Inside the tandoor ovens at Taj-India, sizzling morsels of paneer melt to a crisp yet tender finish, rows of vegetables on a shish kabob receive intense flavor, and naan stuffed with a range of savory fillings emerges fluffy and ready for the table. The one thing you won't find, however, is meat. That's because the chefs at Taj-India decided to focus on vegetarian culinary traditions of India. They use recipes from numerous regions of India, from the tandoor tradition of the North to the South Indian dosas served with a coconut chutney. To pare down their menu's spiciness without offering replacement taste buds, they also create a range of cooling desserts such as kulfi—an Indian ice cream. More unique flavors can be found as well, such as rose-flavored milk drink made with basil seeds, rice vermicelli, and ice cream.
Growing up on the Greek island of Karpathos, siblings George and John Kostis fell in love with cooking by helping prepare the region's traditional dishes for family feasts. Upon arriving in the United States, the brothers opened their first restaurant in the 1970s, and have continued refining and showcasing their culinary flair ever since. At their latest eatery, the Italian-focused Ristorante Al Fresco, the duo toss pastas with housemade sauces and blends of secret spices. During lunch, they even make room for Greek favorites such as housemade gyro sandwiches or wraps filled ground lamb and tzatziki sauce.
The down-home cooking at Amy’s Omelette House serves up myriad made-to-order breakfast, lunch, and dinner feasts with a gargantuan menu best observed from outer space. Namesake omelettes ($6.25+) sizzle in more than 200 varieties, mixing three eggs and every cheese, veggie, and meat imaginable for a patchwork quilt of egg-threaded mouthfuls. Breakfast yields 30 different sweet blends of pancakes and french toast ($4.50+), and 11 new angles on eggs Benedict ($7.50+), memorized and delivered by superhuman servers who can divine drink orders by feeling the prongs on your fork. Sample a specialty sandwich during lunch, such as the Grumpy Waitress ($8.95) with pastrami, fried onions, and jack cheese on grilled rye, or the Jolly Waiter ($8.95) with fried flounder and tartar sauce on texas toast. After 3 p.m., dinner dishes of southern-jerk-seasoned pork chops ($10.95) and baby back ribs ($16.95) unbuckle belts with a flourish of flavor and a pair of needle-nose pliers.
Delicate, crispy crepe edges give way to a tender pastry center. Each paper-thin bite reveals a hidden filling such as lemon and sugar, nutella, or italian sausage. Le Cafe Creperie’s chefs have perfected their art with a five-step process: patrons can watch as cooks pour, spin, and flip their crepe, fill it with sweet or savory ingredients, then fold it to trap in the luscious flavors. Beyond crepes, Le Cafe also serves their own flatbread creations, "nanzzas." These unique pizzas are made with a foundation of Tandoori-naan flatbread and come baked in nine varieties such as pesto basil, spinach and chicken, chicken asiago, Mediterrranean, and tomato basil.
The epicurean engineers at Gunners Run populate a menu with contemporary American favorites that please palates in a pub-style dining room or outdoor courtyard. For dinner, dining duos or quartets ignite feasts with appetizers such as grilled salmon drizzled in dijon vinaigrette or fried calamari accentuated with wasabi mayo and sweet chili sauce. Gourmet entrees make olfactory buds swoon over savory scents, from the taste-bud-tantalizing fragrance of roasted paillard chicken breast in natural jus to the tongue-beckoning aroma of pan-roasted sea scallops shaken with lentils and raw apple-beet salad. After main courses, forks can seep through the supple layer of mascarpone and fresh berries that blanket the vanilla cheesecake or an edible wallet.
Cuisine Type: Italian-American Cuisine
Handicap Accessible: Yes
Number of Tables: 5–10
Parking: Free street parking
Delivery / Take-out Available: Yes
Pizza Warehouse's chefs spend their days crafting sixteen specialty pies and an equal number of stuffed stromboli for hungry diners, but they don't stop there. Cooks also whip up burgers, pasta, and even seafood platters, in addition to perpetually popular hot sandwiches such as cheesesteaks. Additionally, they prepare breakfast eats such as omelets for early risers and those who foolishly forgot to refrigerate their leftover pizza so they could eat it cold in the morning.