The epicurean experts at The New Jade Palace twirl noodles, pyramid rice, and simmer seafood to construct a menu replete with traditional Asian favorites. Spoons dip into roast-pork wonton soup ($2 for a small, $3.50 for a large) to warm up for the tang of thai red snapper ($16) that, like the charge of an incompetent pet groomer, bathes in sweet chili sauce. Noodles knot around each other to hold beef or shrimp hostage ($5 for a small, $9 for a large), and the crispy skin of peking duck ($30) crackles inside a wrapping of scallion pancakes. The sushi bar encourages patrons to savor combinations of spicy maki ($14) or dive chopsticks-first into 12-piece tricolor sushi plates of tuna, salmon, and yellowtail ($20). Vegetarian taste buds linger on eggplant lathered in garlic sauce ($8) long enough to be accused of loitering.
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 Chili Chicken Indian Twist, palates on a mission to explore eastern cuisines can traverse the esculent gamut of both Indian and Chinese cuisine on the extensive menu. Warm body interiors with a bowl of sweet-corn soup ($3) or lightly breaded hot and crispy shrimp with a sweet chili sauce ($7), or sate subcontinent-shaped stomachs with Indian treats such as samosas ($5), lamb tikka masala ($13), or vegetable clay-pot curry for a traditional taste of vibrant, aromatic spices ($9). Alternatively, those with stomachs hankering to venture north of the Himalayas can try double-fried tofu in a mild chili-ginger sauce ($9) or bombay szechwan fried rice with shrimp ($10). Chili Chicken Indian Twist also offers a list of domestic and imported beer ($5–$8), as well as house wines by the glass ($6.50), ideal for swigging before partaking in blindfolded slam-dunk contests.
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.
Five-year-old local favorite Ludlow Bistro cooks up innovative, yet simple cuisine and compliments it with modern décor and a friendly, attentive serving staff that will try to meet any request—except for those beginning with "I dare you to…" Diners can dig their claws into artfully arranged appetizers such as the lump crab cakes, whose citrus-marinated fennel and carrots jam harmoniously with chili aioli ($13). Pastas, such as the fresh buccatini, take tongues on a tour of the Tuscan countryside with a merry band of pan-seared chicken, hand-crushed plum tomatoes, and bruchetta goat cheese ($23), along with a sassy 40-year-old divorcée trying to find herself. Savor a whiskered water dweller with the Cajun seared cat fish, paired with a zesty duo of spicy coleslaw and chili cream-corn beurre blanc ($25). Carnivorous connoisseurs, meanwhile, will want to feast on finless finds such as the rib eye with herb gnocchi, caramelized peppers, and a port-wine reduction ($28) or a grilled pork chop, accompanied by braised red swiss chard, gorgonzola mashed potatoes, and caramelized peaches ($26). Oven originals are also on hand, including freshly baked breads and desserts.
To the chefs at Popei's Clam Bar & Seafood Restaurant, there is not one correct way to prepare seafood. That’s why the team of culinary inventors likes to experiment, creating dishes from the more standard blackened Cajun swordfish to the avant-garde buffalo and thai calamari. The nightly all-you-can-eat dinners feature one seafood option per night, and satiate even diners with five stomachs. Beyond seafood dishes—including the house’s fresh little-neck clams and lobster stuffed with shrimp, scallops, crab, and feta cheese—the chefs sizzle up an array of meaty creations. Their half-pound burgers support a variety of hearty toppings, and baby back ribs and veal parmigiana showcase the chefs’ ability to handle meat better than a conflict-resolution expert who specializes in farm-animal relationships.