Though it’s been around for 36 years, Piccadilly Catering and Restaurant crafts its mouthwatering cuisine using recipes more than twice its age. Their Cajun dishes include Gulf Coast–original jambalaya and old-fashioned cornbread, and international entrees appear on the menu in the form of chicken fettuccine and prawn stir-fry. In addition to serving guests inside their comfy eatery, Piccadilly’s culinary staff whisk morsels off to a variety of off-site events, such as corporate meetings and noncorporate weddings.
Run or Dye is making race running a little more colorful, one major city at a time. This 5K is divided up into four separate courses of varying lengths, each designated by a separate color––which also reflects the color of safe, eco-friendly powered dye the participants get splashed with. At the end of the race, they'll cross into the aptly-named Dye Zone—a polychromatic free-for-all, where fluorescent color is thrown freely from all sides, allowing runners to splash their fellow runners or get colorful revenge on their friends, family members, and any cranky art-history teachers that happen to be walking by.
Unlike some races that rank runners by time, Run or Dye only measures success in color and fun. While the safe-to-eat dyes should wash out of clothing, runners are encouraged to wear things they don't mind getting dirty, preferably in white, grey, or another neutral color to allow give the dyes maximum visibility.
At Tannourine Restaurant, the Mediterranean is just a mouthful away. There, chefs prepare a menu of cuisine drawn from Greek, Lebanese, and Turkish traditions by grilling, baking, or sautéing lamb, poultry, and seafood with fresh herbs and spices. All of this prep work pays off in the restaurant’s selection of cold and hot mezza, or small, communal plates best enjoyed whilst talking and drinking. Portions of hummus and baba ghannouj welcome soft pieces of pita bread as they dive into blended chickpeas or roasted eggplant mixed with tahini, lemon juice, and olive oil. Dolmas find rice and veggies stuffed into grape leaves bursting with spices, and na’anek pairs its lamb sausages with the citrusy bite of fresh-squeezed lemon juice. Larger house dishes, including lamb or veggie couscous and heaping grilled meat platters, pack portions that match the intensity of their flavors.
Bombay Garden's ties to authentic Indian cuisine run deep. Originally born in the small Indian town of Khanoor, owner Balkar Tamber grew up learning how to cook alongside his mother. That knowledge especially came in handy when he embarked on his first professional culinary foray, a roadside eatery in the Punjab region of India. Once he immigrated to the US in 1990, he brought along more than a handful of those family recipes and opened his first Bombay Garden restaurant fueled by a deep love for the rich and diverse culinary traditions of his homeland.
The menu features a selection of iconic Indian dishes from virtually every corner of India. On one page of the menu, delicate crepe-like dosas made from fermented lentil and rice flour evoke the flavors of India’s southern regions. And when it comes to northern Indian recipes, the chefs bake skewers of yogurt-marinated chicken and other meats in a traditional tandoor—a cylindrical clay oven heated by a well-trained dragon. The same blends of flavorful spices that perk up Balkar’s chicken, lamb, and seafood dishes also appear throughout the restaurant's vegetarian entrées: homemade cottage cheese and green peas meld in a spiced gravy sauce and split lentils benefit from the chefs’ one-two punch of garlic and ginger.
Since 1980, Chef Peking Restaurant has been a longtime favorite of the Peninsula. Eddie and Shirley Shyy have been running the restaurant for close to 25 years and have now turned over the business to their son Arthur, who will continue the tradition of a family style restaurant, with friendly service and tasty food.
The traditional Filipino dish of crispy pata is nearly always "pure pork bliss," according to Saveur, but the version at Patio Filipino is a cut above: it's “the best I've found,” writer David Bolosan says. To create the dish, pork foreshanks are simmered, slathered with fish sauce, and then deep-fried for a crispy coating. It's a three-step process perfected by Patio Filipino's head chef, a Manila native with both Spanish and Filipina heritage. It's no wonder, then, that the kitchen incorporates ginger, miso, and other Filipino ingredients into their tapas menu. Diners can wash down these shareable dishes with one of the restaurant's own wines, or clack their empty plates together like castanets to accompany the painting of a flamenco dancer gracing the dining room.