Dosa-n-Curry's cooks prepare an extensive menu of Indian and Indo-Chinese eats, made more impressive by the fact that every offering is completely vegetarian. They prepare many menu items to be vegan and gluten-free, as well. Like a snack vending machine that is just leaking sauce everywhere, they offer 25 different kinds of curry, featuring everything from lentils to okra and cauliflower. They whip up a similarly robust selection of dosa, the fourteen varieties stuffed with cabbage or potato and coated in sauces such as spicy chutney–all made from the small cottage constructed in the kitchen.
Although it offers drinks and café fare to go, Fortissimo Coffeehouse is no drive-thru pit stop. Instead, the coffeehouse cultivates a welcoming charm with record players spinning classic vinyl and small, intimate tables perfect for a lunch date or an afternoon of getting work done. The team behind the counter helps further either of these pursuits by mixing up steaming cups of coffee, lattes flavored with Monin syrups, and smoothies filled with more fruit than the Chiquita Banana lady’s headshots. Alongside the drinks, baristas make and serve a select menu of breakfast dishes, veggie-filled wraps, and a range of paninis that can be converted into salads. The menu incorporates a variety of flavors, creating unique options like the popular Uncle Toni, which combines jerk turkey with chipotle-smoked gouda, colorful peppers, and guava spread on a choice of panini or atop a bed of salad.
The skilled chefs at Brunello Bistro tantalize the culinary lobes of the brain with a fusion menu of Italian and Mediterranean fare served with aesthetic flair. Enchanted epicureans, like disoriented Christopher Columbuses, will immediately set a course for Brunello's antipasti plates, such as mussels served either bianco in a garlic-and-wine sauce or spicy pomodoro in a hot fra diavolo sauce. After a second course of soup or salad, all roads lead to Brunello’s entrees, which include the signature lobster-potato gnocchi and the lamb osso buco in a port-wine sauce with mascarpone-cheese polenta. Diners worried about upsetting humanity’s uneasy truce with sheep can instead venture out into one of Brunello's idiosyncratic plates, such as braised duck with wild-mushroom risotto and asparagus. Each duo's chew-a-thon concludes with sweet bites from the frequently rotating dessert menu.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
The culinary wizards at Lil Vinny’s Ristorante silence growling stomachs with a multifaceted menu of toothsome Italian fare. Now kicking off the kitchen's steady parade of aromas starting at 11 a.m., a new lunch menu debuts deliquescent paninis ranging from eggplant parmigiana ($9.95) to the Sloppy Joey ($9.95), which lets midday munchers live dangerously as they try to keep its mix of bolognese, pancetta, and fontina away from work shirts or lab coats.