The chefs at Bellino's Italian Restaurant handcraft fresh ingredients into a menu of traditional Italian eats. Steer tiny metal soup gondolas through a bowl of tomato and mussel zuppa di cozze ($9.95), or nosh on an order of bruschetta con gamberi e broccoli, which, like a volcanic eruption on the Italian coast, scatters sautéed shrimp and broccoli across toasted garlic bread ($8.95). Pollo al gorgonzola finds a fowl lounging in a creamy gorgonzola sauce atop a bed of spaghetti ($20.95), and fish, shrimp, clams, and mussels dawdle in the tomato-based soup caciucco ($20.95). Transport yourself to a rustic Italian village with an order of homemade Sicilian-style tiramisu sprinkled with a dusting of cocoa ($6.95).
Elegance pervades the interior at Luciano’s Italian, informed by white linens on tables and candles that cast their yellow glow against glasses of wine. The dinner menu catalogs pastas, oven-baked entrees, veal, pork, lamb, and chicken dishes, and a panoply of seafood such as baked salmon. Luciano's staff curates a wine list that includes reds like Heron pinot noir and whites such as St. Jean chardonnay.
Intent on supplying diners with healthy choices by making flavorful, readily available food, the chefs at Urban Fare Cafe craft a menu that mingles Mediterranean, Indian, Asian, and African cuisines. Piquant soups such as the carrot bisque with ginger and mint pair with guiltless sandwiches and wraps such as the Montreal-style roast beef. Alternatively, whole-grain-wheat pizzas stand in for starchier pies, and cooks prepare rice bowls with either white or brown rice. Baristas emit the aromas of roasted coffee beans throughout the eatery by brewing espresso drinks and practicing levitation with café mugs.
A towering chalkboard announces the menu at Chef Mark's restaurant, which certified executive chef Mark Carpenter erases and redrafts each day. Drawing from nearly 40 years of experience, Carpenter oversees an experienced kitchen staff as they whip up hearty comfort breakfasts and lunches from scratch. The restaurant's countertops steam with freshly made platters of pot roasts, meatloaf, and pork chops, and a salad bar showcases colorful vegetables and dressings. Meanwhile, a dessert bar is piled high with trays of warm cinnamon buns, crusty rolls, cookies, and pies. After selecting their meals, customers retire to a sunlit dining room filled with white-clothed tables. The welcoming, communal atmosphere is accentuated by decorative flower arrangements, a bookshelf of reading material, and a prohibition on duck hunting of any kind.