The chef and owner opened 4th Street Grill & Lounge to serve Vietnamese recipes she learned from her family. By fusing these dishes with American elements, she creates an accessible menu where East can meet West somewhere other than the prime meridian.
As the morning transitions into lunch and dinner, the kitchen stops churning out omelets and french toast in favor of crispy crab-and-prawn rolls and yakisoba noodles topped with teriyaki sauce. Bartenders pour glasses of wine and beer when they aren't mixing colorful cocktails and martinis.
After attending culinary school, Lebanon-born Moussa Elmoussa decided to open a restaurant using Mediterranean recipes borrowed from the mother of his half-Grecian wife. More than 17 years later, he continues to prepare a menu made with nutritious, healthy ingredients such as lemon juice, chopped cucumbers, and low-fat yogurt from dieting cows. Chefs at both locations carve kosher and halal lamb, chicken, and beef for gyros, stuff grape leaves with rice, and ladle out housemade tzatziki sauce.
Amidst warm red drapes, exposed brick, and white-linen-covered tables, Vino's Ristorante distributes delectable homemade-pasta handiwork typical of Northern Italy for lunch and dinner guests. The ahi tuna carpaccio ($10.50), complemented by arugula, capers, and dijon mustard, appeases vestigial shark fangs, and the large prawns are buoyed in a white-wine sauce with capers and lemon ($9). Plant-based palate-pleasers include Vino's romaine salad tossed with gorgonzola dolce dressing ($5.50), and standards such as spaghetti bolognese ($10.50) or veal scaloppini in lemon-butter sauce with capers ($17.50) execute traditional culinary prowess with the precision of a robotic chess champion.
Go Deli specializes in Vietnam's answer to the hoagie, the banh mi—serving the signature sub in 17 separate flavors ranging from tame to adventurous. Nestled within 10-inch french baguettes baked fresh daily, each of Go Deli's saigon submarines comes festooned with the house daikon-and-carrot pickles, jalapeños, cilantro, french mayo, soy sauce, and a periscope so that ingredients can view their progress down eaters' gullets. Picky palates can stick with straightforward, succulent protein fillings such as grilled chicken ($2.99) and grilled pork ($2.99), and more intrepid incisors can sink themselves into a sardine variant ($2.99) or the Go Combo ($2.99), a slew of sliced jambon, paté, and head cheese. The menu also lists a selection of traditional deli sandwiches ($3.89–$4.39) and potables, including Vietnamese-style iced coffee ($2.49 for regular, $3.49 for large) and bubble teas in lychee, strawberry, green tea, and hermetically sealed varieties ($3).
At Vanishing Veins Northwest, board-certified radiologists and nurse practitioners act as reverse artists, erasing the unsightly scribbles of spider and varicose veins. They typically administer noninvasive or minimally invasive treatments such as EVLT—Endovenous Laser Therapy—which closes varicose veins by applying laser energy to the affected tissues. Alternatively, sclerotherapy sessions address spider veins with an injected solution that causes the vessel walls to swell up, blocking blood flow and leading to the vein’s collapse and disappearance without it first spelling out "Nooooo!" Both procedures entail short recovery periods and include detailed medical evaluations. After their treatments, patients can benefit from reduced leg discomfort and the boost in confidence that comes with clearer skin.
Rumbar Plaza Cafe's ample menu augments the selections of a classic American deli with Filipino flavors. Breakfast burritos, normally the territory of eggs, cheese, bacon, and hungry bachelors, get a dose of tapsilog and tocilog—Filipino blends of marinated beef or pork with garlic-fried rice and fried eggs. The kitchen team also whips up combo plates with menudo, pork, chicken adobo, beef caldereta, or dinuguan, as well as traditional caesar salads, reubens, and tuscan turkey sandwiches, the sandwiches most likely to be leaning at a seemingly impossible angle. In addition to wraps, chicken wings, palabok, and sisig, Rumbar also serves beer and wine, hosts Friday-night karaoke, takes pick-up orders, and provides catering for 100 guests or more.