Philly's Cheesesteaks and More outfits diners' digits with elaborate handheld creations including sandwiches, quesadillas, and personal pizzas. White, wheat, or parmesan bread cradles each harmonic blend of fixings in specialties sandwiches, such as the tandoori chicken with olives, onions, and provolone cheese ($5.95+) or the grilled eggplant zucchini sub ($5.95+). Sesame-glazed chicken or beef sandwiches unite green onions and tomatoes in a blanket of teriyaki sauce ($5.95+), and the philly steak attacks ravenous appetites with a swiss-cheese-laden smorgasbord of onions, peppers, mushrooms, and homestyle steak ($5.95). Unique and eclectic toppings frolic atop personal pizzas, such as the barbecue chicken pizza ($4.95), or cower behind the tortilla arms of the shrimp-pesto quesadilla ($4.95) bubbling over with mozzarella for a taste more surprising than digging up a time capsule filled with pictures of your future self burying a time capsule.
Quiznos' toastmasters fix a fleet of submarine sandwiches using butcher-quality meats, fresh toppings, and an array of artisan breads, which they artfully assemble as you watch. Signature subs (up to a $6.49 value, though prices may vary by location) come straight from Chef Zach Calkins's gourmet cookbook. The protein-packed prime rib & peppercorn swims with sautéed onions and mozzarella, and each Baja chicken sandwich—like a bouquet of roses set on fire—fuses the sweet and the smoky. The turkey ranch & swiss arrives piled high with lettuce, tomatoes, and red onions, and a convivial quartet of cured meats bathes in red-wine vinaigrette upon the classic italian sub. Feel free to trap condiments between nine-grain wheat, rosemary parmesan, italian herb, or italian white breads, or avoid the bun concept entirely by either ordering one of five chopped salads, such as the classic cobb, or ordering your secretary to send bread's calls straight to voicemail.
Christopher’s Seafood & Prime Steak House uses only optimum 21-day-aged USDA prime handcut beef, seafood that’s flown in daily from around the world, and locally sourced produce to engineer upscale and elegant eats. The dinner menu bursts at the seams with hearty hand-cuts of meat, such as the 16-ounce New York strip ($43) or the "kings crown," boasting an 8-ounce filet mignon topped with a quarter-pound of king crab ($43). Seafood seekers can drop culinary cargo nets into stomach shipholds with oceanic options including spicy plum-glazed sockeye salmon ($25) and fresh ahi tuna ($28). Other Neptunian nourishment includes the "by sea" tasting plate, a Davy Jones' high-school locker-full of calamari, coconut shrimp, crab-stuffed mushrooms, and lobster corn-dogs ($16). Midday meal-seekers can peruse Christopher’s lunchtime menu, featuring creamy New England clam chowder ($5–$8) and a spicy blue cheese burger ($9).
Caffé Molise transports sedentary palates to the heart of the Mediterranean with Zagat-rated menus of fresh cuisine inspired by the Molise region of Italy. The diverse dinner menu caters to any appetite with house specialties such as bistecca, beef tenderloin bathed in a secret-recipe marinade and served with mild mushrooms and truffle cream sauce ($32.95), and polpette di melanzane, eggplant in shallot and tomato cream with grilled fresh asparagus and polenta ($15.95). The lunch menu squelches high-noon hunger uprisings and the appearance of frightening appetite ghosts with specialty and pasta dishes such as polenta con funghi, a hearty dish of garlic-sautéed wild mushrooms served on polenta with tomato sauce and caramelized onions ($10.95).
The term bistro has come to signify a blend of fine and casual dining: dishes refined by years and years of European tradition but served in a lively, comfortable atmosphere with plenty of affordable wine to go around. Boulevard Bistro takes this model and runs with it, led by chef Alan Burch and the team behind Toscano and Bistro 222.
Like those restaurants, Boulevard draws lots of inspiration from Italy in its wood-fired Neapolitan pizzas, pastas, and a bruschetta of the day. But there are also American standards, each set apart from diner grub by fresh accents such as the herb aioli on a burger or the apple-cabbage slaw completing a plate of beer-battered fish and chips. Mexican dishes include juevos with refried black beans, roasted tomato and tomatillo salsa, pico de gallo, avocado, and eggs to order in two corn tortilla shells. Even the Hangover Pizza is surprisingly refined with its smoked gouda and oven-roasted cage-free egg, ideally enjoyed with a constant stream of texts about last night's awesome party. During daily breakfast and weekend brunch, diners may opt for build-your-own omelettes, orange-mascarpone-stuffed french toast, and house-cured salmon gravlax benedict.
For dessert, there's gelato made fresh in-house each morning, and throughout the meal plates are surrounded by pours from an unusually extensive selection of wines by the glass. (Boulevard claims it's the largest in the East Bench.) The full bar also serves not-entirely-straightforward cocktails such as a signature martini made with Patron Silver tequila. All this is packaged into a space whose unassuming facade gives way to a room of low-lit booths enlivened by turquoise place mats and the picture-pretty arrangements of the food itself.
Cuisine Type: Gourmet grilled cheese sandwiches
Reservations: Not offered
Handicap Accessible: Yes
Number of Tables: 5–10
Parking: Free street parking
Most popular offering: Turkey bacon sandwich
Delivery / Take-out Available: Takeout only
Outdoor Seating: Yes
Pro Tip: wonderful grilled cheese sandwiches
What is one of your most popular offerings? How is it prepared?
Our turkey bacon sandwich, which is made with sourdough bread, havarti cheese, aged cheddar, crispy bacon and sliced turkey.
Is there anything else you want to add that we didn't cover?
Don't forget to order our panna cotta for dessert. It's sublime.
Are there any dishes on the menu you consider to be a hidden gem—not necessarily the most popular, but surprisingly delicious?
The spicy buffalo turkey sandwich, the Cuban turkey sandwich, and the Italian.
In your own words, how would you describe your menu?
We have 14 different cheeses available on our menu, along with a wide variety of meat.