Though they're far from the cerulean seas and rolling mountains of northern Lebanon, the cooks at Le Chef Restaurant flood their sophisticated dining room with the mouthwatering aromas and flavors of the diverse region. Their menu reads like a ‘best-of’ list of Lebanese cuisine, offering up favorites such as stuffed lamb, couscous, and chicken shawerma. They also prepare an impressive list of vegetarian specialties, such as grape leaves that are stuffed with rice, chickpeas, onions, and tomatoes and served with tangy yogurt sauce. Guests can pair their meals with Lebanese white and red wines from the lush Bekaa Valley or choose more recognizable varietals from Italy, Spain, and France. When weather permits, wining, dining, and backflips can unfurl on Le Chef's patio.
Besides friendly lunch and dinner service, Le Chef Restaurant also offers up its distinctive fare during special events with private dining and catering services.
Since 1984, Champps Americana's kitchen has sizzled with made-from-scratch dishes, satiating sports fans and families with a comfortable atmosphere. Amid sunlit dining rooms, diners seated at wooden tabletops can root for their favorite pixels on flat-screen TVs broadcasting live sports. In the kitchen, chefs prepare pastas with grilled chicken and roasted artichokes, pile buns with barbecued pulled pork and spicy buffalo chicken, and fill soft taco shells with grilled steak. Behind the bar, bartenders whip up specialty cocktails and margaritas and fill goblets with wine and local craft beers on tap.
Chef Das gladly carries on the tradition of crafting fine food and sharing trade secrets with an accessible teaching-style. Students of her classes gain a greater understanding of the culinary traditions that infuse the Indian subcontinent, from making paneer masala with freshly-pressed cheeses to comprehending the difference between currying favor and favoring curry.
The chefs at Chic-N-Ribs by Miles roast, broast, and barbecue all manner of bird and beef in homemade batters and sauces. Get on the chef’s good side by ordering the house specialty, a half broasted chicken lightly dusted with batter and cooked under high pressure to seal in scrumptious juices and expunge unsavory grease ($7.99). Rotisserie ribs sail onto salvers cloaked in homemade sauce ($9.95+) alongside jumbo shrimp dinners ($14.95) plucked from Poseidon’s windowsill. Sandwiches include the rolled pork shoulder, which trundles up to tables on homemade garlic bread with an entourage of coleslaw and fresh-cut Idaho potatoes ($5.99).
Specializing in home-style comfort foods, Grilled Cheese & Tomato Soup presents guests with a palatably pleasant menu of soups, salads, and sandwiches that are good for in-restaurant consumption or take-home coffee-table decoration. The selection of homemade soups changes daily, but there’s always 10 different choices available ($4.50/cup, $5.50/bowl), served with a roll and butter, and patrons can also opt to grab a pint ($6) or a quart ($8.50) for slurping back at home. Pair a grilled cheese sandwich with tomato soup for $6.50, or enhance your grilled and melty breadwich with tuna and American cheese ($7.95), spiral-sliced ham with gruyere cheese and a fried egg ($8.25), or pastrami, swiss, and sweet-and-spicy coleslaw ($7.95). Legume lovers can choose a vegetarian baguette with marinated grilled veggies and garlic aioli ($7.75), and meat munchers can sample tasty meatloaf ($7.95) or a hot pot roast ($8.25) that leaves unused pans feeling cold and raw inside.