The fro-yo experts at Yogurt Nut cool off mouth motors with more than 100 rotating flavors of self-serve frozen yogurt coupled with 50-plus toppings. A dozen varieties are on tap each day, with rotations every four to five days or two Monopoly games. Load up on cake-batter yogurt to celebrate a birthday or use the thin handle of a spoon to carve Mark Twain's face into a heap of pumpkin yogurt before applying a shredded-coconut mustache. The zesty orange original tart pairs nicely with fresh-fruit toppings such as cherries, strawberries, and grape jelly beans, and cappuccino yogurt awakens slumbering tongues so that they can get back to cleaning the tips of noses.
The cooks at Taste of Thai embed authentic Thai flavors into a menu of stir-fry, noodle, and curry dishes. Dinner guests can bat away encroaching hunger by merging a choice of chicken, beef, or seafood with six varieties of curry. Various meats and vegetables populate the stir-fry platters like citizens of a soy-sauce-flooded city, such as the pab gra thiam's garlic, baby corn, and green onions or the pad hin ma parn's cashews and roast chilies. For noontime nourishment, introduce taste buds to the traditional chicken or shrimp pad thai or the eatery's special broth, which ripples inside the ground-pork thai noodle soup accompanied by bean sprouts and cabbage. Visitors can signal the end of both meals by scratching plates with silverware or by feasting on desserts, such as the sweet sticky rice with sweet mango.
When it came time for the team at Johnny Carino’s to come up with some new recipes, they began rifling through their personal cooking histories. Executive chef Chris Peitersen took his first kitchen job at a barbecue joint when he was 14, so he was primed to create italian baby back ribs. By infusing brown sugar barbecue sauce with balsamic vinegar imported from Modena, he’s given the marinade a more acidic bite than typical barbecue sauces. As the ribs slowly roast and char on an oak grill, he bastes on his creation before finishing the dish with a dusting of parmesan.
The ribs are one of Carino’s many menu items that follow the restaurants’ approach of classic Italian preparations modified by forward-thinking flavor combinations. Diners will find a Black Angus burger capped with mozzarella and fried pepperoni, or sautéed tilapia spiced with garlic and jalapeño. Other signature dishes include the 16-layer lasagna, Skilletinis that sizzle with spaghetti and a choice of meat, and tiramisu made from scratch.
India Fusion restaurant offers authentic Indian cuisine in a colorful and lively setting. The menu offers sizzling kebabs, fresh from the tandoor ($13.99–$14.99), and golden pillows of naan ($1.99¬–$3.49) to sop up sauces and flip over halfway through the night for that refreshing cool underside. Vegetarian options include mattar paneer (homemade cheese in a spiced curry sauce with peas, $10.99) and those flaky pods of pure pea-potato perfection, samosas, for $3.99. The ever-popular buffet runs $8.99 for lunch and $12.99 for dinner. A list of "domestic fusion" options say a friendly "hello" to cumin newbies with mac and cheese ($4.99), chicken fingers ($4.99), and an assortment of Indian-inspired wraps served with fries ($6.99–$7.99). But above all these dishes lies India Fusion's list of nine curries—each one bursts with the aromatic flavors of ginger, garlic, coconut, onion and more ($10.99-$15.99). Tender cuts of chicken, lamb, and beef, which all taste like they were born in the sauce and nursed to maturity on bottles of vindaloo, korma, and ticca massala.
Named after a Cantonese phrase for “let's eat a great meal together,” Open Rice Restaurant brings diners together with hearty portions of flavorful Chinese cuisine. Chefs glaze shrimp in a ruby-hued sweet-and-sour sauce, roll pork chops in breadcrumbs to form pork tonkatsu, and sauté lo mein noodles that patrons snare with chopsticks or inhale through a straw. Brightly colored walls and wood paneling echo the menu's simple, straightforward approach.