Amid a 7,000 square-foot eatery adorned in wicker accents, the chefs at Chutnys draw inspiration from both North and South India, which yields a lengthy menu of dishes that differ in terms of spiciness and use of the color puce. All the meat used in curry and barbecue meals are prepared according to halal traditions, while the restaurant’s vegetarian dishes are rich in spinach, cheese, and spices—making them no less flavorful than their meaty counterparts. Chutnys invites larger events into their banquet hall, where they present aromatic feasts for groups as small at 10 and as large as 250.
A destination for authentic Vietnamese cuisine, the staff of Lam Tuyen Vietnamese Cuisine helps guide diners through the menu of traditional and gluten-free cuisine. During lunch or dinner, stop in for crispy homemade pot stickers, pho, and tea or smoothies with chewy boba.
Inside India Clay Oven’s namesake tandoori oven, open flames lick skewers of chicken, filets of mahi mahi, or morsels of lamb. The chefs make good use of each of the tender meats while also crafting vegetarian specialties that focus on potatoes and paneer—a fresh white cheese similar to a mild feta. Chicken and lamb simmers in vindaloo or creamy tikka masala sauce perfumed with ginger, garlic, coriander, and tomatoes. The levels of spiciness in each dish can be adjusted for sensitive taste buds or a need to pretend to be crying during your boss’ piano recital. India Clay Oven’s dining room, from the goldenrod hue of the walls to its colorful vases of flowers, reflects the rainbow of colors found in the cumin- and chili-tinged dishes.