Executive Chef Chaz Bulera and his team fashion dinner and lunch menus out of selectively sizzled meats, fish, and pasta. Lunch fare, such as a pulled-pork sandwich ($8) and a buffalo-chicken wrap with its coif of blue cheese ($9) effortlessly shame standard sandwich-shop selections. The dinner menu kick-starts appetite engines with sesame-seared ahi tuna ($9) and subtly seasoned calamari ($7) before revving them lightly with a portobello-pesto sandwich ($8) or heavily with a bacon-wrapped filet mignon ($21).
Red Mill Inn’s rustic, two-story exterior engenders idyllic visions of a bygone era. Black clapboard shutters pop against the old farmhouse's bright red walls, which were built in 1858, and a giant wooden water mill nestles beside carefully trimmed hedges. Inside, dark wood floors and paneling surround wood tables, a roaring brick fireplace, and antique light fixtures. But this bucolic atmosphere belies a hectic kitchen staff who bustle to conjure flames beneath tender cuts of prime rib and filet mignon. Famous for their char-grilled steaks, fresh seafood, and Sunday brunch specials, Red Mill Inn also specializes in down-home country classics such as pan-fried calf's liver and Yankee pot roast. After dinner, house-made desserts arrive courtesy of an onsite pastry chef, whose creations shock sweet teeth more than a retainer lined with Pop Rocks.
Back in business after a fire in 2009, the Boston Hotel boasts a menu of USDA Choice steaks and prime rib, as well as sea scallops and lobster. The restaurant?s many fresh fish offerings get added attention on Fridays with specials that include a fresh haddock fish fry and linguini with fresh clam sauce. A selection of draft beers helps wash down entrees or enliven open-bar parties. Lunch hours are 10:30 a.m. to 3:30 p.m.
Inside the bustling St. Lawrence Market, Domenic’s Fish Market sprawls beneath a giant sign, its rows of fresh mussels, shrimp, and halibut tantalizing all who’ve frequented the spot since 1967. From behind clean, well-lit counters, the well-dressed staff offers up a wealth of items plucked from the sea, including live lobsters, Arctic char, whitefish, and their signature vodka-smoked salmon. They also arm customers with recipes and cooking advice, such as tips for serving a perfectly cooked filet of fish or perfectly balanced 6-foot tower of lobster.
• For $15, you get $30 worth of authentic Irish fare during dinner from 5 p.m. to 9 p.m. Sunday–Thursday • For $5, you get $10 worth of authentic Irish fare during lunch from noon to 3 p.m. Shamrock Jack's invokes the spirit of authentic Irish cuisine with original recipes, dishing out a menu of grilled steaks and fresh seafood. Patrons can satisfy the wanderlust of evening appetites with the dublin broil, a grilled sirloin steak tucked into a bed of garlic mashed potatoes and serenaded with a drizzled lullaby of Jack's gravy ($17.99). Deli favorites, steaks, and seafood deliciously crowd the lunch menu like tourists in a fanny pack museum.
The lakeside dining room at Crescent Beach dazzles visitors with gourmet cuisine and scenic vistas of Lake Ontario. Like a lunchbox with Oscar Wilde’s face on it, the lunch menu adds a touch of sophistication to midday meals, tempting taste buds with delicacies such as the grilled-salmon-filet sandwich, served with flavorful cucumber-horseradish sauce ($10.99), or the Sam Adams new york strip steak, marinated in beer and paired with mashed potatoes and seasonal veggies ($26.99). The Sunday brunch menu pairs champagne and a chocolate fountain with made-to-order specialties like pancakes and Belgian waffles.