Chefs at Palace of Dosas work under the ahimsa theme of non-violence to the environment, other beings, and themselves when they fill their menu with vegetarian and vegan Southern Indian cuisine. They spread crepe batter over griddles to craft bases for their 20 different varieties of dosas. The long, thin paper dosas and the butter sada dosas are as rich as a millionaire or someone who got in on the ground floor of the industry that writes about millionaires. They also prepare utthappam, Indian-style pizza with rice and lentil-flour bases and onion and pea toppings. Yogurt-based mango lassis and madras coffee add to the comfort imparted by cushioned booths and a plant-rich dining room.
The gastronomists at La Tee Da created a menu showcasing an Italian bonanza of pasta, rice, seafood, and steak. An appetizer of gluten-free escargot, flavorfied in a butter and parsley sauce warms up cuisine intake apparatuses for larger edible inputs ($10). The gluten-free, vegan caponata weaves together roasted pine nuts, red and yellow peppers, onions, garlic, eggplant, and zucchini squash over a choice of penne pasta, spaghetti, or rice ($16). For culinary couplings, the fresh tilapia with caper ($18), like flying a kite, can be enjoyed with a Casal Thaulero pinot grigio ($7 by the glass) from the extensive wine list and a New York strip steak ($24) slides down gullets with the help of a Martin Ray pinot noir ($10 by the glass) from California.
Syracuse New Times readers named Strong Heart Cafe Best Vegetarian Restaurant. It was also mentioned in USA Today as one of New York's healthy restaurants and featured in NewsHouse. Yelpers give it a 4.5 star average. Nearly 1,900 Facebookers are fans of the restaurant.
Without a month or so of vacation, it'd be almost impossible to sample authentic noodle dishes from four different countries. However, aja noodle co. can help you accomplish this feat over the course of a single lunch hour. Its pan-Asian menu incorporates regional dishes from Japan, China, Vietnam, and Thailand, all made individually and from scratch using fresh produce and proteins.
Though the food has its roots in tradition, it's all fully customizable. Guests choose which protein?including veggies, tofu, chicken, beef, or shrimp?they want mixed in with their pad thai or rice bowls. They can also swap out one type of noodles for another, perhaps exchanging lo mein for soba or rice noodles for shoelaces they brought from home. Sauces infused with spicy black beans or sweet coconut milk give the bowls a flavorful base, and vegetarian and vegan options are available for folks with dietary restrictions. aja noodle co. also offers a selection of beer and wine by the glass or bottle and a wide arrange of original recipe sake cocktails.
Amaya Bar & Grill’s chefs craft a menu of authentic Indian salads, tandoori entrees, seafood spreads, and rice dishes made from locally sourced produce and meats. Savory scents from traditional tandoor grills waft through the earth-toned dining digs as chefs sizzle up succulent meats, including the marinated tandoori lamb chops ($18) and seekh kebab ($12). To prepare the Amaya shrimp dab, chefs bathe scores of jumbo tiger shrimp in coconut milk before reading them a bedtime story and serving them in a coconut shell ($15). Herbivore-friendly eats, such as the onion-tempered potatoes and cauliflower in the aloo gobi entree ($10), quell veggie cravings more effectively than gargling with chlorophyll.
While you could just have a typical meal out at Taste of Ethiopia, you could also seize the opportunity to go for the full Ethiopian experience. Although there are restaurant-style tables, diners can also gather around one of several mesobs, or colorful wicket-basket-like platforms that are about 4 feet tall and hold serving trays. Communal dishes are placed atop these trays, and guests, who sit on cowhide-covered stools called berchumas, use their hands or pieces of injera?spongy sourdough flatbread?to pick up their food.
Owner Mesrak takes great care to reproduce this traditional Ethiopian style of dining. Her effort extends to the menu, whose starring entrees are wats, or thick stews prepared with a variety of meats, vegetables, and spices, and the tartare-like kifto. Stews and other dishes are ladled onto a tray lined with injera so the entire party can dig in. And diners who decide to sit at a mesob should also extend their culinary adventure to their after-dinner coffee. If you order it at the beginning of the meal, Mesrak will perform an elaborate Ethiopian coffee ceremony using a beautiful pottery coffee pot known as a jebena.