Red Rock Grill and Bar's chefs seek out seasonal ingredients, whenever possible, from local sources to craft homegrown favorites and American comfort foods. Using fresh meats and produce, they braise pot roast in a blend of Guinness and smoked jalapeños, make marinara sauce in-house, and infuse macaroni 'n' cheese with fresh lobster. At the bar, a selection of microbrews and cocktails keep patrons spacing out their mugs of ice water. Beyond the menu, Red Rock entertains visitors by hosting regular performances from live musicians and loaning out canoes and kayaks with which to explore the nearby waters through Good to Go Kayak Rentals.
Fresco's serves up a tongue-tantalizing menu of authentic Italian fare in a casual atmosphere. Diners stretch taste buds in anticipation with freshly prepared appetizers such as cheesy pesto garlic bread blanketed in tomatoes, mozzarella, and pesto ($4.99), or steamed native mussels peaceably hot-tubbing in a white-wine garlic broth ($8.99). Noshers of noodles can partake of a mouthwatering main course of homemade pasta carbonara, alfredo-sauced penne tossed with sautéed chicken fillets, mushrooms, peas, and bacon ($15.99), while meat-lovers cut canines on the carnivorous veal marsala adorned with rich wine sauce ($17.99).
The meat maestros at The Burger Grille stock a protein-packed menu with 14 specialty creations and build-your-own burgers made from 6-ounce, hand-pressed patties. U-Bridge burgers stuffed with cheddar cheese steep under a flavorful storm of thousand-island dressing and crispy bacon. Amateur aliment architects choose from beef, turkey patties, or chicken breasts to craft custom hamburgers, cheeseburgers, or bacon burgers with 12 choice-worthy toppings from mayo to roasted peppers. To keep incisors snacking on all sides of the food pyramid, each meat-centric entree arrives paired with a battalion of hand-cut fries, sweet potato fries, curly fries, or onion rings, which, much like engagement rings, taste better dipped in ketchup. After main courses, 20-ounce sodas rinse palates, enabling fresh-baked chocolate-chip cookies to satiate any lingering hunger pangs.
Brian's Restaurant's 110 seats play host to dining on authentic New England homestyle pub fare categorized on the menu. Sample one of the daily dinner specials, such as Monday's all-you-can-eat prime rib rubbed with a house seasoning and slow roasted for hours ($15.99) or Wednesday's family-style chicken with pasta, fries, and a soup and salad bar ($8.99). Seafood entrees such as the fried-seafood plate with Atlantic haddock, Maine clams, Bay scallops, and shrimp ($19.99) delights coastal carnivores, and land-based meat eaters can enjoy one of Brian's delectable beef or chicken dishes. A selection of old-time favorites such as meatloaf with roasted onion and mushroom gravy ($9.99) and chicken pot pie ($9.99) conjure up memories of home, family, imaginary childhood friends, and imaginary childhood bosses as patrons feast in Brian's wood-paneled dining room.
Melted butter and housemade cracker stuffing coat the succulent pieces of tail and claw meat inside Bridge Street Bistro's lazy lobster pie. The name cheekily undersells the rich entree, as well as the bistro's culinary team, whose extensive menu showcases a commitment to cooking that's anything but lazy. Dishes range from panko-crusted pork chops to Italian-style entrees such as haddock parmesan and flatbreads topped with pesto-infused mozzarella. Besides hearty lunches and dinners, the bistro's cooks add upscale twists to brunch with options such as pumpkin-stuffed French toast, which, at the stroke of noon, turns into a carriage for your ride home. Gluten-free dishes are available at any of the bistro's mealtimes.
When Michael Tobins opened The Marathon Restaurant at North Pond, he told the MetroWest Daily News that he and his wife, Megan, "wanted to open a restaurant in [their] hometown and offer something Hopkinton needs—something that has a wide spectrum." Now, whether diners are looking for a casual family lunch or an upscale steak dinner, they can find it in one of The Marathon Restaurant’s three separate areas: the fancier downstairs space, the more casual upstairs room, or the bar.
In the kitchen, chefs whip up entrees such as house-marinated sirloin tips, beer-battered haddock, and steak and wild mushroom ravioli lavished with mushroom brandy cream sauce. Those seeking a more laid-back feast can dive into sandwiches, including lobster clubs stacked with applewood bacon, or load build-your-own burgers with gruyère, guacamole, barbecue pulled pork, or sauerkraut. Meanwhile, at the bar, servers tap draft brews and pour wine for diners to savor with their meals or gargle with afterward.
Although it may have fallen out of Top 40 rotation in the 70 years since it was sung by a burger-shop owner’s barbershop quartet, the song “When the Red, Red Robin (Comes Bob, Bob, Bobbin' Along)” lives on in the legacy of a Seattle-based burger joint. The Red Robin franchise has spread its wings far and wide, now serving locations throughout North America with sustainably grown, environmentally conscious burgers and sides that marry classic American flavors with savory twists such as onion straws or bruschetta. Most of the shop’s fire-grilled burgers, chicken sandwiches, and entrees come with a side of bottomless steak fries, allowing patrons to soak up the juicy Whiskey River barbecue sauce, melted blue cheese, and edible fedoras that top the menu’s varied eats. The staff are happy to help patrons pair their sandwiches with one of the full bar’s microbrews or specialty mixed drinks, keeping glasses filled while athletic superstars battle it out on the eatery's big-screen TVs.