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.
Since 1956, visitors to Elia's Country Store have enjoyed the shop's cozy, country feel along with a butchery of pre- and custom-cut meats, natural beef steaks, platters, and ready-made meals. Behind the counter, pork, sausage, choice beef, and Brandt all-natural beef offerings such as the bone-in rib-eye cowboy steak ($9.99/lb.) carouse with marinated chicken breast ($3.99/lb.), creating a delectable party that mouths beg for invitations to. Thinly sliced delectables splay across party platters laden with more than 10 savory cold-cut favorites such as roast beef, capicola, and a variety of cheeses ($2.75/person). Consult the meat masters about a custom cut of boneless sirloin or pork loin, or ready dinner plates for a landing of barbecue-marinated chicken wings. Stomachs racing the clock can sprint by Elia's ready-to-cook items to place stuffed portabella mushrooms into home-oven bull's-eyes in record time.
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.
Whether it's the size of a dixie cup or enough to fill the bathtub, at Yeh! Yogurt, customers are in control of their servings. Amid fuchsia walls and bright-green accents, customers pull the levers on self-serve machines as the low-calorie, nonfat delight swirls into their containers. Available flavors rotate monthly and seasonally and include options such as fudge and marshmallow, spicy pumpkin, cake batter, and piña colada. More than 40 toppings such as candies, chocolates, nuts, and farthings cascade over yogurt peaks. Other sweet options include crepes, smoothies, and coffee drinks.
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.