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.
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.
At Tiger Pop, kimchi and other traditional Korean ingredients mingle with influences from the Americas. Chefs layer authentic Korean KimPop rolls, which resemble sushi but contain only cooked ingredients, with pineapple-sautéed ham and american cheese, and draw from Mexican recipes to whip up spicy burritos and tacos with Korean kogi steak. Sunlight pours through the eatery’s tall windows, and cheerful bright walls and an absence of haunted suits of armor create a welcoming atmosphere.:m]]
Schugga Bakery tickles tongues with quintessentially Teutonic delights such as apple strudel, raisin-sprinkled schneckennudel, and Danube wave cake, filled with sour cherries and topped with chocolate. Savory options such as schnitzel sandwiches, potato soup, and daily lunch specials offer more substantial lunch options. Specialty cakes come in custom designs, cleverly disguised as beloved animals, favorite cartoons, or slightly different flavors of cake.
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.