The cooks at Masala Wok specialize in flavorful, aromatic Hakka-style cuisine, blending together Indian and Chinese culinary techniques. Pan-fried dry chili chicken, Singapore-style hoisin shrimp, and golden-fried cauliflower dumplings are a few popular menu items. Patrons can order carryout or stay to eat in the casual restaurant.
At Red Bean Asian Bistro, guests don't have to pick a favorite cuisine, thanks to the Pan-Asian eatery's menu of Japanese, Chinese, Vietnamese, Malaysian, Indonesian, and Thai specialties. Along with fresh sushi and sashimi, the enormous menu features wok specialties, noodles, and fried-rice dishes.
The New York Times deemed Red Bean "notable" thanks to the low prices and fresh, tasty entrees, and called its sashimi presentations "eye-appealing." The reviewer did warn guests who enjoy milder food to be careful of all the spicy options, though, as here, "Even pad Thai, a standard on Asian fusion menus, had surprising heat." Spicy food lovers, rejoice.
Red lanterns cast a warm glow over burnished wood floors inside Village Gourmet China Bistro & Sushi, and hand-painted murals of blooming flowers and scenic mountains adorn the walls. In the kitchen, chefs pan-sear duck pot stickers, sizzle sesame chicken in woks, and steam filets of chilean sea bass. Diners can also take a seat at a cherry-red sushi bar to watch chefs craft specialty sushi rolls like the heart-shaped, tuna-wrapped Valentine roll with avocado and crisp apple.
At Lucky Oriental, guests dine on a smorgasbord of Chinese and Japanese dishes, from savory spare ribs and spicy Hunan chicken to shrimp lo mein. In addition to these heartier entrees, patrons can also dine on more than 20 different maki rolls or sample morsels of sashimi-style tuna and surf clam from the ? la carte sushi menu.
Located next to the bobbing boats of a marina, Kingston's Clam Bar serves up fresh air alongside its fresh seafood. Red umbrellas shade a row of tables outside along the pier, and French doors admit sea breezes into the dining room. There, servers crisscross the red brick floor with morsels on casual, plastic plates, such as a lobster roll stuffed with lemon-mayo dressing and tender chilled meat.
As a man who grew up on the river, the grandson of a boat builder, Dick Blakeslee knows all about the sea and its creatures. Blakeslee even owned a former ship store on the river, the Sun DEK Marina, but his dream was always to own a restaurant, so he turned that store into a snack bar, and from there, it continued to grow. Now it's a full-service gourmet steak and seafood restaurant with a full raw bar overflowing with clams, oysters, and shrimp and seafood entrees including broiled salmon and fish tacos.
Situated right on the water, The Oar offers views of boats bobbing, whether you’re seated on the outdoor patio or in the nautical-themed dining room. Its wood paneling, sailboat art, and crisp white linens evoke the decor of a luxury yacht. Even during the wintertime, the riverside eatery brings cheer with views of the annual Christmas boat parade—a heartwarming display of twinkling lights and Santa riding up and down the river at the top of a water-ski pyramid. The tradition, which brings thousands to the river every year, was actually something dreamt up at The Oar 10 years ago.