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.
Blending Mexican and Mediterranean flavors might sound odd, but at Flaming Grilled Chicken the kitchen crew does it with aplomb. Whole chickens are seasoned before they're grilled and served with tortillas and sides. Lemon juice, onions, and saffron soaks kebabs, and a housemade coconut sauce glazes an entree called the Aroma Chicken, which sports a marinade of ginger, garlic, and turmeric. Sides include rice tossed with cilantro and lime and a Mediterranean-style shirazi salad.
Dirty South Soul Food's menu is packed with all the comforts of down-home country cooking. Diners can dig into classic Southern selections?such as catfish and grits, chicken-fried steak, and fried pickles?pairing entrees with their pick of sides, including mac and cheese, collard greens, and housemade sweet cornbread. After these hearty meals, peach cobbler and banana pudding hit the sweet spot.