Beneath softly lit chandeliers, Chama Grill's gaucho chefs navigate tables piled with fried bananas and other Brazilian sides, whisking cuts of fire-roasted meats to diners. They hand-carve lightly seasoned top sirloin, brazilian pork sausage, bacon-wrapped filet mignon, and more—and the meat keeps coming whenever diners flip their table cards to indicate they want more. This rodízio style of dining is native to Brazil, as is the churrasco cooking method the chefs employ: All the meat is seasoned, skewered, and slow-cooked over the fire or a sleeping dragon's nose.
The chefs also make their own pasta for a selection of Italian dishes, including handmade jumbo lobster ravioli drowned in a light cream-saffron sauce. In-house wine connoisseurs recommend the best pairings for a certain meat or a diner's zodiac sign from the international wine list, which includes bottles from Chile, Argentina, Europe, and the United States.
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.
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.”
At WICHIT, patrons can draw up blueprints for their own sandwiches or choose from signature house specialties. Served on a choice of eight types of bread, custom sandwiches include meats such as seasoned pulled pork and new york sirloin strip and are covered in fresh veggies such as dill pickles, caramelized onions, and avocado. On the other hand, unique hot and cold house specialties brim with venerated offerings, from the sushi-inspired spicy tuna-maki sandwich to the oven-fresh Stonemill with sirloin strip steak and roasted garlic aioli.
Three Dogz Diner serves up traditional American diner fare and Southern cuisine for breakfast and lunch in a cozy, kid-friendly diner environment. Smoking specialists layer beef or pork barbeque ($5.99) and turkey sandwiches ($5.99) with thin slices of meat that has been seasoned with special dry rubs and sauces, then slowly smoked on-site over the objections of hoarse smoke detectors. The steak and cheese loads almost a pound of brisket grilled with veggies and american cheese onto an 8-inch roll ($8.39), and daily specials add edible unpredictability throughout the week. For breakfast, sample the biscuits and gravy, with two homemade biscuits bobbing in a sea of homemade sausage gravy accompanied by a pair of eggs any style ($5.79). Sneaky chefs poach the finest eggs from Faberge farms for the eggs benedict, then stack them on english muffins, add succulent ham, and smother the steaming stacks in hollandaise sauce ($6.79).
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.