The hybrid vegan café and gift shop deals in good vibes, whether they take the form of sandwiches and soups made from scratch, eco-fashions, or candles that both soothe the senses and keep away ghosts that are wearing flammable bed sheets. After tasting the zing of a spicy plum vinaigrette or biting into organic sprouted-grains bread at the Compassionate Café, guests can browse a selection of eclectic wares. Vegan jewelry sparkles with gemstones alongside Dead Sea mineral soaps and colorful socks made from recycled cotton, which are ideal for keeping a giant caterpillar warm.
The Boardman location also delves into the world of knitting with a lounge where needle artists can pick up skeins of silk or bamboo yarn, sink into armchairs, and clack away until they have a spider web to sleep in that night.
The cooks at Nova Bar and Grill purvey a menu brimming with Argentina’s characteristic blend of Mediterranean influences, from Spanish to Italian, using ingredients derived from South America's agricultural- and livestock-focused traditions. A trio of empanadas snuggles a blend of cheese, cumin-tinged veggies, and either spinach, beef, or chicken in its crispy pastry shells ($6). Churrasco, or grilled skirt steak ($16), showcases Argentina’s famously beef-centric cuisine, and a full cast of meats takes center stage in the parrillada's blend of skirt steak, short ribs, chicken, and argentine sausage ($29). Bites into the Angus burger's manchego cheese, bacon, and avocado ($12) energize palates more effectively than garnishes of pickles infused with pop-rocks, and slices of la argentina pizza serenade taste buds with an orchestration of red peppers, hard-boiled eggs, and tomato. As they dine, guests at Nova Bar and Grill can take in the eatery’s modern, geometric décor, with ceiling-high, cylindrical-shaped columns, as well as back-lit, rectangle-shaped cutaways and chrome, chair-shaped chairs.
Each day, chef Michael Sharpe uses grandmotherly recipes and the freshest ingredients available to brew hearty batches of soup and chili. Much like the weather and grammar rules, the specialty-soup menu changes every day and boasts at least seven different daily options. Fan favorites include classic chicken noodle and beef chili (Monday–Friday), vegetarian black bean (Tuesday and Friday), and french onion (Friday). Soups come with a roll or crackers and are available by the cup, bowl, pint, quart, gallon, or cauldron.
At Fat Fish Blue, the authentically bopping Louisiana-Creole cuisine feels right at home with live blues, jazz, soul, and rock music five nights a week. On Friday and Saturday nights, the cayenne-slingers pull out all the stops for toe-tapping bands from across the nation, with past players including such legends as Taj Mahal, Koko Taylor, and a mournful assortment of Leadbelly’s discarded guitar picks. Upcoming shows expand on the restaurant's repertoire with the reggae-thumping Jah Messengers on Friday, October 14, and the Motown croonings of The Magic Touch Band with Ms. Etta on Saturday, November 5. On Saturday, October 29, the Swamp Boogie Band intertwines four-part harmonies, and Blue Lunch combines doo-wop and classic R&B with old-time blues on Friday, November 18.
The staple of Sushi Rock’s menu is its selection of roughly 50 sushi, sashimi, and maki rolls, which collect multiple Japanese flavors into one neat package. The Sushi Rock roll alone packs a punch of shrimp tempura, crabstick, salmon, tuna, asparagus, and masago. A slate of USDA Prime steaks and fresh seafood entrees such as sesame-seared tuna complement the sushi-bar creations. Each meticulously plated dish arrives in Sushi Rock's ultra-modern dining space, where backlit bottles glisten against a cityscape mural in the bar area, and color blocks of red and black pop in the dimly lit dining areas. Together, Sushi Rock’s choice food and hip vibe earned it a No. 1 ranking on CityVoter's Best Sushi list in 2010.
Prime Rib Steakhouse's team of gourmands crafts a menu brimming with elegant American fare. All entrees begin with a salad of mixed greens, chopped eggs, cherry tomatoes, and croutons, tossed in a fresh herb vinaigrette by way of tableside trampoline. Guests who order a USDA prime rib dinner ($29–$46) can observe servers as they slice up the cuts of their choice on stainless steel serving carts, which also bear hearty helpings of mashed potatoes with brown gravy and Yorkshire pudding. Herbivores can devour the chef's special vegetarian selection ($26), and seafood lovers nosh on the fish of the day (market price) accompanied by locally farmed produce.