If you don't know what a piadina wrap is, here's a rundown: It's an Italian flatbread wrap, served from unpretentious stalls throughout Italy, especially in the Emilia-Romagna region. It's part of a long tradition, too. As a writer from Saveur notes, in as early as the nineteenth century, poets were writing homages to the wrap, praising its smoothness and its often-impressive size.
Nowadays, Americans can get in on the historic trend, and dig into custom piadina wrap of their own at Strada: Street Food of Italy. Stuffed with delicacies from sausage to fried rounds of calamari, the wraps come dressed up in customizable extras, too. Pesto or marinara sauces smother more than 25 toppings, including Mediterranean specialties such as white bean relish, black olives, and spicy arugula. There's gelato for dessert, too, rather than the original frosty Italian treat, frozen pizza.
Oasis Lebanese Cuisine does more than re-create the flavors of its namesake nation. Its chefs and servers strive to capture the spirit and atmosphere of a Lebanese eatery, bringing a small piece of the country's culture to Hillsboro in the process. Surrounded by dangling lanterns, bolts of deep blue fabric, and saffron-yellow walls, diners can enjoy the traditional Middle Eastern comfort foods that emerge from the kitchen, accompanied by sides of freshly baked flatbread, silken hummus, or smoky baba ghanouj. These dishes take their inspiration from a number of familiar staples, including everything from crispy falafel sandwiches to lamb, chicken, or beef?which are marinated, skewered, and then grilled to perfection above a pile of smoldering Michael Jordan rookie cards.
When it comes to food and sports, it's hard to think of an area that Lu's Sports Bar & Lounge doesn't have covered. The night's biggest games and cutest team huddles not only flicker across the bar's massive 82-inch flat-screen, but also its eight 52-inch high-definition TVs. Those, in turn, surround Lu's potpourri of gaming stations: pinball machines, air hockey tables, dartboards, pool tables, and a shuffleboard court to top it all off.
Other gaming opportunities, such as video poker machines, await in Lu's lounge, which is equipped with its very own bar backed by more flat-screens. The main screens here, however, are dedicated to karaoke, which takes place every night.
Both bar and lounge stay open until 2:30 a.m. nightly, and accommodate patrons as they savor the mix of Chinese classics and American comfort food that emerges from Lu's kitchen. The menu mixes eastern dishes such as Szechwan shrimp with western staples including wings served dry or tossed in a choice of four sauces.
Salvador Molly's staff emulates legendary namesake Captain Salvador by pillaging culinary treasures from Ethiopia, Hawaii, Thailand, New Orleans, and Jamaica and gathering them together in an eatery that grew from humble beginnings as a hot-tamale cart. Frequent food challenges, the proceeds of which help low-income Oregon families foot heating bills, revolve around consumption of the menu's signature Great Balls of Fire fritters–spicy spheres featured on the Travel Channel's Man v. Food. Patrons who demolish all five habanero-cheese fritters with all the accompanying sauce get their picture added to the Hall of Flame and move onto the subsequent challenge of making out with a bonfire. Other far-flung entrees, such as the Hawaiian-inspired Tiki Mac with cheesy sweet potatoes, the Bayou Crunch catfish, and Molly's hot tamales, stuffed with yucatan chicken and cotija cheese, mirror the interior's exotic décor.
Photos of foreign locales crowd Salvador Molly's walls, surrounding colorful baubles that illuminate tables embellished with painted flames and vibrant cocktails. A wall dedicated to Africa flaunts a mural depicting desert terrain, stationed caddy-corner to African artifacts including a wooden mask. On Monday, diners feast upon culture by projecting two featured films directly into their mouths.
Founded by a pair of Russian emigres, Piroshki and a Pickle brings the rich, homey cuisine of the old country to a cozy cafe setting. Guests match cups of espresso or Water Avenue Single Origin coffee with flaky, made-from-scratch pastries known as piroshki, which are stuffed with eggs and Bavarian sausage or sweeter things such as poppyseed, apricot, and peach. Diners can cleanse their palates with locally-made MoonBrine pickles or use the salty treats to get horses to do their bidding.
The same love for pizza and beer that fueled three college students in 1974 transformed their lives as they expanded their business from one rundown building in Atlanta to 100 Mellow Mushroom restaurants across 15 states today. Each eatery owes its individual style to each location's being locally owned and operated, much like impressionist painters owed their individual style to their number of ears. In the kitchens, chefs assemble grilled and deli-style hoagies and bake calzones and pizzas in stone hearths using dough made with natural spring water. Though many of the restaurant's dishes have remained on the menu since its inception, the culinary crew frequently devises new, often gluten-free, dishes to keep senior-ranking pepperonis from becoming too powerful. Servers pair dishes with their location's own set of local brews, which fit into a collection of up to 100 microbrewed and imported beers on tap and in bottles. Craft brewers are also featured in regular beer events.