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.
Forno specializes in authentic Italian fare, summoning up the flavor and finesse of the old country with each fresh-made bite. The hand-tossed Neapolitan pizzas take the crusted crown among Forno's foragers, with fresh herbs and ingredients slow-dancing with tantalizing toppings in a brick-oven prom chaperoned by watchful flames. Try a 16-inch Pugliese pizza ($20), topped with sausage and broccoli, or maintain the meat-and-veggie motif with the salami and roasted bell-pepper toppings of a 16-inch Sopressata pizza ($23). All bread and dough is baked fresh daily at Forno. In the spirit of traditional Italian communal dining, the restaurant offers its pasta dishes in both single and family portions—lone rangers can get the potato gnocchi with gorgonzola cheese and spinach for themselves ($11.50), or split a family portion to feed up to three fellow diners ($39). Among appetizers, Forno's white bean and Italian sausage stew ($9), with roasted garlic and fresh herbs, has earned a fervent following, and dessert die-hards can conclude dinner with tiramisu ($6.50) or a cannoli ($6).
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.
In the creation of their signature dumplings, Kapao! Asian Kitchen's chefs demonstrate the level of care that they give to each plate they cook. No pre-frozen shortcuts will do: every day, dumpling masters infuse lean chicken with cabbage, mu-er mushrooms, scallions, and ginger. They stuff this fragrant concoction in dumpling wrappers with a free hand, then pinch each of them closed. Finally, the dumplings are pan-fried or prepared traditionally to the customer's liking, then plated or added into a bowl of steaming chicken broth and noodles.
Beneath the sheen of the stainless steel kitchen, each of the items on the menu receive similar attention. General Kapao!'s chicken owes its sweetness to a natural glaze, free of food colorings and preservatives. And Golden Treasures—crispy wontons filled with chocolate––are dusted with powdered sugar, to keep them from looking shiny in family photos.