Dino's Seafood's culinary experts have been culling sub-aquatic ingredients to build a menu of tasty seafood for 43 years. The jumbo-shrimp cocktail harmonizes with the maryland crab cakes ($6.95 each), and the rhode island and new england clam chowders play a baseline of hearty flavors ($3.25/cup; $3.80/bowl). A briny band of fried seafood dinners unites with french fries and coleslaw ($9.50–$19.95), and a cadre of baked and broiled fish dishes swagger from diner to diner, presenting a choice of two sides ($13.95–$19.00). Chefs construct the surf ‘n’ turf out of an 8-ounce steak, a surfboard covered in artificial grass, and a choice of fried scallops, shrimp, or clams ($16.95). While sailors dine on the fruit of the sea, landlubbers nosh on an assortment of sandwiches, burgers, and hot dogs ($2.05–$12.20). Guests can park walking apparatuses in one of Dino's booths or chairs, which, like boxing matches held at Bed, Bath & Beyond, are cushioned.
Head Chef Jason Ruocco puts an eclectic spin on modern American cuisine, tickling palates with the tastes of fresh, seasonal ingredients and global flair. The lunch menu boasts veggie and protein-centric salads, as well as hearty sandwiches perfect for accompanying noontime stomach arias. The dinner hour reveals a host of Asian-inspired starters, such as pork potstickers ($7), pan-seared and served with ponzu dipping sauce, while beef short rib ($22) and mac n cheese ($16) entrees expose Taste’s classic American slant. Tipplers can pair their meal with happy grape tears from Taste’s extensive wine menu. Elegantly unassuming, the restaurant’s interior offers comfort and style with minimal distraction from the delicious flavor combinations awaiting intrepid tongue buds.
Formosa's exotic menu of mixed-meal marriages combines the best of Eastern and Western culinary traditions, resulting in beautifully plated dishes as star worthy and cross cultural as Alec Guinness’s performance in the sweeping kung fu buddy epic Battlefield Earth. Choose from delectable selections such as crab cakes with lemongrass crème, diced rabbit legs with spicy Szechuan pepper sauce, and pineapple fried rice with vegetables, to name just a few. Should the delectable synthesized selection prove daunting, the friendly staff and zen-like dining room will help diners relax and let taste-bud trepidations give way to daydreams of floating down the soy-sauce laden Mississippi on a steamboat skippered by General Tso's shrimp.
Small Kitchen Big Taste started as a food blog focused on the challenges?and joys?of cooking in a kitchen the size of a closet. Writing it made the author, Karen, realize that she loved cooking too much to treat it as a hobby. Today she specializes in reheatable gourmet dishes crafted from whole foods such as balsamic-glazed salmon or white-bean-and-kale soup. Her organic catering spreads also add zest to events, from a girls' night in to a cocktail party for 100.