The plate artists at Dolce Novita Restaurant are committed to sculpting their vibrant edibles out of only the finest-quality ingredients. Friendly servers escort the signature Southern Italian tastes to elegantly dressed tables, where patrons are encouraged to forget about chores, work, and superglue mishaps, and relax. After priming your throat with something from the wine list, coat your palate with the savory flavors of an appetizer, such as shrimp in garlic sauce with saffron rice ($7.95), or fully submerge your senses with an aromatic entree, such as lobster ravioli ($12.95) or veal marsala ($16.95). Beef buffs and blindfolded vegetarians can devour the 24 oz. grilled Black Angus steak ($26.95), served with fried onions and a napkin that can double as a blindfold or a satisfactory drumhead when stretched tautly over the edges of a saucepan. Dolce Novita's spacious interior unites handsome dark woods with crisp white linens, all accented by neatly hung artwork and red-hued drapery. Make use of the restaurant's sophisticated backdrop to rekindle chemistry with an old flame or to inspire your first paperback romance novel—a story of unlikely lovers who, in the end, find themselves stuck to one another under a blanket of melted mozzarella.
At The Mucky Pup, the hot dog chefs pride themselves on providing no-frills comfort food without fancy names and obscure ingredients. But there are two ingredients they'd never add to their hot dogs and fries: squeeze cheese and yellow mustard. Instead, they top their franks with everything from chili, real slices of cheese, hearty mustard, and the house's dirty kraut.
Their signature hot dog is the crack dog, with the juicy hot dog wrapped in a slice of bacon and set upon a scrambled egg patty and slice of cheese. But hot dogs aren't their only specialty. They also cook up triangles of baked mac 'n' cheese and drizzle french fries in a choice of savory sauces. They top fries with cheese and chili to create a classic American side, or use brown gravy and cheese to approximate Canadian poutine fries. The house drinks are just as unpretentious as the food, with bottles of Yoo-hoo and Stewart's soda that bring back memories of childhood without the sadness of getting birthday cards from old toys.
Pizzas look a bit different at Creative Pizza. In addition to fluffy crust and a minimal amount of cheese, pies come with a variety of non traditional toppings. Chefs layer pizzas with everything from bits of bacon to Coca-Cola braised pork and entire chicken wings. This creates a menu of fusion dishes that combine the best of two worlds, much like a pair of classic penny loafers outfitted with the newest hoverboard technology.
The flavors of Northern and Southern India come together at Orange Indian Cuisine, where chefs celebrate the subcontinent's liberal use of spices with cumin seeds, coriander, ginger, and green chilies. From chicken korma to goat vindaloo, all of the staples are represented here. But you'll even find a few dishes from outside India's borders, such as Szechuan noodles with shrimp and eggs.
Before helming the kitchen at Luka's Italian Cuisine, Chef Luka lived and cooked all over Europe and America, from his native Montenegro to New York City. Though he focuses primarily on the food of Italy and his homeland, Luka incorporates techniques he learned in the many eateries where he spent his formative years. The chef broils freshly delivered scallops and serves them alongside his signature veal Luka, and he eases pasta cravings with fettuccine, gnocchi, and tortellini. Luka's is BYOB, so patrons can complement their meals with the contents of any bottle, be it wine, beer, or a tiny ship.
At Flames Rotisseria, chefs use a variety of imported seafood, spices, and herbs to create a multitude of flavors, from the marinated rotisserie chicken to the flavorful ceviche dishes. In other dishes, cilantro sauce blankets braised beef and yellow pepper cheese sauce-covered pasta pair with a grilled skirt steak marinated in a special house sauce. The menu of Peruvian eats would not be complete without popular dishes such as lomo saltado, papa a la huancaina, and bistek a lo pobre.