The heart of the Kinara Lounge kitchen is its fiery clay tandoori oven, which crackles with baking naan breads and sizzling tandoori meats from noontime until dusk. Chefs bustle about the oven, seasoning pans of chicken, lamb, and seafood specialties with flavorful spices while peeking into pots filled with bubbling biryani rice. Servers transport plates to the dining room, where hanging red lights casts a glimmer on bottles of premium liquors and a flat-screen television. Come lunch time, the servers stack a sweeping buffet with simmering platters of fresh Indian specialties, enabling diners to sample a diverse selection of curries, tandoori dishes, and sauces.
Drop into hip-hop (Tuesday, 8–9 p.m.) to energize your stale disco moves; materialize in tap (Wednesday, 7–8 p.m.) to invigorate your toes with rhythm; dance and shake off the calories, Latin-style, with Zumba (Thursday, 8–9 p.m.); or open up a can of grace with ballet (Saturday, 12–1 p.m.). With five gleaming studios and a full squad of certified dance instructors breaking the beat together under a single roof, this much dance has not been gathered in one place since the release of YouTube as a DVD box set. The drop-in classes are designed to accommodate dancers of all skill and experience levels. The small class size ensures the type of personal attention formerly only children longed for upon the arrival of a newborn baby brother. Sign up with a few friends to gain new moves and lose a few pounds in the process.
Master beersmith Peter Catizone discovered his passion for brewing while making homebrewed batches of beer in the 1980s. Eventually, he developed his hobby into a craft and his do-it-yourself recipes into a microbrew powerhouse with a mantel full of awards. Today at Faultline Brewing Company’s lively taphouse, the staff pours samples from a smorgasbord of more than 20 beers, ranging from the clear, clean taste of a Rhineland-style kölsch to the malty richness of an inky-black irish stout. Offerings from the lunch and dinner bills of fare complement the local brews with Louisiana-style seafood gumbo, flatiron steak with swiss chard, and generously portioned Angus beef burgers. On Friday and Saturday nights, live musicians serenade guests as they enjoy beer flights and frosty pints on the open-air patio or in the lounge.
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