By November, the crisp autumn air takes on a blustery winter chill, and cumbersome winter coats begin to take the place of stylish fall jackets. This change in fashion goes hand in hand with the change in seasons and with the philosophy of Mausam Indian Cuisine. The restaurant’s name means “seasons” in Hindi, and Mausam’s elegant three-story space boasts a restaurant, a lounge, and two versatile banquet halls, ready to change to accommodate a client’s request for any and every kind of event. Mausam’s staff can adapt table settings from simple and elegant pearl-white cloths with minimal accoutrements to bold colors with bountiful bouquets at every turn. Eager to please, the staff will even trade in the house specialty, Indian food, for any cuisine the client wishes to bring themselves, such as Mexican, Italian, or Lunchables.
Patrons simply looking for a low-key dinner out can head to the restaurant for traditional Indian favorites, such as chicken tikka masala, spicy goat curry, and plenty of vegetarian options laced with fragrant Indian spices. Red and white wines and a dozen kinds of domestic and imported beers wash away the last morsels of dessert, such as black-and-white cream puffs or orange-pineapple ice cream.
The cooks at Feelgood Italian Fusion Grill split their time between preparing traditional Italian fare and familiar American comfort foods. Sautéed orders of veal scaloppini and chicken marsala can emerge from the kitchen alongside grill-seared burgers and 16-ounce cuts of New York sirloin steak, which are gently tenderized by the kitchen's own massage therapist. The dining room evokes a similarly casual ambience with its sconce-lit, neutral-toned walls and plush booths.
When was the last time you had some scungilli with your spaghetti? At Bareli's, the spaghetti chittara mixes noodles with this oft-overlooked Italian staple—a whelk, or sea snail—alongside slow-braised calamari and shaved bottarga (pressed and dried fish eggs). It's a seafood plate that's sourced from Italian tradition, and it's just one of the standout offerings at the restaurant.
Bareli's Chef Robb Welch keeps the rulebook in one hand and improvises with the other, creating modern and classic entrees from milk-fed veal cutlets to fusilli and spinach carbonara. The menu's specials vary based on what's fresh at the fish market, the butcher shop, and the carrot charmer's underground lair, but the dining room's ambiance never wavers: sophisticated and warm. A fireplace crackles at one end of the room, and greenhouse windows let light stream through hanging fabric onto the white-clothed tables.