At AppeThaizing, chefs strive to hit every taste bud on diners' tongues, incorporating sweet, sour, and salty flavors into a number of dishes on their menu of southeast Asian cuisine. They can also spoon fiery green-curry sauce or piquant Thai chilies into the mix, allowing willing customers to enjoy a spicy kick without the hassle of riling Chuck Norris after his jalapeño foot soak. Although many of their entrees feature succulent meats—including roasted duck, shrimp, and pork—they can also whip up vegetarian-friendly meals with tofu or seasonal Asian greens.
Embracing the same sensory mélange as the menus, AppeThaizing's dining rooms gently illuminate a kaleidoscopic assortment of yellow, red, and key-lime-green walls with a combination of ceiling-mounted track and pendant lighting.
Rich, tomato-based sauces, yogurt marinades, and mango chutneys ensure each of Bombay Thali’s dishes bursts with flavor. The BYOB restaurant’s chefs use them to season chicken, lamb, and goat, preparing Indian entrees as time tested as the subcontinent’s fondness for watching cricket played by crickets. In addition to the tandoori and biryani classics, seafood curries beckon with shrimp and swordfish. A full array of naan, including a version brightened with mint, can carry the curries and sweet dipping sauces to tongues.
The chefs at Nick's Pizzeria & Deli draw on 30 years of experience to spin New York–style pies and craft specialty Italian pastas and sandwiches. They use their hands to knead each Neapolitan-style thin crust and Sicilian-style thick crust before ladling on a spiral of sauce made with fresh tomatoes and basil. A newly remodeled dining space accommodates up to 25 diners, or friendly deliverymen ferry piping-hot meals for free to doorsteps or secret entrances to bat caves. For a minimum of 50 people, Nick's catering staff will tote trays to parties.
Built by renowned architect Ward Wellington Ward in 1910, Mohegan Manor’s recent renovations restored grandeur to the 100-year-old building. The manor's classic, rich menu and matching interior make it an ideal space for hosting wedding and union ceremonies, receptions, and parties. A main ballroom dazzles with a 22-foot domed ceiling, hardwood floors, and a 15'x30' mural painted with the first oils to extend a hand of friendship toward water. The four-story edifice also houses two traditional restaurants, Mohegan Manor and Club Sushi & Steaks. Live entertainment can be enjoyed on weekends at Club Sushi & Steaks.
Tabatha's Family Tree is aptly named because Tabatha Babbitt and Patricia Personius co-own and operate the restaurant with her family members. In the kitchen the chefs prepare pastas, prime rib, and veal scallopini sautéed with peppers, tomatoes, and mushrooms in a red wine sauce. The same careful preparation of their meals in the restaurant goes into their catered events, which can occur on or off their premises.
With five sizes of burger, 32 free toppings, and up to 378,000 possible flavor combinations for shakes and malts, Cheeburger Cheeburger is a perfect stop for picky eaters and brilliant statisticians alike. This national '50s-style burger joint is notable for its sweeping menu of sandwiches, platters, and shakes, as well as its commitment to quality ingredients, such as Naturewell natural Angus beef. Everything is cooked to order, including the fresh-cut fries ($2.09–$4.19) and battered onion rings ($2.99–$4.19). Burgers range from the Classic, weighing in at 5.5 oz. before cooking ($4.99), to the signature Famous Pounder, a 20 oz. slab of bovine ecstasy ($9.99). Champion beefeaters can earn their photograph on the Wall of Fame for slaying this burger behemoth. Herbivores can opt for the grilled portobello-mushroom melt with sautéed onions and swiss cheese on rye ($6.99), and carbophobes can avoid filling up on bread with bun-free CheePlatters, sandwich fillings served with choice of cheese, toppings, side, dipping sauce, side salad or coleslaw, and sautéed onions ($9.99), or meal-sized, custom salads (starting at $6.99).