Every day from 3 p.m. to 1:30 a.m. Eko Lounge Patio's genial personnel furnish patrons with quality cigars, tasty hookah, and a satiating menu of sandwiches and snacks. Tossed salads, fried fare, and assembled platters complement the aromatic smoke of stogies from such name brands as Padron, Rocky Patel, and Romeo y Julieta, whose scent inspires customers to communicate entirely in sonnets. Both an outdoor patio and an indoor lounge area host leisurely digestion and inhalation sessions, whereas a dance floor invites visitors to shake their groove things to the thumping tunes spun by DJs three nights a week. Eko Lounge Patio's weekly events include a salsa-dancing night, preceded by free lessons, and Tuesday-night karaoke sessions.
At first glance, Keagan's Irish Pub and Finn McCool's don't seem so different. Both are thoroughly Irish establishments, serving traditional dishes of shepherd's pie, bangers 'n' mash, and fish ?n? chips in dining rooms adorned with dark woods and stonework accents. Both also feature regular karaoke nights and live-music acts that regale patrons with songs so catchy they're under investigation by the CDC. But Finn McCool's stands out from its sister restaurant in one important aspect?its seafood bar, replete with broiled oysters and clams, steamed shrimp and snow crab, and saut?ed mussels that arrive to tables solo or in hefty combination platters.
Under the trained eyes of the chefs at BanZara Restaurant, tender pieces of lamb absorb the piquant spices in lamb khorma’s coconut gravy, while marinated chicken chunks cook over a charcoal griddle before being dunked into delicious sauce for a tikka dish. The culinary team also pulls from Indo-Chinese recipes, combining eggs with flavored chicken and cooking deep-fried dumplings with traditional Indo-Chinese spices. In addition to dinners, the chefs also craft a lunch buffet of new dishes every day of the week, which diners can sample while ensconced in the eatery’s leather booths or, if they ask very nicely, straight from the chef’s ladle.
Though it’s far from the border, Nuevo Mexico Restaurante serves up dishes of traditional Mexican cuisine. The staff rolls seasoned pork or chicken burritos, stuffs taquitos with beef, or grills spinach and tucks it into quesadillas. One of the benefits of their location on the East Coast is the ability to ship in real blue crab from Maryland, granting chefs fresh ingredients for crab salads and enchiladas. One location’s decor unites rich wood accents with exposed red brick, a mural of a matador dodging a bull, and a bar that has three sides, like any argument between a husband and his wife with a crime-fighting alter-ego.
Pizza Fusion delivers pies in hybrid vehicles, uses eco-friendly cleaning products, gives discounts for recycled pizza boxes, donates to environmental causes, and uses utensils made from potatoes. Its planned moon base will have a limited delivery range but will be 100% carbon neutral.
Inspired by the cupcake bakeries in New York City, Frostings offers a destination gourmet cupcake spot for sweet-tooth-addled customers and cyclists looking to lube up their chains with deliciously slick frosting. Each customer will obtain a palate-percolating Chef’s Assortment of one dozen cupcakes composed of daily flavors, with blissful cups including the gluten-free vanilla, peanut butter pretzel, milk and cookies, strawberry cheesecake, Key lime pie, rocky road, and the cupcakery's beloved Wendy's red velvet. Patrons can also peruse a variety of deftly prepared gluten-free and vegan cupcakes. Additionally, delivery is available for time-strapped patrons and Sherpas who won’t make it home on time due to a packing-mule malfunction.