At Room 39, the dinner menu doesn't start with appetizers. Instead, the top of the carte features a short profile of a local farmer, followed by a list of all the small family farms that provided ingredients for the night's dishes. This choice signals the commitment of chefs and co-owners Ted Habiger and Andy Sloan to making local, sustainable food a part of fine dining. At both of the restaurant’s locations, they construct elegant New American dishes, such as blueberry-goat-cheese pancakes at breakfast and housemade pappardelle with bolognese at lunch. They're also no slouches with seafood—their spicy sautéed shrimp was named one of the best restaurant dishes of 2007 by Food & Wine magazine. Behind the bar, craft beers flow from local breweries such as Boulevard, Free State, and Tallgrass, as well as classic cocktails from local negroni wells.
Lola's chefs bring the aromas and flavors of creole cuisine to their casual brick-walled space in the heart of downtown. Menus scrawled on chalkboards feature dinner plates such as barbecue shrimp and grits, creole-style chicken breast, traditional jambalaya, and spanakopita-stuffed portobello mushroom. On Saturdays, the kitchen opens for a brunch characterized by inventive takes on traditional dishes such as biscuits and crayfish gravy, savory creole bread pudding, and chicken and waffles with maple butter. The eclectic drink menu features cocktails blended from champagne, flavored vodka, and bourbon, as well as refreshing or hearty craft beers and flights of cognac. On some nights, Lola welcomes DJs and bands onto a small stage set in front of framed posters of famous musicians, which start glowing if they approve of the performers.
The first IHOP—the dream of founders Al and Jerry Lapin—opened in 1958 in Toluca Lake, California, and was originally dubbed the International House of Pancakes. Since then, rapid expansion has led to myriad milestones across the company's colorful history, from introducing its modern IHOP acronym in 1973 to its 1,000th restaurant opening in Layton, Utah, in 2001.
Today, the company stands strong with around 1,500 locations across North and Central America, each one an enthusiastic dispenser of pancakes, french toast, and tables constructed entirely out of bacon. Though IHOP is known as a bastion of breakfast, it also stays open during the day and into the evening, delivering lunch and dinner as well.
Veritas’s seasoned chef, a graduate of the prestigious New England Culinary Institute, creates seasonal dishes made from locally grown ingredients. An open kitchen and a counter that overlooks it keep cooking action in diners’ thoughts as they contemplate menus that change weekly to incorporate farmers' freshest offerings. For dinner (served Thursday through Saturday), Veritas recently offered braised Kobe beef osso buco with local cauliflower, beet chips, mixed greens, and herbs ($32), as well as pan sautéed black grouper with braised fall greens, sun-gold tomatoes, quinoa, pea sprouts, and lemon-tomato vinaigrette ($24). A remarkable amount of Veritas's items are made in-house, including condiments, jams, pastas, and ice creams. For lunch (served 11:30 a.m.–2 p.m. six days a week), Veritas serves fare as light as a globe-trotting eccentric’s hot-air balloon: soups, salads, and flat-bread pizzas. Get over the mid-day hump with egg salad and olive tapenade on flaky croissants ($8) or sweet and spicy ham and cheese panini ($9).
Ingredient restaurant offers a smorgasbord of gourmet and customizable culinary bites in a quick-serve atmosphere, catering to dietary restrictions whenever possible. Local ingredients claim squatter's rights on the menu, sprucing up dishes such as the custom salads ($8.95), with more than 75 options to arrange into fully functioning veggie ecosystems.
Now that the famous Orient Express is ceasing operation forever, you may never live out your New Year's resolution to eat Bosnian food and gather a train full of people into a single car before revealing which one of them is the murderer. Today's Groupon will help with the first part, at least: for $15, you get $35 worth of eclectic Bosnian and Eastern European cuisine at Grbic Restaurant in Dutchtown. Grbic was named Best Bosnian Restaurant by the Riverfront Times for its carefully crafted Eastern European dishes and homey decor.