Restaurants in Winthrop

At the base of Annapurna Mountain, in a small district in Nepal, 10-year-old Brihaspati Lama began cooking native dishes for the various adventurers before they set out for its peak. Though simply intended to nourish the trekkers, the food seemed to unite them over a mutual love of a hot, home-cooked meal—almost matching their shared passion for dry, nylon pants. Years later, Lama, drawing from that rich boyhood experience, set up his own base camp in Cambridge with Annapurna Restaurant, where he crafts a unique blend of spices and flavors culled from the cuisines of northern India, Kathmandu, and Kabul. Pairing wholesome veggies and halal meats with light, fresh sauces, Lama and his chefs whip up everything from tandoori kebabs and goat curries to vegetarian masalas, dals, and stews infused with tomatoes, pumpkin, and paneer.

Before diners even glance at OM’s menu, their eyes feast upon a banquet of Asian art. Colorful Thangka paintings and Buddhist statues handcrafted by more than 50 Nepalese, Tibetan, and Thai artists color the space, and intricate Newar carvings frame the walls and doorways. Upon sitting at one of the bare, rectangular tables, patrons exchange pleasantries with their chairs and read through a menu reflective of the art that surrounds them. For instance, small plates of spicy edamame and veggie spring rolls join full entrees of shrimp pad thai or salmon wrapped in tempura nori. An intricate drink list includes the mandarin kaze (orange vodka spiked with sichuan peppercorn) and the Bangkok julep (a blend of bourbon, elderflower, and mint).

Beneath the dining room, a downstairs lounge hosts a diverse lineup of events. Salsa lessons make use of the dance floor, and vinyl parties enable attendees to trade, sell, or just play their records. DJs take over the turntables on Saturday nights, and a cover band re-creates classic R & B tunes every Tuesday.

Mantra's menu infuses modern Indian cuisine with fresh California influences and a bounty of vegetarian fare, resulting in a cast of familiar favorites alongside newfangled flavors. Start with a small plate of scallops marinated in peppercorn and fennel ($12), the vegetarian grape-leaf-wrapped goat cheese ($8), or, for a bright beginning, the cinnamon-stick lamb "lollipops" ($10). Classics such as the chicken tikka masala ($17) take their esteemed place among original entree creations including the chili-marinated pan-roasted sablefish ($22), served over tomato-basil biryani, asparagus, and mozzarella and drizzled with a cardamom and peanut-infused red-curry sauce, or the Rajasthani duck ($22), rubbed with red chili and served with braised Napa cabbage and shiitake mushrooms. The cinnamon-and-clove-marinated lamb chops "Vinhaleaux" ($22) reforms renegade shepherds, while the paneer "ravioli" ($19), which folds cauliflower, paneer, and cumin into a puff-pastry envelope, pleases vegetarians.

The Salem jail, built in 1813, was the home of countless criminals for more than a century; today, it's the home of The Great Escape Restaurant. "Gone are the days of just bread and water…now the meals here are big portions of pasta, seafood, and steak," according to a video by Phantom Gourmet. While previously alcohol was only available when it was smuggled in, today the Great Escape's bartenders mix up prison-themed cocktails like the Orange Jumpsuit and The Commuted Sentence. In addition, complimentary valet service seamlessly escorts guests to the dinner table.

Under high ceilings, black chandeliers illuminate a bar made from recycled cell doors, the jail's original thick granite floor, and cell bars that surround black leather booths. Exposed brick walls are decorated with pop art with cheeky sayings such as "If you can't do the time don't do the crime," though today's guests are more focused on fried calamari than rehabilitation.

Inside the multi-level restaurant, Sweet Caroline's servers tote plates of handcrafted American food from chef Joshua Smith's new American gastro-pub menu. Sandwiches include Caroline's grass-fed bacon cheeseburger on a brioche bun, while larger plates feature grilled salmon filets with sautéed kale. The full bar exemplifies the restaurant's rustic, yet modern décor with its reclaimed barn-wood accents and flat-screen, high-definition TVs.

The chefs at Mike's Food & Spirits whip together a bevy of classic seafood dishes, pasta plates, and other Italian favorites. Pizzas hoist mounds of bacon, ricotta, and sausage atop floury crusts, and made-to-order calzones enfold shaved steak, breaded chicken, or bites of eggplant for easy transport to mouths or convenient self-storage inside purses. Patrons also sate hungers with Old World recipes such as the sausage cacciatore, where italian sausage mingles with peppers and mushrooms in a homemade marinara sauce, and a seafood platter that sets taste buds sailing with deep-fried haddock, shrimp, and scallops. Taps pour plentiful American microbrews and imports to accompany meals, assuage tongues exhausted from exploring flavorful sauces, and severely reduce one’s chances of spontaneous combustion.