Aaron Mateychuk, head brewer at Watch City Brewing Company, makes playful twists to time-tested beer styles, earning his pub accolades and press mentions including a three-year streak of awards at the Great International Beer Festival. The stolid Titan ale is a balanced American brown ale, and the vivid Hops Explosion IPA employs a backbone of malt to keep a covey of hops in check. A posse of seasonal beers allows the brewer to keep experimenting by crafting citrusy summer ales to match cascades of sunshine and autumnal pumpkin brews the deep red-brown of changing leaves. Mateychuk also tracks down various strains of European yeast to create limited-run series, which in the past have included abbey-style Belgian beers and German-style lagers.
Inside the bright brewpub, servers carry upscale pub fare to a wall of wooden booths and benches exactly like those used in professional sitting competitions. Surrounded by vintage beer posters and paintings, patrons dine on pulled-pork tacos, housemade crab cakes, and reubens on pretzel rolls. The kitchen integrates beer into dishes such as the IPA-infused lamb burger and a deep-fried burger wrapped in beer batter and topped with chipotle-lime mayo.
Euphoria Wellness Studio offers creatively effective exercise classes to fitness neophytes and fanatics alike. Its talented, committed, laziness-eradicating staff lead group sessions that build muscles, confidence, and confident muscles that shout encouraging catch phrases during workouts. Browse the class schedule and choose from courses including the body-bolstering boot camp, which is as challenging as military boot camp but without the hassle of drills such as the chained picnic table toss or the covered-in-honey beehive smash. Dance-fitness Zumba workouts use salsa, merengue, and reggaeton music to startle long-dormant choreography instincts into dictating your body’s cardio-centric dance routine, while boxing boot camp teaches gloved-punch basics for lethargy fighters of any experience level.
Tempo serves up generous portions of fresh seafood within its elegant but casual dining room. The menu brims with choice catches from the sea, such as the lobster mac 'n' cheese, comprised of a 1.25 pounds of buttery lobster and a five-cheese blend ($26), and Tempo’s special grilled, marinated sword chop, paired with fried poblano polenta ($29). Those searching for gluten-free options can peruse the extensive celiac menu, offering slow-cooked baby-back ribs served with mouth-watering cole slaw ($24). For dessert, indulge in the Tropical Dream, made of layered coconut cake drenched in mango mousse and passion-fruit sauce that was mined from a mystical rainforest ($8).
One of the most enjoyable ways to experience different cultures is by exploring their cuisines, and at Maxwells 148, guests can zoom around the globe with bites from an international menu. Executive Chef Mitchell Maxwell sees to it. More than just a passive admirer of the Asian and Italian foods that stand out on the Zagat-rated menu, the experienced kitchen master has trained in the lands from which these cuisines originate. His passion for Asian food has taken him to Honolulu, Hong Kong, China, Thailand, Indonesia, and Singapore—he spent time in a kitchen in each of those locations. And his love of Italian fare dovetailed neatly with his pan-Asian education when he learned how to cook in the style of the Friuli region of Italy with chefs who hailed from there, but who were in Hawaii with Maxwell.
The results of Chef Maxwell’s globetrotting education are palpable in the flavors of appetizers such as Maine lobster or Hudson Valley foie gras. Or, they emerge from a pasta dish of Cantonese noodles with shrimp or linguini siciliana with cauliflower. His house specialties include classic chicken marsala, gnocchi ai aragosta, and kaffir-lime seared scallops.
Charley's invites diners to taste a sprawling menu that features American classics such as steaks, seafood, and salads. Hand-cut french fries are served alongside burgers piled with bacon, crisp fried onions, and enormous pickle slices. As forks and knives dig into steaks forged from USDA choice beef, aged a minimum of four weeks, a wine list details more than 60 different wines available in bottles and glasses, instead of a server’s boots. During weekend mornings, brunch details specialties such as thick-cut french toast, filet-mignon benedict, and corned-beef hash, served with spicy bloody marys, mimosas, or champagne.
With two locations situated in the heart of Harvard Square and Natick, Dolphin Seafood Restaurant reflects the unique maritime flavors of Boston and the Atlantic coast, receiving daily shipments of fresh seafood such as Chesapeake Bay oysters and Maine clams. Cooks stir fresh pots of New England clam chowder and broil filets of Bluefish, Idaho rainbow trout, and swordfish swathed in butter and garlic over their breadcrumb-flavored scales. At each restaurant, patrons can unwind in the evenings in a lounge with beers on tap, sports on the TV, and martini glasses filled with specialty cocktails.