Before helming the kitchen at Luka's Italian Cuisine, Chef Luka lived and cooked all over Europe and America, from his native Montenegro to New York City. Though he focuses primarily on the food of Italy and his homeland, Luka incorporates techniques he learned in the many eateries where he spent his formative years. The chef broils freshly delivered scallops and serves them alongside his signature veal Luka, and he eases pasta cravings with fettuccine, gnocchi, and tortellini. Luka's is BYOB, so patrons can complement their meals with the contents of any bottle, be it wine, beer, or a tiny ship.
Tandoori Chef's tangerine walls and vibrant paintings warm diners ensconced at red-linen-topped tables, where they await steaming platters of the aromatic Indian cuisine from the bustling kitchen. Inside, chefs whip up a diverse repertoire of Northern Indian curry, tandoori, and rice dishes brimming with spice-laden veggies, chicken, shrimp, and lamb. A private dining area fills up to 30 bellies, and catering services bring the kitchen's nourishing warmth to party-goers or ravenous sasquatches grown too tall to fit through the front door.
Over the years, Villa de Colombia’s loyal customers not only watched as the one-room BYOB eatery expanded to make room for 90 seats, they also gave the restaurant its name. Villa de Colombia embodies the communal values that guide the popular eatery, which bolsters Hispanic unity and has even served as a voting center for Colombian presidential elections. In the kitchen, chefs fuse recipes from Colombia, Mexico, and other Latin American countries into a single menu that doesn't skimp on the steak or seafood. The chef’s favorites include Ecuadorian shrimp marinated in a garlic-and-wine sauce, charbroiled skirt steak married to jumbo shrimp and stuffed clams, and fresh tilapia over spicy primavera rice.
Restaurant owner Gina Tarkazikis re-creates authentic Greek recipes passed down through generations of family. Her kitchen brings in fresh fish daily to grill whole, and she imports cheeses and olive oil directly from Greece via long-distance surfer. Shish kebabs, traditional preparations of Greek pastas, and freshly baked baklava keep diners coming back for more time-tested delights.
The chefs at The Green Canteen prepare a menu of sandwiches, salads, and omelets made from scratch every day, complemented with freshly ground coffee and house-brewed teas. Early risers fill bellies for the day ahead by noshing on french toast hewn from local challah quarries or by digging into The Green, a signature omelet loaded with green peppers, baby spinach, and goat cheese, served with one of eight sides including sweet-potato fries. The romaine, pesto chicken, and sun-dried tomatoes of the tuscan salad glisten with house-made balsamic vinegar, and the Canteen burger quells carnivorous appetites with a 10-ounce Black Angus patty smothered in bacon, sautéed onions, and house barbecue sauce. Diners can also sip a cool glass of juice or pour a milkshake over an entree to cloak it in chocolate.
La Frontera Mexican Grill’s chefs craft a robust menu of Mexican dishes from fresh ingredients to sate the appetites of diners waiting in the cozy eatery. The menu offers up a selection of classic Mexican items including quesadillas, burritos, flautas, fajitas, and enchiladas that help guests to experience the authentic flavors of Mexico without nibbling on a peso.