Krua Khun Yah's vast lunch and dinner menus encapsulate the many and varied flavors of Thailand's culinary history with dishes such as massaman curry, tamarind duck, and Bangkok beef. Chefs willingly adjust the spice level of dishes based on how many ounces of sweat bead on customers' brows from just the smell. Authentic ingredients include rich coconut milk and native chilies, and fresh ingredients come from local farmers' markets. Meals are also cooked in pure vegetable oil to bring out each flavor, coaxing any shy ingredients out of hiding.
The journey from confusion to organization doesn't have to be a long one. Often enough, it's the length of one tiny strip of metal—the staple that holds a school paper together, or attaches a cover letter to a résumé. Staples doesn't carry staples exclusively, of course, but for 26 years, they've aspired to create that same sense of effortless order. Their library of products covers everything from pencils and fire extinguishers to all-in-one machines and facility supplies, all of which aim to make jobs easier.
The technology aisles feature more advanced gear: cameras, phones, label makers, tablets, and laptops from popular brands. Onsite copy and print centers churn out professional documents, business cards, and several other types of paper and photo goods. And, though Staples' focus is work, the stores can also furnish break rooms with chairs and coffeemakers.
It seems almost structurally impossible: eleven ingredients, including Chicken, bacon, calabresa sausage, hearts of palm, and mozzarella. It’s a lot for one thin crust pizza to handle, but Chef Zach Chaves pulls it off with his namesake Extravaganza pie. Built from housemade dough and sauce, his other 18 specialty pizzas likewise test the limits of dough with mountains of toppings, from steak tips and hardboiled eggs to Brazilian favorites such as malagueta pepper and catupiry cheese.
Other never-frozen Brazilian ingredients spice up Chef Zach's menu, including cuts of Brazilian steak and the X-Nervoso burger, two beef patties topped with catupiry, ham, bacon, and potato sticks. He balances his Brazilian flavors with more traditional American tastes, such as BBQ chicken sandwiches and turkey clubs. Feasts unfold inside a spacious dining room decorated with hand-drawn murals of famous American and Brazilian figures, such as Elvis and Brazilian Elvis impersonators.
To create their traditional Brazilian churrasco barbecue, Oliveira’s Steakhouse’s chefs slow cook juicy cuts of pork, beef, and chicken to accompany the greens and veggies of their vast salad bar. Offering an all-you-can-eat setup, the restaurant lets guests fill plates from the buffet before they're weighed for pricing at the end. The eatery also hosts all-you-can-eat dinners where kids younger than 4, adults older than 100, and sleight-of-hand magicians eat free.
Ken's Steak House is an improbable success story. Ken and Florence Hanna opened the Lakeside Cafe in 1935, the throes of the Great Depression. Bite by bite, they built a loyal base of customers (who always just called the eatery "Ken's"), and after five years, the restaurant took up residence in a small diner on Route 9, then known as Starvation Alley.
But Ken dreamed of a day when the grimly named strip would flourish. Today, it's known as the "Golden Mile"—and Ken's Steak House itself has mushroomed. The kitchen still serves the salad dressing recipes created by Florence Hanna—now a national line of salad dressings—and Ken's son, Timothy, and his wife are in charge.
Chefs broil and fire-grill prime cuts of steak, marinating the chateaubriand's center cut roast tenderloin in a reduction of port wine, or infusing the 8-ounce filet mignon with the earthy smoked notes of the warm cedar planks it's served on. Seafood options nestle up against their turf counterparts, including bacon-wrapped scallops, a full pound of lobster stuffed with crab and shrimp, and pistachio-crusted Atlantic salmon. Chicken and pasta dishes round out the menu, and diners discover Italian influences and plenty of seafood-pasta plates. The rustic wood paneling harkens back to Ken's Steak House's roots, and the upscale fare and soft light cast from chandeliers make the spot an ideal choice for an anniversary dinner or a piñata's last meal.
The Melting Pot is a dinner only restaurant where fondue becomes a fun and interactive dining experience. Guests dip into creamy cheese fondues, salads, fondue style entrees and our signature chocolate fondues. In addition, we offer an extensive wine list and a warm and inviting atmosphere.
As their name implies, the staff at Blue Agave mix up margaritas using blue agave tequila and a dash of French orange liquor. Their bar also brims with Mexican sodas, sangria, and imported beer. While cooks craft dishes such sizzling fajitas and enchiladas topped with mole, servers make guacamole table-side after opening avocados with a search warrant. The restaurant also features a private salon where guests can host parties and enjoy a buffet of savory and sweet items.