Peony Chinese Restaurant prides itself not only on its authentic Chinese feasts of shredded pork, spicy eggplant, and chicken in savory sauce, but its commitment to health. Chefs whip up meals with fresh veggies and light oils, cooking at high heat to lock in flavor while preserving nutrients, vitamins, and superpowers, and they even cook MSG-free meals on request. Guests savor house specialties of shredded roast duck with scallions or fillet of sole with fried tofu, or they sink their teeth into lunches of twice-cooked pork and spicy kung pao chicken. Soothing, salmon-colored walls surround a 50-seat dining area bedecked with dark-hardwood booths and framed portraits of the gorgeous peony flower that gives the restaurant its name.
As guests pass under Lewis' Restaurant and Grille's festive blue marquee, they enter an inviting world of Americana, with a bar that has been in place for generations and a kitchen offering up the appetizing aroma of freshly baked pizzas and Angus beef burgers. Guests share plates of buttermilk pancakes and eggs benedict during Sunday brunches and savor the tastes of inventive burgers and sandwiches, such as caprese-salad burgers or chicken-pesto sandwiches drizzled with balsamic reduction, all week long. Upscale haddock and salmon entrees satisfy refined palates, and a spread of bar food pleases crowds with chicken-finger baskets, tots, and tuna melts.
Though it has welcomed in families and bar regulars for decades, Lewis' has recently updated its interior with new bamboo flooring in the dining room and crisp dollar bills in the bar's cash register. Patrons regularly join in special events hosted by the bar, such as Tuesday-night trivia, where first-placers win a cash prize.
Chef Paul Mancuso, a graduate of Johnson & Wales University's culinary college, curates the restaurant's menu of authentic northern and southern Italian cuisine. An appetizer of arancini, which stitches together English peas, buffalo mozzarella, and ground beef in a fried risotto cake covered in marinara sauce, cordially welcomes palates and their owners to the quaint eatery ($9).
Founded by a pair of Greek natives, The Feisty Greek dishes up classic Mediterranean cuisine amid a casual, colorful ambiance. Combo meals star the eatery's fleet of burgers and wraps, such as the authentic pork gyro, a tzatziki-flooded amalgam of tomato, onion, and hand-cut french fries. The Feisty burger cloaks a hand-sculpted patty in a spicy feta spread, and the middle-eastern wrap encloses its eponymous region's traditional falafel, tabbouleh, and hummus. Palates chill with cold sides such as melitzanosalata, a puréed-eggplant-and-olive-oil concoction, and hot fasolakia, a bouquet of sautéed string beans, can accessorize portable volcanoes. At meal’s end, the Greek-style rice pudding, rizogalo, assuages lingering sweet cravings. In the corner of The Feisty Greek's dining room, a flat-screen TV often glows with movies, while red, yellow, and blue walls bolster diners' knowledge of primary colors more easily than spending the night inside a prism.
BonCaldo Restaurant's traditional menu and authentic wood-burning oven set taste buds asail on a culinary voyage to 20 regions of Italy. Wade into Mediterranean waters with the cozze fra diavolo's wild mussels in a spicy San Marzano tomato sauce ($7.95) before reaching the terra firma of the bistecca di manzo, a 12-ounce Black Angus new york sirloin with a portobello mushroom demiglace ($24.95). Pan-seared Taranto Bay shrimp paddle through the gamberi al limoncello ($23.95). Hailing from Piemonte, an Alpine region whose poultry frequently place in the snowboard half-pipe at the Torino games, the pollo mustardo's chicken exterior reveals a core of prosciutto ($17.95). A bright mural of carousers fills one end of BonCaldo's stately dining room, and aromas from brick-oven pizzas ($12.95–$14.95) roam across white table linens and fieldstone walls.
Sky Restaurant's chefs prepare an eclectic menu of classic American entrees such as steaks, seafood, and pastas within a spacious, mahogany-framed dining room. A raw bar serves up fresh, local oysters ($3) and jumbo shrimp cocktail ($3) accompanied by a lemon-dijon dipping sauce, much like Atlantis' swankest velvet-rope clubs. Fire-grilled pizzas can arrive in the form of a classic cheese pie with fresh basil ($11) or decked out in specialty toppings, such as the ground beef and cheddar jack cheese found on the bacon-cheeseburger pie ($12). Guests can tear apart mesquite-rubbed baby back ribs ($22) or cut into a 14-ounce black angus new york sirloin ($29) served with house-made sauces such as béarnaise, horseradish cream, or mushroom merlot. Otherwise, a lobster club ($19) layers Maine-lobster salad, avocado, and bacon within sourdough bread, whereas grilled Atlantic swordfish ($28) drapes itself in lemon-caper butter alongside lobster risotto and grilled asparagus.