• One appetizer (up to an $11.95 value) • Two entrees (up to a $55.90 value) • Two beers (a $13.90 value) New Ashoka Palace's chefs wrangle Punjabi-style cuisine, which fills the restaurant with the warming aromas of northern India's traditional dishes and fresh spices. Embark on eastern journeys with appetizers such as a duo of crispy samosas, which smuggle delicious cargo in crisp dough shells like a baker's luggage. The selection of entrees includes tender tandoori chicken, which gains its warm aura steeping in marinade over hot coals in a traditional clay oven. Lamb vindaloo mingles with potatoes in a spicy gravy, and fresh peas and homemade cheese engage in a square dance conducted against the rollicking piquant notes of the mutter paneer. Cool down palates with bottles of Indian-imported Taj Mahal or Kingfisher beers, which fuel lively conversation and fan letters to Bacchus.
The culinary masterminds at Apollo Restaurant craft juicy beef burgers and Belgian-style fries by hand from fresh ingredients. Every day, chefs grind two cuts of meat together, which intermingle in each patty to form edible masterpieces that resemble flat, cylindrical recreations of Michelangelo's David. Twin grilled-cheese sandwiches take the place of buns in The Mannimal burger, holding caramelized onions, bacon, and a patty in their cheesy embrace. Two patties, cheese slices, and bacon strips reflect a flavorful image unto one another in The Narcissist burger, tickling taste buds while supplying one's stomach with sweet nothings. Bacon, ham, and sausage join a hamburger patty and egg in The Farm burger, and hand-cut kennebec potatoes transform into Belgian-style fries after a golden brown frying and thorough dusting in Italian sea salt. Apollo Restaurant keeps a kitchen stocked full of fresh ingredients, many sourced locally when seasonally possible, leading to a fresh burger experience rivaled only by raising a cow in your kitchen and teaching it to perfectly toast buns.
John's Incredible Pizza Co. graces guests with acres of incandescent entertainment options and a fully stocked buffet ($9.49 value, $1.50 value for drinks). In addition to a slew of soups, salads, pasta, desserts, and traditional pizza choices, the buffet brandishes a bouquet of specialty pizza creations, including spicy peanut-butter, barbecue chicken ranch, and alfredo pizza.
Indian cuisine is famously complex, but diners at Koyla Indian Restaurant get at least a peek at how it's prepared. The restaurant's signature cooking method is right in the name—koyla means "coal"—and chefs use its heat in full view within an open kitchen. Cinnamon and cloves, garlic and saffron fill the air as marinated chicken, shrimp, and goat simmer and sizzle. Although grounded in the cuisine of Northern India, founder Deep Singh and his chefs demonstrate a strong taste for experimentation. That's evident in the large menu's Indo-Chinese section, which holds hybrids such as chili paneer—the traditional Indian cheese spiked with house-made chili sauce. Pesto chicken and calamari masala reflect Singh's time as the proprietor of a small Italian cafe.
A mural of an especially cuddly-looking Taj Mahal brightens one wall of Koyla's softly-lit dining room. The motif continues as painted chili peppers wind around the room behind an ample buffet, served alongside champagne on the weekends.
Eddie's Pizzeria & Eatery answers an ancient culinary dilemma: do we go out for pizza or stay in for Mom's meatloaf? Serving New World fare, the restaurant satisfies cravings in a single sweep. Even its pizzas champion this culinary marriage—New York–style pies arrive speckled with traditional toppings as well as premium options, such as rosemary ham. Yet, despite such culinary fusion, the pies never lose sight of their roots. Margherita pizza recalls the dish’s Italian heritage, whereas a 10-inch gourmet Bada Bing represents pizza’s modern stomping grounds with sausage, gorgonzola, and a mini “I Heart NY” shirt.
The menu also explores a large landscape of pasta entrees, from four-cheese ravioli to penne sautéed with mushrooms in a tomato-cream sauce. Meatier plates continue to span continents, with chicken parmesan prepped near st. louis ribs and handcrafted Angus burgers. As patrons strip tangy wings bare, they can watch the venue's eight televisions, two of which boast 70-inch HD screens.
Inside a clean and colorful Yogoo à la Mode, stainless-steel dispensers glow side-by-side, dispensing a wide array of fat-free, dairy-free, and sugar-free frozen yogurt. More than two dozen flavors rotate regularly through the 10 dispensers, and range in composition from pomegranate tart to english toffee. Toppings decorate fro-yo ribbons with strawberries and sprinkles, along with thick swaths of hot fudge. For those in favor of scoops, creamy gelato piles into cups, flavored by pistachio, roasted almonds and figs, and strawberry lemonade.