Kappy’s is a long-standing eatery that has been pleasing customers for years with its belly-filling cuisine. Best known for its breakfast fare, Kappy’s churns out pancakes by the plateful, such as the lofty German pancakes ($9.25) or their kid cousin, the Dutch Baby ($7.25). Extra-thick french toast soaks up syrup surpluses ($5.50), and the classic Denver omelette ($6.80) encourages diners to vacate the pancaked plains of Europe. Kappy’s also offers up an expansive lunch and dinner menu for midday munchers. Graze on the large selection of salads ($6.95–$9.50), or play your hand with a triple-decker Ace of Clubs, topped with ham, roasted turkey, lettuce, tomato, mayonnaise, and swiss and American cheese ($8.50). Other highlights include the house-specialty Athenian-style chicken, prepared with Plato-pleasing roasted Greek potatoes ($9.95), and the Kappy's steakburger, with its two patties, American cheese, chopped olives, and mayo, ketchup's paler cousin ($7.50, $8.50 with fries and soup).
Moving beyond its beginnings as a neighborhood grocery in 2011, Rayan expanded into the restaurant world with an extensive menu of flavorful Middle Eastern fare. Guests chow down on entrees of chicken shawarma, kifta kebabs, and falafel sandwiches, or sample small plates of hummus, tabouleh salad, and falafel. Glasses of freshly squeezed juice from oranges, pineapples, and carrots deliver doses vital nutrients, while desserts of flaky baklava and creamy cheesecake sate cravings for dessert after a feast of healthy Mediterranean cuisine. Grocers and chefs prepare and stock only Zabihah halal meats, and cook each order in front of each customer, ensuring that every bite is freshly made and that every satisfied chomp reaches the chefs' ears.
Chef Simon Munsif opened ZuZu Wraps in 2010. From the start, family recipes brought straight from Lebanon were the cornerstone of Chef Munsif's operation. Today, Chef Munsif's son, ZuZu, runs the restaurant, and continues to serve such classics as kabobs, hummos, and the popular beef-and-lamb shawerma?made with sliced layers of beef and lamb stacked atop each other on a rotisserie that are cooked slowly and shaved off. But instead of just writing his name all over the restaurant's walls, ZuZu has made his mark with his own culinary contributions over the years, including a locally famous falafel-and-avocado wrap called the Falavocado that headlines an entire cast of vegetarian, vegan, and gluten-free specialties.
At Lai Thai Restaurant, daintily named appetizers often turn out to be savory, fried surprises. Golden bags, for example, are really wonton skins filled with crab and cream cheese. Likewise, the angel wings are stuffed chicken wings, battered and brimming with bean thread noodles, veggies, and more ground chicken. The menu’s entrees typically bear more transparent titles: spicy catfish, fried rice, and pad thai all constitute popular specialties. Five types of curries—from panang coconut to pineapple shrimp—quell spice cravings, and the sweet almond beef mixes almonds, water chestnuts, and onions in a brown sauce, allowing for a more satisfyingly crunch than eating uncooked noodles out of impatience.