Understanding how difficult it can be to eat healthfully while participating in the daily grind, Salad 101's owners contribute quick solutions to the community bustling around Midtown. The menu boasts seven gourmet sandwiches, including the turkey and swiss, eight hot paninis, and the Wayne State Reuben drizzled in russian dressing and geography-quiz answers. Soups include a piping-hot daily special, and a full salad bar lets diners craft their own greeny medleys. With 10 premade salads to go, such as a fattoush bouquet, Salad 101's staff enables patrons to eat well when too busy to dine in or rent their own chef.
Temptations' accomplished founders and chefs are striving to create the first national Indian food chain in an effort to make fresh, all-natural Indian fare accessible everywhere in the country. The chefs prepare vegan and vegetarian options nightly, such as the bhindi dopiaza's tomato-smattered okra, and clay ovens churn out grilled dishes, such as murg tikka masala or tandoori chicken. Temptations also fills environmentally friendly boxes with portions of its food on college campuses, and the chefs spread their knowledge of Indian cuisine in cooking classes.
Sunlight streaks through large windows in Temptations' dining room as diners scarf down healthy Indian feasts beneath exposed-ductwork ceilings and soft orange lights. Live music fills the air on weekend nights, with sitars, world music, and kazoo symphonies typifying the sounds. Belly dancers have been known to take to the floors as well, captivating patrons with their hypnotizing hip undulations.
Steeped in tradition, Mario’s Restaurant has served up old-school Italian cuisine since 1948, when it opened as a casual but luxurious supper club. The crystal chandeliers cast warm light on tables covered in white linens, which attentive servers top with a vegetable and relish tray the moment diners are seated. As chefs prepare house specialties tableside, the dining room fills with the rich aromas of buttery broiled lobster tails, veal piccante, and fresh pasta sauce. Guests can also take a whirl on the dance floor during ballroom-dancing sessions on weekends.
Byblos Cafe & Grill pays homage to its namesake – the city of Byblos, Lebanon – with Lebanese dishes served beneath arched doorways that recall Lebanese architecture. Ornate chandeliers, blush-hued pillars, and walls painted with faux stone surround guests as they dine on the same Mediterranean fare at both of the eatery’s two locations. Skewers hold marinated chicken and lamb while the grill leaves its imprint. Falafel is served with a side of hummus, either wrapped in a pita or stuffed, like a love letter from a short-order cook, inside a burger bun. Classic Lebanese dishes, from meat shawarma to grape leaves, also arrive in the form of a toasted wrap.
Maccabees at Midtown's spacious dining room?with its wood accents, pendant chandeliers wrapped in bronze-colored filigree, and Art Deco?style ceiling?looks like something from the 1920s or '30s. But its bistro food is decidedly modern. Housemade chicken fingers made from all-natural chicken dip into wasabi ranch, Kobe beef burgers support applewood-smoked bacon and garlic aioli, lobster meat joins bacon in the BLT, and certified-Angus new york strip steaks arrive alongside pesto mashed potatoes. The eatery also embraces brunch, a tradition that became popular in the 1930s, along with using a black-and-white filter on every photograph.
Few places can offer the same type of dish for breakfast, lunch, dinner, and dessert. Even fewer can do so while transporting your mind to Paris?but Good Girls Go To Paris Crepes does just that, charming guests and the New York Times with its impressive selection of crepes and its decor. Good Girls' rouge-red walls are decorated with oversized street maps and a Jean-Luc Godard film poster; its crepes are decorated with all manner of sweet and savory fixings.
Each crepe has a name, and true regulars will know just who to order. Vera, for example, contains a mix of bacon, boursin cheese, and spinach, whereas Pascalle holds fig jam and chevre, or goat cheese. Celeste is a little heartier, with roast beef and brie offsetting the tartness of cranberries. Every savory crepe is also available as a salad, or, if you simply unfold it, a very thin pizza.
As for the dessert crepes, they cover mixes of chocolate, fruits, and candies. The Cora hides strawberries and blueberries?a light contrast to the Tynysha's rich Heath bar, ricotta cheese, and chocolate filling. The simplest option, the Seine, delights with its classic flavors of butter and sugar.
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