Executive Chef Doug Triolo takes a modern approach with each dish on his menu to foster an open, contemporary environment at Graffiti’s Bistro. Medallions of pork tenderloins are stuffed with goat cheese and wrapped in bacon to complement the citrus sweetness of an orange marmalade. The chefs temper the spicy kick of blackened tilapia with a Grand Marnier sauce and rub filet mignon with traditional Montreal spices. Diners get in on the experimentation by customizing gourmet burgers with eclectic toppings such as coleslaw, applewood bacon, and bermuda onions. In the bistro’s dining rooms, dark wood accents create an elegant atmosphere complemented by cabinets filled with wine bottles and a marble-plated fireplace. On the weekends, local musicians strum guitars and shatter priceless vases to the beats of Motown and contemporary rock, which can be heard on the outdoor patio as patrons dine underneath oversize umbrellas.
Hass avocados, cilantro, and fresh lime juice are just a few ingredients diners might recognize as a chef whips up guacamole right before their eyes at Poblano's Mexican Bar & Grill. From the restaurant's grill come specialty dishes including the alambre mixto, a dish typically found in Mexico City that combines grilled steak, chicken, shrimp, and chorizo with grilled peppers, pineapples, and melted cheese. The taqueria offers up five suggestions for specialty tacos that include carne asada, pork carnitas, shrimp, sliced pork, and grilled fish. Poblano's also delivers fresh flavors via catering for special events such as luncheons, parties, or the day fifth graders win their citizenship by reciting the preamble to the Constitution.
Scan the menu with precision before zeroing in on a taste-bud-blaster such as Ghassan’s signature hot sub—the steak and cheese ($4.99 for six-inch, $5.69 for eight-inch), topped with grilled steak and melted provolone and served with chips and a pickle. Diners can expand appetite appeasing by getting either size of the sub with a platter of fries and a salad ($7.29 for six-inch, $7.79 for eight-inch). Treat your cardiopulmonary system to a tasty, beneficial treat with a heart-healthy chicken kebab platter ($6.49), opting for the Lebanese salad instead of the fries in the platter to give your bloodpump an extra high-five, or take in a traditionally delectable gyro ($5.99 for sandwich, $7.89 for platter), with grilled beef and lamb slices on a grilled pita with shredded lettuce, tomatoes, and homemade cucumber sauce. Herbivoyeurs can hit the jackpot with hummus on a pita sandwich ($5.29 sandwich, $7.49 platter) or combine all the veggie options with the vegetarian plate ($7.49), which features falafel, hummus, salad, pita bread, and a pickle.
The family-owned New York Deli and Pastry Restaurant's ovens blaze from breakfast through dinner, toasting homemade pastries, sandwiches, and in-house Italian specialties. Drawing from 15 years of experience, chef Tino Mendez captains a crew in the kitchen as they compile meat, seafood, and vegetables into a diverse menu that regulars line up for during all meals of the day. Behind the scenes, pastry chef Jaya Bissoondutt prepares pies, cheesecakes, and brownies by hand, which add a sweet lining to drop-in meals or any catered event.
Selim Oztalay had been having sweet dreams of opening his own Italian gelato shop for many years. Growing up in Germany allowed him to not only be exposed to a variety of cultures, but also a variety of artisan gelato flavors that he missed when he moved to the United States. Hoping to expose American tongues to fine Italian flavors, he opened Gnam Gnam Gelato & Bistro. Named after the Italian saying for "delicious," Gnam Gnam makes visitors say just that with a rotating selection of more than 80 inventive gelato flavors made fresh and onsite daily. Servers heap scoops of the bistro’s namesake treat disguised as eggnog, tiramisu, and Nutella, and the spaghetti gelato reimagines its savory counterpart with vanilla gelato, strawberry syrup, white-chocolate shavings, and a longing for the old country. Those with larger hankerings can be sated with entrees from the full menu which features made-to-order artisan paninis, fresh salads, and combo meals.
Behind the sushi bar, the chefs roll vibrant slices of spicy tuna, salmon, and crabmeat between rice and seaweed and deep fry california rolls to add a crispy outer layer to each bite. In addition to crafting fresh sushi rolls, the chefs dazzle onlookers as they toss and sizzle chicken, steak, and salmon entrees on hibachi grills.