At the helm in the kitchen in the role of executive chef is Mark Hibbs (chef-owner of the now-defunct Ratcliffe on the Green), who is known locally for his culinary adventurousness and passion for great raw material — aka local foods. Try the blue-plate-special star, a densely flavored venison meatloaf enveloped in smoky essence of bacon.
The menu at The Blue Taj is a finely honed roundup of quietly Asian-inspired dishes with a smattering of international dishes or condiments: Irish colcannon on the sides list, chimichurri on a chicken breast. The majority of the dishes, though, are intended to have the semblance of Asian elements without the authenticity or sloppy seconds that too many shops have given us. This is ethnic food 3.0 -- food for outside-the-box thinkers, the so-called "creative class."
The kitchen specializes in traditional breakfast and lunch dishes and has one section devoted to lighter appetites. The lure of a stack of cakes seems to instigate swoons and clamor throughout the dining room.
Indian dishes are reinvented here. Simple twists reawaken some choices, as featured in the tender lemony grilled lamb with a hint of ginger. Other offerings are "fusion": tandoor lamb chops with mint potatoes and roasted salmon with curried cabbage.
At this upscale restaurant with an intimate atmosphere you can try distinct dishes from all over the world: India, Japan, France, Peru and more.
A delightful variety from all over Asia. Includes Korean short ribs, Sichuan chicken, Malaysian flounder, curries, noodle and rice dishes, stir fries and sushi.
Middle Eastern and Mediterranean cuisine featuring falafel, hummus, baba ghanouj, baklava and kebabs. Belly dancing on Friday nights.
Offering ice cream, chocolate, bear claws, truffles, caramel popcorn and taffy, Kilwin's is pure Americana from America's Midwest.
The New York style menu offers pastas, salads, a few entrees, heros and calzones. The star, though, is the pizza. Seventeen specialty pizzas fill the roster as well as a selection of 23 toppings.
Offers more than 100 items including appetizers, salads and sandwiches. Plus they do more with a baked spud than you can imagine.
The dishes here offer assurance and familiarity in equal measures: herb-rubbed rotisserie chicken or roast beef, ribs, steaks, fish, burgers and flatbreads.
Small family-owned, counter-service sandwich shop uses quality ingredients with a keen sense of balance and flavor. The menu is filled with shish tawook, kabob, shawarma, and falafel sandwiches. Try the Zaatar starter.
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