"A lot of our recipes come from family," explains owner Adam Wheaton. "Alicia's cheesecake is my wife's sister's, our italian stuffed mushrooms come from an aunt, my wife's mom…has probably put her hands or ideas into everything we serve." Working from these recipes and others, the chefs grill up steaks, broil lobster tails, and make tortilla chips, crab cakes, and barbecue sauces in-house. Additionally, they help to accommodate restricted diets by forging a number of dishes devoid of gluten and chicken thighs that show too much skin.
This commitment to family is a recurring theme for the steak house. When the Wheaton family's daughter, Madeline, was diagnosed with severe epilepsy at age 3, doctors said the condition would steadily worsen over time and would likely claim her life in her teens. To say she proved medical professionals wrong is an understatement—she has only demonstrated improvement since then and continues to exceed expectations. The Wheatons, of course, wholeheartedly rallied behind their daughter, naming the family's restaurant after her and partnering with local charities to help raise awareness of and fight against epilepsy.
Culinary techniques from northern Thailand shepherd the chefs at Chiang Mai Thai Cuisine as they infuse fish, chicken, and beef with the authentic flavors of creamy curries, fresh ginger, and oyster sauce. They also weave soft glass noodles around pieces of shrimp and nestle tender morsels of pork within mounds of fried rice. Beneath decorative wooden latticework adorned with hanging foliage, they assemble a daily lunch buffet, where hot chafing dishes overflow with everything from spring rolls to curried veggies.
Chef and owner Amrik Singh prepares traditional and authentic Indian cuisine for his guests at India Palace. Singh’s dishes, from basmati rice to fish coconut korma, add spice to a menu lined with a variety of vegetarian, vegan, and gluten-free meal options, plus sweet desserts such as mango ice cream and cardamom-flavored rice pudding.
The owners' menu of traditional Polynesian dishes hearkens back to their upbringing on Hawaii. Within an open-air kitchen, the staff grills and fries fresh ingredients and assemble them into lunch plates inspired by Hawaii's diverse immigrant population. Techniques and flavors borrowed from Japanese, Korean, and Indian cuisines are woven into Polynesian favorites, such as frybread, barbecue pork, and chicken-curry rice bowls. Through the tall windows of the exhibition storefront, sunshine spills in to bathe the eatery's goldenrod walls in natural light and allow diners to wear their mining helmets solely as fashion statements.
Carvers Steaks and Seafood flavors its eponymous catches and chops with sauces spiced with whiskey and peppercorn, or butters churned with garlic, Pernod, or Cajun spices. These and other seasonings top generously portioned Carvers Cuts of filet mignon, prime rib, and other meats, as well as halibut fillets and lobster tails caught off the coast of Maine. The dinner menu also includes vegetarian dishes, such as a pear and feta garden salad, as well as raspberry-vanilla bread pudding for dessert.