Friday and Saturday evenings at Tassos, live musicians furnish a beat for belly dancers who shimmy across the dance floor, imbuing the casual eatery with a raucous, lively atmosphere. In the kitchen, chefs charbroil and skewer lamb and gyro meats and drizzle their tender exteriors with classic sauces such as béchamel and tzatziki. In addition to offering traditional cuisine, owners Tasso and Katina uphold their Greek heritage by hosting an annual toga party and even sell breaking dishes that diners can smash in celebration of marriage or in frustration at impossible Rubik’s cubes.
Chefs at El Pueblito highlight authentic Mexican flavors in each and every dish, from guacamole made with Haas avocados to hand-rolled tamales. They also prepare salsa several times a day in order to have a fresh supply on hand for the daily food fight. In addition to fajitas, enchiladas, and other traditional favorites, the menu contains a number of seafood specialties including grilled fish tacos, chipotle shrimp, and ceviche marinated in fresh lime juice. Dishes are served in a casual dining room adorned with a hand painted mural of a rural, Mexican village.
At Marrakech Cafe, chefs grill kebabs marinated and seasoned with Moroccan spices, oven-roast cornish hens with olives and capers, and crown saffron rice with vegetables and halal meats. The aroma of beef tagine cooked with sweet prunes and apricots wafts throughout the dining area, tempting diners to order second helpings or to capture the scents in jars for later whiffs. Patrons dig into fluffy servings of couscous topped with vegetables, lamb, and chicken or sautéed mussels while clinking glasses of refreshing Moroccan mint tea.
From morning, noon, to night, the hardworking chefs at Paparico's dish out mouthwatering meals of Mexican. Breakfast burritos and quesadillas greet the rising sun, and traditional meals of pozole, carnitas, and tamales round out suppers graced with garnishes of colorful pico de gallo, creamy queso rico, and salsa verde. An ample supply of Mexican beers and potent margaritas wash away spicy notes of poblano and chili de arbol, and provide more sturdy toasting apparatuses than enchiladas topped with ranchero sauce.
Mesob Pikliz's culinary team crafts authentic Ethiopian and Haitian cuisine that accommodates diners' diets with both vegetarian and meat-laden dishes. Shrimps sautéed in a mild chardonnay sauce and marinated chunks of fried goat represent the menu's Haitian faction, and spices imported from Ethiopia flavor traditional East African dishes from beefsteak tartars to stewed red lentils. The dining room's colorful artwork and bright orange walls cocoon guests in a sunny ambiance as they dine.
Planet Sub sidesteps the flavorless land mines of days-old bread, opting for filling-packed subs and sandwiched meaty delights. The menu may differ slightly between the two locations, but omnipresent signature subs cross state lines to sate hungering masses, such as the bacon-bolstered mega roast beef ($4.69/$7.29 ) and the Planet BBQ, a saucy concoction stacked with ham, turkey, and roast beef ($3.99/$6.99 ). Vegetarian options abound, so meat abstainers can try the spicy cheese sub ($4.49/$6.99 ) or the pesto bello ($4.99/$7.19), which is loaded with portobello mushrooms, red peppers, and a tomato-garlic pesto as smooth and suave as an Italian R&B crooner.