For 25 years, Marina Bay has funneled fresh breezes into The Chantey at Marina Bay's dining room, where it stirs up aromas from burgers, pizza, sandwiches, and seafood. Since they work a shell's throw away from the sea, the kitchen staff has a surfeit of fresh ingredients to work with when crafting fried-clam strips, baked haddock, and steamed lobster. They also make liberal use of the kitchen’s barbecue sauce, splashing it onto the Chantey burger, the grilled-chicken sandwich, and the chicken that dots the barbecue pizza. Seated at booths, high tables, or the bar, eaters can augment their meals with cups of New England clam chowder or appetizer plates of fried calamari served with banana peppers. Outside, a white picket fence surrounds a handful of patio tables and crab cakes that still aren’t ready to be reintroduced into the wild.
Fowler House Cafe serves casual pub food amidst rustic tavern elegance, surrounding diners in high-backed hardwood booths, exposed brick walls, and high wood paneling. Staffers work to maintain its neighborhood sports-bar atmosphere, whether pouring pints at a central wood-topped bar or balancing plates of pub grub crafted in house from scratch. In the kitchen, chefs dress platters of buffalo tenders and wings in varying degrees of hot sauce, marinate black-Angus steak tips, and fry native scrod. Creative types can unleash their free will onto pizzas, which readily receive customization with more than 20 toppings such as pineapple, eggplant, and sausage. Diners can bite into a cheesy slice and view the vigorous clapping of proud coaches on high-definition TVs perched throughout the space.
Amid the clattering pins and spirited cheers that echo across Boston Bowl's lanes, Jack Torchetti never lets his attention drift from his three stainless steel tanks. As the brewmaster for Deadwood Cafe and Brewery—the entertainment complex's site for quick eats and frosty drafts—Jack ensures that the taps constantly flow with five different beers, all of which he creates on the premises. The selection includes everything from a stout made using four varieties of malt to a pilsner made with Liberty and East Kent Golding hops. Growlers are available as well as pints and pitchers, allowing patrons to enjoy their beer at home or at the nearest crazy straw factory.
While ordering a beer from the counter, customers can snag a quick bite from the café's menu of classic comfort foods. In addition to wood-smoked St. Louis-style ribs that fall off the bone, the cooks grill Angus burgers, load down sandwiches with Boar's Head deli meats, and glaze wings with piquant buffalo sauce. The menu also includes a handful of Italian-inspired dishes, namely 10 different pizzas and calzones stuffed with everything from thin-sliced ham and cheese to baby spinach, onions, and feta.
Fox and Hound’s chefs modernize comfort foods, such as mac ’n’ cheese with cracked lobster meat and english peas and wood-grilled bruschetta with bacon, which patrons devour amid exposed bricks and a floor-to-ceiling fieldstone fireplace. The original Fox & Hounds Grille first opened in 1936, but despite its popularity, it couldn’t stay open, as it was beset by fires and various transient owners. It almost burnt entirely to the ground after a dragon sneezed in the mid-’90s—all that remained was the original stone hearth fireplace that still exists today.
Finally, in 2004, it underwent massive renovations and reopened as Fox and Hound, an homage to the local history. Since then, patrons have been regularly stopping in for upscale American fare coupled with live entertainment on the weekends.