South Side Grille delights hungering hunger tubs with its hearty Italian-influenced comfort fare, all complemented by a lively bar and a newly renovated dining space. Begin an eating excursion with dinner menu starters such the stuffed portabella crammed with sausage, red peppers, and mozzarella and drizzled with balsamic vinaigrette ($8) or the nacho supreme ($8), or snag a trifecta of indulgent flavors with a sample plate, complete with chicken tenders, fried zucchini, and fried mozzarella ($12). The balsamic chicken salad keeps poultry patrons enthusiastically stomach saluting ($8), and entrees such as the frutti di mar ($20) sate sea-based cravings without the risk of stumbling upon a snoozing Charybdis. Knock back a draft beer at the bar while catching the latest scores of the big game or live-action chess tournament, pair your ravioli with a rousing game of Texas Hold 'Em on Monday and Tuesday evenings, or meander in on a Wednesday, Friday, or Saturday night for karaoke, where you can belt out a tribute to your favorite Dewey decimal number.
Fresh-cut meats and cheeses fold into the stacked creations at Aunt Nanny's Deli—a quaint storefront that doles out thick sandwiches, breakfast platters, and ice cream in equal measure. Free WiFi blankets the casual spot, and in the spirit of community giving, Aunt Nanny's also sponsors local organizations for kids, supplying Little League and Pop Warner Football equipment and swapping out trophies for cheesesteaks.
The poultrygeists at Cluck-U glorify grilled, fried, and buffaloed bird with a Southern-style bill of fare devoted to the chicken. Diners debate dressings for buffalo wings, choosing from 15 different flavors such as Cluckster's hot, mustard barbecue, and Fiery 911 sauce, which requires a signed waiver and back-up set of taste buds. Six pieces of fried-to-order light meat, dark meat, or a combination of each come standard or, like an amicable bee, bearing a satchel of honey. Three buttermilk biscuits buttress main courses, and seven sides vie to rub elbows with entrees, prompting mac 'n' cheese to plump its profile with four types of dairy and mashed potatoes to reinforce its gravy boat with cannons.
For Sean Ulley, the owner Smokehouse Barbecue in Somerville, grilling meats is a family tradition; his father runs his own barbecue joint in Andover. To infuse ribs, brisket, and pulled pork with deep flavor, Sean seasons the cuts with a dry rub and smoke them for up to 17 hours—as deliciously described in the Somerville Today. The cooks also make good use of their fryer, deep-frying everything from corn on the cob to Oreos. Patrons can also opt for fried chicken, burgers, or Creole dishes such as the Louisiana Steampot—a medley of clams, mussels, crawfish, and shrimp served over rice and garnished with a strand of sautéed Mardi Gras beads. In the summer and spring, diners can head to an outdoor patio to eat in the warmth of the sun.
The seas have been the frontier of some of humanity’s greatest travels and the source of some of its most delicious food. Savor Restaurant's chefs celebrate the sea’s diversity of flavors with a robust menu of oceanic treats. At their raw bar, they prepare fresh shellfish such as oysters or clams on the half shell for consumption in their naturally briny juices. They augment the flavor of other seameats, searing Atlantic salmon in sherry wine sauce or baking tender cod with fresh herbs and roasted potatoes. Savor's culinary crew also a crafts a number of authentic pasta dishes, including wild mushroom ravioli and seafarer-friendly zuppa di pesce, served with clams, mussels, shrimp, scallops, and eye patch.