Back when Cilantro opened in 2002, Boston Magazine praised the eatery for its "authentic, hearty, and diverse Mexican specialties," which they called "breaths of fresh air." More than a decade later, owner and executive chef Esther Marin still aims to keep her lunch, dinner, and dessert menus interesting, creating new recipes that infuse Mediterranean flavors into upscale Mexican dishes. Using only all-natural ingredients, she crafts entrees that range from cheese-stuffed meatballs in chipotle sauce to pork chops crowned with chihuahua cheese and pineapples. A selection of 48 tequilas wash down meals inside a dining room wrapped in exposed brick walls that keep diner’s conversations from escaping the restaurant.
Sixty2 on Wharf is owned by Tony Bettencourt, the Cambridge School of Culinary Arts–trained former chef of the acclaimed Tomasso Trattoria in Southborough. Since opening in 2008, Sixty2 has seduced Salem stomachs with contemporary re-inventions of Italian classics. Bettencourt's meals use local and fresh ingredients shipped to the restaurant via seahorse-drawn gondola. The antipasti platter ($22) allows the chef to drop some knowledge on your plate, as he fills the plate with whichever antipasti options he deems best for the climate and current astrological alignment. Pasta dishes include the potato-filled cappellacci ($24 for full size) and the ribbon-like tagliatelle with a traditional meat-based Bolognese sauce ($26 for full size), while an assortment of entrees ($22–$30) include duck, lamb, chicken, and sea scallops seasoned and spiced to flavorful magnificence. The warm toffee-pudding dessert is a sweet salvo guaranteed to lob a taste grenade at any lingering post-entree hunger.
We are a family owned and operated Sub Shop. Featuring Grilled Toasted and Cold Subs. As well as fresh made salads. We also have 1/4 lb Angus Burgers and Natural Cut Sea Salt French Fries. We have a large dining room that seats 40 customers as well as an outdoor patio with more seating.
With Super Bowl Sunday, March Madness, Cricket Craziness, and the World Cup all on the horizon, Boston sports fans will be in desperate need of a table surrounded by HDTVs. Today's deal gets you all this, plus a trivia night: for $20, you get $40 worth of creative pub grub and drinks at Tavern in the Square. This Groupon is good for all three Boston-area locations, as well as one secret mailbox location if you are quail-sized or smaller.
Within each of its quaint, cozy eateries, Café Polonia's hearty comfort food provides a flavorful foray into transatlantic treats. Whether perusing the Boston menu or the larger Salem menu, traditional starters such as borsch ($6) and herring filets in oil ($7–$8) act as a delectable lead-in to heartier fare, such as the giant potato gypsy pancake stuffed with hungarian goulash and topped with sour cream and bragging rights ($16). Fulfill meat-laden dreams with a variety of juicy sausage dishes including the kielbasa and cabbage stew ($12–$15), or effortlessly colonize a mouth with the Polish plate, populated with hunter's stew, stuffed cabbage, grilled kielbasa, and fluffy pierogi ($16–$18).
It's funny. Ever since Thomas Holland and Amy Butler took over the old Salem Jail, people have flocked to the historic brick building and happily handed themselves over to its custody. But it's not as crazy as it sounds. For one, the building?now known as A&B Salem?no longer houses any cells, though there might be some iron bars or black-and-white photos that harken back to its earlier days. Today, the focus stays primarily on two things: burgers and beer.
Local, sustainable, and organic ingredients are a central part of the restaurant's identity, so naturally that's what chefs use to make more than 10 beef, veggie, and poultry burgers from scratch. Some of those burgers come in traditional configurations of meat, cheese, lettuce, and tomato, while others get more inventive. Take the Shepherd's Pie Burger, for example: a beef patty that's nearly unrecognizable beneath toppings of mashed potatoes, bacon bits, American cheese, grilled corn, and homemade gravy.
Each burger is the result of careful attention to detail from top to bottom bun, and because of this the chefs ask patrons to be patient during the expected 12?15 minutes of cooking time. But really, that wait should fly by over an order of craft brews, a freshly blended milkshake, or an appetizer of homemade chili that warms the soul like a sweater knitted from shredded copies of "Tuesdays with Morrie."