The Country Chef's kitchen team conducts frying pans, griddles, and bustling ovens in a symphony of day-starting menu items served quickly by a friendly staff. Say good morning to your tummy with the Boston breakfast, comprising two wide-eyed eggs brightened by a ham, bacon, or sausage smile ($6.95). Or eggstatically imbibe a premixed omelet such as the Marco Polo—an amalgam of ham, broccoli, and cheese from many lands ($6.95)—or the vegetable omelet, a rodeo of rollicking peppers, onions, and tomato ($7.50). In all, The Country Chef folds more than 15 omelets to complement 11 side orders, one for each month of the year that Santa Claus has no responsibility whatsoever. Buttermilk pancakes ($4.95) emerge triumphant from the smoke lodge in a host of incarnations including choco-berry pancakes with blueberries ($6.95), and heart-healthy omelets ($5.90+)—which juggle mix-ins such as caramelized onion and spinach—help chair tenants start the day off on a low-cholesterol foot.
After 12 years of manning stovetops and rolling pasta as Focaccia Ristorante's head chef, Disney Oliveira became the restaurant's manager alongside his wife, Viviane. The duo remains faithful to the menu of time-honored Italian specialties, continuing to incorporate homespun touches into the entrees. This hominess stems from the freshly baked focaccia bread, the housemade fettuccine pasta, and the signature tomato-basil sauce, which slowly simmers over a burning pile of rejected family photos. After loading pizza crusts with any of the 20 available toppings—including prosciutto, roasted red peppers, and garlic—the chefs load the pies into a traditional brick oven alongside plates of eggplant parmigiana and ricotta-stuffed eggplant rollatini.
To complement the vivacious cuisine, Focaccia Ristorante hosts live music throughout the week. On Thursday evenings, DJs get pulses racing, while on Fridays and Saturdays, live bands take to the stage until just after midnight, which, as everybody knows, is the hour that all rock musicians turn into imp-like creatures of the dark.
Honey Dew Donuts founder Dick Bowen didn’t expect anything special to happen one winter morning in 1978. He simply arrived at his shop in Plainville, greeted his co-baker, and waited for the day's customers. Instead, what showed up was a devastating storm, known henceforth as the Blizzard of '78. The two bakers were snowed in and had nobody to serve their signature donuts to. Making the best of an unfortunate situation, they began experimenting in the kitchen and ultimately came up with the cinnamon stick, a helix of cinnamon and fried dough that would help their business reach even greater levels of popularity.
The snow ultimately melted, and Honey Dew Donuts went on to open several additional locations throughout New England. In addition to Bowen's signature cinnamon sticks, each shop serves steamy coffee drinks, freshly baked muffins, and dozens of other donut varieties.