Paintings that reflect daily life in Ethiopia hang on golden-hued walls inside Queen Sheba Ethiopian Restaurant. The menu also reflects the Ethiopian culture with such traditional dishes as yebeg alicha?small pieces of lamb cooked in a butter ginger sauce?or the vegetarian-friendly miser wat with split lentils flavored with garlic and berbere seasoning.
A vast array of suds, gourmet pies built with fresh ingredients, and friendly staffers populate The Pizza Peel and Tap Room's affable neighborhood confines. Each specialty pizza ($8 for an eight-inch, $20 for a 16-inch) is perched upon a delectable crust that is chewy on the inside and crunchy on its outskirts, just like Barry Bonds. The barbecue-chicken pizza surrounds its grilled poultry with red onion, roasted red peppers, cheddar and mozzarella cheese, and a smattering of cilantro. Stock an empty-shelved stomach with the Sorry for Partying Supreme (add $1), which is swimming in pepperoni, ground beef, sausage, mozzarella, three kinds of peppers (green, red, and banana), onion, and mushroom. The diverse menu is also home to multiple un-pizzafied eats such as the crisp and moist peel wings ($5.25–$13.75), which come dressed in teriyaki, Buffalo, jerk, inferno, or sweet-chili sauce, or the homespun chips, spackled with a special spice blend ($4.95).
Wisps of hookah smoke unfurl throughout Kabob House, filling the air with heady aromas. In the kitchen, the chefs whip up Persian specialties, the flavors of which are equally enticing. The Must & Moosir appetizer, for instance, pairs sun-dried shallots with creamy yogurt and the dolmeh's tender grape leaves encase rice mixed with pomegranate-soaked herbs. As the restaurant's name suggests, the menu boasts an extensive selection of kebabs, including skewers of cornish hen marinated in saffron sauce, charbroiled salmon, and tender lamb tips, which those trying to impress a date may want to eat sword-swallower-style.
Embracing the sustainable practices of farm-to-table cuisine, Executive Chef Geoff Bragg designed The Pecular Rabbit's menu to launch the culinary traditions of British pubs across the pond into the 21st century. Guests feast on hearty favorites such as the Devils on Horseback, goat cheese stuffed bacon wrapped figs, and french fries topped with oxtail poutine gravy. During warmer months when the sun moves into its vacation house closer to earth, live music entertains guests on the roof-top patio, paired with a pour of Brooklyn Lager or a bloody mary piled high with garnishes.
Within a two-story residential building lives Kennedy?s Premium Bar & Grill, where past a large outer deck, patrons will find three bars, 17 televisions, and a menu that sports American and Irish classics. Entrees include shepherd's pie, fish and chips, and chicken pasta, alongside hefty half-pound burgers, chicken sandwiches, and fried pickles. Meanwhile, a drink menu includes and a sprawling list of scotches, cordials, wines, and bottled and draft beers.