Precinct 10
ots with truffle oil.
“You’re not going to get that in elementary school cafeterias.”
North Shore flavor on the South Shore.
“We may have gotten inspiration from a certain place on Route One in Saugus.”
And a dish that has guaranteed leftovers.
“You ask yourself the question, how am I possibly going to finish this? And the answer is you’re not.”
When it comes to great restaurants, the score is a perfect 10 at Precinct 10.
Set in this windowless building, Precinct 10 in Weymouth seems like a mystery from the outside, but once you open those doors you’ll find a space that transports you back in time, which is exactly how owner Erik Hynes wanted it.
“When you first walk in here, it’s totally unexpected. There’s cool light fixtures everywhere, and just a lot of things that catch the eye. We have the dark red velour seats. It has this kind of supper club feel to it and speakeasy vibes. Really cozy, really intimate, and just a fun place overall.”
And the menu matches the mood.
“So we’re doing a lot of cool things that are meant to be shared and easy, fast, fun, and affordable. Really interactive and just a great time for families. We’re all about fun here. It’s a fun vibe. It’s a fun menu. It’s just a great time.”
Since they’re smoking them on site, wings at Precinct 10 should be mandatory.
“The first flavor you’re going to get is the smoke. It’s just enough to complement the flavor of whatever sauce you put on it, and it adds an extra level to a traditional chicken wing.”
The Sticky Ribs are slathered in a spicy honey glaze reminiscent of the ones at the world famous Kowloon.
“I can’t match them, but these things are just as close as you’re going to get. It’s sweet, it’s spicy. The texture is amazing. A little crisp on the top, falls off the bone. It’s my number one favorite appetizer on the menu.”
With just one bite, your new favorite appetizer will be the Tater Tot Poutine.
“What’s more fun than crunchy cafeteria-style tater tots? We top it with a ten cheese sauce. Don’t make me name the ten cheeses. That’s on top of red wine demi-glace and braised short ribs. And we finish it off with a little bit of truffle oil. It’s bringing back childhood, but at an elevated level.”
Other shareables include a lineup of pizzas like the Big MC10, an ode to that fast food fave topped with ground angus beef, cheese, special sauce, lettuce, tomato and bourbon onions.
A simple yet satisfying Margherita Rustico.
Or the Pizzetta Di Parma with buffalo mozzarella, prosciutto, arugula, caramelized onions and a fig balsamic.
But these days nothing is hotter than hot honey, especially on pizza.
“Hot honey is definitely having a day right now. We put it on this pizza with crispy pepperoni. It’s that perfect complement of a little bit of the spiciness from the pepperoni, but you get a little bit of that sweetness from the hot honey drizzle on top. Great with a beer. Great for this atmosphere.”
The burgers at Precinct 10 are so hefty they practically demand a steak knife just to keep all that goodness in line.
The North Woods comes drenched in maple bourbon sauce, layered with smoked bacon and a generous melt of cheese.
And then there’s the Kansas City, stacked with bacon and crispy fried onion strings, finished with a smoky barbecue sauce.
But if you’re craving Philly flavors, they offer a cheesesteak-inspired burger.
“We take our awesome burger packed in-house. We top it with our ten cheese sauce, and then American cheese on top of that because you need more cheese. It’s a cheesesteak burger. We have the hot peppers, put it on a grilled bun. It’s like you’re eating a cheesesteak in burger form.”
For something healthy, Precinct 10 offers loaded bowls that don’t skimp, topped with everything from tangy chicken with charred vegetables to fresh poke bowls.
But if you want to throw your caloric caution to the wind, nothing tops the Lobster Mac and Cheese.
“Everybody loves mac and cheese. So we use our ten cheese sauce, and you can add toppings to it. I prefer lobster. It’s a great way to kind of glamorize your mac and cheese.”
Other seafood dishes include the Sachetti with scallops, shrimp and lobster and a beautiful balsamic glaze.
Or a classic New England Fried Platter made with nothing but the best.
“It’s so fresh. So it’s a huge portion, lightly fried. And it comes with scrod, shrimp, scallops and whole belly clams, fries, chilled slaw and tartar sauce. But the freshness is unmatched. If you’re in that kind of mood, it’s great.”
And if you’re in the mood for meat, prime rib is available all week long.
“So we do a king cut prime rib. It’s slow roasted all day. It’s on our menu every single night. It’s thick cut. It comes with two sides. It has the jus, it has the seasoning around the edge. It’s so popular. It’s so classic. It’s so New England.”
Just as classic is Precinct 10’s carrot cake, a dessert designed for two.
And if you prefer a liquid dessert, an Espresso Martini Flight is in order.
“No matter what you choose for dessert, whether it’s a liquid dessert or a big piece of cake or anything else that might be on your mind, you have to get dessert. You can’t end the meal any better.”
And no matter what you order, fun is always part of the recipe, at least according to Erik.
“Dining should be fun. It shouldn’t just be about let’s eat and go home. How do we make the whole experience fun for everybody? And that’s what we’re all about here at Precinct 10.”
