You wont find any freezers at Mad for Chicken. The chefs shun frozen ingredients, prizing instead fresh, made-to-order meals that highlight organic chicken with no artificial fillers, preservatives, or hauntings. They fry the tender morsels twice in soybean oil and then brush them with a soy-based garlic sauce. This careful preparation extends to the rest of menu’s offerings, as the staff tosses french fries in parmesan and oregano and enhances dishes with more than a half-dozen homemade sauces.
Pizzas at Big E's Pizza & Wings come in one size: a hefty 18 inches. Cooks pile each slice with medleys of vegetables and sausage, or inventive ingredients such as baked ziti and eggplant parmesan. They prepare the All American Pie by topping it with bacon, french fries, chopped hamburger, American cheese, and onion rings, as well as by keeping one hand over their hearts and a single tear in their eyes. They also whip up non-pizza-related items, including eggplant parmesan, italian subs, cheeseburgers, and wings drenched in one of six sauces.
They maintain a BYOB policy, allowing patrons to pair the drinks of their choices with their meals, and kitchen staffers keep their ovens burning until 3 a.m. Friday and Saturday night.
The DeMiglio family has been in the business of bringing people together for more than three decades. Their restaurant, Jersey Boys Grill, echoes with shared laughter and friendly conversation as visitors gather around a large projector screen to watch sports, test their pop-culture knowledge with games of trivia, and assign nicknames to every brick in the eatery's rustic interior. Even the menu is made for sharing, with classic pub appetizers and wood-oven pizzas, including the signature pie topped with mozzarella, bacon, roasted peppers, and ranch dressing. The bar carries more than 15 craft beers in bottles or on tap; local favorites include Flying Fish Hopfish IPA and Brooklyn Lager.
Fast Eddie’s Billiards Cafe takes playing pool and drinking beer to the next level. Sure, the standard domestics are available, but besides the expected lagers and neon signs, Fast Eddie’s boasts an impressive menu of craft brews. More than 50 choices include Dogfish Head 90 Minute IPA, Allagash White, and Smuttynose Robust porter. Imported beer, wine, and premium liquor are also available to add entertainment to billiards tournaments.
Chef Adrienne honed her culinary skills while working as a chef in the southwest, Pacific islands, and East Coast before opening her quaint eatery in a historical Colonial-style home and focusing on seasonal fare. Her rotating game- and seafood-heavy menus are peppered with low-carb, vegetarian, and gluten-free options to please all kinds of palates during dinner and Sunday brunch. Adrienne's stint as a pastry chef at the famed Waldorf Astoria in New York guides her practiced hands through the execution of classic, comforting desserts such as house-made ice creams and confections topped with fresh berries. These flavorful dishes top tables draped in deep-blue coverings and surrounded by candelabra sconces, gilt mirrors, and a fireplace, or, during the summer months, tables on a stone patio surrounded by a grove of trees to protect diners from the lenses of prying paparazzi