Tommy Condon's sparks sputtering hunger engines with lunch and dinner menus of Irish-influenced fare. Take a tongue dive into orders of golden-fried green tomatoes ($6.99), Irish potato chowder ($3.99 per cup, $4.99 per bowl), and corned beef and cabbage, which mingles lean, sliced corned beef with gregarious gobs of stewed cabbage, mashed potatoes, and carrots ($9.99 at lunch, $10.99 at dinner). Tikes can take bites from the kids’ menu, and Tommy's extensive beer menu lubricates meals and conversations about reoccurring dreams of jitterbugging with fleet-footed Federalists. Tommy’s also offers Irish music on most weekends.
Dragon Palace Chinese Bistro’s Chef Cheng Sin Yung is completely dedicated to authenticity. He commissioned the construction of his bistro in Taiwan and then shipped the eatery to the states piece by piece, instead of taking the easy way out and floating it across the waters via iceberg. To craft meals that live up to his high standards of authenticity, he spent time in Hong Kong, meticulously honing time-honored Chinese recipes and techniques.
Throughout the lavish dining room, decked in rich maroons and golds, artwork from contemporary Chinese visionaries whispers of the ancient culture, and so does the food. Instead of bombarding patrons with a buffet of Chinese food, he painstakingly curates a menu of dishes including five-spice duck and royal steak kew. The menu forays into the unusual with dishes such as seafood bird nest and minced pork with chinese eggplant, but also includes some familiar dishes, such as lo mein and general tso’s chicken.
Koi Asian Cafe stirs up classic Chinese entrees and ample dinner specials ($7) served in a cozy, plum-themed dining room. Chopsticks, fingers, or forks shaped like chopsticks can inaugurate meals by unpacking appetizers of six pork pan-fried dumplings ($5). The sweet-and-sour-chicken special confounds its rice and egg- or spring-roll cohorts with fair-weather flavors, and meat or tofu morsels skip through a forest of stir-fried broccoli. The big of thirst can cull from a roster of beer and wine to quell palate fires started by the thai-curry-coconut entree ($14), which douses bites of chicken, beef, and shrimp in a tropical spicy sauce. During lunch hours, a parade of $5 specials pair main courses with rice and an egg roll or spring roll. As they nosh on Asian eats, guests can follow football games and kid-family programs on the café's four TVs, or debate politics with talking heads of lettuce at the salad-and-fruit bar.
Parmesan-encrusted snapper. Hand-battered fried shrimp. One and a half pounds of steamed snow-crab legs. The culinary team at Parrot Cove Seafood Grill and Bar crafts these succulent seafood dishes from fresh catches at their waterfront restaurant on Shelter Cover Harbor. Owner Jimmy’s love of French and southern cooking is reflected in the menu featuring dinner and dessert crepes, oyster po’ boys, pulled-pork sandwiches, and half racks of ribs with housemade slaw. Meals unfold in a dining room adorned with nautical decorations and more than 40 parrots, who take forms such as paintings, statuettes, and waiters. Parrot Cove also provides spacious outdoor seating, seasonal live entertainment from local artists, and, for kids, a chance to rummage through a treasure box if they clean their plates.
Four Seasons Restaurant and Catering slings flavorful Chinese food for any occasion, from low-key family meals set to one of the eatery's live musical performances, to a romantic feast before a high-school prom. In the kitchen, chefs sear up juicy rib eye and new york strip steaks in hot woks and craft crunchy housemade egg rolls as starters. After firing up their hibachis, they skillfully roast chicken, shrimp, and steak over the charcoal grills to pair with fried rice and egg-drop soup. They can also prepare meals free from gluten, carbs, or centuries-old curses for guests with dietary restrictions.
Ganbei is a Japanese word often said before downing a drink, the same way Americans would say "cheers!" Like its namesake phrase, Ganbei the restaurant conjures an open, congenial atmosphere. The dining room’s modern design lends itself to vibrant nightlife: behind a sleek black bar, liquor bottles glow against a backdrop of neon-green lights; neon-blue chandeliers, like the night’s most dedicated partygoers, dangle from the ceiling.
But the most impressive decor arrives on the stark white plates of the restaurant's menu. Sauces drizzle at angles across specialty rolls such as the Godzilla, a bundle of tempura shrimp, cucumber, cream cheese, and avocado sprinkled with tempura flakes. Sweet shrimp erupt out of the center of a plate, positioned at an angle, and wooden boats creak with the weight of expertly cut sashimi.