The up-close sounds of waves crashing onto Revere Beach permeate the soundscape at Antonia's at the Beach Restaurant, an eatery that embraces the dual cultures of Italy and the New England coast. The menu reflects this duality by placing Old World dishes, such as homemade ricotta gnocchi and veal parmigiana alongside maritime-influenced staples, including fried haddock and cedar-plank-smoked Atlantic salmon.
The decidedly rustic decor draws much more inspiration from the area's coastal influences, with nautical lanterns hanging from the exposed rafter beams and wooden ship's wheels fastened to the bar area's walls. Small aesthetic touches adorn the space and help capture the historically inspired ambience, including an antique sewing machine, a rotary telephone, and a dial-up modem.
Porthole Restaurant hauls in a multifarious dinner menu stocked with fresh seafood specialties alongside grilled meats and pasta specialties. Take taste buds for an initial dip into seaborne flavors with a half-dozen Blue Point oysters on the half shell ($9.98) or juicy scallops wrapped in bacon shackles ($9.25). Silverware sparkles in anticipation of slicing through succulent filet mignon ($16.98) served with choice of a potato and veggies or spearing Claire's seafood supreme ($14.98), which unites a delectable trio of lobster, shrimp, and scallops under a creamy cheese-sauce trade agreement. Pasta wranglers can corral herds of noodles including eggplant parmesan ($8.98) and shrimp scampi ($12.98), and amphibious appetites savor land-and-sea platters such as the Four by Four ($12.98)—a quartet of tempura shrimp sidled up next to four sirloin tips with an optional picket fence to keep meaty universes from colliding.
Veteran executive chef, Joe Guarino of Red Rock Bistro, devised lunch, brunch, and dinner menus brimming with haute cuisine and fresh-caught seafood. Gazes wander to the restaurant's massive bay window and the expansive beachfront and picturesque skyline vistas beyond before settling on flatbread pizzas bubbling with gourmet cheeses or house-made ricotta gnocchi. Delicate sauces simmered from lemon and thyme, maple bourbon, sweet onion, and other flavors season fillets of seafood and hearty chops of steak and filet mignon. Thursday through Sunday, Red Rock celebrates life with live music, which ricochets from glasses, breaks up Super Soaker fights on the patio, and bounces out across open waters as musicians cook up the sound of blues, rock, and jazz.
In 1935, it was a one-room bar, but today, Mount Vernon Restaurant lets guests stretch their legs between the bar and four dining rooms, whose tables groan under the weight of boiled lobsters, juicy steaks, and frosty local beers. Part of its charm, according to a review published on the restaurant's site, is its unexpected ambiance. Though positioned on a quiet, modest street, says writer Alisa Valdes, doors open to reveal a "swank" interior accented with aquamarine, peach, and fresh flowers. Fireplaces, filled with flames donated by local dragons, anchor two of the dining rooms, along with exposed beams and hanging lamps.
Fishing boats never dock at Brodie’s Seaport, but their hauls are a mainstay of the eatery’s menu. Chef Billy Glidden and his culinary team show off the versatility of oceanic catches by stuffing fresh North Atlantic lobster into buttered Brioche hot dog buns, sauteeing shrimp and scallops to top papardelle pasta, and frying fish to a golden brown for classic plates of fish and chips. Not only chefs of the sea, they complement their aquatic fare with custom-grilled Angus burgers, crowned with toppings such as blue cheese crumbles, onion rings, and sliced jalapenos and sandwiches such as the Italian sausage sandwich, a classic dish from before Italians learned how to sweet talk fish into their boats.