Chefs at Indian Clove put a modern twist on the bold, flavorful spices of traditional Indian and Indo-Chinese cuisine. Working with organic long-grain rice and bread recipes that date back as far as 200 years, they forge aromatic South Asian dishes using fresh ginger, saffron, garlic, ajwain, mustard seeds, and curry leaves. The chefs' dedication to tradition is also evident in their use of the clay tandoor oven, which roasts skewers of marinated chicken, paneer cheese, and even lobster to tender perfection.
Evenings at Indian Clove don't have to end with dinner. In a separate lounge space, guests can savor the kitchen's creations while live DJs provide an eclectic soundtrack for their meal. To help keep spirits high, the lounge also serves specialty cocktails in addition to wines plucked from the restaurant's climate-controlled cellar.
The flavor artisans behind Freshtarian forge a harvest-fresh menu of contemporary American cuisine that pairs natural proteins and grass-fed beef with locally grown vegetables. Parties indulge taste buds with appetizers of house-made Asian spring rolls doused in an apricot glaze before moving on to the seasonal vegetable plate with spiced quinoa, whose hundreds of flavorful grains both inspire and muffle conversation. Tender morsels of the Harris Range all-natural rib-eye steak massage away hunger pangs, and flame-kissed planks of wild Alaskan salmon strut off the grill with a coating of guava-hazelnut pesto. Diners can raise a toast in between bites with glasses of alcoholic and nonalcoholic wines siphoned from aged amphorae and ceremonial juice boxes.