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.
At Decor Art'z Wine & Café Boutique, the smell of lightly fried sandwiches mingles with the taste of fresh vegetables, fruit juices, and rich coffee. In the kitchen, chefs brown the sides of croque-monsieurs—grilled sandwiches that pair fruit, meat, and seafood with various cheeses—serve up a multitude of cold wraps and sandwiches, and create entrees of chicken breasts and beef tenderloin smothered in cheese and mushrooms. Decor Art'z also brews its own fine wines and encourages customers to do the same. Using the café's equipment, patrons choose blends of fruit and spend time brewing the mixture at the store, then return for bottling once the wine accepts the fact that yeast has changed it forever. After eating or brewing, guests can peruse the eatery's boutique and florist for something to give to the kitchen as a peace offering for not using its appliances.
Maison Gourmet's culinary artists channel French cooking techniques to craft cuisine cataloged on an extensive menu. Saturday and Sunday brunch rewards early-rising appetites with delectables such as Maison's omelet stuffed with ham, mushrooms, and swiss cheese ($7). Limber chomping muscles with sweet and savory crêpes, or munch on meal-prefacing portions of ham and cheese croissants ($3.95). A glass of Cotes de Rhone red wine from France pairs well with escargots en persillade ($10.95)—snails under a blanket of garlic-parsley sauce—and hearty helpings of beef bourguignon ($15.95) erase hunger pangs faster than the speed of light: 28 mph. Postmeal cool downs begin with crème brûlée, rich custard cream cloaked in a layer of crispy, warm caramel that sneaks into mouths to goose unsuspecting sweet teeth ($6.95).
Per its name, the Taste of Cuba Festival shines a spotlight on traditional Cuban food—potato-like yucca, rice and beans, and lechon asada, or shredded roast pork. Ice-cold mojitos complement these classic dishes, along with café con leche and authentic cigars rolled by hand, unlike the newfangled ones that roll themselves if left at the top of a hill. The festival delights senses beyond taste, too; revelers can dance to live music or feast their eyes on Cuban artwork.
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.