Chef Jay Gillmore has years of restaurant-experience at restaurants such as Cru, Bistro 41, and Bacchus and knows that sometimes it's best to focus on doing just a few simple things really well. So, as the captain of the kitchen at Restoratives Cafe, he specializes in transforming raw, fresh ingredients into sandwiches that range from classic reubens to pork tacos and tortas stuffed with slow-braised beef brisket. A handful of refreshing salads and hearty soups fill out the rest of the menu. Thanks to a recent renovation, the eatery's atmosphere complements the playful quality of the food: the walls are covered with local art, and both the caf?'s name and menu are scrawled carefully across large chalkboards.
Upscale American cuisine unites with an extensive wine list at Wylds Cafe, and it's all administered by a talented kitchen staff. Their menu catalogs elegant entrees such as peppered Hawaiian tuna with sweet potato chips and soy butter sauce garnished with pickled ginger and wasabi. They also prepare braised cranberry barbecue boneless short ribs. Both the wine menu and the 30-strong beer list showcase imported and domestic libations, from The Crossings Sauvignon Blanc originating in New Zealand to Flying Dog's Doggy-Style pale ale. When it comes to aesthetics, the restaurant matches the cuisine in its panache. Rich but dark reds and browns cover the walls and allow blue sconces and colorful paintings—both abstract and grounded in everyday scenery—to pop with vivacity. White linens drape the tables, and track lighting precludes interruption by an obstreperous genie.
Kumo has two menus—one for sushi, one for entrees—but whichever one guests order from, they're likely to see their selected dish made right before their eyes. Smaller parties can sit right at the sushi bar, where the chef might start their meal with an appetizer such as a seafood pancake with shrimp, scallops, crab, and scallions. Here, the sushi chefs also prepare 27 specialty rolls, including the Hawaii roll with shrimp tempura, cream cheese, mango, cucumber, and spicy crab.
The dinner menu focuses on hibachi, the Japanese culinary art of preparing entrees at tableside cooktops. The hibachi meals, like a genie that works on commission, are generous, pairing a choice of protein with soup, salad, veggies, fried rice, and a two-piece shrimp appetizer. Guests can choose a single protein, such as chicken or steak, or go for a combination such as the Kumo Deluxe, which has lobster tail, shrimp, filet mignon, and sea scallops.
North Indian culinary traditions add intriguing accents to the traditional caf? fare at Happiness Healthy Cafe. Cooks craft sandwiches, using naan instead of bread, mint chutney in place of mayonnaise, and tandoori chicken rather than the Earl of Sandwich?s glossy headshots. In addition to more conventional paninis and wraps, the kitchen turns out curries, including vegetarian varieties. Simmering pots pour forth steam, giving away the golden lentils, spinach, and coconut cream within, and blenders thrum, laden with mango lassis and smoothies. The drinks combine pineapple juice, strawberries, bananas, and a colorful spread of other fruits.
Pineapple-spice muffins, asian noodle soup, and Boar's Head roast-beef sandwiches with swiss cheese, pear, and balsamic vinegar. These are just a few of the recent offerings at The Coffee Cup, where a chef whips up new treats each day. The café's baristas pour freshly brewed coffee, cappuccinos, and specialty café drinks such as salted-caramel lattes, and music fills the air on open-mic nights.
Chef Martin's international twist on regional American cuisine helped to earn his restaurant, Verdis, a TripAdvisor Certificate of Excellence in 2013. In the modern bistro's kitchen, he infuses classics with foreign spices to create signature dishes such as nut-crusted tilapia with brown butter-rum sauce, rack of New Zealand lamb with port demi-glace, and crispy duck in raspberry-ginger hoisin sauce. These mains are joined by other simple, gourmet dishes such as PEI mussels and littleneck clams. In the cellar and on the wooden wine racks that line the dining room walls are more than 70 bottles of wine. More than 20 of these are available by the glass, and all are designed to pair with the current menu offerings or stand in as finger paints in an emergency. These dusky reds and icy white wines also complement the colors found in Verdis' design palette, characterized by light earth tones and dark wood trim.