Bridging the gap between the traditional and the contemporary, Myth Taverna & Lounge transports a menu of familiar Greek cuisine to a clubby space aglow with violet lights. In the kitchen, chefs grill and braise hearty platefuls of chicken, beef, and prawns, framed by house-made pita bread, imported olive oil, and greek yogurt. Handfuls of aromatic herbs and locally sourced radishes go beyond garnishes to add a crisp, palate-clearing freshness.
Out back, mighty wooden beams knit together an expansive patio dotted with plush lounge seating and, occasionally, dancers bobbing to live musicians or being hypnotized by the turntables of DJ sets. Bartenders stand at the ready to shake up a classic gimlet or to pour microbrews and fine wines.
In an effort to find a healthy alternative to fast food without sacrificing speediness, the creators of Pita Pit began assembling their signature sandwiches for breakfast, lunch, dinner, and late-night snacks. At each location, thin, Lebanese-style pitas encircle lean, grilled meats and fresh veggies, all grilled to order. Sandwich selections span the spectrum from gyro meat and falafel to turkey and prime rib. The staff empowers customers to make healthy choices by displaying nutrition information for each bread, meat, and post-meal toothpick and corralling a selection of healthy sandwiches.
Above the counter at The Cheese Steak Shop there’s a sign bearing the warning, “CAUTION: MAY BE HABIT FORMING.” Once you’ve sampled the shop’s Philly-style sandwiches—made with thick-sliced beef loin served on an Italian roll—you’ll understand why. Guests can customize their sandwiches with different toppings, adding zest with chili peppers or the flavors of a summer cookout with barbecue sauce. Those with oversized appetites can take on the King of Philly sandwich, a hefty 10-inch cheesesteak loaded with 50 percent more meat and cheese than the shop’s classic offerings.
Crepes in San Francisco. Butter chicken in Toronto. The organizers behind Dishcrawl connect people with the local dining scenes of cities across the United States and Canada. They do this in two ways—first, through Dishcrawls, which are self-guided tours to an array of restaurants. Dishcrawl's second method highlights single restaurants through special dinners, giving chefs a chance to dazzle visits with their favourite dishes.
From our beginning back in 2003 as Café Primo, PJ's Deli-Cafe has been oriented towards serving the needs of our guests whether individuals or corporate, small or large, and has grown its menu to meet the diverse needs of all. Food isn’t always easy, especially with today’s diverse array of tastes and dietary constraints.
From its humble beginnings in a catering truck, Lee's Sandwiches has flourished into more than three dozen sandwich shops serving more than 33 European- and Asian-inspired sandwiches. A 10-inch baguette clamps down tighter than a grandma lobster's pinch around 16 Asian-style fillings, from barbecue pork and sardines to layers of jambon, headcheese, and pate. With European sandwiches, customers can cart ingredients from plate to mouth on a croissant or a 10-inch baguette. Tuna almond bursts with tandem flavor; veggie avocado sates lighter appetites; and the BLT presents a feast as American as synchronized swimming to the national anthem. Patrons can cure parched pouts with an iced coffee or a smoothie concocted from more than two dozen flavors, including strawberry, avocado, caramel, and lychee.