Chicken Kitchen's chefs make a point of adhering to American Heart Association guidelines when crafting their array of chicken specialties. They grill—never frying or microwaving—hearty cuts of marinated chicken breast, tender thighs, and veggies, serving up fractions of chickens, alongside a list of signature sauces: barbecue, balsamic vinaigrette, or mustard and curry. Wrapitos swaddle chicken, rice, veggies, and beans in grilled tortillas, while pita pockets follow suit with their eponymous breads. And then there is the Chicken Kitchen specialty, the Chop-Chop: chefs dice grilled chicken breast or simmered thigh meat with veggies or sauces and pile it over yellow or brown rice.
At GRILLiT, visitors get to assemble flavorful, low-sodium fare just how they like it with customizable wraps as well as rice and noodle bowls. After deciding on a food vehicle, a patron can stock it with a protein, such as steak or honey-garlic chicken, and toss in veggies such as banana peppers, chickpeas, feta, and mushrooms. The eatery keeps their fare wholesome by forcing it to exercise and by using high-quality ingredients from local and domestic farmers. Those who wish to trust the chefs’ good tastes can opt for pre-determined combos of cobb or mediterranean salad, chipotle-chicken bowls, or creole-shrimp noodle bowls.
Rock Fish Grill bedazzles appetites with a wide-ranging menu packed with burgers, pasta, seafood, and more. Pearly whites can bump and grind their way through Black Angus beef creations such as The Bomb—grilled mushrooms, onions, and bacon snuggled under a cheddar-and-jack cheese blanket ($8.99). Homemade Maryland-style crab cakes ($10.99) can kick-start meals like gently breaded jumper cables before tongues tango with sultry shrimp-garlic pasta ($11.99) or a Hawaiian chicken sandwich mounded with sweet-apple bacon and pineapple salsa ($8.99).
Panchero’s placates palates with a menu of authentic Mexican delights that are cooked slow, served fast, and devoured immediately. A fresh tortilla makes the difference between a stale, waning relationship with one's burrito and a fiery, passionate taco love affair, and Panchero’s inflames taste-bud desires with its made-to-order, freshly pressed flour blankets.
Lamb chops sauté in a tomato garlic sauce as Alhambra's cooks shave slices of gyros and roast chicken, kefta, and jumbo sea scallop kebabs. In addition to lunch and dinner, the eatery serves a full Sunday brunch with spanish chorizo omelets and double or triple stacks of panquè. Inside the dining area, arched mirrors reflect light from the pendant lamps mounted above dark wooden booths, and round, wrought-iron chandeliers. Jingling from the spangled costumes of shimmying belly dancers fills the air every Friday and Saturday evening during three performances, and hookahs fire up nightly after 7 p.m. with a chorus of loud revving sounds.