Vivid Italian oil paintings adorn the walls of Milano Grille’s dining room; together with the crisp, white-clothed tables and the soft lights cast by hanging lamps, they create a facsimile of Italy on par with the plates of pasta and meat-based entrees to come. Servers’ heels click against the tile floor as they emerge from the kitchen carrying lunches of paninis, personal pizzas, and calzones or dinners of veal, chicken, and seafood. Though Milano Grille offers full delivery and catering, the restaurant lures guests in to its dining room with a BYOB policy that allows them to bring in their favorite bottle of wine or flask of virgin moonshine.
The poultrygeists at Cluck-U glorify grilled, fried, and buffaloed bird with a Southern-style bill of fare devoted to the chicken. Diners debate dressings for buffalo wings, choosing from 15 different flavors such as Cluckster's hot, mustard barbecue, and Fiery 911 sauce, which requires a signed waiver and back-up set of taste buds. Six pieces of fried-to-order light meat, dark meat, or a combination of each come standard or, like an amicable bee, bearing a satchel of honey. Three buttermilk biscuits buttress main courses, and seven sides vie to rub elbows with entrees, prompting mac 'n' cheese to plump its profile with four types of dairy and mashed potatoes to reinforce its gravy boat with cannons.
For Sean Ulley, the owner Smokehouse Barbecue in Somerville, grilling meats is a family tradition; his father runs his own barbecue joint in Andover. To infuse ribs, brisket, and pulled pork with deep flavor, Sean seasons the cuts with a dry rub and smoke them for up to 17 hours—as deliciously described in the Somerville Today. The cooks also make good use of their fryer, deep-frying everything from corn on the cob to Oreos. Patrons can also opt for fried chicken, burgers, or Creole dishes such as the Louisiana Steampot—a medley of clams, mussels, crawfish, and shrimp served over rice and garnished with a strand of sautéed Mardi Gras beads. In the summer and spring, diners can head to an outdoor patio to eat in the warmth of the sun.
The chefs at Luna Rossa Ristorante fill their menu with traditional recipes that were first created in Italy and brought across the Atlantic by the Terraglia Family. Giovanni, Assunta, and their two sons Salvatore and Luigi arrived in America in 1955, and within a decade, Salvatore and Luigi opened their first restaurant, and more followed, including Luna Rossa Ristorante.
Nearly 50 years later, the chefs still follow Salvatore and Luigi?s recipes for housemade pastas and hand-cut steaks. Fresh vegetables and seafood are delivered to the kitchen daily, which the chef's use to create broiled lobster tails, flounder piccata, and chicken Pompeii with artichokes and mushrooms. The chefs also supersize their meals for catered gatherings that celebrate anniversaries or Frank Sinatra?s birthday.
The seas have been the frontier of some of humanity’s greatest travels and the source of some of its most delicious food. Savor Restaurant's chefs celebrate the sea’s diversity of flavors with a robust menu of oceanic treats. At their raw bar, they prepare fresh shellfish such as oysters or clams on the half shell for consumption in their naturally briny juices. They augment the flavor of other seameats, searing Atlantic salmon in sherry wine sauce or baking tender cod with fresh herbs and roasted potatoes. Savor's culinary crew also a crafts a number of authentic pasta dishes, including wild mushroom ravioli and seafarer-friendly zuppa di pesce, served with clams, mussels, shrimp, scallops, and eye patch.
Like many chefs from Sicily, Filippo Russo learned to cook by emulating his mother's traditional recipes. But unlike most, he sometimes steps out of his kitchen to entertain diners with his singing and piano playing. At Da Filippo's, the musical chef delights taste buds as much as ears, serving up pastas, seafood, and house specialties. Braised baby octopus and savoy cabbage topped with shrimp highlight a selection of palate-priming appetizers. For the main course, diners can dig into dishes such as risotto with housemade sweet pork sausage and parmigiano reggiano cheese. The signature pasta con le sarde blends bucatini pasta with sardines, fennel, pine nuts, currants, and saffron.