Each hand-tossed mound of house-made dough travels one of two paths at Sal's NY Pizza. Either it's packed into a square-shaped Sicilian pan or fastidiously kneaded into a Neapolitan-style thin crust. The latter can measure up to 18 inches, which cooks top with nearly 30 ingredients, including marinated artichoke hearts and Philly-style steak. Pies aren't the only customizable item at Sal's—the culinary team also whips up personalized pastas with fixings such linguini, sausage, and carbonara sauce. Sal's pizzas and pastas stem from generations-old recipes, though cooks also craft more contemporary dishes, including orders of up to 50 buffalo wings doused in hot sauce.
At Let's Dish!, families select healthy, hearty meals to eat at home without having to dedicate valuable time to planning, shopping, or preparation. After placing an order online, patrons schedule time for an in-store session where they assemble dishes that are made from fresh ingredients, customized to taste, and then, like Sleeping Beauty, frozen to prevent them from aging. Meal menus rotate monthly and include homestyle selections, such as pork tenderloin, pot roast with mashed potatoes, and rosemary and mustard grilled sirloin steaks. The preassembled Dish-n-Dash entrees allow for speedy pickup service, freeing families to spend more quality bonding time sorting the mail by size and color. On a regional scale, Dish Delivery's reach expands from New York City to North Carolina.
In their quest to create time-honored South Asian dishes with 21st-century sensibilities, Sitara Indian Cuisine's chefs never sacrifice the flavors that make those dishes so distinctive. The rich aromas of ginger, garlic, cumin, fennel seeds, and roasting meats fill the restaurant's dining room, giving guests an enticing preview of what is to come.
Meanwhile, the chefs keep busy by cooking a slew of classic entrees inspired by culinary traditions from virtually every corner of India. In addition to marinating chicken in yogurt overnight before they bake it in a Northern-style tandoor, they embrace Southern recipes, as evidenced by dishes such as the puffed bread with chickpea curry. Spicy lamb vindaloo, wok-fried basmati rice with mixed vegetables, and buttery naan help round out the menu's selection of iconic Indian dishes.
Tangerine-orange walls surround the dining room's scattered assortment of dark wooden chairs and simple, cozy tables. Only a handful of set pieces adorn these walls, including eclectic artwork, ornately framed mirrors, and abstractly designed thermostats. Pendant lamps and cylindrical lanterns hang from the ceiling, gently casting their glow across the slate-gray floors that run from the front door to the bar and buffet areas.
The telltale aromas of tamarind, mint, fenugreek, cilantro, coriander, and ginger mingle together at Delhi 6, demonstrating the eatery's commitment to iconic Indian flavors. Although the menu features a number of dishes from the southern portion of the subcontinent––including crepe-like dosas and Mysore-style curries––the cooks also embrace culinary traditions from farther north. Lamb chops broil within a clay tandoor oven, and homemade Indian cheese sautéed with piquant green chilies borrows from recipes found along the Indo-Chinese border.
To complement the inviting spirit of the home-style cooking, Delhi 6's dining room strives to create a cozy ambiance. Burgundy booths line a cream-colored wall decorated with Indian-style umbrellas, and generously spaced tables fill the rest of the carpeted space. While natural light streams through the floor-to-ceiling windows during the day, the dining room's chandeliers, lantern-like pendant lamps, and bioluminescent servers keep the restaurant illuminated at night.
Chefs use grass-fed beef, cage-free chicken, and steroid-free pulled pork that hail from sustainable sources to craft a bounty of tortilla-wrapped treats that take their names from the likes of Caddyshack, Fletch, and Seinfeld. It's this dual mindset of serious food and irreverent attitude that tinges every one of the eatery's southwestern morsels, from the Art Vandalay burrito to the John Coctostan quesadilla. As the kitchen staff crafts their daily batch of guacamole to join the lineup of six zesty salsas, diners choose from a list of more than 20 ingredients to fill out the entree that will soon be conjured before their eyes. Because dishes are made to order, each finds easy customization for vegetarian, gluten free, and low-calorie diets, and the absence of microwaves, trans-fats, and MSG keep eats wholesome. Meanwhile, a complimentary accompaniment of chips and salsa turns portions into full meals faster than an industry-grade blow-up ray.
At The Pollo Factory, three generations’ worth of Peruvian-cooking expertise infuses dishes such as crispy fried yucca and plantains, savory chicken, and ocean-fresh ceviche with years of cherished tradition. The scent of roasting la brasa chicken sends stomachs into quivering, hungry rumbles, and the sight of endlessly swirling rotisserie skewers hypnotizes eyes. Shellfish and squid mingle with zesty citrus marinades on plates of ceviche as scallop paella blends presentation and flavor with colorful yellow rice, red pepper, and green parsley. Other Peruvian specialties such as imported choclo corn, marinated beef-heart kebabs, and olive-stuffed tamales introduce taste buds to new horizons.