Five variations on pad thai; seafood and grill options; sake and beer

Authentic, homemade Italian cuisine such as thin crust neapolitan pizzas, lobster ravioli, and subs named after Italy's 20 regions

Comfort food such as lobster mac 'n' cheese, buttermilk fried chicken, and new england clam chowder

Fried pork skins, gumbo, mashed plantains, and red-snapper fillets served inside eatery with colorful Dominican artwork

Executive chef Jason Ward prepares omelets, housemade flatbreads, and seafood with local ingredients

Red Sox maki made from eel and king crab, Four Season roll packed with tuna and avocado tempura, and spiced curry chicken over coconut rice

Classic Chinese dishes such as steamed pork dumplings and kung pao chicken

Passadores smoke meats such as sirloin, chicken wings & pork tenderloin over wood coals in traditional churrasqueira grill

Chefs craft traditional European fondues & more amidst exposed brick & wrought-iron lanterns at locally owned & operated Back Bay restaurant

Classic Italian specialties with handmade pastas, fresh herbs, and seasonal heirloom vegetables within sleek, modern dining room