At Bagelicious Cafe & Gourmet Deli, bagels aren't just for breakfast. The warm, homemade rolls-with-a-hole also serve as a base for sandwiches piled high with Boar’s Head meats and cheeses or egg, chicken, and tuna salads. Burgers forgo a traditional bun in favor of a flagel—or flat bagel; bagel-less options include vegetarian or chicken fajita wraps, hot prosciutto heroes, and paninis stuffed with eggplant parmigiana or smaller, slimmer paninis. Still, it's hard to improve upon tradition, and guests won't be blamed if they prefer to enjoy their bagel in its most natural form—dressed in nothing but butter or a heaping helping of homemade plain, veggie, or strawberry cream cheese.
It’s hard to believe that all of the offerings on Paco’s Tacos extensive menu can come from one chicken, what with 12 types of tacos, 13 quesadillas, and more than 20 burritos that complement the house specialties. Yet the staff accommodates those who stride into the restaurant, which is marked by bright walls orange walls, hanging lamps, and Mexican-inspired artwork that reflects the creatively plated dishes. Taco salads arrive at tables nestled in giant, crispy tortilla bowls and the house specialty Molcajete Popocatepetl’s marinated grilled beef, chicken, jumbo shrimp and vegetables are served atop a sizzling lava rock.
Like a good actor or a defective penny, Mark Joseph's Restaurant has more than one face. Half of their menu is comprised of grilled pizzas, such as margherita and the sauceless white pie, while the other half is made up of new American cuisine, from the pork belly sandwich to a Colorado lamb shank dressed with butternut squash puree and pistachio mint pesto. Regardless of the dish, top Zagat rated Chef Michael d'Ennery and his kitchen staff source the ingredients from local farmers and growers, then craft each meal from scratch. Because of their dedication to freshness, their menus change seasonally.
The cooks at Cafe Spezia prepare more than two dozen house-made pasta, chicken, veal, and seafood entrees and complement them with refreshing salads and sandwiches. Penne pasta is sautéed with sweet sausage and broccoli rabe in a white-wine sauce, and the lobster bolognese's diced lobster blends with cream and grape tomatoes over a bed of linguine. Grilled North Atlantic salmon is drizzled with citrus vinaigrette, and egg-battered shrimp francese is sautéed in lemon butter and white wine.
Spezia blends staples from three culinary customs—Mexican, Portuguese, and Italian—into one eclectic menu. Tables swaddled in white linen and surrounded by soaring mirrors set the stage for the ensemble, where guests can start their night with golden-fried calamari or spicy cilantro shrimp. For main courses, filet mignon flambe comes bathed in a caramelized-onion purée, eggplant parmigiana nests atop marinara-swaddled pasta, and shrimp, scallops, and sautéed veggies sizzle in fajitas.
Godzillas, Green Dragons, and Volcanoes frequently top the tables inside Sakura Sushi. The chefs bestowed such fierce names upon their sushi rolls stuffed with crunchy crab meat, eel, avocado, and cucumbers. The chefs also build party trays, including the All Cooked tray with 74 rolls to feed an entire family or one hungry, hungry hippo. In the kitchen, cooks dress chicken in teriyaki sauce, pair veggies and noodles in a soup, and dunk shrimp in tempura batter.