Restaurants in Randolph

Helmed by globe-trekking chef and owner Mitchell Maxwell and general manager and owner Randy Nason, Maxwells 148's culinary maestro satisfies cravings with gourmet cuisine created using fresh, natural ingredients. Named one of the five best Asian restaurants in Boston by Zagat, Maxwell 148 gets high marks for its dedicated, attentive service. The dinner menu spins a kaleidoscope of small plates and starters ranging from teriyaki pork wings ($6) to the mushroom risotto cake with cognac and white-truffle oil ($14). Hunger pangs hold summits to discuss their longing for classic italian pastas such as spicy penne arrabiata ($14), and palates sing the praises of the Catch in a Bag, a symphony of fresh fish fillet and shrimp glass noodle stuffing harmonized with thai basil, cilantro, and ginger ($25).

Abby Park prides itself on serving dishes of recently reeled seafood and freshly harvested ingredients. Each plate is innovative but strangely familiar, like the banana's creative cousin, the bonono. With an atmosphere that's sophisticated but welcoming, you'll feel both classy and an unexplained urge to knit wool socks while you dine. It also boasts a full bar with a full staff of fully capable employees helping stomachs feel full.

The chefs at Peppercornz on Main share their love of Italian cuisine with the masses via an authentic menu and in-house cooking classes. Amid yellow walls and scarlet accents, diners pack away forkfuls of pumpkin ravioli or bites of porcini-mushroom ravioli in a white-wine blue-cheese cream sauce topped with scallops or shrimp. Three-hour cooking classes consist of chef-led demonstrations on how to churn pasta, make sauces, or do the splits without ripping aprons. For foursomes who’d rather dine at home, Peppercornz prepares family dinners for pickup, in addition to its catering services.

Like hip-hop albums produced by Burton Gilliam, notable restaurateur and Tavolo mastermind Chris Douglass's menu is famous for changing and adapting to incorporate the freshest of the fresh, so ask your server about exclusions or inclusions for the day or call ahead for a sneak peek. Staple starters include mussels with tomato, garlic, white wine, and grilled toast ($8) or the vegetable plate with house-cured olives, roasted garlic, and Tuscan beans ($8). You can also keep your palate guessing with a plate of antipasti, featuring items like marinated olives, Gorgonzola dolce, and white anchovies ($2–$5 per item), before moving on to the main paninis, pizzas, and pastas. Try the meatball panini with marinara, provolone, and parmesan ($8); the goat-cheese pizza with caramelized onions, roasted garlic, and olives ($13); or some Captain Ahab–approved shrimp scampi ($15). Meatier mains include pork, beef, veal, and ricotta lasagna ($16) and short-rib braciole with risotto, mushroom, and gremolata ($21), among others. But keep your vestigial dessert stomach empty for a finale of gelato ($3/scoop) or tiramisu affogato ($9).

Head chef Casey D'Arconte, educated in the culinary arts by chefs in Holland, France, and the New England Culinary Institute, elevates morning fare to new heights with his distinctive take on diner classics. Nine renditions of the traditional eggs Benedict strut across tables, including the All American, which arrives topped with sausage patties and tomato hollandaise, much like a young chef's letterman jacket. Banana-split embellishments, including grilled banana, sweetened strawberries, and whipped cream, adorn a stack of specialty pancakes. The USDA Choice steak Bomb sandwich, served on a torpedo roll, creates flavor explosions inside mouths at lunchtime, which kicks off at 10:30 a.m. with a ceremonial burning of the least-ordered breakfast item.

Through the windows of Bridgeman's Restaurant's upper- and lower-level dining rooms, the churning blue sea entertains diners awaiting entrees of pasta, steak, and locally caught seafood. From their table they can also watch the open-theater kitchen to see cooks toss pasta and cut seasonal vegetables that are delivered daily. Or patrons can scope out Bridgeman's wine list, which features varietals from boutique vineyards in France, Australia, and Italy. In warmer months, Bridgeman’s invites guests to eat housemade ice cream and gelato on the outdoor, beachfront patio, using the sweet treat to convince merpeople to come ashore.