The cooks at Chopstick and Taste of Bollywood fuse traditional Indian cuisine with Chinese cooking techniques, mixing in hints of Thai and Malaysian culinary traditions as well. Masterminded by chef Alok Pratihar, the menus include succulent seafood, piquant lamb entrees, and vegetarian dishes.
Aside from about 20 grams of protein, what do ahi tuna and steak have in common? They’re both black stone items on the menu at The Cambridge Inn. Diners get to step into the role of chef and cook the thick cuts tableside over heated black stones themselves. That experience anchors a staggering menu of new american eats that covers a wide swath of the culinary landscape, from steaks, burgers, and ribs to veal saltimbocca layered with prosciutto and mozzarella. Paired with sandwiches, salads, and more than 20 appetizers, the almost-steakhouse food is served in smaller lunch portions. It’s also incorporated into the Friday night all-you-can-eat prime rib buffet, and the Sunday champagne brunch, complete with an omelet station and a Virginia ham carving station, which is just like any other ham-carving station, only the chef dresses like Edgar Allan Poe.
The chefs at Bombay Wok delight taste buds with Asian fusion and Thai dishes made from scratch from traditional recipes. The menu is divided into four sections—lamb, seafood, chicken, and vegetarian entrees—and satisfies palates with such creations as lamb in red or panang Thai curries, coriander garlic paneer, and classic sweet and sour chicken. It also features rice and noodle dishes, plus desserts such as green-tea ice cream and kulfi.
There's a 1,000-mile stretch between Japan's coasts and northern China, but those regions' flavors share close quarters in the kitchen of Matata Asian Cuisine. At one moment, the resident chef might be found slicing sushi-grade fish; the next, he might turn to sear a hibachi steak or grill savory mushu pancakes. Diners can also sample the piquant cuisines native to Indonesia, Malaysia, Thailand, and Vietnam; creamy curries, sizzling stir-fries, and Sambal-spiced shrimp are just a few options.
The mustard-colored walls and auburn napkins folded on the table create an aura of warmth within Spice Rack. Waiters carry heaping platters of authentically prepared Indian dishes to each glossy wood table, with meat such as salmon, chicken, or lamb still sizzling and fresh from the tandoor, a traditional clay oven used before the invention of the Easy-Bake Oven. Other dishes include spicy curries full of paneer, fresh vegetables, and traditional spices.
The Comfort Diner, which moved to Staten Island after 14 years in Manhattan, dresses up the traditional diner experience with classic comfort eats and modern-day hearty fare. Keep your growling stomach from frightening friendly ghosts by stuffing it with wild mushroom potato pancakes ($6.95), or start your chew cruise with mozzarella wedges ($6.95), which combine the food world’s most delicious cheese with the geometry world’s most delicious shape. The taco salad ($10.95) gives Mexico’s best-known culinary contribution a fork-friendly format, and oven-crisped fish and chips ($14.95) provide all of the flavor of the British classic without the sizzle of the deep fryer or the voyeuristic glare of Big Ben. Bread-heads can wrap their food-gripping phalanges around an array of sandwiches, such as a grilled chicken club ($8.95) or a Maine crab burger ($13.95), while proteiny-boppers can swoon over double-thick pork chops with homemade applesauce ($14.95). For herbivores, Comfort Diner slings savory angel-hair pasta with white-wine sauce ($10.95) and big bowls of veggie chili ($9.95). Breakfast and brunch options also satisfy early risers or late-to-bedders.