Throughout their capacious menu, New Kapadokia’s chefs recreate the flavor-filled cuisine of Turkey, marinating meats and stacking kebabs with a medley of sweet and spicy seasonings. Dining begins with a tableside presentation of appetizers, which tempts the senses with bright colors, savory smells, and promises of immeasurable wealth. Follow pre-platter bites with signature dishes, such as the succulent lamb chops ($22), which emerge from a 48-hour soak in a marinade pool of garlic and herbs to recline on a bed of rice. Lunch options range from pita-wrapped sandwiches ($7.95) to traditional kebabs ($9.95+). In the sarma beyti kebab ($9.95 for lunch, $17 for dinner), a grilled slice of lavash bread embraces spicy ground beef before homemade tomato sauce and a dollop of garlic yogurt flood the platter, washing away ravenous hunger and esophageal graffiti. Sweet finishes such as flaky baklava ($5.95 for lunch, $6 for dinner) rinse down with invigorating turkish coffee ($2.25).
Taking diners on a journey through the regions of India, the artisan cuisine at The Menu runs the culinary gamut from sizzling tandoori chicken to fluffy naan, each dish composed of fresh, organic, and healthful ingredients. Puffy samosas and crispy kale pakoda are lightly fried in grape-seed oil, while curries are prepared with almonds and other nuts to create a rich, creamy consistency free from the fattiness of cream. These cooking practices are part of The Menu’s commitment to promoting organic food and healthy sustainable living as an active member of the organic movement. In addition to earth-friendly food, part of The Menu’s mission is to be a positive and hands-on member of their community and support local schools and charities through fundraising and nutritional food dives.
Spanning 10,000 square feet, The Menu's interior includes a dining room, wine bar, full stage, and private banquette hall for up to 150 people. On Thursday evenings, the sounds of live jazz fill the expansive space, delighting guests and the hot-air-balloon pilots who transported them there.
Drawing inspiration and flavors from Chinese cuisine, Uncle Chen Restaurant's chefs dedicate themselves to crafting a menu accessible to virtually any palate or diet. Crispy duck, shredded pork, and tender beef highlight a fair portion of the menu, but the pages also include more than 28 vegetarian-friendly entrees with tofu, vegetables, or housemade rice noodles in the same selection of aromatic sauces. Many of the meals incorporate onion, ginger, or mushrooms for their distinctive and savory flavors, but the chefs can also forge entrees with fiery doses of chili peppers.
The dining room embraces a calm, understated atmosphere with its neutral tones and framed pieces of parchment with Chinese characters. Wall stencils of budding tree branches add a naturalistic touch to the serene ambiance, and a handful of verdant plants provides the restaurant with a hyper-local supply of homemade oxygen.
At Asteria Grill, the chefs go beyond Greek cuisines iconic shish kebabs and pita-wrapped dishes to include traditional Greek recipes featuring featuring mousaka, dolmades, spanakopita, lamb chops, fresh fish, and daily specials. Chefs stuff colorful peppers with herb-sautéed lamb and beef or serve tender pieces of grilled octopus in a red wine and olive oil sauce. Herbs and olive oil infuse almost every dish, including the house’s signature fries which come served with their kalamatiano dip.
At Chaat Bhavan, a full menu of Indian fare avoids meat as fastidiously as if it were a banana peel on a video-game highway. Snacks include masala chaat, a spicy fruit chutney served with crispy wafers, and missal pav, a mixture of black lentils and crispy noodles. Pan-cooked spinach paratha bread sops up soupy entrees such as the chana sag, which pairs garbanzo beans with fresh spinach, and the aloo gobi mattar, a union of potatoes, peas, and spices. Everything on Chaat Bhavan’s bill of fare is meat-free, and many eats also accommodate Jain customs and veganism.
While most students spent their time playing outside after the final school bell rang each day, Ramzi was inside his father’s falafel shop in Nazareth, Israel, helping to prep chickpea patties between working on homework questions. Those late afternoons instilled in Ramzi a passion for the restaurant business, one that outlived his first career in the tech industry. Now at the helm of his own Middle Eastern eatery, Falafel, etc., Ramzi and his wife Zuhad season their handmade falafels each morning before kettle-frying them in front of patrons. They also fill plates with skewered lamb, chicken shawarma, hummus, and pitas. On the outdoor patio, tables flank a multi-tiered water fountain filled with wished-upon pennies and strands of mermaid hair.