Cool-hued modern art roosts above the sleek leather couches that line Blue Pointe Bistro's interior, overseeing a seasonal parade of delicate starters and inventive entrees. The bistro's menu puts a variety of imaginative twists on time-tested American classics, easing diners into culinary creativity with award-winning appetizers such as pork spring rolls bundled with seasoned vegetables beneath a spicy mustard drizzle ($8). The masterful wait staff, voted best in the area by South Shore Living, ramps up dining drama by delivering show-stealing inner monologues and entrees, such as the pasta with chicken and sausage ($17) or the portobello melt ($8). Neptunian noshers delight as sautéed cod splashes ashore on a beach of crispy garlic and mashed potatoes ($18); sautéed crab cakes bask on the sunny surface of blue rice and veggies ($18).
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 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.
After more than 25 years as a lobsterman, Peter Dawson experienced what many others never see in a lifetime—fishing off the New England coast, he reeled in a blue lobster. Nicknaming it Baby Blue, Dawson couldn't bear to let it see the pot; today, the arthropod lives out its days at the New England Aquarium, turning red only when it blushes from too much attention.
Transferring his love of the ocean to his own enterprise—and energized by a life's worth of bragging rights—Dawson opened The Lobster Stop right along the docks. That proximity to the sea ensures a bounty of fresh, native seafood, from fish, clams, and scallops to live lobsters—a specialty, of course. Comprised of Dawson and his family, the shop's staff also prepares cuisine for takeout, serving up platters and sandwiches behind a large display case, and a large mural behind the counter depicts two whales just waiting for the day when the menu includes bowls of plankton soup.
After nearly 20 years in the fast-food industry, Jim Williams made a command decision—he no longer cared for food that was served fast. He still loved burgers, but wanted to prepare them in a way that prioritized flavor and quality over speed. In 2001, he opened the first Wild Willy’s, a burger joint where no patty hits the grill until it’s ordered. Customers can build their burger foundation from a variety of quality proteins, including certified Angus beef, bison, or Pineland Farms beef, which are all hand-formed into burgers and kissed by flames over an open grill. These patties then welcome the restaurant's signature toppings, which range from hickory-smoked bacon to New Mexican green chilies.
Since growing into a small family of independently owned stores, each location now has its own personality, which manifests in one-off menu items such as fried pickles, wings, and foot-long franks. Each store also maintains its own unique gluten-free menu built around gluten-free buns and kitchens designed to prevent cross-contamination or invasions from bad-intentioned wheat.