At The Fire Brick Oven Pizza & Bar, chefs fling dough high into the air, spinning it into discs that will later transform into flatbreads and pizza in the kitchen's signature brick oven. Though pizzas are the chefs' specialty, they also create seafood dishes and prepare gluten-free pasta and desserts. Oven-fresh pizzas, grill-squeezed paninis, pasta, and family-style dining options are savored while diners lounge in black-leather chairs and admire the dining room's modern interior.
Lunch and dinner menus attack hunger with burgers, herb-crusted Atlantic salmon salad, pesto-chicken pizzas, and roasted filet mignon. Adventurous diners can tackle the signature "One Pound" meatball, which is smothered with mozzarella and baked in the oven.
Owner Tony Lanni's mother Maria oversees all of the chopping, grilling, saut?ing, and baking that unfolds inside of Il Fornello's kitchen to ensure that each Italian dish gets seasoned with adequate amounts of homey comfort. Piles of pasta, sizzling steaks doused in a variety of sauces, fresh seafood, and juicy chicken dishes adorn golden tablecloths inside the ruby-hued dining room, where rollaway dividers offer increased privacy and can be configured into barricades for impromptu food fights. Il Fornello also hosts private parties for up to 80 people and offers comprehensive catering services for soirees at other locations in the solar system.
Smoked bacon. Guacamole. Chili. A whole fried egg. With a simple tick mark, these and dozens of other toppings appear atop a beef, turkey, chicken, or veggie patty. Rare Burger Bar’s build-your-own-burger menu gives patrons the opportunity to make a fully custom burger. Those feeling less inventive can select from specialty burgers such as the Texas burger, which combines an all-Angus beef patty with bacon, barbecue sauce, and a homemade onion ring etched into a tiny spur. Non-burger menu items include hand-cut fries, chicken sandwiches, salads, and buffalo wings.
Since 1976, the sleek interior of Oki Japanese Steak House has hosted customers digging into plates freighted with sushi, hibachi-seared steak, and seafood. At teppanyaki tables, chefs build walls of fire around succulent meats while using gleaming knives to divide and recombine piles of fried rice and fresh vegetables. Nearby, sushi chefs focus on assembling immaculate rolls stuffed with tender slices of eel, salmon, and tuna.
Under the guidance of Chef Paul Jalaf’s skilled hands and cheese-grater heart, Encore has developed into a melting pot where classic Italian cuisine and modern Mediterranean meld together. The dinner menu unfurls hand-rolled, Italian grinder–style egg rolls ($6) into awaiting mouth entrances and also invites in zuppa clams simmered with garlic ($10). For the main course, lobster ravioli with champagne-shallot cream and crab meat leaves taste buds positively bubbly with excitement ($18), and the chef’s oven-baked meatloaf Florentine with spinach mashed potatoes and onion rings ($16) puts hunger pangs to bed before a big day of interrupting business meetings and silent meditation. Alternative options abound at Encore, including a gluten-free menu and organic wines on the drink list. Encore is open Tuesday–Saturday starting at 4 p.m., making it the perfect place for dropping off unwanted homework after school.
Il Piccolo Ristorante's menu is a cornucopia of traditional Tuscan fare. Initiate a feast with bruschetta del nord—italian toast capped in roasted eggplant, tomato, and pecorino cheese ($6.50 dinner, $5.95 lunch)—or pan-fried calamari fritters ($9.95), which perform well with a red or white accompanist from the extensive wine list or a cocktail from the fully stocked bar. The fettuccine pollo e timo ($15.95 dinner, $9.95 lunch) is a popular feeding choice, and bellies can admirably accessorize their inner chambers with tortellini katiuscia, an imported dish whose pasta purses are filled with mild blue cheese and ensconced in creamy vodka pink sauce ($14.95 dinner, $9.50 lunch). Gnocchi piemontese pampers taste buds with a soothing massage of house-made chive ricotta pasta, mushrooms, herbs, tomato sauce, parmigiano, and mozzarella carefully forged from curds ($14.95 dinner, $9.50 lunch).