PASTA, STEAKS, & MORE!
Executive Chef: Frank Webster
After welcoming Happy Day’s new Executive Chef Frank Webster this summer, we have embarked on several interesting culinary adventures in our restaurants:
Foraying into the world of freshly made pastas is getting us back to Tomato Bros.’ Italian roots. The long, flat noodle known as pappardelle has been a favorite base for new weekend specials like braised short ribs with sherry cream sauce and our spicy salmon à la vodka. Rigatoni noodles’ ridges are perfect for capturing the sauce in our portabella andouille sausage pasta and help the dish hold up well when delivered so you have as delicious an eating experience at home as in our restaurants.
Making pasta in-house gives our dishes the highest quality possible so we can provide the best dining experiences for our guests no matter where you are dining. Plus—making pasta is just a whole lot of fun!
Chef Frank has also gotten us started hand-cutting prime steaks for our full-serve restaurants. These juicy steaks are cut in-house by Happy Day staff so that we can better control the quality of the cut delivered at a better price point for our customers.
Make a stop at Zany’s for their delectable 16 oz. porterhouse meal enjoyed with one of their many great beers on tap or at Mystic Café for their unique 14 oz. bone-in New York with Bordelaise sauce and red wine compound butter. Main Street Grill offers a 10 oz. ribeye at a price that can’t be beat and flavor that’s even better. For now, you can also order our 16 oz. ribeye from Tomato Bros. for curbside pick-up or to-go, though we hope to see you for dine-in again soon!