Taste of India’s kitchen is well-stocked with bottles of cinnamon, coriander, ginger, fennel seeds, and garam masala. These traditional Indian spices flavor the eatery’s many meat and veggie dishes, from chicken tucked into a bowl of basmati rice to marinated pieces of lamb cooked in a clay oven. Each already-large portion is supersized during lunchtime, when the buffet offers diners a bottomless supply of curries and tandoori-cooked proteins.
Tucked inside the clubhouse at Shaker Run Golf Club, Palmer’s Place refuels patrons before and after rounds of golf. The menu features Montgomery Inn meats slathered in the company’s famous barbecue sauce. The chefs also grill burgers and whip up smaller bites that include potato skins and bowls or goblets of housemade chili.
Relish Modern Tapas' chefs place a new spin on the centuries-old tradition of socializing with friends over small plates, interspersing their Spanish tapas menu with innovative international dishes. Their kitchen is a flurry of roaring fires and sizzling saucepans as chefs stir saffron into rice paella and simmer up morsels of chicken, chorizo, and baby back ribs. They fold seafood into Mexican- and Asian-inspired tacos while Italian flatbreads bake in ovens. Out in the sleek dining room, bartenders nimbly move about the bar, whipping up the bold specialty martinis that earned the praise of reporters from City Beat. Wooden beams crown the bar, extending out over spherical arrangements of tabletops and cushy booths. Hanging lights bathe the room in a soft glow, and towering windows provide diners with a glimpse of the glimmering lights and handsome crossing guards of Deerfield Boulevard.
The pizza at Papa Murphy’s Take 'N' Bake Pizza is always cold. Not because it's old, but because it’s so fresh that it hasn’t been cooked yet. Assembled and customized before your eyes, the colorful, unbaked disk is then taken home and thrown into your own oven. The crust crisps to exactly your preference, whether a thin crust bubbling with chicken, bacon, and artichoke, or a Chicago–style stuffed with salami, pepperoni, sausage, and ground beef. Each pizza can also be customized from scratch, with ambitious eaters choosing from 8 meats, 4 cheeses, and 15 veggie toppings. A bevy of side plates complements any meal, with crisp salads, bake-your-own cookie dough, and dessert pizzas.
Though the thunder of rolling balls and clatter pins has filled Mason Bowl for more than 50 years, the bowling center has in no way fallen behind the times. Each of its 18 synthetic-surface lanes is equipped with automatic scoring and bumpers for younger players. Players can even take the competition outside to a newly refurbished garden, where there are three high-quality cornhole sets. But Mason Bowl hasn't forgotten the basics—the full-service Last Frame Bar & Grill keeps players fueled with sandwiches, casual pub appetizers, and beer distilled from the tears of those who had their perfect games ruined with a 7-10 split.
The Mason Grill's culinary team caters to families with hearty, homestyle breakfasts served all day and a kids' menu with nine entrees under $4 each. Menu favorites include fluffy pancakes flanked by eggs, sausage, and plastic army-men sentries and three-egg omelets stuffed with a choice of breakfast meats, veggies, and cheese. Aside from their morning-inspired morsels, the restaurant's other dishes earn local acclaim, with Greek flavors found in their lamb or chicken gyros drizzled with housemade tzaziki sauce as well as their flaky baklava.