Rotating their menus seasonally, chefs draw inspiration from classic Chinese & Japanese cuisine, occasionally incorporating modern touches

Tender cuts of hickory-smoked meats and rotisserie topped with barbecue sauces from around the nation fill sandwiches and platters.

Chefs prepare New American menu of meats, soups, flatbreads & fish dishes using local ingredients from New England region

On tables, hot pots brim with thin-sliced rib eye, ostrich & short rib to pair with fresh or cooked maki sushi rolls

Mediterranean eatery specializing in slow-smoked meats and small plates creates cozy atmosphere with warm lights and full-service bar

Students learn to craft authentic Italian cuisine with contemporary twist during hands-on, 90-minute group or private cooking classes

20 beers flow from taps behind bar made of reclaimed barn wood in laid-back tavern with live music four nights a week

Sautéed striped bass with ginger, grilled filet mignon sliced with asparagus & salmon maki rolls top Japanese woods

Sandwiches, salads, and corned beef dinners made from local, never frozen ingredients, and served in a nostalgic, parlor-style dining room

Maine lobster tasting & short-rib crepes pair with grilled rib eye with tomato ragout amid sleek wood décor, high ceilings & outdoor patio