Louie Demirakos devised Clearwater Charlie's in his late father's name, creating an homage to his unfulfilled vision for—in Charlie’s words—an “eat it and beat it” establishment. The menu is scrawled on chalkboards above the kitchen assembly line, and dishes hit the counter on paper plates, which conveniently fold into paper sailboats to float leftovers home. Though the restaurant gives top billing to seafood, Charlie’s specialty, it also incorporates a slew of American dishes such as barbecue chicken and pork, steak, and burgers with a choice of 22 toppings. The restaurant is also entirely nut-free, ensuring that food-sensitive diners can safely savor any dish that emerges from the bustling kitchen.
Teapot takes its inspiration from the Victorian tearooms of old, where tea was equal parts an excuse to nosh mouthwatering sweets and a social engagement that eventually led to common-law marriages. Get into English character with a scone with butter or preserves ($4.50) to complement a hot, steaming pot of Earl Grey or Darjeeling ($6.95). Teapot's steepable leaf selection has more than 30 varieties of white, black, oolong, rooibos, herbal, and green goodness. While a bountiful brew dances upon your tongue, nibble bites of a specialty sandwich such as the Elizabeth, a cucumber and herb-cream sandwich on a toasted baguette, or the William—white cheddar, green apple, and herb mayonnaise on a croissant ($7.95 each). Pastries and salads are also on the menu.
Although A Taste of Home specializes in custom-made cakes—such as its ice cream cakes (starting at $14), strawberry shortcakes ($15), and multifariously flavored cheesecake (plain, various fruits, Oreo, amaretto, and more for $15.50–$19.95)—its selection of delightfully dough-based treats encompasses the entire traditional pantheon of divine delicacies. Load your chocolatank with brownies ($1.50) or feed the cookie monster of your soul with oversized rounds such as black-and-whites, chocolate chip, and linzer tarts ($1.25–$2). Custom orders are welcome, and the value of two Groupons can be combined for a supersized cakefest.
High ceilings with exposed piping lend a modern vibe to Toro Pazzo and serve as a foil to a menu of time-tested Italian dishes. Executive chef Alan Pucci, a native of Lucca, Italy, draws upon an array of Italian meats such as prosciutto and sopressata as well as olives, grilled artichoke hearts, and fontina, gorgonzola, and pecorino cheeses. In the bustling kitchen, the crew rolls dough into potato gnocchi and fresh rigatoni, which fill pasta dishes and sate diners before trips to the National Dry Macaroni Card Museum. Curlicues of steam unfurl from veal scallopini with fresh sage and prosciutto and pistachio-encrusted salmon in a lemon beurre blanc.
Behind Toro Pazzo's bar, an indoor waterfall trickles as mixologists concoct dessert cocktails such as vodka-infused root-beer floats or birthday-cake martinis with sprinkle-encrusted rims. Brimming with bottles imported from Sardinia and Tuscany, the wine list offers pairing for any dish, and on some evenings live bands fill the eatery with lilting guitar strains.
Within a Manhattan-themed dining room or art deco party rooms, diners at Thom Thom Steak & Seafood savor thai curry PEI mussels, house-marinated skirt steak, and seared scottish salmon. The expansive menu encompasses both classic dishes such as filet mignon and refreshing small plates such as kung pao calamari.