Cuisine Type: American/Italian breakfast and lunch
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: Omelets, eggs benedicts
Delivery/Takeout Available: Takeout only
Outdoor Seating: No
In addition to satisfying grumbling stomachs with traditional diner breakfast and lunchtime staples?all of which are made to order in house?the chefs at Revere Center Caf? offer more creative options. These include a chicken- or tuna-salad sandwich that replaces the bread with breaded eggplant, or Sazon potato and chicken omelets ?both of which are popular with the customers, according to owner Roger. Classic eats at the restaurant include chocolate-chip pancakes, steak and eggs, burgers, and fresh salads.
Cast in dim, incandescent light creeping out of the dining room’s decorative lanterns, Kasbah Restaurant's cushy seats surround tables filled with slow-simmered tagines, fluffy couscous, and tapas plates selected from a menu of Moroccan fare. The chicken tangiers’ apricot-kissed sherry sauce helps it maintain its status as the restaurant’s best seller, but the house specialty is the fried calamari, which arrives dotted with cherry peppers and doused in a secret sauce whose recipe is only known by the kitchen’s chef and the mayor of Casablanca. An expansive drink list showcases the eatery's carefully crafted martinis and homemade sangria, and weekly events invite belly dancers to shimmy to the sounds of a live Middle Eastern band.
Smoke is the barbecuer master's livelihood, but it's a delicate substance—too much and your meat tastes charred, too little and it's bland. Thankfully, Chris Thompson and Kate Economides have learned to tame the fickle ingredient. They smoke all of their meats on-site at Blackstrap BBQ, monitoring the slow-cooked pieces for hours on end. Their supply of oak wood lends a deliciously burnt tinge to brisket, sausage, chicken, and ribs, which are then rubbed with spices and arranged with down-home sides.
It can be hard to pick your meal, though, as The Boston Globe magazine attests: "Everything on the blackboard is irresistible." A classic single-meat plate comes with two sides and cornbread, but you can also pile sauce-covered bites between sandwich buns, which let you eat with your hands instead of large, unwieldy jai alai scoops. Then there's the Hog—a kielbasa wrapped in bacon, smoked, fried, and put on a roll. Most entrees come with sides, ranging from baked beans and collard greens to sweet-maple mashed potatoes.
Depending on your choice of meat, you get to sample different regional tastes. Ribs get a Memphis-style dry rub, whereas the pulled pork follows North and South Carolina traditions, and the brisket is all Texas. Kate and Chris serve these signature suppers from their Winthrop kitchen, but they also convey them to events through their catering business, Tastyplates.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
Using old family recipes, La Siesta offers fresh, homemade Mexican comfort food. Start out with chicken nachos ($7.95) and queso fundido peppered with chorizo and poblanos ($6.50), or feed a fleet of mouth ships from a la carte items, including cheese enchiladas ($2.50 each), steak tacos ($3.50 each), and chiles rellenos ($3.50 each). Special entrees such as shrimp fajitas ($14.95) and sautéed tilapia with white wine, black olives, and other veggies ($13.95) fire up tongue ovens, while deep-fried chimichangas combine shredded chicken or ground beef with pico de gallo, rice, and beans in a blanket of cheese, ranchero sauce, and sour cream ($9.95). Knock out lunchtime stomach rumbles with the huevos rancheros burrito, a combo of scrambled eggs and peppers alongside tomatoes, beans, and cheese ($5.95), or lure sweet teeth with flan and fried ice cream (both $3.95).
Spherical paper lamps bathe Ristorante Ravesi's interior in an amber glow, emitting cozy light while suspended from the ceiling. White tablecloths serve as an appropriately formal backdrop for the char-grilled steaks, lobster ravioli, and sautéed veal medallions that dance upon the Italian menu. The restaurant's namesake pizza layers arugula with goat cheese, prosciutto, and balsamic fig glaze, and its housemade gnocchi features Executive Chef Giuseppe Ravesi's vodka sauce.