Peanut Island Sports Bar & Grill pairs its traditional pub menu with an assortment of more than 50 bottled and 10 draft beers. Dining duos or quartets can kick-start their meals by feasting on one other's eye contact or sharing an appetizer such as the pan-seared, Cajun-rubbed ahi tuna, which floats down throats with spicy asian mustard, lemon butter, and broccoli slaw. Garnished in lettuce, tomato, onion and tartar sauce, grilled or blackened dolphin arrives in sandwich or wrap form, ready to appease entree-ready palates. Mandibles can also munch on lightly fried half-pound cheeseburgers, crowned in oozing american or swiss and accompanied by fries, tater tots or broccoli slaw. Peanut Island Grill brandishes beers such as Yuengling and Stella Artois available by the bottle, cup, or pitcher; well drinks; and sodas great for parched throats or bubbly face wash. Patrons redeeming Groupons Monday–Thursday receive a complimentary dessert with their meals.
When Dean Lavallee opened the first Park Avenue BBQ in 1988, he had one lofty mission in mind: to serve the best barbecue ever made. Despite the seemingly impossible nature of his goal, he and his team continue to rise to the challenge, dry-rubbing their meats to smoke and char-grill on-site. They use all-natural, grain-fed, domestic pork for their traditional and Carolina-style barbecue pork—pulled by hand—and only use fresh, never-frozen ribs that are smoked daily over hickory. As diners chow down on hearty homestyle sides, seafood platters, or buffalo wings tossed in one of six sauces, they can admire the dining room's pictures of their city's most prominent people, places, and robot mayors.
Park Avenue BBQ arranges their meats into fun, hearty dishes such as the Dempublican sandwich, which combines smoked pork and beef brisket separated only by cheese and bacon to create a sizeable sandwich that the team has dubbed "porkalicious". They whip up Funnybonz, which look and taste like miniature ribs, using tender, lean pork that's prepared by cooking up regular ribs beneath a shrink ray. In 2008, their dedication to each dish caused Cityvoter's users to name Park Avenue BBQ the best barbecue in town.
Deep-green clouds of kale spread out above gnarled ginger roots and fuzzy kiwis at newly opened Village Organic Market, in the recently renamed Village Market Plaza, which offers organic prepared foods, produce, and other groceries. Fresh coconut water or almond milk shine as a base in smoothies alongside fresh fruits and veggies, rather than being overwhelmed by artificial additives. Juices might combine romaine and celery, or draw on boosts such as cacao nibs for their flavor and antioxidants, or kale for its vitamins. Plates clatter against the table, carrying organic salads and sandwiches covered in goat cheese, beets, hummus, and roasted garlic.
With its colorful, mosaic-style Turkish plates suspended on the wall, gilded evil-eye talismans, and ornate iron chandeliers with golden leaves hanging from wooden rafters, Agora Mediterranean Kitchen makes diners feel as if they’re sitting in a Turkish eatery on the shores of the Mediterranean. It further impresses with brightly colored murals and bold patterned rugs spread under certain tables.
The food also captures the spirit of Turkey with its selection of cold and hot mezes, such as falafel and hummus, and its grilled entrees, such as doner kebab—a dish made of roasted meat that is commonly found at fast-food stands in Europe. Those who want to take a bit of Turkey home with them no longer have to go to the library to tear it out of the atlas; instead, they can choose from an assortment of to-go teas, coffees, and snacks.
To craft their gourmet pies, the cooks at Pizza Allora rely on a fundamental process: hand toss the dough into a thin crust, layer it with a signature sauce and fine mozzarella cheese, then cook it to crispy perfection. From there, diners can go the simple route and accept that simple, three-step pie as is, or make things a bit more complex by selecting from the lineup of more than 25 toppings or by completing a Rubik’s Cube before each bite. Pizza Allora’s traditional and gourmet pies aren’t the menu’s only tenants, though—the cooks offer up other Italian specialties, including deli sandwiches and pastas.