Chefs at Palace of Dosas work under the ahimsa theme of non-violence to the environment, other beings, and themselves when they fill their menu with vegetarian and vegan Southern Indian cuisine. They spread crepe batter over griddles to craft bases for their 20 different varieties of dosas. The long, thin paper dosas and the butter sada dosas are as rich as a millionaire or someone who got in on the ground floor of the industry that writes about millionaires. They also prepare utthappam, Indian-style pizza with rice and lentil-flour bases and onion and pea toppings. Yogurt-based mango lassis and madras coffee add to the comfort imparted by cushioned booths and a plant-rich dining room.
When diners step into The Pomegranate and see kebabs, rice, and flatbreads decorating the menu, they might expect a typical Mediterranean meal. But the scent in the air should soon convince them otherwise. In the kitchen, chefs surprise nostrils and taste buds with Persian cooking's subtle combinations of herbs and mild spices, such as dried lime, rose water, pomegranate paste, and mint, combined according to secret family recipes in order to create a delicate, full flavor that dances across the palate. Their stews—including the signature chicken stew with walnut and pomegranate—simmer for hours, and house marinades result in tender, tongue-mesmerizing kebabs from fresh chicken, beef, and lamb. Yet not all the magic happens out of sight. The chefs grill their meats over an open flame before diners' eyes, hypnotizing, beckoning, and grabbing their attention without using cartoon hands made out of smoke. To maintain its authenticity, The Pomegranate imports its basmati rice and stocks the kitchen with fresh and healthy ingredients, which it transforms into meals for meat lovers and vegetarians alike.
Ever since Cindy Barrett opened Comfort Zone Cafe in 1997, she and her family have worked tirelessly to meet her vision of what a coffee house should be. From the fair-trade Arabica coffee to the free WiFi, everything is geared to make patrons feel welcome.
In the mornings, cooks prepare sandwiches and toast bagels for breakfast served all day. They then begin grilling paninis and simmering made-from-scratch soups as morning ages into afternoon. Guests can sip caf? drinks such as the Almond Joy latte or the Emerald Champagne?a medley of pineapple, celery, and fruit juice served over ice.
Matt Dombrowski opened Magruders more than 22 years ago, and ever since, it’s been serving the public’s need for hearty pub food and drinks. The menu of crispy apps, build-your-own-burgers, and sauced-up buffalo wings complements pours from the bar, which diners can enjoy inside or out on the patio amid fresh air and attention-seeking trees. At the end of each week, the pub entertains guests with comedy, music, or drink promotions.
Built as a hunting lodge in 1901, Old Orchard Inn was converted to a tearoom in 1931. Since then, the family-owned facility—composed of a spacious patio and lined with stone fireplaces—has been filled with the aroma of homemade steakhouse staples. Those dishes include panko-crusted eggplant wings, chicken pot pie filled with sautéed mushrooms and a signature cranberry orange relish, and a six-ounce filet mignon served with a rustic mushroom ragout. After meals, diners can wander the inn's 25 verdant acres, where ducks swim in a tranquil pond and an original farmhouse from 1880 definitely does not harbor a secret government lab centered around a crash-landed UFO—nope, not at all.
Additionally, to help preserve the environment, Old Orchard Inn recycles 95% of glass, plastic, and paper used by consumers and partners with Buffalo Bio-diesel to convert its used fryer oil into fuel.
Each African mask, statue, and textile that adorns the walls of Theas Restaurant is a souvenir of owners John and Laurie's many travels. The couple has been passionate about Ethiopian cuisine for decades, and opened their restaurant as a celebration of that culture and the many dishes they enjoyed. Those dishes, which consist of stews, spicy beef tenderloin, slow-cooked lamb shank, and more, are served on large platters that encourage sharing amongst groups of friends. Meals arrive with traditional injera?a thin crepe-like bread?that takes the place of utensils and is used to scoop up flavorful, savory bites of food. To complement meals, a rotating selection of 17 craft beers is on tap, and over 200 wines are sold by the bottle, glass, or thimble.