At Kirkland's King Eagle Diner in Carthage, N.Y., recipes have been passed down for generations. Driven by the Kirkland family's playful personalities, their self-owned and operated diner specializes in new interpretations of classic American comfort food?from stacks of pancakes and ham-stuffed omelets at breakfast to hearty soups, sandwiches, and signature Screaming Eagle Burgers at lunch. Glass cases display home-baked desserts, all of which are freshly baked onsite.
An aroma summoned by flavourful spices and the fiery breath of tandoori-style ovens hangs in the air inside Cafe India like a transplanted slice of atmosphere from the other side of the globe. The smooth flavors of coconut milk and yogourt sauces complement dishes of hearty curry and biryani plates layered with rice, meat, and sauce. Colourful Indian art hangs from the walls of Cafe India’s intimate dining room, and red linens add an elegant touch to each table.
Set inside a log cabin big enough for Paul Bunyan himself, The Grizzly Grill transforms classic lodge fare such as steaks, ribs, and venison into upscale contemporary cuisine. After admiring the rustic decor of hardwood floors and exposed ceiling joists, patrons can head upstairs to shoot pool or chalk their elbows in the billiard loft. Alternatively, the bar area?dubbed The Lodge?lets imbibers linger out weekend nights with live DJs and a late-night menu or make goo-goo eyes at a bison head next to a romantic roaring fireplace. The dining room teems with the kitchen?s signature creations, which range from pan-seared pickerel in a sweet-pepper curry to AAA beef such as a 10-ounce new york strip loin and a 14-ounce rib steak. Toppings such as garlic oil, baby spinach, chèvre, and honey-roasted veggies add colour and texture to wood-fired pizzas. Like feral teddy bears, slow-roasted prime rib comes in three sizes: small, regular, and grizzly.
Affable aesthetician Christine Benoit revitalizes smile holders with customized facials. The 60-minute face-coddling session is tailored to each client’s skin type from oily to acneic and mature to frosting-covered. Visitors slip into relaxed reveries as a face whisperer pampers epidermises, revivifying mugs and ridding pores of dirt, grime, and oil. During peppermint facials peppermint-scented products and aromas swirl through the air to create a spa visit as seasonally sweet as Christmas morning at the candy-cane factory.
According to Hicham "Sam" Eddahi, every meal should be a multi-sensory experience. “We put all five senses on one plate, have all the ingredients fuse into one exquisite taste," said the chef, who cultivated his culinary skills and passion for global cuisine in Europe and Morocco. At Windmills, Eddahi and his team infuse their breakfast, brunch, lunch, and dinner menus with flavours ranging from France to Asia to Latin America, and an expansive wine list ensures mouthwatering matches for every entree. High-quality proteins, such as local ground beef, sustainably fished salmon, or marrowbone, mingle with market-fresh vegetables and flavourful sauces. The menu also features nightly chef's specials, and like a chameleon walking beneath a rainbow, it changes frequently.
Fueled by a passion for cooking healthy Indian food without sacrificing flavour and by a passion for cooking in general, Gita Bassi founded Tandoori Sizzle in 2010. Since then, Gita’s 100% housemade menu and infectious smile has made a lasting impact on the community and her customers, so much so that students who visit the restaurant call her “Mama.”
Delicious as they may be, Gita emphasizes that her dishes are good for you, too—she avoids the use of ghee, a clarified butter included in many Indian recipes. That health-minded approach reaffirms the genuine concern Gita expresses through her food and personality: “My customers are like my family,” she told the Kingston Whig-Standard. “When students call me Mama, I love that.”