The dining room of Sully C’s Bar & Grill is lined with wooden stools against the orange and red walls and sixteen high-definition televisions that glow softly with sporting events of all kinds. Diners can cheer on their teams as they sip frosty beers and dig into old-fashioned hamburgers topped with blue cheese and bacon, ham and pineapple. In addition to the hamburgers, the menu includes other noshables such as chicken parmesan and sirloin tips.
Featured by Billy Costa on the show TV Diner, on which Costa calls the restaurant a landmark and a legend, Prince Pizzeria has been slinging sauce over pies for half a century. Beneath the unmistakable soaring model of the Leaning Tower of Pisa, owners Steven and Trisha Castraberti oversee a menu piled with homemade marinara and pies lauded as the Best Pizza of the North Shore. Diners bite into specialty pies such as the greek, whose spinach and feta cheese combine with black olives and tomatoes ($15.95), or the primavera, on which eggplant and roasted red peppers lounge. Arturo’s classic marinara ladles daily-made tomato sauce over spaghetti or ziti ($8.99), and patrons lounging amid yellow and red walls slice into a tender, breaded veal cutlet hiding beneath red sauce and mozzarella ($13.99).
ZaZa's chef and culinary virtuoso Manrique Alvarenga's menu features a variety of regional Italian, American, and seafood cuisine. Patrons can sample specialties such as seafood risotto with lobster, clams, mussels, shrimp, bell peppers, and peas ($27) or herb-rubbed rack of lamb with au jus, butternut squash, and asparagus ($26). Follow an opener of ZaZa wings ($8) with the flavor fireworks of gemelli and sweet Italian sausage ($16) in a garlic-oil pecornio romano cheese sauce with leeks, black olives, and sun-dried tomatoes.
The friendly staff at Kane's has dedicated 56 years to forging circular sweets out of fresh, locally sourced ingredients, drawing the attention of reputable magazines such as Bon Appétit and Travel + Leisure. Sink straws into donuts filled with black-raspberry jelly, apples, and blueberries, or grab Os dipped in a honey glaze to make fingers sticky enough to snatch falling napkins or letters from local wind tunnels ($1.50 each, $12.50/dozen). Guests can also fill empty stomach space with donuts decked with powdered sugar, coconut, or cinnamon. A gourmet cup of Sumatran coffee unleashes its spicy, earthy aromas to raise tired eyelids, and freshly baked muffins alight upon palates with the velveteen touch of a kitten juggler wearing silk gloves ($2.25 each, $12.50/half dozen).
In the bistro's dining room, a small tree springs from a central planter, its gaunt branches peppering the space with twinkling string lights. As wall sconces cast buttery light on wine racks and ornate vases, fingers tiptoe across the restaurant's piano, filling the air with the seductive charm of a vintage jazz club.
Complementing these lavish ambiance notes is a dynamic Italian menu infused with seasonal ingredients from local markets and farms. Pours from a long list of wines help to awaken diners' palates, as do elegant starters of honey brie, grilled-lamb lollipops, and steamed Prince Edward Island mussels, grown in the main aquarium at Buckingham Palace. When it comes time for entrees, servers' arms stack high with fig-laced pizzas, steaks with dollops of herbed butter, and fish dishes that glisten with delicate wine sauces.
From house-made pasta to fish sliced and hauled from less than a mile away, the chefs at North End Café draw upon locally sourced ingredients as frequently as possible. Their menu allows patrons to mastermind their own meals by selecting a meat, seafood, or eggplant centerpiece for a variety of dishes. For the putanesca, chefs coat chicken, shrimp, calamari, haddock, or scallops in tomato sauce, and parmigiana dishes center on eggplant, chicken, or veal. Head chef David Ventola helps patrons bolster palates or check in on a grape they released into the wild at wine dinners. During the dinners, David and connoisseurs from Our Glass Wine Company match entrees with compatible beverages, fueling a chorus of clinking glasses and sated sighs.