The culinary team at Ellington's Restaurant at Embassy Suites North takes American classics to the next flavorful level—and, often, one level beyond that. After blackening a snapper fillet, cooks add a layer of succulent crab-claw meat before coating the entire thing with lemon beurre blanc. Bourbon demi-glace, meanwhile, is the finishing touch to a 7-ounce beef fillet wrapped in strips of applewood bacon. The cooks at Ellington’s also accommodate more casual tastes with dishes like Caribbean crab cakes and roast-beef sandwiches with caramelized onions and shredded gruyère cheese. Feasts unfold amid verdant plants in the dining room or in Embassy Suites’ Whispers Lounge, where the entire Ellington’s menu can be paired with sports on the big-screen TV or games of pool.
A good pizza is more than the sum of its parts. After all, specialty doughs rolled to specific thicknesses alter the experience of eating any pie. The aficionados at Noble Roman?s Take-n-Bake P?za create such pizzas, from their deep-dish Sicilian?style pizza to their wafer-thin and traditional-style crusts. Each crust is topped with a sauce made from freshly crushed tomatos and meats such as the highest-grade pepperoni and 100 percent pork. Rather than try to deliver their pizzas hot, though, they instead leave the baking up to the customers. They also supply other ready-to-bake treats, such as chicken wings or cookies, along with instructions for how to safely cook and enjoy each dish.
Chefs at Early Bird Pancake House rise at the crack of dawn to begin mixing batter for belgian waffles filled with nooks and crannies or scramble omelets with toppings like jalapeños, feta cheese, or gyro meat. Later in the day, the fare expands to include burgers, sandwiches, and wraps.
Goulash. Knockwurst. Burek. The importers at Taste of Europe know Old-World flavors still trump their New-World counterparts, which is why they stock their pantries with meats, cheeses, and recipes hailing from Balkan and Mediterranean locales. Flame-kissed ćevapi sausage links, thick stews, and savory meat pies fill the dining room with homey aromas complemented by the crackle of the working fireplace. An onsite grocery also showcases the restaurant’s faraway fare, supplying at-home feasts with barbecue lamb, fresh deli meats, feta cheese, and jet-lagged coffee that tries to wake drinkers at 2 a.m.
After graduating from England's Southampton University, Jacqueline Bols began her culinary career in the French and Italian rivieras, serving her creations on private yachts in Cannes, Monaco, and Saint-Tropez. Later, she catered American events, earning the Charles Heidsieck Award for Culinary Excellence and serving her feasts to such famed diners as Oprah Winfrey, Sean Connery, Tommy Hilfiger, and Kevin Costner.
In 2001, Jacqueline opened Jacquie’s Café & Gourmet Catering, drawing on modern French cuisine and local and organic ingredients to craft in-house breakfasts and lunches as well as catered meals. In quarters ornamented with photographs and oil paintings, guests can dine on handcrafted yogurt parfaits, homemade soups, or smoked turkey, brie, and apple sandwiches. The catering arm of the outfit fashions hors d'oeuvres, à la carte items, and boxed lunches for private events, as well as corporate breakfast and lunch dishes, which distract employees from the daily grind of prank faxing competitor companies.
At Jet's Pizza, the pies pile gooey cheeses, sauces, and delicious toppings atop thin, hand-tossed, and rectangular deep-dish crusts. Customers will also find the ability to "flavorize" their crusts, adding ingredients such as parmesan, garlic, and sesame seeds to them. And glancing at the menu, they'll also find hot sandwiches, wings, and salads, in addition to specialty pies coated in toppings such as pepperoni, veggies, and feta cheese.