Long Reach Pizza's menu bridges two tasty culinary traditions: American and Indian. Jumbo buffalo wings and pizza dominate the restaurant’s American menu, alongside hot or cold subs. Pizzas are assembled atop hand-tossed crusts and can include such creatively minded toppings as banana peppers, bacon, eggplant, or fast-talking ad executives. On the Indian menu, diners begin with samosa or chicken-dumpling appetizers before perusing lamb, chicken, and shrimp entrees simmered in creamy, spiced sauces. The kitchen also uses halal meat in some of its dishes, while the list of vegetarian dishes includes chana masala or saag paneer with aromatic basmati rice.
At Roma’s Pizza, patrons will find something interesting on the menu: Mexican food. Though specialties in hand-tossed pizza and stuffed subs both hot and cold headline the restaurant’s menu, chefs also sizzle fajitas, ladle jumbo shrimp over spanish rice, and slather nachos with cheese. Ten years of experience aids the staff in preparing such a lengthy selection, that, of course, includes both traditional, New York–style circular pies and doughy Sicilian squares. They also bake strombolis and calzones, press paninis, and toss fresh salads.
Jesse Wong was born in Taiping, Malaysia. In 1984, he left for Washington DC, where he discovered a passion for the culinary arts and began his training to become a chef. Over the next 14 years, he worked his way up through the industry—from a dishwasher to an executive chef. He has since lent his name and know-how to Jesse Wong's Asean Bistro, where he evokes Asia's diverse cultures and customs through atmosphere and food. At the full bar or inside a bistro-style dining room, visitors can sample his Atlantic salmon, pan-fried and sautéed noodles, Burmese-style pork, and chicken simmered in green curry or teriyaki sauce. On most nights, this dining space also features live entertainment such as piano music or—on the weekends—performances from solo jazz vocalists, trios, and quartets.
Before diners can even begin to rifle through East Moon Asian Bistro’s vast menu of inventive sushi rolls, fiery curries, and exotic noodle dishes, they must first tackle the question of where to sit. There’s the sleek dining room, with its black Silestone tabletops, cushy booths, and artwork lining the walls. But there’s also the sushi bar, where flat-screen televisions beam down on sushi chefs as they slice up fresh fish before diners’ eyes. Glimmering lanterns festooned with zigzags and stripes create a funky counterpoint to the color schemes of both areas.
But once seating arrangements have been decided and orders have been placed, the real fun begins—diners can sit back with a cocktail and watch as servers bring forth a parade of pan-Asian dishes from the kitchen. Plates of crispy spring rolls are soon followed by chicken coconut soup, shrimp teriyaki, and the tofu-vegetable specialty lauded by reporters from Ellicott City Patch as “crispy and fresh.” Platters of sushi burst with salmon, lobster, and crabmeat and arrive decorated with elaborate flourishes—such as fresh caviar and bright flowers that can accurately predict who loves you and who loves you not.
Following Baja Fresh’s ethos set in 1990 as a healthy take on fast food, never-frozen meats sizzle atop the grill before they're tucked into made-to-order tacos and burritos. Grilled corn and flour tortillas embrace fish, carnitas, chicken, and steak, and smoky queso fundido sidles onto nachos and into burritos. Between bites, chips scoop up salsa made from farm-fresh produce rather than poured out of a can or fabricated in a space-age replicator. A complimentary salsa bar ensures no mouthful goes unspiced, and guests can scoop up their favorites as they await their dine-in, takeout, or catering orders.
When the first Eggspectation eatery opened in Montreal in 1993, the concept was simple: upscale brunch with a focus on decadent egg and crepe dishes. The founding concept has been tweaked only slightly since then, with a menu that today includes more than 160 breakfast, lunch, and dinner items. Breakfast remains the menu’s biggest draw, with a dozen egg benedicts and savory crepes, 16 omelets and fruity pancakes, plus french toast and waffles. At lunch and dinner, chefs stack plates with fine-dining-style entrees, such as half-pound USDA-choice beef burgers and steak and seafood entrees, such as maple-glazed rib eye or lump crab cakes. Whether at a location in Canada, the US, or India, patrons can slide behind a table amid rustic stone and brick walls flanked by jubilant circus-theme decor, such as colorful murals and paparazzi snapshots of Humpty Dumpty.