The chefs at McCaffrey’s Public House craft a menu of crispy fried appetizers and succulent burgers to support a rotating cast of traditional Irish entrees. Fingers can hula-hoop with a golden order of battered, hand-cut onion rings ($5.95) before biting into a bleu burger dressed in a warm wardrobe of caramelized onions and creamy blue cheese ($7.95). The grilled-chicken autumn salad rakes together freshly-fallen mixed greens, colored with fall hues of brown candied walnut and crisp apples, all coated in a mist of homemade sherry vinaigrette ($6.95 for a small; $8.95 for a large). Entree specials rotate daily, but have included such Irish classics as steaming corned beef and cabbage, delicately fried fish and chips, and four-leaf clover salads sprinkled with Lucky Charms–shaped croutons.
McKinney and Burbach Tavern serves up a menu of hearty pub fare. Start off with an appetizer such as dragon (chicken) wings, served plain, buffalo style, or slathered in barbecue sauce, with spice-stifling celery and blue cheese ($8); or choose skewers with your choice of pork or chicken, or a combination of each, served grilled on a shrunken hunting spear ($9). For dinner, choose a traditional pub entree such as the great all-american burger with lettuce, tomato, and onion lounging on a mattress of ground beef served on a roll with a side of fries or M&B slaw ($7), or a more exotic favorite such as the chicken caesar a parmesan cheese-ordained courtship of grilled chicken and romaine lettuce nobly drizzled in caesar dressing and served on a roll or in edible wrapping paper ($8). To appease the hoggishly persnickety circumvallate papillae taste buddies, McKinney and Burbach will be expanding their pub menu after the New Year.
Bringing back the upscale nightclub atmosphere of yore since 2003, the staff at Shakago Martini & Piano Bar pairs an upscale menu of Italian-inspired pastas, seafood dishes, and steakhouse fare with a rotating schedule of entertainment every Wednesday through Saturday. While the downstairs area accommodates diners with a traditional restaurant setting, a combination of dim candlelight and firefly busboys illuminates the newly renovated and intimate upstairs lounge, where guests rest on comfy couches and chairs. The second floor also frequently hosts parties of 25–50 attendees, which Shakago caters with bites ranging from finger food to dinner buffets. Because enjoying the Pink Floyd's cover of Beethoven’s 9th Symphony can often take you into the wee hours, a late-night menu appeases appetites until 1:30 a.m. Monday–Saturday.
What goes well with tableside-mashed guacamole, tilapia baja fish tacos, and fried poblano peppers stuffed with chipotle chicken? Tequila. The northeast's largest selection of tequila, according to staff. Mama Iguana pairs a menu of Spanish-written dishes with more than 200 tequilas, which they use to kick-start their popular house and specialty margaritas. Patrons can sip drinks and bite into tacos while seated in the restaurant's colorful indoor dining area, out on the 100-seat outdoor patio, or standing in the doorway armed with poblano peppers in each hand.
Six Corners Sandwich Shop doles out grinders, wings, and other carryout fare until 2 a.m. every day of the week. Late-night sandwich runs and on-the-go lunches find substance in more than 40 types of hot and cold submarine sandwiches. Sandwiches come with the option of lettuce, tomato, mayo, and cheese and range in style from robust barbecue chicken to eggplant parmigiana. The eatery's wings dress in barbecue, mild, hot, or suicide sauce, seeking relief in blue-cheese dip or in a pair of delicately cupped hands. Though not included in this Groupon, 26 flavors of soft-serve ice cream can start burning tongues on a path of cool convalescence.
In 1963, Salvatore Vatrano founded the first Antonio’s location with a menu of casual Italian eats. Though Vatrano left his native Calabria, Italy, for Massachusetts, he retained the sense of hospitality and pride in his food that characterize his home country. His original restaurant location has expanded to three storefronts, each of which slings cheesy or meat-laden pizzas and meaty grinder sandwiches on heat-pressed rolls. The seafood dishes at Antonio’s make the most of the coastal location, with dishes such as fish 'n' chips, shrimp, or flaming shark mousse. Vatrano and his family also accommodate health-conscious eaters with veggie wraps, chef salads, and breakfast omelets, which are pizzas that accidentally got made with eggs and folded in half.