BBQ ink chef Tom Morais draws from 15 years of experience to cater meals centered around regional styles of barbecue. He rubs Texas-style brisket with black pepper, braises Memphis-style spare ribs, and marinates pork belly in cider brine before smoking the meat over apple and wood chips. He can even roast a whole pig for a memorable dinner. Sides such as jalapeño-bacon-cheddar cornbread or stuffed, smoked clams round out meals.
Pastabilities Kitchen & Cafe specializes in DIY pastas—diners simply choose their favorite pasta, sauce, and add-ins to create a fully customized meal. To give diners plenty of options, the restaurant stocks eight sauces, seven meats, and 20 vegetables, including roasted red peppers, artichokes, and zucchini. They also bake fresh calzones each day and make meatball, sausage, and italian sandwiches to order.
In the kitchen of Fusion El Rincon Del Sabor Restaurant, cooks conjure the flavors of Ecuadorian cuisine. They marinate shrimp for fresh ceviche, grill steak sandwiches, and sauté pans of Ecuadorian-style fried rice. Each day of the week brings a dedicated dish: on Mondays, for example, it's seco de chivo—a rich lamb stew with flavors deepened by dark beer.
Liberty Elm's menu unites breakfast and lunch options in culinary harmony unseen since the California Raisins dominated the airwaves. Breakfast boasts a crowd of breakfast crowd-pleasers, including coffee ($1.85), fresh-baked muffins ($1.95), scones ($2.50), omelettes made with local cage-free eggs ($8.95), stacks of buttermilk pancakes ($6 for three or $4.50 for two), and unlimited bacon aromas (free). The Liberty Elm serves lunch classics such as burgers ($6.75–$9.95), salads ($3.75–$6.95), and a house-roasted turkey-breast sandwich ($6.95), among others. Multiple vegetarian options are also offered, including roasted tofu veggie, a concoction of spiced tofu w/ roasted sweet potato, grilled onions, bell peppers, and mushrooms ($6.75), and the marshmallowy, peanut-buttery grilled fluffer nutter sandwich ($3.50, add $0.50 for banana).
A Marine Corps tour of duty introduced Chef Daniel Houle to a world’s worth of cuisine. Stateside, he perfected his culinary techniques as a sous chef for an array of restaurants that served both à-la-carte and banquet menus. Now, at 39 West Restaurant and Lounge, Chef Daniel deconstructs Italian staples to bring in modern twists and merges them with American flourishes. The two cuisines intersect most vividly in 39 West’s grilled pizzas, which the kitchen staff sprinkles with American standbys such as philly cheesesteak and barbecue chicken. Dining companions can perform syncopated chewing to complement the bass lines of live music from Wednesday to Saturday.