The chefs at Bijan Restaurant draw in flavors from the Mediterranean’s coasts and stir them together to produce their eclectic menu. Their core menu focuses on Persian cuisine, including classic charbroiled kebabs and lamb shank, but they expand the borders of their culinary ventures to include greek salads, italian pastas, and pesto-bedecked pizzas.
In the separate bar and lounge, the very air tastes of distant lands, each table topped with an ornate, delicate glass hookah. Staffers fill the vessels with flavorful liquids as guests relax on plush couches or absorb the technicolor rays of flat-screen TVs. Colorfully painted walls provide a backdrop for details of intricate patterns, from polka-dot tile patterns to a portrait of a zebra donning its traditional jailhouse garb.
Meals at Taste of Thai begin long before the first bit. As guests open the door, the scents of Thailand engulf them. The bistro's recipes use complex combinations of herbs and spices are to blame. But once the meal does begin, it might do so with appetizers of satay chicken and deep-fried tofu, or spicy-sour tom yum soup with cilantro and coconut milk. Many of the entree options can be prepared for vegetarians, including sautes, stir-fry, and five kinds of curry, though halal cuts of chicken or beef are also waiting in the wings for their big shot. The chef's specials introduce seafood, such as whole deep-fried fish with chili sauce, or the Hot Ocean, a seafood blend with chilies, onions, and a liberal helping of Poseidon's tears.
At Bobby’s Krazy Krabs, the chefs embrace both Cajun and Filipino cuisines’ love of bold flavors and multitude of seafood options to create their eclectic menu. They specialize in pork and seafood dishes, serving up the entire fish for a meal for two to four patrons or one homesick shark looking for a light dinner. They season their freshly caught crawfish, deep-fried wings, and calamari in Cajun, lemon-pepper, or garlic-butter sauces, with the ability to alter the spice level. Channeling Filipino flavors, the chefs offer traditional entrees such as oxtail in a thickened peanut sauces and milkfish served with salted eggs and mango.
Chutney is awash in golden light, from its sheer curtains that cascade down the floor-to-ceiling windows to its high-backed booths. This relaxing environment is home to a menu of Pakistani and Indian dishes simmered atop stoves and cooked in a traditional clay oven. Chefs toss lentils and okra in a Punjabi-style curry, and soak boneless chicken in a special Bombay sauce. Beef, lamb, and prawns marinate in myriad spices before cooking in the tandoor. Chutney’s chefs double down in the kitchen for catering services that feed guests during office meetings, wedding receptions, and it's-almost-my-birthday parties.
At Chaat Bhavan, a full menu of Indian fare avoids meat as fastidiously as if it were a banana peel on a video-game highway. Snacks include masala chaat, a spicy fruit chutney served with crispy wafers, and missal pav, a mixture of black lentils and crispy noodles. Pan-cooked spinach paratha bread sops up soupy entrees such as the chana sag, which pairs garbanzo beans with fresh spinach, and the aloo gobi mattar, a union of potatoes, peas, and spices. Everything on Chaat Bhavan’s bill of fare is meat-free, and many eats also accommodate Jain customs and veganism.
Biryani Bowl's chefs dish out a diverse menu of pan-seared and tandoor-cooked Indian cuisine, each plate rife with aromatic spices and helpings of steaming rice. The restaurant’s eponymous dum biryani dishes arrive to tables flanked by hearty vegetables, chicken, mutton, or shrimp, along with savory curries, tandoori delicacies, and rice dishes to suit varied tastes. Sweet-and-salty lassis complement Indo-Chinese dishes and desi wok noodles, as ice cream dishes and gulab jamon conclude meals more sweetly than a tiny fairy driving you home while humming lullabies.