At China 3, chefs use Zabiha hand-cut meats to build a menu of halal Chinese and Indo-Pak dishes. Szechuan style shrimp, broccoli simmered in garlic sauce, and sweet and sour chicken showcase the culinary flavors of the far east. Meanwhile, South Asian classics include goat biryani and kabobs galore, all served with naan cooked in a traditional clay oven.
Crafting notably delectable frozen treats in small batches, Marble Slab Creamery utilizes ingredients from around the world and fresh dairy from local farms to percolate palates with super-premium ice cream. Just like tax forms, chef-inspired concoctions are prepared on frozen marble slabs to ensure optimal freshness and easy customization. The frozen slab enables expert dippers and mixers to gently incorporate your choice of candies, nuts, and more into the ice cream on the spot. Grab a heaping dish of original flavors ($3.79 for a regular size) such as pumpkin, honey, bubblegum, mango, and amaretto, or opt for the hefty Big Dipper size ($4.89), which comes standard with one mix-in such as cashews or Kit Kat pieces ($0.59 for additional mix-ins). Enjoy your custom creation in a cup or a freshly baked waffle cone, which can also be painted orange to mark off hazardous potholes in living-room floors.
Several years ago, a family of new owners planted their spatulas at Cheng's Chinese. They're from Fujian, China, a province known not only for its oolong tea but also for its diverse array of fresh fish. Perhaps this familiarity with seafood is why one of the most popular menu items is the lunch buffet's fried shrimp, which careens through a blizzard of rice flour before it briefly hurtles into a hot pan. Chefs also wrap egg rolls, simmer soups from scratch, and make their own dumplings and wontons.
While every dish at ChopStix can be eaten with traditional chop sticks, it isn?t a requirement. The experience is more focused on the flavors in the dishes, from teriyaki-glazed salmon to eggplant in spicy garlic sauce. Chefs tuck veggies and pork into bowls of fried rice and lo mein noodles, and a number of Chefs? Special dishes whip tongues with chili sauce or Hunan-style spices. The chefs also delicately slice strips of salmon, tuna, and eel to make sushi rolls.
With fish selections as varied as baked stuffed haddock and the Boston Big Boy?a fried-fish sandwich layered with coleslaw, french fries, and cheese?seafood certainly earned its place in this restaurant's name. But maybe an even bigger presence than the Big Boy are the restaurant's signature roast-beef sandwiches, which are piled high with medium-rare roast beef sliced to order. Dinner entrees include top sirloin and 1.5-pound Maine lobster, though seafood is also a mainstay in the restaurant's breakfast dishes like crab-meat benedicts.
Baja Tavern's fresh menu showcases Florida seafood and salsas made from seasonal fruits and vegetables. Underwater treasures star in appetizers such as Bang Bang shrimp ($8.95), which are fried, tossed in a spicy chipotle sauce, and shot out of a small cannon on to plates. Entrees including the pan-fried tilapia ($12.95), a mild white fish with a flaky texture coated with parmesan breading, sate sea-faring appetites. The signature big fish burrito ($8.95) showers baked white fish in chipotle tartar sauce before dressing it in a flour-tortilla tuxedo for a tableside date with homemade chips and salsa. For land-locked appetites, culinary craftspeople slow roast marinated pork to craft caribbean pulled-pork sandwiches ($6.95). While enjoying the atmosphere or engaging in post-dinner staring contests, patrons treat taste buds to island-themed drinks from the bar.