Banana Leaf fills its dining room with platefuls of vegetarian, vegan, and gluten-free Indian meals cooked with fresh spices ground in-house. The juices from 16 curry dishes and seven rice specialties can be mopped from the plate with 10 different Indian breads and washed down with lassi drinks. Banana Leaf?s catering services, which serve small gatherings to weddings with more than 1,000 guests, both please party hosts and literally sustain festive homemakers stuck in a web of their own decorations.
Every pizza at zpizza is freshly prepared, hand thrown, gently coaxed into the oven using soft birdcalls and pheromone trails, and fire-baked to crispy perfection. The dough is prepared fresh daily from 100% certified-organic wheat, and z is also happy to offer certified organic and gluten-free crusts, sating the pizza desire of the allergic, dieters, and wheat sympathizers. Toppings include award-winning Wisconsin skim mozzarella, MSG-free pepperoni, certified-organic tomato sauce, additive-free sausage, and fresh produce. Try a large ZBQ pizza (with barbecue sauce, mozzarella, barbecue chicken, roasted pepper, red onion, tomato, cilantro, and sweet corn ($16.95); or a chicken curry and yam rustica (with mozzarella, curry chicken, yam, mango chutney, raisin, and cilantro; $8.95). Vegans can delight in a small Berkeley, a vegan cheese veggie pizza (with marinara, vegan cheese, veggie burger crumbles, zucchini, tomato, mushroom, red onion, and bell pepper; $11.50), and traveling tongues can sate their wanderlust with a mouthwatering Moroccan rustica (with pesto, mozzarella, basil, roasted eggplant, feta cheese, caramelized onion, and pine nut ($8.95).
Explorers Club's cozy, 100-year-old brick exterior lends a deceptively comfortable face to the restaurant's constantly experimenting kitchen. Owner Tracy Studer?a veteran of the late Harold Smith's Gloria Caf??roots her eatery's fare in playfully updated Latin American food such as chorizo sliders and plantain-topped burgers. The menu boasts unusual additions such as his chili-citrus-flavored vegetable lo mein. Monthly menus jet around the globe?614 Magazine notes that after deciding on "a country or cuisine," the chef "spends months researching the ingredients, history, and flavor profiles, and then experimenting in the kitchen," turning out tributes to Germany, Spain, and Hungary. An impressive range of vegan and vegetarian options makes use of soy-based tempeh and tofu, catering to animal-loving humans and self-hating venus flytraps.
At The Butter Cafe, every dish that chefs create maintains their commitment to sustainable cooking and eating, from the fluffy, golden pancakes topped with organic sweet-cream butter to the omelets made with locally sourced, free-range eggs. This dedication to sustainability extends to ensure respect for animals and workers. Along with their all-day breakfast, which includes gluten-free and vegan options, lunch and dinner caters to meat lovers and vegans alike with hearty meatloaf served along with vegan hot dogs and spaghetti.
Although the walls of Meadowlark Restaurant feature brilliant hues, they are nothing in comparison to the eatery's contemporary American cuisine. The trio of chefs at the restaurant's helm starts with high-quality ingredients, including locally grown oyster mushrooms, sustainably farmed steelhead trout, and naturally raised beef. Then, using everything from a Vietnamese dipping sauce to Italian and Spanish cheeses, the chefs elevate the classic American flavors. The result is a rotating seasonal menu that is both familiar and creative.
Culinary Passion that Shows
At Meadowlark Restaurant, the chefs make no effort to conceal their pride in their cooking. The menu's entree descriptions span paragraphs, providing rare insight into the chefs' unbridled enthusiasm. Here are a few choice excerpts:
Roast-chicken thighs with Jamaican sweet spices
Blackened salmon with shrimp-corn butter
A Well-Tended Bar
Maintaining a curated selection of drinks from craft breweries, small-production wineries, and artisanal water factories is only part of the bartenders' jobs. They also squeeze fresh fruits and vegetables for juices, prepare ginger, hibiscus, and black-pepper syrups from scratch, and make bitters in-house.
The chefs here have a talent for sneaking healthy ingredients onto kids’ plates. They make barbecue nuggets out of tofu and tuck peanut butter and bananas into tortilla wraps. If that’s not enough to entertain eaters, the kid’s menu has space for tic tac toe and a word search.