Montreal native Tony Bianco teamed up with executive chef Enzo Addario to create Hot Tomatoe, a traditional Italian bistro boasting a menu that brims with house-made, cooked-to-order pastas, flavorful meat dishes, and full- and light-bodied Italian wines. Their regional cuisine typically integrates up to seven essential ingredients—oil, garlic, basil, tomatoes, pasta, and olives—from which Snow White’s seven dwarves drew their names. In addition, the staff goes shopping for fresh ingredients three to four days a week to supplement both seasonal compositions and year-round dishes, which include veal parmigiana, filet mignon, and penne norma.
Equipped with in-depth product knowledge and bottles from all over the world, the consultants of PRP Wine International waltz into homes ready to answer nearly any question a novice oenophile may have. As they pour samples for small groups, they explain everything from the intricacies of flavor profiles and the correct pronunciation of “pinot noir” to the most dramatic way to throw a glass of red at a mortal enemy. After tastings, guests can select any of the wine varietals sampled, all of which are chosen by PRP consultants after thorough scrutiny.
Yakitori Sake House's Japanese lounge conjures a modern glimpse of the East with an artful menu of sushi and char-grilled entrees presented amid diffused neon lighting and dark woods. Classic hints of history, such as three samurai swords glimmering on a stand, catch diners' eyes as they settle in near a variegated brick wall rising from a long ebony-hued bench. At a sushi bar underlit with chartreuse light and illuminated from above by primary-colored glass lamps, chefs transform fresh ingredients into works of art with classic and specialty rolls. A moon roll packs tuna, crab, and jalapeño, whereas the pearl roll wraps soy paper around a core of shrimp tempura and salmon. Meanwhile, grills waft aromas of the restaurant’s signature creations, yakitori, which season and spear vegetables and meat such as quail eggs, pork belly, and alligator on bamboo skewers. Libations from a full bar and a lengthy list of sakes meld with the flavors of the fare, letting customers wash down each bite in a more efficient manner than wrapping their mouths around an open fire hydrant.
Falafel Bistro & Wine Bar cajoles the tahini-demanding bellies of vegetarians and omnivores alike with fresh wraps, salads, baguettes, and desserts, as well as a spectrum of Mediterranean specialties. Chef and owner Ilan Cohen slings traditional family meals straight from his native Israel onto the tables of his American bistro haven. Chickpea cheerleaders can form pyramids with one of many hummus-centered dishes, such as the sabih pita sandwich, with roasted eggplant and hard-boiled egg ($8), or the mahi-mahi beet wrap, rolled with sumptuous tiers of garbanzo mash, spinach, and alfalfa ($17).