The chefs at this small, authentic eatery appease appetites with a slew of classic Mexican fare, including burritos, tacos, enchiladas, and favorite entrees. Diners can stoke hunger fires with meat-infused taquito bites or fajita nachos, piled high with cheese, onions, peppers, sour cream, and either chicken or steak. Hearty enough to combat extreme hunger and put dents in passing cars, california burritos provide homes to spiced meat, cheese, rice, and beans. The chimichanga del mar hides generous hunks of crabmeat, scallops, shrimp, and veggies under a deep-fried tortilla cloak, and street tacos, despite their name, are better to eat than they are to drive over.
Amoroso's Ristorante & Lounge’s wood-burning brick oven pops outs pizzas topped with homemade meatballs, crispy chicken, olives, and ranch dressing. The chefs also chop, boil, and bake their way through platefuls of three-cheese ravioli and veal parmesan. On select nights, a corner of the dining room converts into a cozy stage with live musical acts and shadow-puppet shows.
The aroma of seared Atlantic salmon, new york strip steak, and pork tenderloin waft through the dining room as each cut arrives simmering atop a volcanic stone heated to more than 750 degrees. This dramatic presentation is based on a European tradition more than 2,000 years old, and it creates an interactive dining experience that encourages guests to tend to their own sizzling proteins until they're either grilled to perfection or evaporate into a meaty mist. Hot-rock cooking forms the culinary foundation for Europa Black Rock Bar and Grill's menu, which also highlights Mediterranean-inspired pastas and flatbreads and Portuguese specialties such as paella and salt cod. For guests in search of a different kind of heat, the restaurant also hosts live music and the scorching beats of live DJs every Friday and Saturday night.
Chef Lou left Johnson & Wales University with a culinary degree, but another 20 years of education lay ahead of him. At the Federal Hill Club, the Sheraton Hotel at Bradley, and Frigo's, he honed his cooking chops and gained an appreciation for both European and Southwestern flavors. Then, in 2006, with his culinary tastes firmly established and his apron freshly embroidered with "Entrepreneur," he branched out on his own. The result is Abudanza.
Lou's passions come through in his menu selections. A great deal of weight is placed on Central Europe—Italian pastas sing with homemade marinara sauce or oversized meatballs while french-boned lamb chops nod to the traditions of the great Francophiles. But Lou also digs his heels into American soil, rolling out a selection of burgers and Angus steaks. There are even moments where the two continents blend together like an edible Pangea—the Snakebite Pasta, for instance, where jalapenos and cheddar combine into a parmesan alfredo sauce.
At Horizons Restaurant & Bar, owner and classically trained chef Mark Melikian uses farm-fresh ingredients to craft his seasonal menu of upscale American and European-inspired cuisine. He loads Maine lobster onto a plate of baked mac and cheese and pairs oven-roasted Atlantic cod with scampi-style shrimp and roasted baby red potatoes, which should be eaten quickly before they start teething. Other dishes include fried Camembert cheese with honey Dijon mustard for dipping and a nine-ounce, pan-blackened filet mignon with melted gorgonzola and a marsala-accented demi glaze. Each of Chef Melikian's artistic plates complements the elegant ambiance of his dining room, where stained glass chandeliers and fresh flowers create a gentle, romantic environment.
Chef Amelia Alves updates her family’s old recipes with new twists at Solmar Restaurant and Pub, where she sends both Portuguese and American classics from the kitchen to the dining room. Clams, shrimp, and lobster join grilled steaks and pork cutlets on the eclectic menu, which also features options for kids and favorites such as hamburgers and wraps. Diners pair their delicacies with draft foreign and domestic beers and a rotating selection of red and white wines.