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.
At The Ginger Pad, a casual atmosphere blends with the rich aromas of garlic, thai basil, and chili sauce hanging in the air to help guests forget the world outside. Like a suspension bridge made out of udon noodles, the menu connects distant lands through food, laying out delicious examples of Malaysian, Korean, Japanese, Chinese, Thai, and Vietnamese cuisine. Spring rolls or edamame preempt dives into salty-sweet pad thai or korean beef barbecue. Chopsticks can also lift spicy sichuan shrimp to mouths or gently cradle sushi rolls that combine colorful mango and avocado with fresh tobiko, tuna, salmon, and scallops.
Cooks at Gourmet India sling health-conscious, regional Indian recipes that have garnered praise from the Boston Globe. The casual eatery packs its menu with North Indian fare and serves South Indian specials on weekends, representing the subcontinent better than one grain of rice from each state. Each combo meal rounds up two to three servings from a rotating list of entrees, flanking the savory morsels with basmati rice or naan. Combo meals always include at least one vegetarian entree so diners can pick between vegetable-based gobhi aloo, a dish of cauliflower cooked with ginger; the palak paneer, a blend of spinach and homemade cheese; or a platter of cumin seeds arranged into a pleasing, vegetable shape. Meatier fare includes chicken tikka masala, tender poultry cooked in a tomato-cream sauce, and lamb korma with cashews and raisins. Dishes emerge steaming from the kitchen with fresh-cooked flavor, unlike entrees at other eateries that import their fare from India so it typically arrives cold. Combo meal 2 includes one appetizer, which could include either potato-filled samosas or aromatic onion bhaju.
For more than 40 years, Sammy's Deli has satisfied hungry Bostonians with a menu of classic and custom sandwiches made with gourmet meats, cheeses, and toppings. Indulge in a meaty mouth vacation to Italy with the Sicilian, extra-stuffed with prosciutto, sopressata salami, capicola, provolone, roasted peppers, pepper rings, oil, and seasoning on scali bread ($5.95/$6.95). Herbivores and herbivoyeurs will love noshing on the Vermont Veggie, a medley of cheeses, tomatoes, roasted peppers, lettuce, sprouts, olives, onions, Green Mountains, and pickles all swathed in the wrap of your choice ($5.29). Sammy's rotating soup bar boasts six to eight homemade soups ($3.39 for 12 oz., $5.19 for 24 oz.), as well as stews, chili, and chowders ($3.89 for 12 oz., $6.45 for 24 oz.) every day, with variations such as chicken noodle and split pea with ham warming up inner igloos. Contribute to the global extinction of sandwiches with the grub of Sammy's Deli.
For centuries, the long arm of The Mughal Empire reached across a huge area of India. Though the Empire has long since disintegrated, the cuisine lives on in fragrant kitchens and dining rooms like that of The Mughals. Here, owners Mohinder and Dharmesh oversee a menu of dishes rendered flavorful by rich, spicy sauces and cooked in traditional clay ovens. Led by Chef Mohinder Pal—who has honed his skills in Indian restaurants for the last 20 years—the kitchen churns out piles of tandoori-baked naan, simmering bowls of goat curry, and sweet mango chutney. The team also has domestic and imported beer on tap and in bottles, which is why genies hide in bottles in the first place.