At Ortanique on the Mile, you can explore authentic Caribbean cuisine, such as seafood, chicken and steak.
Those looking to shed a few extra pounds are advised to put their diet on hold, as Ortanique on the Mile serves anything but a low-fat menu.
Ortanique on the Mile also operates a bar, so a round of drinks with dinner is not out of the question.
Ortanique on the Mile is ready to make any occasion a special one with a great space and thoughtful food.
Dine out in the open during Ortanique on the Mile's summer season when patio tables are available for use.
Bring your laptop here and tap into the complimentary wifi.
Canines of all kinds are also welcome at dog-friendly Ortanique on the Mile.
Reservations are available, so give the restaurant a call before you head over for the fastest seating.
Casual dining at its best, Ortanique on the Mile customers are free to enjoy themselves in jeans and a T-shirt.
Take the comfort of your own home and add great grub from Ortanique on the Mile to create the perfect night.
If you're strapped for time, take out food from Ortanique on the Mile.
Parking is not an option at Ortanique on the Mile, a restaurant near parking lots, street parking and valet services.
Fancy snacks do come at a higher price, but wow are they delicious.
Thai Fusion Cooking Chefs Nisachol and Waraporn draw on extensive culinary backgrounds: Chef Nisachol learned the art of Thai cuisine from her grandmother, who cooked for the royal family of Thailand, and Chef Waraporn earned a culinary degree in Bangkok. The two use their skills to share the fresh, exotic flavors of dishes such as panang curry, drunken noodles, and shrimp tom kha soup. Patrons can learn to make Thai feasts themselves, or relax while the chefs do the cooking.
Chef Andrew Bennardo, formerly of Talias Tuscan Table restaurant, puts his two culinary degrees and a certification as a raw chef from the Living Food Academy to work during informative cooking classes. Focusing on Italian cuisines, his hands-on sessions get students learning by doing. For the culinarily curious with dietary restrictions, other classes focused on vegan cuisines use top-shelf ingredients to help students craft vegan pizzas and raw vegan lasagne. Throughout the class, students taste their handiwork along with chef-selected wine pairings.
The printer inside Tasty Image hums its monotone song and produces a high-definition photograph?on a thick sheet of chocolate. But It's not a waste of candy. The machine uses FDA-approved, food-grade inks to create readily consumable, framed chocolate photographs or personalized lollipops. The ink is entirely odorless and flavorless and serves as mere decoration for the cocoa beneath. It?s treats like this that make Tasty Image so different from other chocolate stores.
The international chocolate shop's offerings go well beyond the simple printed image as well. Using another method, the staff provides kits with edible-ink markers that kids can use to color in chocolate butterflies before devolving them back to caterpillars with a few swift bites. Each shop also carries boxes of truffles, chocolate-dipped strawberries, and even raw chocolate, which is used in Tasty Image?s BYOB chocolate making classes.
The staff members at Sylvan Learning's numerous study facilities understand that each child learns differently. Therefore, they don?t try to implement a uniform tutoring system; instead, they design custom lesson programs based on the results of standardized testing, diagnostic tools, and one-on-one interviews.
Tutors work with students from kindergarten through grade 12, illuminating topics ranging from basic reading and writing to remembering complex algebraic formulas without having them tattooed on your chest. Many of Sylvan?s instructors work in local schools, so they are intimately familiar with common curricula and understand how to gear lessons toward optimal results. After-school and summer classes can ready high-schoolers for the rigors of the ACT or the SAT, or they can help students to wow college-admissions officers with their superior essay-writing skills.
Inside a tile-floored room, a communal table seems to beg for the clatter of youthful bakers with empty places marked by stacks of recipes and empty bowls. Beneath a giant painted chef hat, which proclaims "Bon Appetit!" from the sage-green wall, lifelong cook Chef Frank and his staff work quickly to set the stage for all-ages cooking classes at Growing Cooks Culinary Emporium. The crew aims to combat childhood obesity by arming youngsters with a love of cooking, a range of healthy recipes, and diminutive kitchenware. Blanketed by clouds of enticing aromas, themed classes for children, adults, and families introduce the fundamentals of crafting chocolate confections and cakes, small meals, and international dishes such as ravioli and enchiladas. Chefs demystify the process of baking bread, blending sauces, and constructing desserts without forcing students through the linguine ropes courses of many culinary programs.
Natural light floods Growing Cook's store space, where shelves and racks teem with colorful cooking utensils and child-size kitchen uniforms, including embroidered aprons and cloth chef hats. Themed utensil and supply kits such as baking mixes and pizza-party sets prepare children to practice at home and allow them to save the day when a party sub is lodged lengthwise across the door. Growing Cook's classes and products alike are designed to instill wee visitors with self-esteem and the sense of adventure and creativity that blooms when first taking a bite of a dish made with one?s own hands.