Sushi is a complex world of flavors, textures, and colors that may seem intimidating at first. Wasabi Sushi Bar’s spread of more than 90 rolls includes simple california and bluefin rolls for the sushi newbie as well as adventurous items for those delving deeper into the realm of maki.
Yellowfin tuna and cucumber slices fill the more simplistic rolls, and shrimp tempura and avocado cut the delicate brine flavor of barbecued eel in other offerings. The sushi chefs also liberally sprinkle a housemade tempura crunch topping at the sushi bar, and new york strip steaks crackle beneath spicy teriyaki sauces at the grill.
At Little India, commanders of the kitchen infuse a menu of authentic Indian dishes with fresh and exotic ingredients, earning the eatery a bevy of Top of the Town awards from 5280 magazine. Warm up cuisine crushers with the clay-oven-baked spicy tandoori wings ($6.99) before sampling a signature curry, such as the combination of shrimp, lamb, and chicken in a garlic-and-ginger-seasoned sauce ($14.99). The culinary creatives concoct a taste-bud-tempting lot of specialty dishes, from the butter chicken ($13.99) to the super-hot lamb madras, which makes taste buds sweat with scantily clad seasonings ($14.99). Vegetarians can spoon a kaleidoscope of meat-free dishes, including the dal makhani, lentils cooked with tomato and savory spices ($9.99).
Lucky Strike Lanes Belmar's 16 synthetic lanes gleam under a healthy collection of neon lights and high-definition television screens as leather sofas at each lane cradle guests who patiently wait their turn. When not bowling, bowlers can play foosball or billiards at the onsite pub or order from a full menu of pizzas, sandwiches, and other grilled items. The pub’s wooden accents add to the alley’s decor, which harks back to midcentury lounge styling without vintage drawbacks such as faulty ball returns or the ghosts of failed mayoral candidates floating down the alleyways.
With its authentic British tearoom hospitality, refined quaintness, and hearty traditional British fare, The House of Windsor offers an elegant European-style light meal without having to jet across the pond. With this deal, tea-timers are seated at tables covered in lace cloths for a delightful full afternoon tea. Gather your friends and wax poetic over a gathering of six finger sandwiches, a selection of fresh fruit, and the agonizing choice of whether to nibble on trifle or petit four. Tea-sippers can also nosh on The House of Windsor's scones, made fresh on-site and complemented by a serving of jam and clotted cream. You'll also get a bottomless teapot, achieved through a complicated bending of the space-tea continuum. Although the House of Windsor's dining room brims with charm and class, diners can feel comfortable wearing jeans or shorts.
When most people think of Chicago-style pizza, they probably imagine a dense, deep-dish pie weighed down by an inches-thick layer of cheese. But the chefs at Nicolo's Pizza point to a different definition offered up by famed Chicago film critic Roger Ebert. In an interview with Vanity Fair , Ebert estimated that as much as 85 percent of Chicago's pizza is built upon a thin crust, and that what really sets the city's pies apart is the homemade sauces, sausages, and crusts cooked up by Chicago's abundant Italian population.
That's exactly the type of Chicago-style pizza that Nicolo's has been dishing up for more than 30 years, using recipes born generations ago in Italy. Each thin or hand-rolled crust is made fresh every day, topped with a choice of sauce such as traditional red, alfredo, or garlicky extra virgin olive oil, then baked in an authentic stone-bottom oven. Patrons can choose their own ingredients––which range from housemade italian sausage to artichoke hearts and green chilies––or choose one of the shop's specialties such as The Big Cheese, a gooey combination of mozzarella, provolone, parmesan, bleu cheese, and ricotta, or the Hawaii Five-O, topped with chicken, red onions, and pineapple, layered between teriyaki sauce, mozzarella, and a signed photo of Jack Lord. Beyond the pizza pan, chefs painstakingly assemble layers of fresh noodles, ricotta, and sauce into classic meaty or vegetarian lasagna and slather chicken wings in a variety of sauces, including pomegranate chipotle and thai peanut.