The meat maestros at The Burger Grille stock a protein-packed menu with 14 specialty creations and build-your-own burgers made from 6-ounce, hand-pressed patties. U-Bridge burgers stuffed with cheddar cheese steep under a flavorful storm of thousand-island dressing and crispy bacon. Amateur aliment architects choose from beef, turkey patties, or chicken breasts to craft custom hamburgers, cheeseburgers, or bacon burgers with 12 choice-worthy toppings from mayo to roasted peppers. To keep incisors snacking on all sides of the food pyramid, each meat-centric entree arrives paired with a battalion of hand-cut fries, sweet potato fries, curly fries, or onion rings, which, much like engagement rings, taste better dipped in ketchup. After main courses, 20-ounce sodas rinse palates, enabling fresh-baked chocolate-chip cookies to satiate any lingering hunger pangs.
Red Rock Grill and Bar's chefs seek out seasonal ingredients, whenever possible, from local sources to craft homegrown favorites and American comfort foods. Using fresh meats and produce, they braise pot roast in a blend of Guinness and smoked jalapeños, make marinara sauce in-house, and infuse macaroni 'n' cheese with fresh lobster. At the bar, a selection of microbrews and cocktails keep patrons spacing out their mugs of ice water. Beyond the menu, Red Rock entertains visitors by hosting regular performances from live musicians and loaning out canoes and kayaks with which to explore the nearby waters through Good to Go Kayak Rentals.
When Michael Tobins opened The Marathon Restaurant at North Pond, he told the MetroWest Daily News that he and his wife, Megan, "wanted to open a restaurant in [their] hometown and offer something Hopkinton needs—something that has a wide spectrum." Now, whether diners are looking for a casual family lunch or an upscale steak dinner, they can find it in one of The Marathon Restaurant’s three separate areas: the fancier downstairs space, the more casual upstairs room, or the bar.
In the kitchen, chefs whip up entrees such as house-marinated sirloin tips, beer-battered haddock, and steak and wild mushroom ravioli lavished with mushroom brandy cream sauce. Those seeking a more laid-back feast can dive into sandwiches, including lobster clubs stacked with applewood bacon, or load build-your-own burgers with gruyère, guacamole, barbecue pulled pork, or sauerkraut. Meanwhile, at the bar, servers tap draft brews and pour wine for diners to savor with their meals or gargle with afterward.
The chefs at Gourmet Pizza & Grill dish a menu of fresh and swiftly prepared pies for dine-in, carryout, or delivery. Refuting the notion that quick food has to be loaded down with grease and old hot rod tires, the restaurant's crew serves up pizzas with healthful adornments such as chicken, spinach, and mushrooms, alongside the crème de la crème of cured meats—pepperoni and salami. To accompany custom-created pizzas, three types of wings—plain, barbecue, and buffalo—headline a list of appetizers that includes traditional fried favorites such as onion rings and mozzarella sticks. Alternatively, diners can opt for a garden, greek, or antipasto salad.