Crowned with succulent gyro meat, jalapenos, and tons of cheese, the supreme gyro pizza showcases Famous Gyro & Pizza's namesakes in one delectable package. Of course, plenty of other toppings can crown pies, from bleu cheese and housemade buffalo sauce to thinly sliced Philly steak. Cooks can also stuff said steak into the big famous gyro cheesesteak, an 18-inch pita also filled with gyro meat, peppers, and French fries. But not everything here plays off the pizza and gyro theme. The eclectic menu encompasses everything from Italian specialties like mussels marinara to Mediterranean classics, such as curry chicken kebabs and roasted half-chickens.
For centuries, the diverse cultures of Asia have been borrowing culinary traditions from their neighbors, transcending borders to swap cooking techniques and seasonings. At China Spice, chefs that hail from locales such as China, Nepal, and Tibet illustrate these time-honored pastimes on plates, harmoniously uniting the spices and styles of Indian, Sichuan, Thai, and Nepalese cuisines. Flecks of coriander and turmeric—hallmarks of Indian and Thai kitchens—might pepper dishes doused in classic Chinese soy sauce. Provincial Hakka specialties, such as chili chicken, neighbor dishes from cosmopolitan Shanghai. Ample rice and noodle dishes, vegetarian fare, and seafood populate tables next to long banquettes, which unfurl amid low lighting and deep earth tones.
Canteen Indian Bistro draws in customers with a lengthy menu of traditional dishes prepared with halal meats, from the chicken malai kebab to lamb chops. The restaurant's BYOB policy allows customers to dine in and supply their own beer or wine, and its carry-out service allows guests to enjoy a meal provided they supply their own home to eat it in.
Diners at Blue Lotus can immerse their taste buds in flavors from all the main regions in India. The eatery's chefs have mastered popular dishes from the diverse country, everything from Mumbai-style chaats to tandoori recipes from the north to chicken chettinad?a Tamilnadu entree of chicken in a spicy black-pepper-and-roasted-coconut sauce. They also blend Indian flavors with those from other countries, creating hybrid Indo-Chinese eats such as gobi Manchurian and Anglo-Indian eats such as lamb mirchiwala with green chilis, ginger, and coriander.