Within La Tavola's butter-hued walls, decorative partitions and flowing red curtains subdivide the dining room. Amid these stately accents, owners Jill and Steve Sullivan present an elegant menu of contemporary Italian fare. Chicken and seafood arrive pan-seared or roasted with basil pesto and lemon-caper butter, whereas gamey meats such as rabbit complement traditional spiral and straight pastas. Diners may also requisition the sconce-laden space for private parties of up to 150 guests or 300 acrobats willing to stand atop one another's shoulders.
Arirang Hibachi Steakhouse and Sushi Bar's hibachi chefs pull double duty, acting as entertainers in addition to grillmasters. They captivate large groups of diners with whirling knifework, dynamic spatula twirls, and the occasional spout of flame at tableside hibachi grills, flipping hot portions of lobster and chicken directly onto waiting plates. Behind the bamboo-finished bar, the sushi chefs move more slowly as they carefully seal colorful combinations of veggies, seafood, and vinegar-anointed rice within sheets of delicate seaweed. Like a poltergeist beauty pageant, not all of the talent is visible to the eye—the culinary team makes some of the restaurant's most exotic dishes, such as kobe beef sliders and wasabi-crusted filet mignon, behind the closed doors of the kitchen.
The owners of Peter Pank Diner opened the business in 1957, when they traded a 68-acre farm in Holmeson—and an additional sum of cash—for the restaurant. In the years since, they've remodeled, expanding the dining room and installing a stainless steel bar that seats 110. But their menu still brims with the American classics that were served in the '50s.
That menu caters to many tastes. Fat Cat hoagies, gravy-and-cheese-smothered Disco fries, and other casual favorites share table space with sumptuous Italian dishes, stuffed lobster tails, and filet mignon. Servers fills glasses with beer and specialty cocktails, fountain drinks, and old-fashioned egg creams.
Bordoloi’s Asian Fusion's cooks amalgamate their menu from recipes from all over Asia, including India, China, and Thailand. They whet appetites with crispy lotus wheels, a Chinese specialty, in a sweet honey sauce. For the main course, they dish portions of duck curry, garlic-stuffed red snapper, or buttery lobster stir-fries. To satisfy sweet teeth, they make a lightly fried banana with vanilla ice cream for dessert. They also happily lend their culinary expertise to catered events, such as corporate lunches, private parties, or public apologies for your tenure as mayor.