Owner Debra Flynn says Eastside's customers value the restaurant's consistent quality and casual atmosphere. Chef Jake Perkins, who's been at Eastside for 15 years, uses local and regional food, like New England seafood and tomatoes and asparagus in season; some offerings, like local beef and butternut squash (for the very popular butternut squash ravioli) are available year-round. Eastside's beer and wine dinners are especially big hits with customers, and the restaurant has been adding more microbrews, Flynn says.
Restaurant for seafood
2nd place Southern/cajun food
1st place, Place for romantic dining
3rd place, Service/wait staff