was named in accordance with owner Paul Maslow’s original vision—an eatery centered around sirloin strip sandwiches. But the price of sirloin strip skyrocketed sometime after the restaurant’s 1986 opening, and the rising prices clashed with Paul’s desire to keep things tasty yet affordable. And so, he dropped the sandwich, kept the name (new signs can be pricey), and expanded the menu to include the American-style comfort foods that influenced one Boston Magazine critic to hail it as “the most unexpectedly dazzling food I’ve had in years.” Chalk up some of that praise—which has also come in from the Boston Globe and Bon Appetit, to Paul’s son Tim, a culinary student and transplant of David Chang’s New York hot spot Momofuku Ssam Bar. Tim gave Strip-T’s menu a second makeover, veering even further from the namesake dish with new items such as grilled bavette steak and sweet potato and pork belly angolotti. Tim’s creations have turned this unassuming Watertown eatery into a bona fide foodie destination, yet the restaurant still retains its original charm: the t-shirt wearing waiters are still friendly (except on customer-abuse Fridays), and press outlets, including The Boston Globe, are still raving about the “extraordinary, reasonably priced fare.”
With two locations situated in the heart of Harvard Square and Natick, Dolphin Seafood Restaurant reflects the unique maritime flavors of Boston and the Atlantic coast, receiving daily shipments of fresh seafood such as Chesapeake Bay oysters and Maine clams. Cooks stir fresh pots of New England clam chowder and broil filets of Bluefish, Idaho rainbow trout, and swordfish swathed in butter and garlic over their breadcrumb-flavored scales. At each restaurant, patrons can unwind in the evenings in a lounge with beers on tap, sports on the TV, and martini glasses filled with specialty cocktails.
In 1935, it was a one-room bar, but today, Mount Vernon Restaurant lets guests stretch their legs between the bar and four dining rooms, whose tables groan under the weight of boiled lobsters, juicy steaks, and frosty local beers. Part of its charm, according to a review published on the restaurant's site, is its unexpected ambiance. Though positioned on a quiet, modest street, says writer Alisa Valdes, doors open to reveal a "swank" interior accented with aquamarine, peach, and fresh flowers. Fireplaces, filled with flames donated by local dragons, anchor two of the dining rooms, along with exposed beams and hanging lamps.
Blu bills itself as a “hidden gem.” But it’s hard to miss, towering four stories above Sports Club/LA and immediately recognizable by its curved steel pipe lattices and floor-to-ceiling, wall-to-wall windows. The view from the inside is even more enticing: a sweeping 360-degree view of Downtown Crossing is a treat if you can pry your eyes off the curved banquettes, oval-shaped stand-alone bar, and plates of coriander-dusted scallops and roasted duck breast. The airy, sunny hues give way to seductive blues come evening, as the space takes on a sophisticated club-like ambience. Neon lights color the white piping while the city lights glimmer in the background, and the eatery comes alive with young professionals sipping martinis, cocktails, and fine wines. Patrons can revel in desserts such as cinnamon-orange crème brulee and seasonal cheesecakes that Gayot promises are “worth the extra calories,” despite seeing the toned celebrities and muscular team mascots prancing around the posh Sports Club/LA.
The Zanti family is no stranger to the sea. In 1898, Giuseppe Zanti, Sr., left his tiny Italian fishing village for the more fertile waters of America. When his son, Giuseppe, Jr., heard of the senior Zanti's success on American shores, he too made the trek across the Atlantic to net lobsters, crabs, and fish in Boston Harbor, teaching his own sons along the way. After World War II, Giuseppe, Jr. sensed an oncoming boon in the lobster trade and teamed up with his sons to debut Commercial Lobster, a wholesale business devoted entirely to lobster. Still under the rule of the Zanti family, the Commercial Lobster of today makes up the wholesale branch of Yankee Lobster Fish Market, a full-fledged seafood market. In addition to selling whole live and stuffed lobsters like their predecessors, modern-day Zantis also serve a seafood-centric menu of oysters, clams, and, of course, lobster in the casual, ocean-themed eatery of Yankee Lobster Company. After finally removing the protective rubber bands from his hands, Guy Fieri dubbed the lobster mac ‘n' cheese here “ridiculous” on an episode of Diners, Drive-Ins, and Dives.