Indian cuisine is famously complex, but diners at Koyla Indian Restaurant get at least a peek at how it's prepared. The restaurant's signature cooking method is right in the name—koyla means "coal"—and chefs use its heat in full view within an open kitchen. Cinnamon and cloves, garlic and saffron fill the air as marinated chicken, shrimp, and goat simmer and sizzle. Although grounded in the cuisine of Northern India, founder Deep Singh and his chefs demonstrate a strong taste for experimentation. That's evident in the large menu's Indo-Chinese section, which holds hybrids such as chili paneer—the traditional Indian cheese spiked with house-made chili sauce. Pesto chicken and calamari masala reflect Singh's time as the proprietor of a small Italian cafe.
A mural of an especially cuddly-looking Taj Mahal brightens one wall of Koyla's softly-lit dining room. The motif continues as painted chili peppers wind around the room behind an ample buffet, served alongside champagne on the weekends.
Margaritas, beers, and strawberry daiquiris fuel a lively atmosphere inside Taco Hut, where servers transport platters of fajitas, chimichangas, and other Mexican fare in the glow of flat-screen TVs. Besides tortilla-based eats, a selection of piled-high burgers help warm up jaws before attempts to impress dates by reciting the entire phone book.
On the Border Mexican Grill & Cantina shares its menu of Mexican comestibles in nearly every U.S. state and more than five countries, acquainting diners worldwide with the classic recipes and innovative ingredients of the Tex-Mex tradition. Tortilla artisans bundle enchiladas, burritos, and chimichangas with surprising flavors such as beef brisket and chili pesto while sizzling platters reinvent traditional fajitas with the addition of ranch, bacon, and cold-fusion technology. On the Border Mexican Grill & Cantina has partnered with Susan G. Komen For The Cure, pledging to donate a minimum of $250,000 annually to the charity to help bring attention to the importance of breast-cancer screenings, support important research, and supplement medical costs for breast-cancer sufferers.
Hak-A-Lito Grill’s authentic Mexican food emerges from the kitchen all day long. During the morning hours, chefs pair egg-based dishes, such as burritos and omelets, with chorizo and fresh veggies. They blend juices throughout the day, merging mangoes, hibiscus flowers, and other uncommon ingredients into nutritious drinks. Also occupying the all-day menu are street tacos and burritos, which contain grilled and seasoned meats such as carnitas, a spiced pork that’s fried and pulled apart by fork or paper shredder.
If you love pastrami, Bobbilicious Pastrami & Thangs is perhaps the closest earthly thing you'll find to heaven, where meats are grilled, not steamed, in-house. As the name implies, brined meat gets top billing here; the shop's flagship sandwich features heaps of pastrami piled onto a bun and covered with toppings such as barbecue sauce, slaw, chili, and grilled onions. The rest of the menu is also a step above typical deli food. Its highlights include fried catfish for dinner and housemade peach cobbler for dessert.
Mica's Peruvian Sandwiches doesn't hide much in its name: it doles out homemade sandwiches filled with chicharron, jamon, and roasted chicken with potatoes. Tucked away in a shopping center, the small shop packs big flavor into such dishes as lomo saltado??a traditional Peruvian stir fry loaded with hunks of beef, onions, and other goodies. On the side, visitors can alternate bites with tamales, empanadas, and salads. They can also quench their thirst while sipping on all-natural juices and coffee.