If people are what they eat and generally eat three meals a day, then indulging at Brasserie 73 for lunch and dinner can help you achieve up to 66.66% of the je ne sais quoi you need to land the starring role in Amelie: Part Deux. Start the meal of your choice with some succulent slurps of lobster-tomato bisque topped with a flaky puff pastry ($10), or apply the vibrant crimson hues of a roasted beet salad ($7 dinner, $10 lunch) to your lips, its earthy flavors balanced with creamy, crumbled chevre. For dinner's first course, indulge in a serving of pan-seared foie gras atop sweet dried-apricot risotto and drizzled with white truffled honey ($18) or cinnamon-dusted scallops with pickled jalapeños ($16). Beef buffs, on the other hand, can delight in the grilled NY strip steak served with caramelized cauliflower, onion rings, and smoked tomato coulis ($33) while herbivores happily help themselves to plates of garden vegetable pasta ($15).
The surfaces of hibachi grills sizzle as nimble chefs slice and sear morsels of chicken, steak, and scallops for guests seated around granite-topped tables. At Arirang Hibachi Steakhouse and Sushi Bar, patrons enjoy a chic, modern space where they can savor traditional Japanese dishes. Bright red booths cushion patrons in the stylish bar where signature entrees, such as chilean sea bass and filet mignon, arrive drizzled with miso, crusted with wasabi, or dusted for fingerprints. Chopsticks ensnare à la carte sushi and house specialty rolls, such as the coconut shrimp layered with mango, avocado, and raspberry puree.
The culinary sovereigns at the King George Inn sate the hunger pangs of all those who enter their domain with toothsome American fare depicted on the lunch and dinner menus, served in a historic building constructed in 1756. Midday munchers can delve into the seafood layers of lobster-and-shrimp crepes interlaced with mascarpone cheese ($13.95), or brandish forks to gleefully capture the chicken dijon with fettuccini in pasta-loving prongs ($10.95). For dinner, reward valorous stomachs for their emotional and abdominal support with tender veal-picatta medallions, flash sautéed in lemon-caper butter ($21.95), or sharpen mouth bones on the Dorneyville Sizzler, a 12-ounce, premium-gold, Angus NY strip steak gilded with maître d’butter and served on a blazing-hot pewter plate to discourage entrée burglars and hungry snowmen from snatching the precious dish off of tables ($31.95). Top off tuck-ins with a treat from the dessert menu, which bursts with renderings of homemade cheesecake ($6.95) and chocolate mousse ($5.95).
Contemporary accoutrements fleck Twenty9's dining room, and the vigilant wait staff deluges stomach caverns with the menu's gourmet cuisine. Pistachios, red onion, and crumbles of goat cheese sink into the Spring Mix salad's mattress of lettuce, supported by plump mandarin oranges and dreams of dragons that shoot vinaigrette dressing ($7.95). Sic seafaring chompers on pan-roasted salmon as it darts through a crowd of artichokes and sundried tomatoes toward its lump crabmeat and parmesan risotto accomplices ($22.50). The sweet tones of a honey-chipotle-glazed rib eye and roasted-pepper salad ($29.50) harmonize with the sultry sizzle of shrimp, crab, and velvety Grand Marnier sauce in the chicken Stephen ($22.50) to calm rumbling stomachs and restless babies.
In 1772, soldier, scholar, and businessman Andrew McMinn saw the need for a way station for travelers, so he opened his home to those with coin. The building served as a base for General Francis Murray during the Revolutionary War, and has passed through the hands of generations of owners, ultimately taking on the name The Temperance House. Whatever its title or whoever its proprietors are, the location has provided a place to meet, eat, and plot against the British throughout its 200-year lifespan. The current managing couple, Carlene and Pasquale Deon, enhances the building's rustic charm with fully restored décor to preserve the historically rich interior. Their chefs craft menus that blend culinary styles from France, Asia, and Italy into an international menu of fine eats that includes everything from kimchi rolls to gnocchi with buffalo mozzarella. :m]]
Freskada's open kitchen flaunts the 6-foot wood-fired grill and stone pizza oven, which yield the menu's freshly made pies. Patrons schlep their own beer, wine, and silk bibs to accompany the BBQ chicken pizza's parade of poultry and red onions steeped in a smoky house sauce ($13.99). Beneath paintings of Italian landscapes, char-grilled veggie pizzas loaded with seared zucchini, eggplant, and mushrooms ($13.99) harness the power of both timber-fueled cookers. Knives plunge through the Drunken Shroomy filet, an 8-ounce center-cut steak overlaid with a three-mushroom brandy sauce, grilled asparagus, and potatoes smashed to a consistency fluffier than a pillow filled with shredded spoken-word poetry ($26.99).
At Tokyo Hibachi & Sushi, every meal is a production. Surrounded by seated guests, the hibachi chefs put on a performance behind the tabletop grills and wow diners with dexterous knife skills and the controlled bursts of flame that bloom from the grills' surfaces. This isn't purely entertainment, though. It's a way for the chefs to engage with their patrons as they cook everything from chicken and vegetables to filet mignon and lobster within full view of the crowd.
In contrast, the sushi chefs opt for a bit less showmanship as they meticulously assemble rolls behind the sushi bar. They create an assortment of familiar sushi-house staples, but they also treat taste buds with specialty maki, including ingredients such as pepper-crusted tuna, fried asparagus, or homemade chili sauce.
Befitting their main-stage status, the hibachi stations dominate almost an entire room of the dining area. Japanese-style lanterns, artwork, and mementos mirror the menu's dedication to Pacific culture, and the bar's selection of sakes and imported water complements the restaurant's commitment to Japanese flavors.