At Lucy’s Lair Fine Ethiopian Cuisine, traditional East African spices infuse a menu of authentic Ethiopian eats prepared for all diets. When not savoring an all-you-can-eat vegan buffet, vegans can customize the vegan delight platter with injera—traditional ethiopian flatbread—and four animal-free dishes such as collard greens or red lentils. Meat-eaters can opt for yebeg alicha, a mild lamb-and-green-pepper dish, or an extra-spicy doro wat plate with chicken, fresh ginger, and boiled eggs.
At brunch, Lucy’s Lair prepares other traditional Ethiopian dishes, including crushed fava beans and jalapeños, as well as Lucy’s special omelet with feta and salsa. Diners can even quench their thirsts in authentic Ethiopian fashion—chai tea and imported African beers are a few of the options.
Just as it is done in India, the chicken, lamb, and shrimp at Taj Palace marinate in a bubble of herbs and spices before cooking in the clay tandoor oven. Chefs Kunal & Max replicate the culinary flavors and techniques of India, using a traditional tandoor and simmering pots full of curry. A number of vegetarian and vegan dishes find potatoes paired with spinach and cheese cubes dunked in a spiced tomato sauce. The eatery’s banquet hall hosts wedding receptions and birthday parties, with a variety of shareable dishes and libations.
Chinese-style vegetable fritters soaked in a soy-based gravy. Delicate rice crepes filled with housemade cheese or coconut chutney. At Zaika Indian Cuisine & Bar, the culinary team incorporates a few of these Indo-Chinese and South Indian specialties into a menu that's mostly composed of North Indian classics. Those range from ginger- and garlic-flavored chicken slathered in cashew sauce to fish and potatoes doused in a fiery chili sauce. For vegetarian and gluten-free diners, the cooks sauté okra in traditional spices and toss veggies, dried fruits, and roasted nuts into creamy sauces. More than 10 Indian breads can accompany feasts in the dining room, where the walls are painted a bright yellow color reminiscent of turmeric or a chameleon perched on a coward's shoulder.
For more than 15 years, By the Sea has been gifting guests with a menu of authentic Mediterranean-style vittles spiced up with a Caribbean flair. Office workers looking for a light lunch break after a hectic morning of dodging wrecking balls can order an elegantly esculent starter from By the Sea’s carte du jour, such as hummos ($5.95), tabbouli (a lemon- and olive-oil-doused dish of finely chopped parsley, tomatoes, onions, and bulgar wheat, $5.95), or four falafels fried in corn oil ($4.95). After a bowl of black-bean soup ($3.50), put your best fork forward into a plate of lemon chicken ($11.95), sautéed in lemons, white wine, olive oil, and cream sauce. Otherwise, daredevil diners can sword swallow shish kebabs of marinated lamb ($13.95) or wrestle a charbroiled Cajun catfish ($11.95) for digestion rights. By the Sea's board of fare covers Mediterranean cultures both extant and extinct, including the Phoenician chicken ($10.95), the Middle Eastern shawerma ($9.95), and the Moroccan kafta ($11.95), a charbroiled stew of minced ground beef and lamb mixed with parsley, onions, and spices. To end your classic Mediterranean meal with less bloodshed than most classic Mediterranean plays, wash down slices of cheesecake ($4) or puddings of rice ($3) with a cup of coffee or tea ($1.50).
Juice it Up! began in Southern California in 1995 as a purveyor of healthy, fresh-squeezed raw juices. Now, there are more than 100 Juice it Up! storefronts across four states, and at each location, juicers transform whole vegetables and fruits into tasty blends designed to boost mental and physical health. An orange, carrot, and ginger “Awakener,” for instance, contains the vitamins essential for good vision and accurate alarm clocks, while a combination of apple, cucumber, spinach, and kale is dubbed “The Immunizer.”
Beyond juices, staff also blend fresh fruit, non-fat yogurts, and creamy sherbets into custom-created smoothies, ranging from the classic—such as strawberry-banana and pineapple punch—to power blends packed with protein powder, specialty blends made with tea and coffee, and lower-calorie "delightful" blends. They can add vitamin-packed Booya! boosts to any drink to enhance energy, memory, and immunity, and fill acai bowls with granola and fresh-sliced fruit.