The FoodSmiths Catering specializes in culinary services that span from drop-off lunches and carefully arranged platters to parties tended to by wait staffs and barmeisters. Hors d’oeuvres platters mollify mumbling digestive tracks with comestible classics like the smothered brie ($27), rich phyllo tartlets ($65), and chicken cordon bleu skewers ($97.50). Pack away lunch cravings into tasty boxed-salad samplings, such as the bistecca salad ($9.50/guest), a gorgonzola-crested wedge of iceberg lettuce caught in an avalanche of tomatoes, bacon, and parmesan dressing, or bread-bound hand weights like the traditional club sandwich with a deli side, chips, or pretzels and a cookie or brownie ($8.50 for half sandwich/guest, $10.50 for full sandwich), also known as the world’s most delicious blunt weapon. Guests can also quench parched tongues with a variety of made-from-scratch iced teas and lemonades, including basil and raspberry or strawberry citrus herb.
Armed with 21 years of training in various athletic disciplines and multiple certifications through organizations such as the National Strength and Conditioning Association, Jason Yun helps clients to mow down calories. With his assistant coaches Rick Locke, Stephanie Woodrow, Gabe Flores, and Jevon Sanders, he bolsters the physical prowess and mental focus of students during multi-week boot camps. In addition to the camp, he teaches classes such as Improvement Warrior Yoga and Kettlebell Khaos and the blazingly fast-paced YunFit. In the latter, Yun shouts out a series of cardio and strength-training commands such as ?pushup,? ?squat,? or ?go home and make a wheatgrass smoothie.?
The menu at Tadka features dishes of double-fried tofu and hot-garlic beef point to Sichuan influence, while tomato-chili paneer and curried noodles brim with Indian spices. Whatever the culinary inspiration, cooks create each dish from scratch at the moment it's ordered. Once ready, servers ferry the feasts to tables in a red and mustard-yellow dining room adorned with waterfalls, Asian accents, and black stalks of bamboo.
Now entering the fourth generation of familial ownership, Ding Ho continues its 55-year tradition of prepping and polishing plates stacked creatively with savory meats. Although many delectable dishes compete for top honors, regulars often launch off from the safe, satiating platform provided by an order of crispy egg rolls ($1.50 each). The char sue bok toy arrives steaming with barbecued pork with Chinese greens in a hot pan ($7.75 dinner only), and the kung pao beef engulfs taste buds with beef, diced vegetables, and peanuts glazed with a hot, spicy sauce ($9.50 dinner only). For eclectic forkfuls of flavor, noodle mavens can indulge in orders of lo mein with pork ($5.75/lunch, $8/dinner), vegetables ($5.25/lunch, $7.50/dinner), or beef ($5.75/lunch, $8.50/dinner) or dig through the curry-splashed Singapore rice noodles in search of buried teeth treasures such as shrimp, chicken, and barbecued pork ($9.95 dinner only).
Referencing the tasty time-honored recipes of his grandmother, J. Gumbo's founder, Billy Fox Jr., designed a comforting menu of home-style sustenance. All dishes are prepared using only the freshest ingredients and zestiest spices available, as well as enough love to turn a wooden puppet into a real boy and a sock puppet into a foot. Dive fork first into a hearty bowl of jambalaya, bursting with tender chicken, sausage, and the ubiquitous "trinity" of Cajun cuisine: bell pepper, onion, and celery ($6.50). To deliciously deny the impending mitten season, wrap your hands around a voodoo-chicken po' boy sandwich, a belly-warming feast of spicy chicken and green onions atop french bread ($7.25). The menu is friendly to mild-mannered and thrill-seeking diners alike, with each entree item labeled according to heat––one hot-sauce bottle denotes mild, whereas three signifies a concentration of capsaicin powerful enough to send tongues rocketing to the sub-zero climes of Pluto in search of relief.