The founders of Annapurna Southbay chose to name their restaurant after a Sanskrit title for the goddess of the harvest, and it's easy to see why they chose that name for the Annapurna special dosa. Measuring four feet in length and spanning almost an entire table, this is just one example of the chefs' dedication to hearty, bountiful meals. Most of the menu focuses on cuisine from India's four southern states— Andhra Pradesh, Tamilnadu, Kerala, and Karnataka—uniting the coconut, tamarind, and dried red chilies that characterize so many of the region's dishes. These ingredients add their distinctive flavor and spice to orders of tandoor-roasted chicken, fiery lamb curry, and slow-cooked lentils.
Echoing the restaurant's pastoral inspiration, the dining room boasts a verdant, leaf-like wall pattern above the line of burgundy-hued booths. Blooming flowers adorn the buffet area, and stone tiles from the backyard quarry line a wall near the storefront windows.
Behind the glossy metal counter of Corner Burger, chefs flip fresh patties of beef, turkey, and chicken atop an open grill as soft hamburger buns wait nearby. Classic red barstools provide views of the action, and, once freshly cooked, burgers receive a slew of premium sauces such as chipotle or garlic mayo, jalapeño ranch, or Louisiana ketchup. Sauces team up with toppings such as yellow chili peppers, onion rings, or blue cheese to add texture and complex flavor combinations. Shakes and fountain drinks wash it all down, alongside orders of sweet-potato fries, onion rings, and fries cut in-house with a medieval sword.
Spicy jerk chicken, slow-cooked fish, beef stews, and zesty curried goat. The flavors of Jamaica come alive in the Ocho Rios Grill kitchen, where spice and sweet mingle and each bite calls back to its Caribbean roots. Any time of day, golden-brown patties stuffed with spinach or beef are a popular treat and breakfasts of ackee and salted cod start the morning with their generous helpings. When feeding a big group, catering packages bring a piece of island paradise to parties and events without the need to dump sand all over the dance floor first.
When Lois Margolet first opened Capriotti’s in Wilmington, Delaware, 36 years ago, she and her brother, Alan, worked from the second story of a boarded-up building, roasting 10–12 whole turkeys every night and churning out a “real turkey lover’s” sandwich each day. Today, Capriotti’s has expanded across 12 states, each location stacking the same award-winning hot and cold sandwiches, racking up such accolades as The Best of Las Vegas 2012, Best of Culver City 2012, and Best of Delaware 2012 prizes from the Las Vegas Review-Journal, Culver City News, and Delaware Today, respectively. Though the shop is still known for its slow-roasted-turkey creations—such as the Thanksgiving-inspired Bobbie, named America's best sandwich by AOL's Lemondrop.com, piled with cranberry sauce and stuffing—its menu now ventures into the realm of roast beef, italian deli meats with such sandwiches as the capastrami, cheesesteaks, and vegetarian treats, such as meatless chicken and turkey.
Meticulously prepared dishes brimming with fresh ingredients greet palates at India’s Tandoori Halal Indian Restaurant, a celebrated Hawthorne eatery with a full menu of Indian cuisine. Taking its name from the clay oven often used in Indian cooking, the restaurant serves up signature morsels such as tandoori game hen and channa masala, a Punjabi-style chickpea dish laden with spices. Clay-oven-baked breads known as rotis accompany savory main courses, and desserts in the form of rice pudding add a sweet-ending note to a symphony of flavors, much as most conductors conclude orchestral pieces by distributing brownies to the audience.