Inside Dwight's Bistro, wall-to-wall mosaic tiles offer an eyeful of crafted wine bottles, goblets, and swirls colorfully pieced together. Chef and owner Dwight Delude's bistro cuisine is just as eclectic. Diners savor lamb chops in mint jelly and mouthfuls of filet mignon and enjoy handmade pasta, featured in the restaurant's rotating selection of jumbo ravioli. To wash down these delectable dishes, guests can choose from an extensive list of red, white, and sparkling wines.
Enthralled with the art of pizza-making, a trio of college students opened the first Mellow Mushroom 37 years ago in a former liquor establishment. Popularity bred new locations, doling out stone-baked pizzas sprinkled with unusual ingredients such as broccoli, pineapple, pesto chicken, caramelized onions, provolone cheese, and banana peppers. Chefs express their subconscious hoarding problems by stuffing a host of ingredients inside of calzones and hoagies, whose hearty compositions may be offset by crisp salads. Mellow Mushroom remains open late for night owls and offers catering services to help keep company meetings and divorce parties stress-free.
Wobbling discs of made-from-scratch dough teeter in mid-air above an open pizza bar. The soon-to-be pizza crusts fall gracefully into the hands of chefs, who then shower the saucers with a colorful hailstorm of toppings such as ricotta cheese, fried banana peppers, and pomodori tomatoes. Such visually arresting scenes abound at Primo Ristorante Italiano, where pale light trickles down from chandeliers, leafy vines climb up wooden trellises, and a life-size replica of the Coliseum is created from folded napkins for a romantic setting. The aroma of traditional Italian victuals serenades sensory receptors from the kitchen, singing songs of chicken Milanese, veal marsala, and pescatore––a seafood dish that rallies together mussels, clams, shrimp, calamari, and scallops. Primo Ristorante Italiano’s chefs also prepare pasta-infused fare for catering events, while its bar-lounge is home to entertainment on Thursday, Friday, and Saturday nights.
The chefs at Mixx craft an internationally inspired menu of modern classics such as house-made pastas, sushi, and wood-fired pizzas. Start off with the calamari fritti tossed with sundried tomato vinaigrette, basil, and lemon-caper remoulade ($9) before surprising your palate with the stuffed cannelloni fiorentina bursting with ground chicken, veal, besciamella cream, three cheeses, and spring-loaded rubber snakes ($10). House-cured salmon snuggles into a sushi roll with mascarpone cheese and a spicy lemon-caper tartar sauce ($10); the Alexa wood-fired pizza hoists a hefty serving of pesto and goat cheese, bacon, rosemary roasted apples, and caramelized onions ($13).
Though the chefs at Urban Flats spend every day baking gourmet flatbreads in their stone hearth, the task rarely bores them. They keep life interesting by crowning the whole-wheat bases with locally sourced and seasonally rotating ingredients such as curried chicken, breaded eggplant, and diced red peppers. Thankfully, the culinary variation isn’t limited to the flatbreads. Urban Flats also offers a full slate of wines that range from fragrant whites to spicy reds.
Inside the kitchen at Eva's Grill and Bar, chefs whip up an eclectic array of dishes, touching on culinary techniques from Italy, Greece, and New Orleans. These plates range from blackened shrimp po’ boys and slow-smoked pork ribs to homemade Greek meatballs and fettuccine noodles topped with creamy parmesan sauce.
The decor also has an eclectic look from the lion statues that greet patrons outside to the wooden beams that span the dining room ceiling and the brick archways that evoke old world Italy.