Curries spicy and mild douse simmering dishes at Dales Indian Cuisine, whose authentic menu aims to honor Indian culinary traditions. Juicy morsels of lamb, shrimp, and chicken marinate in spices such as ginger and coriander before heat from a tandoori-style clay oven seals in their savory flavors. Warm naan soaks up juices from vegetarian specialty dishes, with all-natural ingredients free of additives, preservatives, or distracting ads for New Coke.
Inside the savory-scented digs of Honey Baked Ham & Cafe, spools of hardwood-smoked, spiral-sliced ham entice carnivorous palates. Here, chefs uphold the same traditions that Harry J. Hoenselaar created more than 40 years ago. Back then, he chose individual hams, cured them in his secret marinade, and smoked them over hardwood chips before offsetting the earthy flavor with a crisp, sweet glaze. To this day, the staff still makes the signature bone-in hams one at a time and glazes them in the shop.
The hammery's kitchens also whip up classic side dishes and desserts, such as the sweet-potato souffl?. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.
The chefs at HuHot Mongolian Grill stand around a giant, round grill, preparing sizzling heaps of stir-fry. Unlike at other restaurants, every serving is different because, instead of the kitchen staff, the customer preps each bowl. The bowls may be brimming with chopped vegetables, seafood, and noodles, or they may be composed entirely of water chestnuts. The spice level of each dish varies based on the eater's preferences; MSG-free sauces range from barbecue to sweet teriyaki to five-alarm Kung Pao … Yow! Since HuHot Mongolian Grill is an all-you-can-eat affair, diners get the chance to mix and match different ingredients with each trip to the grill.