Restaurants in Quincy

Servers wind between tables at Spettu's Steakhouse, brandishing skewers of 14 different cuts of spit-roasted rodizio meats. Upon request, they stop tableside and carve slices of boneless pork loin, top sirloin, and marinara lamb directly onto diners' plates, unleashing the aromas of traditional Brazilian Churrascaria rotisserie. Between servings of regular or Halal cuts of meat, patrons can make unlimited visits to a buffet loaded with 40 different salads, meats, and rice dishes. Overhead, a panoramic photo of Rio de Janeiro unfurls placid blue seas as parrot figurines keep watch over the buffet's cracker supply.

One of South Shore Living's "10 Influential People You Should Know" in 2010, Jimmy Liang evenly divides his time among his five Boston-area restaurants. At Fuji 1546 Restaurant & Bar, his culinary crew whips up contemporary Japanese dishes with a focus on maki, sushi, and sashimi. The sushi selection ranges from eel-filled caterpillar rolls to sweet-potato maki to the BLT roll, which guests must order without using any vowels. The menu also includes traditional eats such as gyoza, sweet-and-sour crab-meat balls, and filet mignon cooked in a housemade lime-soy marinade. Diners also entertain one another during karaoke sessions that go until 12:30 a.m. on Tuesday and Saturday night.

Brazilian-born owners Vagmar Stoffel and Rubiano Aguiar sought to create a community dining experience at Rio's Steakhouse, evoking gustatory memories of their hometowns. Rodizio-style dining allows guests to remain seated while attentive churrascaria waiters continually fill empty plates from skewers of slow-cooked beef, chicken, and pork, which they gingerly carve tableside. In between platefuls, diners can temporarily stop the flow of cuisine with either a color-coded coaster or a cleverly placed soccer ball, buying themselves time to visit the ever-changing buffet of hot sides and salad fixings.

At Bistro Chi, modern circular pendant lamps, floating ceiling panels, and white tables and chairs contrast with the traditional flavors of Chinese cuisine. In the kitchen shared with a neighboring tapas restaurant, chefs from Eastern and Western backgrounds work alongside one another. They prepare the house specialty, Chinese-style fried chicken with a golden, crispy crust encircled by a series of tiny Great Walls. A sparkling 2010 review in the Patriot Ledger calls the restaurant’s steamed pork dumplings a "revelation" and describes the clams with black-bean sauce as "steaming and redolent of sea and earth." Behind the full bar, mixologists craft cocktails infused with ingredients such as lychee purée, watermelon, and fresh strawberries.

The aptly named Greenside Grille overlooks South Shore Country Club’s 18th hole, a scenic stretch littered with trees and opened in 1922. Views of the raised greens greet diners immediately, pooling emerald color beneath large windows and an outdoor patio with umbrellas. As flowering shrubs sway along the course below, patrons talk about glorious golf wins and frustrating sand traps that ruin dropped candies, all the while perusing a menu of dishes influenced by Italian culinary tradition. Shrimp and imported sausage dapple pizzas, and spicy sausage calabrese stews in garlic, white wine, and olive oil.

At 88 Wharf Riverfront Grill, chefs craft New American dishes from scratch with ingredients such as fresh meats including North Atlantic lobsters, greens, and tart macintosh apples. Visitors enjoy entrees such as nested tenderloin steak and appetizers that include steamed mussels in a dining room noted for soft lighting and hardwood floors, as well as water-front views and an intimate bar. The grill also hosts special events and private functions.