NVM Review

By Warren Rojas

Though not the best-selling bones on Great American Restaurants' roster—that’d be the baby backs—Artie’s beef ribs (available Mondays and Tuesdays) are second to none in my book. Each rib is slathered in brazen mustard sauce (kudos, Bill Jackson), while the meat is fall-off-the-bone tender. Mac ‘n’ cheese lavished with cheddar, havarti, Monterey jack and parmesan makes the meal unforgettable.

New England Clam Chowder - Honorable Mention

By Warren Rojas

The only one of the Great American Restaurants that actually gives New England its due—sibling restaurants in the GAR family list only a “clam chowder” in their soup rotation, or don’t offer the soup at all—Artie’s might have the most attractive chowder in the area. The well-dressed platter brings extra creamy chowder laden with super soft potatoes, diced spring onions and a smattering of oyster crackers already floating on top.

Too bad the clams are few and far between. Plus, the chowder is only available on Wednesdays.