Food & dining

Where to eat and drink in Worcester

A brioche donut with ice cream at Deadhorse Hill in Worcester.
Keith Bedford/Globe Staff
A brioche donut with ice cream at Deadhorse Hill in Worcester.

3Cross Brewing Company

This craft brewery offers a range of styles, from the English bitter-style “batch #173” to the fruity, hopped IPA “handup.” Try them in the tasting room, along with small-batch kombucha from KrafTea Kombucha, which brews here, too.

26 Cambridge St., Worcester,
508-615-8195, www.3crossbrewing.com

BirchTree Bread Company

Located in a former textile mill, this sprawling bakery specializes in naturally leavened breads, pastries, and hearty sandwiches. Don’t miss the breakfast version featuring a fried egg, sharp cheddar, and shaved ham from nearby B.T.’s Smokehouse on a bacon-fat brioche bun.

138 Green St., Worcester,
774-243-6944,
www.birchtreebreadcompany.com

Crust Artisan Bakeshop

The team behind Armsby Abbey opened Crust to service their restaurant, then decided to make their hand-rolled croissants, rustic breads, and decadent breakfast pastries (like maple-bacon-bourbon sticky buns) available to the public.

118 Main St., Worcester, 774-823-3355, www.crustbakeshop.com

Deadhorse Hill

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A cafe/restaurant concept from
Boston restaurant heavyweights. The cafe offers sandwiches, pastries, and coffee from Brooklyn-based roaster Parlor Coffee; the restaurant serves rotating dishes like grilled skirt steak with seared avocado, plus craft cocktails and brews from local outfits.

281 Main St., Worcester, 774-420-7107, www.deadhorsehill.com

The Fix Burger Bar

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This modernized burger joint serves gut-busting appetizers (potato chip-short rib nachos), over-the-top burgers (“The Crunchy” is piled high with fried prosciutto, Parmesan crisps, and potato chips), and spiked milkshakes and egg creams. This new location opens next week.

108 Grove St., Worcester, 774-823-3327, www.thefixburgerbar.com

The Hangover Pub

The Hangover bills itself as “New England’s first bacon gastropub.” Nearly everything, from the maple-ginger doughnuts at brunch to the fried chicken po’ boy at dinner, contains some form of house-cured pork belly.

102 Green St., Worcester,
508-556-1266,
www.thehangoverpub.com

Lock 50

By day, visit this spot for nitro cold brew and hopped kombucha (both on draft), plus a slew of creative crepes, salads, and sandwiches. At night, you’ll find small plates like chorizo-stuffed calamari and octopus with salsa verde.

50 Water St., Worcester,
508-379-3400, www.lock50.com

The Muse

Come for creative craft cocktails (like the Green Goddess, a blend of local rum, Chartreuse, pineapple juice, egg whites, and celery bitters) alongside a hefty selection of amari and whiskeys.

536 Main St., Worcester, 508-756-6873, www.musebar.com

El Patron

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This family operation, which opened last February, features the likes of fish tacos, sopes, and “drenched” burritos (doused in tomatillo sauce, cheese, and sour cream).

192 Harding St., Worcester,
508-757-8000, www.facebook.com/ElPatronMexican192

Sweet

The dessert specialist — whose claim to fame is a pre-Cronut pastry dubbed the “dosant” — recently relocated to this massive, industrial-chic space. Pubby fare (grilled cheese sliders, Korean “nachos”) and heartier plates (braised short ribs) now join the mix.

72 Shrewsbury St., Worcester,
508-373-2248,
www.sweetworcester.com

Volturno

This Neapolitan-style pizzeria is a carb haven: Pasta is made in house, and pizza — with toppings such as fried potatoes and Calabrian chile paste — comes with an official Associazione Pizzaiuoli Napoletani
certification.

72 Shrewsbury St., Worcester, 508-756-8658, www.volturnopizza.com

Wormtown Brewery

Last year, this six-year-old brewery moved into the same building as Sweet and Volturno. Sample brews like the flagship IPA Be Hoppy or summer sippers like the Shrewsbury St. Shandy. Brewery tours are offered on weekends.

72 Shrewsbury St., Worcester, 774-239-1555, www.wormtownbrewery.com LEAH MENNIES

Leah Mennies can be reached at lmennies@gmail.com. Follow her on Twitter at @lmennies.