At Pita Pit, fast food doesn't have be synonymous with unhealthy food. That's because the establishment eschews deep-fried ingredients and added salt in favor of verdant greens and lean meats in their filling, tasty sandwiches. They also post their nutritional contents online, helping diners select the most heart-healthy options that don't involve eating a pita full of multivitamins.
In keeping with its name, the décor at Day & Night Angus Steak and Raw Bar strikes a graceful balance of light and dark. In the dining room, dark wood walls inset with geometric wine racks revolve around the centerpiece: a 30-foot tall chandelier made up of more than 1,600 glass bubbles. Below lies a 26-foot raw bar with blue accent lights that illuminate Bering Sea king crab legs and imported Japanese sashimi. The star of the bar is perhaps the more than 20 varieties of oysters, which are as pearl-free as a debutante who had to trade her pearls for helicopter fuel during the recession.
In addition to the chilled eats, Day & Night’s menu tempts with creamy lobster bisque and french-onion soup, rack of lamb and moulard duck breast, and nordic seafood rice. The chef hand-picks only a few choice cuts of certified USDA Angus steaks to age for three to four weeks and kiss with flame on an in-house wood grill. These hearty representations of earth and sea pair with a range of drinks, including international wines, sake, house cocktails, and European coffees.
Many visitors to The Lobster Trap Restaurant find their dinner waiting for them just inside the door. A tank of live lobsters sits by the front desk, ready for selection by head chef Sathiya, who steams or broils them for grandiose dinners served with garlic bread. His fondness for the crustaceans is evident not only in the venue's name, but in a brief glance at the menu. There, you'll find lobster bisque, lobster rolls, lobster thermidor, and Caribbean lobster tail all arranged amid other seafood delicacies. Whole lobsters are priced according to their weight, and while most measure between one and four pounds, 13-pounders are available by request for birthday parties.
Lobster-less dishes, on the other hand, range from tender New York strip steaks to oysters on the half shell. The oysters?exclusively purchased from Rodney's Oyster House?are shucked onsite. Other dishes traverse continental boundaries, such as the Alaskan king crab legs and the New Zealand rack of lamb. The dining room's d?cor isn't married to a particular ocean, though. Its walls boast hanging nets and mounted ship steering wheels, an homage to all of the seas and cranky ship captains that supply its meals.
Everything about Day & Night's dining room is chic: the circular room is alternately wrapped in sleek wood paneling and colorful light installations that glow softly upon tables dressed in crisp white linens. At the front door, the eye is drawn toward through the room to an installation of small spherical lights that rise in a column toward the ceiling, like bubbles ascending in a freshly poured flute of champagne. Beneath it, chefs experiment in an exhibition prep station, plucking whole lobsters and oysters from the ice-chilled raw bar encircling them.
Day & Night replenishes the raw bar with oysters three times a week with fresh shipments from France, New Zealand, Massachusetts, and the studio where they make reproductions of The Birth of Venus. The red and blue King crab legs are hand-selected by the master chef, as are certified Angus steaks that are aged 3-4 weeks before cooking in the restaurant's signature firewood grill. In addition to the high-end steak and seafood often served on prix-fixe menus, Day & Night also prepares sashimi, rice, and pasta dishes, such as fettuccine with white shrimp and scallops.
The complex flavors of the hundreds of vintages on Giorgio D. Ristorante's wine list contrast strikingly with the eatery's simple menu, focused on fresh seafood and authentic Italian cuisine. Since 1976, the restaurant's culinary team has imbued gourmet proteins with Tuscan flavor, working with everything from char-grilled black tiger shrimps and seared Canadian sea scallops to veal cutlets. The staff can also pile plates with fresh pasta, pairing penne with vodka sauce and prosciutto, gnocchi with gorgonzola sauce, and risotto with a daily-rotating array of toppings.
The smell of fresh-baked bread is ever-present at Artisano Bakery Cafes. Thousands of loaves are handcrafted each and every morning here, and you can enjoy them with a coffee and a variety of other fresh, healthy foods. From ciabatta to nordico to fig and walnut loaf, the café’s 25 bread varieties match nicely with its selection of freshly sliced meats and cheeses to form gourmet sandwiches, paninis, and makeshift forts. The selection of meal items also includes made-to-order signature salads, as well as pasta and pizza that follow family recipes. Artisano emphasizes healthy ingredients and preparation, using fresh meats and herbs and extra-virgin olive oil and eschewing deep frying for in-house baking and grilling.