The executive chef at Zendo Asian Bistro & Lounge flavors the menu's Chinese, Japanese, Vietnamese, and Thai dishes with 25 years of Far Eastern culinary expertise. Moo shu pancakes swaddle roasted peking duck, cucumber, scallions, and hoisin sauce ($22 for half) as lemongrass and chili rain down on a flavorful fillet of pan-seared tofu ($18). Servers deliver the sizzling Thai sirloin steak ($25) with a side of noise-canceling headphones, grilled veggies, and spicy gravy, and top tables with plates of grilled salmon on mein, coated in spicy tomato sauce and cilantro ($22). Diners can dock the sushi boat for two ($46), whose manifest includes an artistically arranged assortment of nigiri, sashimi, and maki passengers.
Located inside Pleasant Street General Store, Nan's Deli & Grill serves wraps, sandwiches, and hot and cold subs. Here are a few highlights from the menu:
Nan's opens early at 7 a.m., and stays open until 3 p.m.
Jenn and Donny have long accepted their elitist take on coffee. As college students and self-professed coffee snobs who both worked in the food industry, they bemoaned a lack of sophisticated brews and attentive service, finally deciding that innovation would be the best form of protest. They dreamt up their own café where the beans would be freshly micro-roasted, the cocoa would incorporate three types of chocolate, and every drink would be handmade by the same person who took your order. The resulting venue, Coffee Break Cafe, lined its menu with libations of all temperatures and caffeinated creeds.
The café's house blend hails from locales such as Sumatra, Colombia, Africa, and South America and is shipped from specialty roasters who prep the beans in small batches. Jenn and Donny's commitment to coffee quality is matched by their enthusiasm for the natural world—they stock organic and fair-trade options, as well as dairy products from a hormone-free farm. Though they stand by meticulous barista techniques, they are hardly sugar-shunning purists. They readily infuse hot and frozen drinks with dessert flavors, ranging from red velvet cupcake to cinnamon bun, crafting a far superior breakfast sweet than grapefruit pie. Bagels and pastries, delivered daily by neighborhood bakeries, balance out refreshing sips. The morning hotspot's communal spirit is reflected in hanging pictures by local artists, live music, and complimentary story readings for kids.
Planet Smoothie actually does cover a significant portion of the planet, with locations all over the east coast and as far west as Hawaii. In their expansive geographical quest, they seek to change dieting habits for the better with their products. The team behind this fruit haven lays down exactly what their smoothies are made from and what they will do for your body so that clients can make informed decisions about their smoothie choices.
Their full menu catalogs fruit-filled drinks, with options to add protein powder for faster muscle growth than when Arnold Schwarzenegger synchronized his bicep flexing to a hip-hop beat. They also mix in fat-burning blasts to suppress appetites and immune-system blasts to keep bodies healthy. The shop accommodates clients’ food allergies and dietary restrictions with gluten-free and dairy-free options. In addition, they only use natural, low-calorie sweeteners composed of agave and stevia to offer a healthy alternative to chemical sweeteners while avoiding the excess calories associated with traditional sugar.
Servers wind between tables at Spettu's Steakhouse, brandishing skewers of 14 different cuts of spit-roasted rodizio meats. Upon request, they stop tableside and carve slices of boneless pork loin, top sirloin, and marinara lamb directly onto diners' plates, unleashing the aromas of traditional Brazilian Churrascaria rotisserie. Between servings of regular or Halal cuts of meat, patrons can make unlimited visits to a buffet loaded with 40 different salads, meats, and rice dishes. Overhead, a panoramic photo of Rio de Janeiro unfurls placid blue seas as parrot figurines keep watch over the buffet's cracker supply.
Inside a historical downtown Quincy home that dates back to the 1850s, chef and baker Lisa Tavakoli crafts signature dishes and scones for guests to savor in a Victorian tearoom. Lisa gathers 8–15 students around her countertop to demonstrate how to top plates with multiple courses and drinks. She emphasizes the gustatory roles that all senses play, creating visually appealing dishes and steeping teas that appeal to the drinker's sixth sense. Curricula include Persian cuisine, Italian cuisine, and courses on raw cooking and seasonal ingredients.