Tangles of aromatic spices drift through the dining room at New Mukut Fine Indian Restaurant, where couples gather for intimate meals and families share laughter and stories over classic Indian cuisine. Inside the richly decorated dining room, patrons sample an array of dishes, including well-simmered lamb biryani or delicate aloo peas. Throughout meals, an attentive service staff graces guests with hospitality, beckoning them to return to the dining room of their second location.
Bananas Caribbean Grill & Take-Out transports taste buds to exotic regions with a spread of authentic and colorful dishes. The restaurant features traditional Caribbean favorites, such as jerk and curry plates, and during the afternoon, it offers students a break with lunch specials that include an entrée and drink. To chase spicy bites, guests may sip on West Indian sodas or ginger beer, or slurp smoothies such as The Bolt, loaded with bananas and peanuts.
Alternating bands of solid chartreuse, stripes, grey damask, and a silvery geometric pattern, Restaurant Medzes' wall treatments merge the classic with the contemporary—creating an apt visual representation of their menu. Flambeed saganaki, moussaka, and lamb skewers anchor the kitchen's repertoire of traditional Greek fare and can be assembled into a miniature battle map of Thermoplyae, if you're a child. The Hellenic influence also permeates unexpected dishes: feta and tzatziki sauce tops burgers, and black olives, pesto, and sun-dried tomatoes are tossed into fettuccine. Cannelloni, veal parmesan, and artisan pizzas further extend the Mediterranean's reach into the dining experience.
An old-fashioned charcoal grill is the secret behind Maison Kabob's tender, juicy meats. Its flames lick skewers of marinated chicken and filet mignon, infusing them with broiled flavour while locking in their natural juices. Cooks pair the kebabs with creamy sauces, fresh herbs, and roasted vegetables, and they also stuff them into pita sandwiches along with hummus and salad. All of the eatery's dishes are made fresh daily without preservatives.
Before opening Taco Del Mar's startup location in Seattle in 1992, its founders spent years surfing California's coastline and devouring fish tacos and stuffed burritos. During this time, they developed a bottomless appetite for the local specialty?a taco with fried fish, shredded cabbage, lime juice, salsa, and a mystery white sauce?and decided to make it their signature menu item. Since then, the chain has opened locations in more than 20 U.S. states and three Canadian provinces.
The restaurant's Spokane location gives locals a taste of California-surfer cuisine and mission-style eats inspired by the Latino restaurants of San Francisco's bay area. Fresh guacamole dresses tortilla chips, and proteins such as seasoned pork and fried Alaskan cod fill tacos. Cooks roll meats such as braised chicken or ground beef into burritos or edible origami. The foodsmiths also whip up vegetarian and vegan options.
Don't be fooled my Frisco's quaint exterior?inside, the chefs are making culinary magic happen in the kitchen. On the menu, some of the kitchen favorites include wild-boar and bison sausages plated with walnut chutney and yukon-potato mash, as well as the lobster- or shrimp-topped mushroom fettuccine with truffle oil, kale, tomatoes, and mushrooms in a sherry-cream sauce. Of course, classic steak-house dishes like bacon-wrapped filet mignon, roast prime rib, and boneless rib eye are highlights here, though they can be elevated by the addition of seafood or a rich sauce, such as the sun-dried tomato and mushroom pinot grigio cream.