Executive chef and owner Bharat Luthra named his restaurant Khajuraho after a town in Madhya Pradesh, India—a town famous for a series of Hindu and Jain temples filled with erotic monuments. Like those iconic statues, the sights, smells, and tastes of Luthra’s Indian cuisine create a vivid statement in support of sensuality and the enjoyment of life. His restaurant's elegant white-clothed tables, great enough in number to seat up to 120, stage feasts fit for mild to spicy palates and carnivorous to vegetarian appetites. Luthra bakes succulent marinated chicken inside a tandoori clay oven, spikes fresh seafood with garlic and ginger, and keeps vegetable balls from rolling off the plate with a smooth cream sauce and repurposed bowling-alley bumpers.
Every morning at Jazmin Restaurant, chefs load morsels of freshly kneaded naan dough into the tandoor oven. The aroma of baking bread soon fills the dining room, mingling with the heady scents of curry and cumin that waft from grills sizzling with halal chicken and lamb. Chefs also flaunt seven vegetarian entrees that swap meat for lighter ingredients such as homemade cheese and lentils. To contrast the savory dishes, dining companions can share traditional Indian desserts of mango ice cream and mango custard, which stand as evidence of the mango’s worth beyond its inclusion in fruit hats.
Santa Fe Burrito's cooks assemble fresh ingredients daily to fill made-to-order burritos with generous portions of chicken, turkey, shrimp, vegetables, beans, and tofu. Menu options range from traditional burritos with black beans and cheese to ultimate burritos stuffed with Adobo shrimp, chicken chili, or turkey burger.
Established by a trio of burger-loving buddies, the BRGR Joint tantalizes taste buds with a menu touting fresh patties, fries cut daily, and local veggies. The Lil Cheese BRGR's ($4.19) single disc bursts with classic flavors boosted by your chosen blend of free fixings, including grilled mushrooms, jalapeño peppers, and house-made dressings. The OMG BRGR (up to $28 depending on the number of patties) towers over the table, its up-to-11 patties forming an edible high-rise that explodes in a shower of neckties and typewriters when eaten. Saccharine aromas of doubled-cooked sweet-potato fries ($1.69 small, $2.79/regular) float across the aftershock as griddles sizzle under hearty grilled-cheese sandwiches ($2.59).
Boasting an impressive Zagat rating, Manny's Place lavishes its signature crab cakes and delectable menu of seafood and American fare with first-rate ingredients and graceful presentation. Handmade with a savory fusion of 100% jumbo lump crabmeat and fresh roux, Manny's specialty crab cakes coast into palate ports fragrantly broiled or deftly coated in golden panko crumbs ($8.45 each, $10.95 for a combo platter). A slew of hot seafood sandwiches ensconce crab cake, shrimp, oyster, or flounder in a fresh hoagie ($7.95+), and bacon-wrapped scallops stylishly blend the farmstead and sea with the panache of an overalls-clad Poseidon ($9.95 for eight pieces). Water-weary palates can seek refuge in Manny's Famous rotisserie chicken ($8) or chicken potpie ($7.95), taking comfort in the menu's complete lack of additives, preservatives, and peanut-oil pools reflecting the haunting visage of George Washington Carver.
By using only high-grade, sustainable ingredients in its tasty, fast-casual fare, Elevation Burger prepares a menu headlined by burgers made from 100% grass-fed and free-range organic beef that’s ground on the premises to ensure quality and safety. Outfit your naked maw and pants-less gullet with the trademark Elevation ($5.99), a double-patty delight that comes topped with real cheddar cheese and your choice of fancy fixings, ranging from tomatoes and lettuce to caramelized onions and balsamic mustard. Any sandwich can be side-kicked with Elevation Burger’s fresh-cut fries ($2.59), which are thin cut from real potatoes and fried in the heart’s smokin’-hot yet healthy girlfriend, olive oil. Lastly, reward your mouth for its bullfighting victory over bull meat with a hand-scooped malted vanilla milkshake ($3.89) topped with chocolate syrup and strawberries or bananas harvested from Hawaii's volcanic cocoa arboretums.