Carrying a pita, a diner approaches a salad bar brimming with pickled condiments, crunchy vegetables, and sauces. Without paying or even speaking to someone behind the counter, the diner lifts the spoon and festoons the pita with a pile of fresh toppings, ready to start the meal anew. At most restaurants, this could get you kicked out, but at Maoz Vegetarian, it’s not only overlooked, but also encouraged. After choosing from such vegetarian and vegan-friendly options as gluten-free falafel and fried eggplant, pita wraps or salads head to the stainless-steel salad bar. Belgian fries—a thick-cut version of their french cousins—and mounds of sweet-potato fries complement sandwiches and salads along with green-chili sauce, tahini sauce, and salsa for dipping and boosting the self-esteem of napkins.
While feasting, diners sit atop benches at long, shared tables that emulate the communal lunch joints of old in the unabashedly modern chain of restaurants, founded in Amsterdam two decades ago. Mirroring the eatery’s fresh, stylish food, the interior at Maoz features green tiled walls and steel fixtures illuminated by hanging lamps and baby pictures of supernovas.
Puntino dal Toro is pure Mediterranean—not only does executive chef Fiorenzo Trunzo infuse each dish with Italian flair, but its bistro-style setting creates a European atmosphere that perfectly pairs with the menu. The menu features several tapas—small plates meant to be shared among each person in your party—ranging from goat-cheese eggplant to bacon-wrapped scallops. Standout main entrees include filet mignon, grilled swordfish, smoked salmon-topped pizza, and homemade fettuccine pomodoro.
A delectable blend of organic fruits and vegetables basks in the healthy glow of Sunlight Miami's menu. A sandwich stuffed with chicken breast, arugula, alfalfa sprouts, and sundried tomatoes can sate carnivorous cravings ($8), and an açaí-berry smoothie or bowl featuring pure açaí pulp imported from the Amazon can aid digestion, boost the immune system, and generate x-ray vision among squirrels ($7.50–$8.50). Off-duty architects may opt to build their own salads ($13.50 for eight items) or sandwiches ($8) with ingredients such as avocado, red potatoes, brown rice, blue cheese, mandarin oranges, and smoked salmon. Innumerable fresh-fruit juice combos ($4.50 for 12 oz., $5.50 for 16 oz.) offer sweet punctuation to meals and can morph into smoothies ($1.50 extra) with the help of dairy or nondairy milk or yogurt. Veggie juice is also available ($5 for 12 oz., $6 for 16 oz.).
Cuisine Type: Greek-Mediterranean
Handicap Accessible: Yes
Number of Tables: 25–50
Parking: Parking lot
Most popular offering: Cheese Saganaki, Moussaka, Baklava
Alcohol: Beer and wine only
Delivery / Take-out Available: Yes
Outdoor Seating: Yes
Is there anything else you want to add that we didn't cover?
Yes. We have a large outdoor garden area, which is decorated to create an inviting place to dine. You can view it through Google Maps. The indoor dining room brings back memories of the Greek Islands, and we also have a small Greek market.
In your own words, how would you describe your menu?
Authentic and traditional Greek cuisine. The menu is simple, light, and healthy.
West Avenue Cafe's menu of global cuisine not only crosses international borders, but dietary ones as well, accommodating vegetarian, vegan, and kosher diets. The chefs effortlessly incorporate Middle Eastern, Latin, Asian, Italian, and American recipes into their menu, spooning ginger-soy glaze over grilled salmon or chimichurri onto hearty strips of skirt steak.
Colorful metal wall art adds a pop of vibrancy to the airy dining room’s neutral-toned walls. Patio seating allows diners to enjoy their meals with fresh air, which is much nicer than discounted day-old air.
The sushi is sea-worthy at Buddha Sushi Bar. During meals, fresh rolls float in wooden boats down a stainless-steel-bottomed "river," inviting diners to pluck off a plate at will. But the paper lanters that line the counter-style tables also illuminate a la carte creations. Signature maki rolls pair fresh fish with surprising ingredients, such as pineapple chili, cilantro, and ponzu truffle. A selection of sake and imported beer keeps diners from distilling their own wine out of soy sauce.