Fernanda's International Market, a treasure trove of rare ingredients and made-to-order gourmet sandwiches, bakes robust breads and fine pastries. Among a troop of hearty sandwiches, the Martorano ($8.99) stands out for its spicy temper and muscular blend of sopressata and cappacola meats. The Churchill ($8.99) loads its taste gun with Branston pickle relish and fights hunger pangs on ham-coated beaches, cheddar cheese fields, and hot mustard streets. Fernanda's also sells prepared food by the pound and hard-to-find international groceries like Thai lemon grass.
Montreal native Tony Bianco teamed up with executive chef Enzo Addario to create Hot Tomatoe, a traditional Italian bistro boasting a menu that brims with house-made, cooked-to-order pastas, flavorful meat dishes, and full- and light-bodied Italian wines. Their regional cuisine typically integrates up to seven essential ingredients—oil, garlic, basil, tomatoes, pasta, and olives—from which Snow White’s seven dwarves drew their names. In addition, the staff goes shopping for fresh ingredients three to four days a week to supplement both seasonal compositions and year-round dishes, which include veal parmigiana, filet mignon, and penne norma.
The chefs at Del Sur Market aren’t trying to come up with new and crazy toppings for their dishes; they’re trying to enhance the dishes’ natural flavors with simple, complementary sauces and sides. The result is a fresh-tasting menu of artisanal dishes, ranging from the nuanced flavors of the cheeses on the house mozzarella bar to the grilled rib eye rubbed with rosemary sea salt and topped with kalamata olives and red potatoes. The chefs aren’t afraid to make unique choices when pursuing a dish’s natural flavor, however, and so they wrap grilled filet mignon in pancetta and serve it over cremini mushroom risotto and incorporate pears and gorgonzola into ravioli nestled in a marsala wine sauce. They can also recommend boutique vintages of wine that pair well with the dishes' natural flavors, creating well-rounded gourmet meals for both lunch and dinner.
Born and raised in Austria, Walter Kopp traveled the world to learn different cuisines and cooking techniques before meeting Marianella, his soulmate and muse. He decided to open El Chaman to honor her Peruvian heritage and celebrate the intricacies of Peruvian cuisine. Now, he offers a menu with eight types of ceviche and various other fresh seafood dishes that incorporate salmon, shrimp, and shellfish. Walter also serves up a variety of black-ink or truffle-infused white risottos simmered with lobster tail and steak.
To the chefs at El Nuevo Tondero, every clean plate in their kitchen is a blank canvas waiting to be dressed in the bright colors and distinctive flavors of Peruvian cuisine. The culinary team specializes in fresh fish, ladling whole fillets with creamy hot pepper sauce, mixing lime juice into seven styles of ceviche, and even juicing these ceviche ingredients into a soupy beverage of lime and brine called leche de tigre. They spend just as much time perfecting presentation as flavor, as evidenced by artfully placed shrimp resting on nests of fettuccine and steamed seafood rice arranged into the shape of Whistler's mother.