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 sautéed mussels that arrive to tables solo or in hefty combination platters.
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.
Iron Horse Restaurant fires up a bounty of regionally sourced seafood, hand-cut steaks, and entertainment. Reserve a table in the comfort of the bistro-style dining room or grab a first-come, first-served table at the sidewalk café. Menus shift seasonally; the upcoming spring dinner menu offers starters such as a plate of titular Iron Horse shrimp and grits served with sofrito ($9.75) , only available before the shrimp fly north for the winter. Entrees such as the crab-stuffed trout ($24.50) explore new levels of sea-meat, and fans of land-meat can savor the hand-cut and pan-seared angus rib eye, served with roasted red potatoes and asparagus, and topped with demi-glace ($26).
Yokozuna Sushi’s chefs sling plates loaded with options from a menu of traditional raw and grilled Japanese fare along a gleaming countertop. Patrons commence meals with pan-fried salmon-skin salad ($8.95) and move on to conquer six pieces of nigiri paired with a california roll ($16.50). Inventive sushi rolls caper across plates in configurations such as the Red Blossom, a bundle of deep-fried shrimp, crab, spicy tuna, and green onion ($13.95) that unleashes impressive flavors like a chef's piggy bank. Chicken, beef, or salmon doused in teriyaki sauce tumble across salad and rice ($11.95–$12.95), and chirashi bowls ($19.95) provide ideal hiding places for veggies as well as sashimi tired of crashing on Poseidon's futon. Cheerful chatter wafts from tables amid blossoming potted plants across a hardwood sushi bar lit by hanging paper lanterns.