Lobster Tail is dedicated to providing you with the finest quality seafood that money can buy. We guarantee the freshest seafood delivered daily.
Our restaurants and fish markets have been serving New England’s freshest lobster, fish, shellfish, and more seven days a week for over 15 years.
Chef and owner John Ingalls, a graduate of the Culinary Institute of America, populates Palmers' menu with fresh entrees accompanied by local, organic produce. In the recently renovated eatery, tables of two, four, or six stand back as white balsamic vinaigrette showers upon parched napkin swans or a starter platter of pan-seared scallops. Meanwhile, the petit filet mignon and grilled shrimp pad bellies with béarnaise-sauced sustenance accompanied by asparagus and mashed potatoes. Unsheathe a Statler chicken breast from a pistachio-crust case embellished with Frangelico-cream sauce before squelching sugar cravings with a dessert sweeter than a whispered compliment from Cookie Monster.
Brasserie 28 calls upon fresh, local ingredients to inspire their dynamic dinner menu of European-spun sustenance. Practice your dish-passing skills during the Thanksgiving off-season by sharing tasty offerings with your table, such as warm, aged cheddar cheese fondue served with a toasted baguette ($12) and local Wellfleet oysters with pickled black radish, spicy Bloody Mary, and celery sprouts ($8). Move into the meat of a meal with specialty entrees such as the juicy duBreton farm pork chop paired with french lentils, root vegetable, and wilted swiss chard ($24). To upgrade childhood memories, try the snickers dessert, a grown-up pairing of dark chocolate, peanut-butter mousse, caramel nougetine, and a dash of fleur de sel ($8). A three-course prix fixe menu is available Thursday, Friday, and Saturday during Valentine's Day weekend, ensuring that every forkful is introduced to your sweetheart’s mouth while it's smiling ($39 per person).
It’s impossible for me to dine at Caribbean-inspired restaurants without evoking my very personal, very vivid island memories. The moment I catch a whiff of anything jerk, I immediately recall the warm Caribbean sun holding me in its tiny sun arms, saying, “Shh, everything is gonna be all right. You’re with me, the sun, now. I’m big and hot and I’m going to hug and pet you until you get really sweaty. Then I’ll dab you with a towel until you become less slippery. Take off my sunglasses, which are my regular glasses. Do not confuse them with my sun-sunglasses, which are what you would call regular sunglasses. Look into my eyes. (Evil sun laughing.) You fool. I’m the sun. I will blind you. (High-pitched evil laughing). Now hug me tighter.”
Hometown Seafoods' founder, Gene Marshall, uses 40 years in the seafood industry to craft a varietal menu of piscine delicacies. For private-dwelling mastication, take-home entrees—including fresh-baked haddock ($14.99/lb.) and a Cajun-inspired seafood jambalaya ($10.99/lb.)—team up with sides such as rice pilaf or fresh-made stuffed potatoes to feed offspring or the housecats who’ve taken them hostage. Within the restaurant's confines, appetizers such as land-and-sea-melding, bacon-wrapped scallops stir up appetites ($14.99/lb.) before boats of fried Maryland crab cakes ($8.95) navigate mouth-waters alongside fresh fried clams ($12.95). Grilled salmon showcases its diversity, offering itself as a beef-rivaling burger ($6.95) or full dinner replete with fresh veggies and rice pilaf ($11.95). Soups and chowders, including a local New England clam, provide creamy sustenance ($2.95–$9.95), and sandwiches such as lobster salad ($13.95–$18.95) and crabmeat ($8.95–$15.95) take up residence inside bready borders.
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.