In a gently lit space, Peruvian tapas slip onto dark wooden tables, unfurling banners of steam that hints at imported Peruvian ingredients and golden aji chilies. Rice, brought to the rich hue of saffron, stews slowly in paella pans, which distribute warmth across a slowly rolling sea of chorizo, mussels, little-neck clams, and calamari. Steaks drop onto plates, laced with delicate scorch marks as though they’d asked a dragon’s waist size. In bowl of ceviche, citric juices sink into seafood, and glasses of wine chime together to punctuate the babble of conversation. Silverware clatters on plates of calamari and trout with mashed yucca, and influences from China and Italy shine through in a handful of dishes.
Amid the shimmering Eastern-inspired décor of Wild Ginger’s warm-toned dining room, Japanese sushi mingles with Thai, Chinese, and Vietnamese dishes. Seasoned sushi chefs carve fresh seafood into specialty Spider rolls with soft shell crab and Red Dragon rolls with spicy tuna, as grills sizzle with seafood, meat, and poultry, and stovetops simmer with noodles. The prixed-fixed menu rolls out a four-course dinner of soup, salad, an entree, and dessert, which diners can toast to with an extensive menu of wines and sake. Brick walls and a towering palm tree ensconce diners at tabletops and booths in the dining room, and bar seating hosts rounds of linear musical chairs.
At 32 Degree Froyo, visitors can choose from a veritable rainbow of 32 flavors of low- or no-fat frozen yogurt before dressing them up at the toppings bar. After filling cups at one of the self-serve machines with ribbons of smooth, creamy fro-yo such as pistachio or angel food cake, guests can decorate with more than 50 toppings, including fresh-cut organic fruit, crushed nuts, or candies. The brightly colored eatery also has free WiFi, so guests can browse the web or troubleshoot ways to get spilled frozen yogurt off of laptops.
The chefs at La Bottega Mangia Bene toss dough high into the air, letting it billow softly as it falls back into their hands. They slather on marinara sauce and top the pies with homemade and imported ingredients such as fresh mozzarella, meatballs, and pepperoni. Their unbridled enthusiasm for authentic Italian cuisine is also apparent in pasta entrees that recall the Roman Colosseum?s penne-shaped columns or the stuffed ravioli that paves the streets of Florence. A rustic dining room houses groups for private parties, and the restaurant even allows kid chefs to commandeer its kitchens during make-your-own-pizza birthday parties. Hip shakers light up the dance floor to the sounds of live-music events and a cracking fireplace, and the romantic interior surrounds diners with floral arrangements, sandy hues, and polished-wood fixtures. The restaurant also boasts free parking at the back of the building.
When food expediters erupt from Poco Loco Mexican Restaurant's kitchen, their arms are hidden beneath stacks of fajitas, enchiladas, and accents of sweet mole. The cozy eatery has welcomed guests into the aromatic embrace of its exposed-brick walls and Mexican tapestries for 20 years and keeps the party going with flat-screen TVs and whirring margarita blenders. After patrons cool palates with a traditional, lime-marinated ceviche, they can retreat to the outdoor patio for some sun or question servers about the philosophical ramifications of being one who is consistently waiting.
Bagel Club's expansive menu ranges beyond its titular baked good, encompassing specialties such as pretzels and raisin-studded challah bread. Chefs also pile smoked fish—including sturgeon and lox—atop bagels, crack three eggs for each of their omelets, and fill sandwiches with deli meat or seafood salads. They can also add flavor to bagels or depleted scratch 'n' sniff stickers with more than a dozen specialty spreads, including chocolate-chip, spinach-and-garlic, and blueberry varieties of cream cheese.