Chefs Shibasaki San and Michael Luna rely on decades of culinary experience and an ever-changing supply of seasonal ingredients to craft Japanese and Chinese staples. The menu includes 58 specialty sushi rolls that feature thin-sliced fish along with a slew of premium fillings such as roasted jalape?os, red-chili sauce, and scraps of Julia Childs?s first shopping list. The rest of the pages highlight a pan-Asian selection that ranges from teriyaki entrees to yakisoba noodles and sweet and sour chicken.
Since 1999, Rami's Pizza has packed its signature marinara sauce with fresh ingredients, filling calzones and topping pizzas, pastas, and Italian-style sandwiches made daily. Stone-baked pizzas crowned with traditional ingredients are made to-order, eliminating the need for tricks used by other pizzerias, such as hotboxes and adult-sized Easy-Bake Ovens.
Rice Asian Take-out’s cooks ladle sauces such as red coconut curry, pinoy adobo, and spicy sesame over meats and veggies prepared in Chinese, Filipino, and Thai traditions. Pork ribs in a citrusy tamarind broth vie for citrus supremacy with black mussels flavored with basil and lemongrass, and rice dishes include tocino—cured pork—with fried eggs. Contrary to what its name might imply, Rice Asian Take-out hosts a dining room awash in bright golden hues that cover the walls and catch sunlight on each table and chair. Two tall plants, stationed in front of gauzy purple curtains, guard the door from Mongolian invaders, and a frieze of framed pictures above the windows entertains eyes.
Farmhand. Army mule tender. Insurance salesman. Ferryboat entrepreneur. Failed political candidate. Motel operator. This unconventional resumé belonged to Harland Sanders before he founded KFC at age 65. He opened his restaurant alongside a new highway interstate, serving up what he called “Sunday dinner, seven days a week” to those on the go. The highlight of his menu was—and still is—the top-secret spice blend coating his crispy fried chicken. He kept the recipe under lock and key, but word of his irresistible chicken quickly spread across the country. In 1935, Kentucky Governor Ruby Laffoon recognized Sanders's contributions to the state's cuisine by awarding him the honorary title of Kentucky Colonel.
The Colonel passed in 1980, though he lived long enough to see his humble restaurant rise to worldwide prominence. Diners still dig into buckets of his crave-worthy fried chicken, though the menu has expanded to encompass extra-crispy and grilled chicken as well as hot wings and chicken sandwiches. And it wouldn’t be Sunday dinner seven days a week without trusty southern sides such as mac 'n' cheese, mashed potatoes, and biscuits. In keeping with the down-home theme, chocolate chips dot cake and cookie desserts, honoring the 13 chocolate stars Betsy Ross sewed onto the first American flag.
The barbecuing buffs at Backyard Grill Burgers and Takos sear juicy morsels of beef bound for the menu's build-your-own or specialty burgers and behemoth tacos. Grill masters transform the classic American hamburger with eclectic toppings including chipotle, pineapple, ham, and jalapeños, and cooks can even crown eager beef patties with onion rings, signaling that the once-lonesome handhelds are newly engaged. Backyard Grill Burgers and Takos also loads colossal, oversized tortillas with upscale stuffings such as sizzling sirloin or rib-eye steak.
Plush sofas, heavy curtains, and sinuous Middle Eastern furnishings set an exotic scene for feasting on Gypsy Cafe's Mediterranean cuisine. In the kitchen, chefs marinate beef kebabs in special gypsy seasoning and roll lamb kebabs in spices before plating them next to hummus dip. Although kebabs are the restaurant's specialty, the menu also makes an impression on palates with beverages such as fresh fruit smoothies, Arabic mint teas, and powerful Turkish coffee. After dinner, guests might head over to the hookah section of the cafe for a few flavorful puffs?hookah varieties include kiwi, jasmine, and winter flower shisha.