Roadside Willies offers its valued patrons casual dining with a touch of class. Whether stopping by to unwind with your favorite beverage, or savoring a full course meal with family and friends, Roadside Willies offers up something for everyone. Our extensive menu features tastes from around the world.
It’s hard to know where to look first upon walking into one of Jungle Jim’s two-dozen locations. Nearly every inch of wall space overflows with such safari-themed accoutrements as palm fronts, bamboo poles, colored lights, and a tiki bar. Although the restaurant aims to transport families to an exotic tropical wonderland, the huge menu is stuffed with familiar favorites designed to appeal to nearly every kind of diner. Chicken panini wraps and zesty buffalo wings swing quickly from the kitchen, but for more ceremonious occasions there are also a number of upscale, steakhouse-style options. A favorite is the St. Louis-style Rhino Ribs, a heft half-rack made sticky with honey garlic or barbecue sauce. Alongside such decadence, the special Slim Jim menu showcases entrees with 550 calories or fewer, such as pan-seared tiger shrimp and grilled chicken salad. Kids can dig into smaller portions on their own menu—which, once they’ve decided between alfredo pasta and animal-shaped chicken nuggets, they can fold into a tiki-style mask.
Every six months, according to The Coast magazine, Chef Stefan Bruchmann begins updating his menu at Nectar Restaurant and Wine Bar. Those seasonal changes have been met with consistent acclaim, including The Coast's honor of "Best Dartmouth Restaurant" five years running. The ever-evolving menu has been known to spotlight mains such as crispy arctic char with a crusted potato cake, wilted spinach, vine roasted tomatoes and honey mustard vinaigrette and a chicken breast stuffed with prosciutto, havarti, and oyster mushrooms served with a red pepper jam. Chef Stefan combines the secrets and techniques that he garnered from his culinary experiences in Europe, Australia, New Zealand, and Ireland.
Nectar's bartenders match that creativity with a slate of inventive martinis?which includes the garlic-tinged Janes' Bond and the mandarin-kissed Southern Peach?and an extensive wine list. High-backed, white chairs juxtapose the dining room's black floors and tables, creating a striking tableau accented with damask-patterned wallpaper and bright chandeliers. Tucked in the back and upstairs, the patio awaits guests who wish to dine outdoors. Amid this upscale ambiance, the staff hosts themed occasions such as bring-your-own-wine Tuesdays and vegan Wednesdays. On Sundays, Nectar presents live performances from local musicians Daniel Matto, Nadia Moore, and Georges Hebert, who enliven the air with a blend of jazz standards.
After spending 12 years in the corporate world, Chris Smith decided to relinquish his daily suit and tie to pursue a long-time dream of opening a neighbourhood pub. The Dartmouth native elicited the help of friends, family, and a background in carpentry to design and construct the dining room and secret passageways of Jamieson’s Irish-House & Grill, which opened in September 1999. The menu offers traditional Irish seafood, beef, and chicken dishes culled from world-renowned recipes, including Smithwicks beer-battered fish 'n' chips. A lengthy wooden bar houses more than 50 varieties of Scotch, Irish, or blended whiskey as well as several imported beers, both bottled and on draft.
Since the 1960s, Porters Lake Pub & Grill has been serving up staggering portions of merriment in the form of live music, Halloween costume contests, and arm-wrestling tournaments. Today, the pub unfurls a lengthy menu that teems with seafood dishes, juicy burgers, and a surf 'n' turf entree that facilitates a garlic-sauce-infused rendezvous between a 6-ounce new york steak and sautéed black tiger shrimp. Some nights, the pub hosts live music, and on weekends, it cooks up brunch until 2 p.m.—late enough to recharge after morning tasks such as raking the leaves, but early enough to spend a productive afternoon decorating the neighbour’s yard with your leaves.
In the kitchen of La Cucina Caf?, pots full of fresh pasta and house-made sauces simmer on the stove. Chefs whip up classic Italian cream sauce, pesto, and marinara to blanket dishes from penne primavera to chicken parmigiana. And they only pop in pizzas after diners customize crusts with such ingredients as genoa salami, kalamata olives, and hot banana peppers. The same ingredients tuck into wraps and Panini sandwiches. Even the desserts are decidedly Italian: there's cocoa-sprinkled tiramisu and a vanilla-bean gelato sundae topped with warm blueberry-and-peach compote.