The practiced chefs at Buono Bistro have spent the last 30 years creating a mouthwatering menu of classic Italian comfort food jazzed up with a gourmet twist. In addition to their daily specials, they craft gnocchi gorgonzola, lobster ravioli, and wild-mushroom risotto from scratch. The expansive menu also includes such nonpasta specialties as braised-lamb osso buco and veal stuffed with provolone and prosciutto.
Basking in the glow of an ornate, glittering chandelier, guests can sip a handcrafted martini or a glass of bold wine. Though the food and decor are decidedly upscale, Buono Bistro keeps it low-key, offering diners a relaxed atmosphere akin to a billionaire's treehouse.
Cakes by Design specializes in designing deliciously dainty desserts that match the hobbies, interests, and favorite flavors of every individual pastry personality. Begin your confectionary conception by perusing the palatable list of cake flavors, such as coconut, chocolate fudge, and red velvet, before moving on to cover each moist, cakey canvas with a frosting masterpiece to suit any holiday, special event, or surprisingly doable ransom demand. Collaborate with confectionary artist Lina Ochoa Hunter to design the edible works of art or garner icing inspiration from the bright gallery of past cupcake creations.
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.”