Handpicked mangos; ramen imported from Japan; high-grade nishiki rice; 32 original sauces, all made from scratch. These are a few of the unique, high-quality ingredients that chefs at Mr. Wok Asian Bistro have at their disposal. So they never use trans-fats to create flavor—there’s no need. The fresh ingredients make for tasty, healthy Asian dishes all on their own, allowing guests to enjoy classic dishes like Peking duck and potstickers without fear. Of course, the real ingenuity lies in the restaurant's modern signature dishes, which surprise palates with their creative twists. For instance, a crispy wonton bowl bears the creamy mango shrimp, while Ton Chung soup combines the rich flavors of wok-fried pork, mushrooms, and scallions into a single bowl. And, in lieu of veggies, bananas and chocolate fill a crunchy spring roll shell, a swap that, like forgetting to thaw cocktail weenies before a party, turns a classic appetizer into a dessert.
The chefs at Kinoko reach for organic, local ingredients when preparing their menu of light Japanese fare. Dishes include pork dumplings, onigiri--rice balls laden with fillings such as tofu, salmon, or ground chicken--and a trio of fresh salads filled with veggies and optional proteins and dressings. An environmentally-aware eatery, Kinoko uses compostable and recyclable take-out packaging.
Though it's still a tradition beloved by the Brits, afternoon tea has become a lost pastime in America. Into My Garden Tearoom does it part to bring it back the mid-day break with a variety of afternoon teas that pair brewed loose leaf tea with delectable tea sandwiches and pastries served on fine china.
Inside the cozy tea room, guests enjoy their afternoon teas and luncheons at tables covered in floral tablecloths. Many don floppy hats, pearls, and long satin gloves for their afternoon out, either bringing their own ensemble or opting for one of the tearoom's while participating in a dress-up tea party. During tea parties for children, girls can wear miniature versions of the fancy adult clothes or traditional princess attire—tiaras, wands, and woodland critters.
Ten-inch housemade tortillas envelop Señor Locos' burritos, which teem with rice and beans, pico de gallo, cheese, and carnitas or shredded chicken. These hearty bundles epitomize the menu’s American and Mexican influences, which the chefs also channel into Texas-style ceviche—made with pico de gallo, avocado, tilapia, and housemade salsa—and mesquite chicken fajitas. Being a local street taco authority, they offer 11 varieties of tacos to meet several tastes. Even their Sombrero salad is chocked full of Tex-Mex flare, filled with lettuce, shredded chipotle chicken, cheese sauce, and avocado relish, served in a plate that performs the Mexican Hat Dance when asked nicely.
Retro-styled chairs upholstered in red and teal fill the dining room, where walls painted vivid shades of yellow, green, and blue don Mexican beer ephemera and flat-screen TVs. An outdoor patio also sits prospective vacationers in the warm sun.
The smell of chocolate-chip cookies baking in the oven has a tendency to unleash waves of childhood memories, especially when those cookies are iconic Nestlé Toll House creations. At Nestlé Toll House Café by Chip, passionate bakers coax out these memories by using Nestlé products to create decadent desserts that taste just as satisfying as they did years ago.