Chefs at Palace of Dosas work under the ahimsa theme of non-violence to the environment, other beings, and themselves when they fill their menu with vegetarian and vegan Southern Indian cuisine. They spread crepe batter over griddles to craft bases for their 20 different varieties of dosas. The long, thin paper dosas and the butter sada dosas are as rich as a millionaire or someone who got in on the ground floor of the industry that writes about millionaires. They also prepare utthappam, Indian-style pizza with rice and lentil-flour bases and onion and pea toppings. Yogurt-based mango lassis and madras coffee add to the comfort imparted by cushioned booths and a plant-rich dining room.
Upon entering Burrito Fresco, each customer is only six questions away from a custom Tex-Mex meal. The first thing they have to decide is what kind of dish they want, whether it be tacos, burrito, salad bowl, or nachos. From there, they choose a style of meat or vegetarian or vegan proteins, paired with toppings such as black beans, jalape?os, or crushed chips. Next, they choose between mild, spicy, and sweet citrusy salsas, which accent one of the six house sauces. Finally, to make meals extra special, guests can choose to add on a scoop of guacamole or queso. After this, staff wrap up packages for dine-in or to-go dishes. To make full meals without whittling a fork out of cheese, staff can also include one of the house salsas with chips or an apple crispito to end on a sweet note.
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.