When Showtime's The Big C needed classic bar ambiance for one of its scenes, it turned to Fiddler's Pub. It's not hard to see why?inside, the day's biggest games unfold on 10 televisions while patrons face off in their own darts and billiards matchups. Friday through Sunday, meanwhile, touring and local bands take the stage for rocking originals and covers, as do karaoke participants crooning ballads about a delicious-looking wing that was just too hot to eat. That's never a problem at Fiddler's, since jumbo chicken wings arrive coated in a choice of eight sauces, including bourbon sesame and orange ginger. More variations on pub grub abound, from 8-ounce Angus burgers topped with chili and gorgonzola to pizzas that can be decked out with over 20 ingredients like cherry peppers and shrimp.
There's no need to dirty the kitchen with puffs of flour and splatters of batter. Betty Ann's Kitchen takes care of the cooking, as chefs whip up homestyle dishes for every meal of the day. Maple syrup spills over the sides of french toast and pancake stacks, and breakfast platters treat guests to eggs, bacon, home fries, and toast. Later in the day, chefs slap burgers, veggie burgers, and chicken fillets on the grill before pairing them with sides of onion rings, fries, or mozzarella sticks. Ladles of chili and gooey cheese drown hot dogs in their buns, and pizza crusts dress up with meatballs, broccoli, and top hats.
Few things go together as well as freshly baked pizza and cold beer. At Tom?to Tom?to Pizzeria & Pour House, cooks celebrate that winning combination with a menu of thin-crust pies and bottled brews. Choose from toppings such as fresh basil, roasted garlic, and sweet sausage, or try a signature pizza such as the Ocean Drive, which features thin-shaved parmesan and fresh clams harvested from the ocean by entrepreneurial mermaids.
Pizza and beer are specialties at Tom?to Tom?to Pizzeria & Pour House, but they're not the only specialties. The chefs also prepare entrees, including handmade gnocchi and bone-in Italian-style pork chops, and mixologists shake signature cocktails behind a 25-foot white-marble bar. The Pink Lemonade martini tempts taste buds with Abolut Citron vodka and pomegranate juice, and the Filthy Martini pairs Grey Goose vodka with tangy blue-cheese-stuffed olives.
The New York Times praised Tengda's Milford location—one of eight in a small regional chain—as "perfect for young-at-heart couples and groups," with a high-energy atmosphere bubbling around cuisine it called "very good." The chefs draw gustatory inspiration from China, Japan, and Thailand as they create their expansive menus of Pan-Asian fare, which include fiery stir-fries, grilled meats, and sushi and provide reading material for shy diners throughout a full meal. Moody red and yellow lights dapple sleek black tables and booths, and might occasionally catch knife-flipping and drink-slinging theatrics behind the sushi and cocktail bars.
For more than 50 years, Atlantic Pizza’s chefs have painted pastas and pie crusts red with rich marinara and meat sauce. Pizzas can be made atop classic or whole-wheat dough and then further customized with selections from more than 30 toppings. Nineteen specialty pies relieve tough decision making, combining ingredients such as baby clams, garlic, bacon, and peppers (the Clams Casino). The chefs also put special spins on more than 50 sandwiches. They prepare paninis for the grill by layering on grilled chicken, baby spinach, tomato, and feta—a combo that represents the eatery’s Greek ties—and they ready cheeseburgers for encounters with white carpeting by ladling on chili.
SBC Restaurant & Brewery lines up an inviting smorgasbord of comfort food to be devoured alongside an arsenal of brewed on-site beers. Take in the expanse of the appetite-assassinating lunch menu (served from 11:30 a.m.–3 p.m.) and try not to set off the fire alarms while your head smokes with indecision before easing yourself in with the SBC calamari, which comes prepared three ways: crispy with marinara and rémoulade, fried with hot peppers and artichoke hearts, and sticky with a sweet chili Sriracha glaze ($6.99). Follow that up with the crispy chicken salad, festooned with mandarin oranges, grape tomatoes, gorgonzola, and honey white balsamic vinaigrette ($12.99), or the margherita pizza topped with sliced fresh tomatoes, garlic, mozzarella and basil ($10). SBC burgers are 8 ounces of natural custom-quality beef served on a handmade roll and topped with american, provolone, cheddar, swiss, fontina, or mozzarella cheese ($7.99).