At China 3, chefs use Zabiha hand-cut meats to build a menu of halal Chinese and Indo-Pak dishes. Szechuan style shrimp, broccoli simmered in garlic sauce, and sweet and sour chicken showcase the culinary flavors of the far east. Meanwhile, South Asian classics include goat biryani and kabobs galore, all served with naan cooked in a traditional clay oven.
Crafting notably delectable frozen treats in small batches, Marble Slab Creamery utilizes ingredients from around the world and fresh dairy from local farms to percolate palates with super-premium ice cream. Just like tax forms, chef-inspired concoctions are prepared on frozen marble slabs to ensure optimal freshness and easy customization. The frozen slab enables expert dippers and mixers to gently incorporate your choice of candies, nuts, and more into the ice cream on the spot. Grab a heaping dish of original flavors ($3.79 for a regular size) such as pumpkin, honey, bubblegum, mango, and amaretto, or opt for the hefty Big Dipper size ($4.89), which comes standard with one mix-in such as cashews or Kit Kat pieces ($0.59 for additional mix-ins). Enjoy your custom creation in a cup or a freshly baked waffle cone, which can also be painted orange to mark off hazardous potholes in living-room floors.
Several years ago, a family of new owners planted their spatulas at Cheng's Chinese. They're from Fujian, China, a province known not only for its oolong tea but also for its diverse array of fresh fish. Perhaps this familiarity with seafood is why one of the most popular menu items is the lunch buffet's fried shrimp, which careens through a blizzard of rice flour before it briefly hurtles into a hot pan. Chefs also wrap egg rolls, simmer soups from scratch, and make their own dumplings and wontons.
While every dish at ChopStix can be eaten with traditional chop sticks, it isn?t a requirement. The experience is more focused on the flavors in the dishes, from teriyaki-glazed salmon to eggplant in spicy garlic sauce. Chefs tuck veggies and pork into bowls of fried rice and lo mein noodles, and a number of Chefs? Special dishes whip tongues with chili sauce or Hunan-style spices. The chefs also delicately slice strips of salmon, tuna, and eel to make sushi rolls.
Cozy booths, bamboo decor, and bright sunlight set the scene for gourmet tropical-fusion meals at Rum Island Grill. Here, Chef Alberto Sierra works with fresh seafood and fruit salsas to create tasty dishes, such as coconut-crusted tilapia and rum-citrus mahi. He also infuses meat dishes with tropical flavors, including onion crested chicken breast with a rum-citrus glaze and pork chops with a honey guava barbecue sauce.
Guests can chow down in one of the dining area's booths or relax at the eatery's two full bars with a beer or a specialty cocktail while watching sports. On the weekends, they can enjoy live music from local acts.
Cooking pasta at home is as simple as pulling noodles out of a box and tossing them in some boiling water. At DeAngelo’s By the Sea, a TripAdvisor Certificate of Excellence award winner in 2013, the process is a bit more complicated. Using all-natural ingredients––water, stone-ground flour, and eggs––chefs extrude pasta through hand-carved bronze dies. They then let the noodles air dry, resulting in an al dente texture that is firm enough to hold sauces but still too delicate to catch a parachuting baby. Penne, spaghetti, linguine, and lasagna dishes anchor the menu, but diners can also get a taste of Italy with more than a dozen specialty pizzas. Like with the pastas, the pizzas epitomize freshness, utilizing such ingredients as San Marzano tomatoes, pure flour from Napoli, and Sicilian sea salt.