A casual, family-friendly ambiance has been served as a complimentary side at Boston's since 1964, when founder Gus Agiortis established the very first location in Edmonton, Alberta. Today, nearly 400 restaurants have spread between Canada, the United States, and Mexico, conquering appetites with fresh, carefully selected ingredients that must endure a scrupulous interview process before hitting plates. Behind the scenes, chefs transform hand-pressed, made-from-scratch dough into 18 varieties of gourmet pizzas. At tables, forks plunge through hunks of meat and creamy sauces that make up gourmet pastas, and inside each location's sports bar, fans root for favorite teams while struggling to corral boneless wings with their sauce-stained foam fingers.
More than 30 LCD televisions and an 8-foot high-definition projector surround Maximum Capacity, where patrons enjoy 19 beers on tap downstairs and groove to the beat of live performances by DJs and cover bands upstairs. The venue’s list of performer’s has earned acclaim from The Valley Advocate, especially for bringing in big-name stars such as Vince Neil of Motley Crue. While taking in show or a Pats game, diners munch on classic pub favorites such as one of eight specialty sandwiches, five types of burgers, and eight signature pizzas.
By following the blueprints found on a sprawling menu of wraps, sandwiches, and pizza, the culinary experts at JP's Restaurant battle flavor shortages against a sports-bar backdrop. The beef stroganoff blends braised beef tips with sautéed mushrooms, sour cream, and a network of penne noodles ($14.99), and the chicken française attacks hunger with a battalion of sautéed mushrooms, an infantry of white-wine lemon sauce, and a division of angel hair pasta commanded by a general of boneless chicken breast ($14.60). Pie-mongers can nibble one of 14 specialty pizzas, such as the large chicken pesto ($14.60), which is smothered in mozzarella-based goodness, while lunchers can open cuisine gates to massage teeth with a Cajun chicken-fajita wrap ($7.99), a burger slathered in hickory sauce ($7.45), or a hot basalt stone.
Black Bear Saloon roars back at growling stomachs with pub-style American eats dished out amid the cheers and jeers of an energized sports bar. Perched along the walls, flat-screen TVs broadcast big games as diners voyage through waves of russian dressing that flow between the Kodiak sandwich's layers of turkey breast, bacon, and swiss cheese. Late-night menus keep guests content past midnight, and entertainment events, such as live shows by DJs and local bands, accompany bites while snuffing out the other senses' plans to go on strike. Staying true to its outdoorsy influences, Black Bear also offers the Cub Campfire dessert—a chance for diners to make s'mores right at their table.
Draft House entertains patrons with 10 beers on tap, 10 H-D TVs bedecking a spacious dining room, and a full menu of bar favorites. Perk up palates with a basket of jalapeño poppers stuffed with gooey mozzarella ($9), or purposefully slip and fall into an order of pulled-pork or cheeseburger sliders, which are cushioned with fries for safety ($9). A Cajun-spiced tilapia sandwich with mango ketchup and mixed greens unveils one of the millions of sophisticated tastes the world’s oceans contain beyond saltwater cider and kelp fritters ($11). For meatier-minded appetites, the Draft House burger delivers a gut-gratifying helping of caramelized onions, mushrooms, and mozzarella ($10), and chicken marsala with mashed potatoes sends tongues into reveries of delicious meals of yore ($14). Accent your rib stickers with one of Draft House’s brews, a candy-flavored martini, or a glass of wine.
Having already owned a caf? and a diner named after his son and daughter, David Thomas?s third foray into the restaurant industry resulted in Bella?s Sports Pub, which is named after his second daughter. The family-friendly pub offers more than 100 microbrews while live sporting events play on the bevy of flat-screen televisions. Executive Chef David Thomas whip up burgers with a twist, pizza and pasta, and seafood specialities such as his award winning chowders, stuffies and calamari, plus whole belly clams, jumbo sea scallops, fish 'n' chips, clam cakes, and lobster rolls.