Quite A Treat Catering refuels party guests with overflowing platters of tasty comfort food. The expert chefs craft dozens of finger sandwiches, assemble colorful fruit trays, and whip up lasagna or gumbo to fill chafing dishes. For a signature touch, hosts can opt for a beef roast or turkey sliced by a uniformed carver or put together a soul food–influenced menu of baked macaroni and cheese, fried chicken, and collard greens.
There is more to chef Mohammad Rahman’s menu than the staples that diners have come to expect from an Indian restaurant, although crowd favorites do have reserved places. Rahman and his wife, Salma Khanam—who is the restaurant’s maitre d’—incorporate flavors from their homeland of Bangladesh, including fish fry combos and shak bhaji (made with custom-spiced spinach). Halal meats such as fish, lamb, goat, and chicken star in rich curry dishes, nicely accompanied by warm naan fresh from the tandoor oven. The eatery's lunch buffet pits stomachs against a bounty of dishes, piled high with delectables to reward diners who wore their nicest stilettos. Kitchen of India’s environment is warm and romantic, with white tablecloths serving as elegant yet neutral complements to colorful paintings and carved sculptures.
At Water For Chocolate, chef Sean Guy crafts meals of seasonal American cuisine for the onsite coffee bar and for off-site catering events. The coffee-bar menu quells hunger with dependable salad and sandwich favorites as well as wraps filled with grilled flank steak, pico de gallo, and salsa ranch dressing. For the expansive catering menus, chef Guy displays the full breadth of his culinary acumen by featuring enough dishes to satisfy the most voracious appetites at large wedding parties or business meetings with Jabba the Hutt. Catered trays may include roasted veggies with red pepper aioli sauce and shrimp salad served in croissants and mini sandwiches.
The Mediterranean region is home to a range of cultures and culinary traditions. Kiriakos Nikoletos and Tony Marianos decided to combine two of these traditions when they founded Bellagio Pizzeria and filled the menu with classic Italian and Greek dishes. Befitting the eatery's name, pizza is prominently featured on the menu's pages. Diners have the option to choose one of the specialty pies or build their own using any of the 25 traditional and gourmet toppings, including everything from imported ham and onions to shrimp and bacon. Other Italian classics?such as chicken parmigiana and baked manicotti?help round out the menu along with the distinctively Greek assortment of gyro platters, spinach pie, and julienned pages from Plato's Symposium. At the same time, Kiriakos and Tony honor their restaurant's Mid-Atlantic roots by adding crab cakes, crab soup, and other regional staples to the increasingly eclectic menu of homespun comfort foods.
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