At Label 7, fresh ingredients such as crisp shaved fennel and gruyere cheese garnish entrees inspired by the light, healthy cuisine of California's Napa and Sonoma Valleys. Wicker chairs flank tables in the softly lit indoor dining room. Oversized white flowerboxes stand guard along the perimeter of a canal-side patio, where a brigade of umbrellas shields patrons from splashing during nearby diners’ attempts to literally wade through the wine list.
At Tandoor Flame, the embers of the kitchen's 800-degree tandoor oven broil morsels of chicken breast, skewers of minced meat, and schools of salmon that have been marinating in yogurt, garlic, and spices. Diners can use pieces of freshly baked roti and naan to mop up flavorful sauces and spicy curries?or grab fistfuls of biryani to wish passing newlyweds good luck.
Without a month or so of vacation, it'd be almost impossible to sample authentic noodle dishes from four different countries. However, aja noodle co. can help you accomplish this feat over the course of a single lunch hour. Its pan-Asian menu incorporates regional dishes from Japan, China, Vietnam, and Thailand, all made individually and from scratch using fresh produce and proteins.
Though the food has its roots in tradition, it's all fully customizable. Guests choose which protein?including veggies, tofu, chicken, beef, or shrimp?they want mixed in with their pad thai or rice bowls. They can also swap out one type of noodles for another, perhaps exchanging lo mein for soba or rice noodles for shoelaces they brought from home. Sauces infused with spicy black beans or sweet coconut milk give the bowls a flavorful base, and vegetarian and vegan options are available for folks with dietary restrictions. aja noodle co. also offers a selection of beer and wine by the glass or bottle and a wide arrange of original recipe sake cocktails.
While you could just have a typical meal out at Taste of Ethiopia, you could also seize the opportunity to go for the full Ethiopian experience. Although there are restaurant-style tables, diners can also gather around one of several mesobs, or colorful wicket-basket-like platforms that are about 4 feet tall and hold serving trays. Communal dishes are placed atop these trays, and guests, who sit on cowhide-covered stools called berchumas, use their hands or pieces of injera?spongy sourdough flatbread?to pick up their food.
Owner Mesrak takes great care to reproduce this traditional Ethiopian style of dining. Her effort extends to the menu, whose starring entrees are wats, or thick stews prepared with a variety of meats, vegetables, and spices, and the tartare-like kifto. Stews and other dishes are ladled onto a tray lined with injera so the entire party can dig in. And diners who decide to sit at a mesob should also extend their culinary adventure to their after-dinner coffee. If you order it at the beginning of the meal, Mesrak will perform an elaborate Ethiopian coffee ceremony using a beautiful pottery coffee pot known as a jebena.
Teeming with scenic views of the Genesee River, Pane Vino's sunny brick dining room connects to a kitchen where chefs blend fresh ingredients into Italian-American lunches and dinners. Executive chef Kirk Smith, the newest addition to the kitchen, joins executive chef Darrell Madison in whisking up the restaurant's upscale menu, churning out his own handcrafted pasta, sausage, and ice cream. Additionally, chef Billy Grana of Grana's Restaurant contributes to the eatery's offerings by assembling housemade soups and sauces. Together, the culinary team feeds patrons both on romantic dates or at big private events by plating grilled pizzas, spaghetti carbonara, new york strip steak, and pan-seared sea scallops. And on Thursdays and Fridays, live music turns dinner into a complete night out.
For those who suffer from food allergies, it’s typically impossible to have a delicious, home-baked cake and eat it too. But Kelly Halligan hopes to change that. Fueled by a desire to feed dietary-restricted dessert lovers—including those who are vegan or sensitive to gluten—Kelly hand-makes cookies and cupcakes that are free of dairy products, preservatives, and allergens yet taste like the real deal. She draws from her own family’s passed-down recipes, modifying them to remove any troublesome ingredients. But she still prepares a slew of conventional baked goods in both traditional and specialty flavors, which she proudly claims are indistinguishable from her many vegan offerings.