In addition to charming contemporary chompers with a rotating menu of seasonal sups, Le Giverny Bistro's culinary quests have earned it awards and accolades from previously pleased palates. Nestled snugly in the European-style Emory Inn, Le Giverny manifests mellifluous dinner and lunch menus, sprinkled with Mediterranean-style spices and furnished by local farmers markets. Chef and Paris-native Rémy Kerba starts lunch off small with a bevy of baby bites to exercise adult appetites. Robustly ruminate on Kerba's famous house-made pork rillettes, accompanied by dijon, cornichons, and baguette croutons ($8), or the iceberg and blue cheese salad, topped with crisp bacon and creamy homemade dressing ($6). Both dinner diners and lunch-goers can languish over Le Giverny's sautéed rainbow trout grenobloise, pan-fried and covered in toasted almonds ($14 for lunch, $19 for dinner), or the grilled fillet of salmon, splashed with a basil and olive-oil pistou ($14 for lunch, $18 for dinner). Evening eaters can feast on a bistro staple with the steak-frites specialty ($26), in which herbed butter coats a center-cut strip steak, earning it friends with steak knives, butter knives, and sophisticated babies alike.
Anis Café & Bistro takes its diners on a trip to Southern France with Provençal versions of Mediterranean-inspired cuisine and the cozy setting of a French cottage. Although Anis serves dinner and lunch, today's Groupon is for the recently added Sunday brunch. Beret-bearing specialties include the cured-salmon croque monsieur with sweet tomato, soft goat cheese, roasted Bermuda onion, and capers ($11). Eggs get their moment in the pan with the three-egg omelette, a fluffy sleeping bag of scrambled oeufs stuffed with your choice of fillings such as asparagus, broccolini, tomatoes, artichokes, portabello mushrooms, sausage, chicken, and prosciutto ($12). Shellfish open up to compassionate brunchers with the Moules Marinières, mussels in white wine, garlic, parsley, and cream ($11). Carnivorous connoisseurs can make it a meatier midmorning with the steak frites–– grilled bistro steak with sauce au poivre, french fries, and baby greens ($17). For a sweet ending or scrumptious main course, Anis also serves the Parisian favorite Nutella crêpes, filled with bananas, Nutella, and toasted almonds ($8). Anis is cocooned in a converted house that has been renovated to reflect the atmosphere of a homey restaurant in the South of France. With exposed brick, warm lighting, and an eclectic collection of art adorning the attractively hued walls, Anis is a romantic destination for couples and their oblivious third wheels. The bistro also boasts a tree-shaded outdoor patio that is open to dining and ennui relishing year-round.
At Thumbs Up Diner, plush red stools underline curved, formica countertops, and chefs flip omelets in cast-iron skillets. Flourishes such as these imbue Thumbs Up Diner with the aura of a classic ‘50s diner. Though it’s an apt comparison in regards to ambiance, chefs strive to surpass the no-frills cuisine of their ‘50s forbearers. The kitchen team smokes italian sausage, turkey, and chicken in house, and squeezes orange juice fresh to order. To wit: pancakes, waffles, and name tags that just won't stay put can be drizzled with pure New England maple syrup, and from-scratch jams can be spread across multigrain biscuits. And though meat, egg, and cheese dishes may sizzle in cast-iron skillets, the cooks also dole out vegan entrees.
Sprawling through a series of rooms, 3 Amigos Mexican Bar & Grill is anything but small. Yet, the interior and its ambiance is almost cozy. Stone accents pop up throughout the eatery, complimenting walls in the bright hues of hot peppers, turmeric, and payment invoices from clowns. Dressed colorfully, waitresses and waiters bob and weave through the main dining room's expanse of tables and booths to deliver fresh Mexican entrees, such as shrimp fajitas, quesadillas layered with cheese and shredded chicken, and enchiladas verde. Meanwhile, of-age patrons perch at the bar and sip draft beer and margaritas from jumbo glasses.
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Chef Edward Knipe studied at the Art of Charcuterie along side a Master butcher and has cooked at the PGA Masters for the last seven years. But his European delicacies are available year-round at Brat So Stop, where he serves up zesty sausages that are grilled and loaded with fixings. In lieu of MSG and preservatives, Knipe uses only quality meats and spices for his brats. Sandwiches include the Polish boy brat with barbecue sauce and coleslaw, and the Reuben dog with sauerkraut, Thousand Island dressing, swiss, and mustard. But diners can embellish their sandwiches as they wish; toppings such as pulled pork, pepperoncini, and grilled onions and peppers are free and allow diners to tailor their dogs and brats to their own preferences.