Papa John's has carefully crafted a menu of specialty pizzas to satisfy any taste or mouth shape. Order a Hawaiian BBQ Chicken, or go all-out and get The Works, a top-heavy combination of pepperoni, ham, spicy Italian sausage, fresh-sliced onions, green peppers, gourmet baby portabella mushrooms, and ripe black olives. Satisfy herbivores and herbivoyeurs with a Tuscan Six-Cheese or Garden Fresh pie. The full list of specialty pizzas includes several more; take the hassle out of haggling over individual ingredients and boldly cast your straight-ticket ballot for the pizza party that your conscious dictates.
Cool-hued modern art roosts above the sleek leather couches that line Blue Pointe Bistro's interior, overseeing a seasonal parade of delicate appetizers and inventive entrees. The bistro's exhilarating menu boasts a variety of imaginative twists on time-tested American classics, easing diners into culinary creativity with award-winning appetizers, including toasted pumpkin ravioli, draped in a golden mantle of sage butter ($8), and portobello mushrooms in wine risotto, dusted in a school-canceling flurry of parmesan ($7). The masterful wait staff, voted best in the area by South Shore Living, ramps up the drama with show-stealing entrees, such as the chicken and pesto pasta ($16) and portobello melt ($8). Neptunian noshers will delight as grilled swordfish splashes ashore on a beach of mashed potatoes and veggies ($18), and sautéed crab cakes bask on the sunny surface of a butternut squash risotto ($18).
When Chef Mike Richardi vacations in Italy, he takes the opportunity to learn recipes, seek out new flavors, and glean inspiration for Spazio's seasonal menus. Though the recipes change to incorporate new Mediterranean and Italian influences, they always feature housemade pastas and breads as well as market-fresh seafood. Previous menus have included grilled cuts of pork tenderloin and lamb as well as wood-fired pizzas with toppings from the kitchen's selection of nine meats, vegetables, and minerals.
Perched on the edge of King's Cove, Fore River Grille’s kitchen serves up burgers, seafood, and marinated steak tips as diners converse at tables or settle into the corners of a newly renovated lounge. In the Broiled Seafood Trio, shrimp, scallops, and haddock mingle under the heady influence of a baked-on crust of white wine, butter, and cracker crumbs ($16.99). The baked mac and cheese's imported rigatoni pasta blends with a Vermont cheddar cheese sauce and is showered with Ritz crumbs ($10.99; top with fried shrimp or scallops for extra $4.99) or opt for the individual chicken pot pie and its house-made crust filled with white meat chicken, peas, carrots, and onions in a rich and creamy chicken sauce ($13.99). The Deli Station appeases lunchers with sandwiches ($8.99 each) such as the Pilgrim, which stuffs stuffing, turkey, and cranberry into bread modules such as marble rye, sesame burger rolls, and tiny wheat-powered spacecraft. The events schedule teems with delectable specials and entertainment nights like Trivia Tuesday, Football Sunday, and Prime Rib Friday, when diners armed only with basic cutlery face down a rampaging slab of beef.
Founded by longtime friends Jonathan Schwarz and Christopher Robbins, Stone Hearth Pizza builds its gourmet pies from organic, local, and sustainably produced ingredients. The casual pizzeria has expanded to six locations since opening in 2005?a pace of growth made possible by the popularity of chef and general manager Michael Ehlenfeldt?s Neapolitan-style thin-crust pizzas. New England craft beers complement the pizzas and pastas with a pleasantly bitter taste that reflects their conflicted attitude toward out-of-towners.
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.
The aptly named Greenside Grille overlooks South Shore Country Club’s 18th hole, a scenic stretch littered with trees and opened in 1922. Views of the raised greens greet diners immediately, pooling emerald color beneath large windows and an outdoor patio with umbrellas. As flowering shrubs sway along the course below, patrons talk about glorious golf wins and frustrating sand traps that ruin dropped candies, all the while perusing a menu of dishes influenced by Italian culinary tradition. Shrimp and imported sausage dapple pizzas, and spicy sausage calabrese stews in garlic, white wine, and olive oil.