Though the sandwich makers at Da Lobsta pay homage to the classic East Coast lobster roll, you?ll find more than just New England flavors on the menu. The cooks at Da Lobsta top the toasted rolls with chilled knuckle-and-claw lobster meat, blue crab, or shrimp, then drizzle the hearty chunks with either classic tarragon mayo and warm garlic butter or international ingredients. Soy mayo, asian slaw, and szechwan sauce create an Asian-inspired dish, and mango chutney and cilantro mayo delight with Indian flavors. Other lobster-studded dishes include lobster grilled cheese and lobster mac ?n? cheese. And for your enjoyment, the Gold Coast location is BYOB.
Sixty Five Chinese Restaurant dishes up hearty portions of classic Chinese entrees flanked by egg rolls, fried rice, and dim sum–style dumplings. Patrons sidle up to the counter to select their saucy morsels, watching chefs flip woks of stir-fry as flames belch forth from the range and the surly dragon tasked with powering it. For sweeter celebrations, the restaurant also crafts custom-made cakes with artful decorations and fresh fruit fillings.
Every morning, cooks at Westminster Hot Dog grind and link a fresh batch of handmade sausages with the help of the eatery's signature recipes. In the case of their Polish Sausage, they work from a family recipe that stretches back 100 years. This juicy, all-pork variety comes topped in spicy brown mustard, grilled onions, and a shredded pile of sharp Wisconsin cheddar. Other options branch out into some more adventurous flavor territories. Chunks of real apple mix with ground chicken in the Apple Sage sausage, and a fiery Bacon Jalapeño sausage pairs with house made jalapeño chipotle mayo. Of course, Westminster Hot Dog's name would be a misnomer if their cooks didn’t also cook a fair share of Chicago Red Hots. They can serve these hot dogs Chicago-style or covered in a house made beef chili.
Westminster Hot Dog's culinary creativity comes through in every bite, and unlike the porcelain statues of ancient greek philosophers, their sausage experts are willing to share secrets with others. They host regular sausage-making classes, in which students learn to create two different varieties of encased meats.