In the kitchen of Tavern on the Lake, chefs not only cook pub classics such as 14-ounce burgers with mushrooms and onions but also an upscale house made ravioli entrees with scallops, chorizo, and mascarpone cheese. Meanwhile, patrons sing karaoke tunes, listen to live band performances, or adjourn to the outdoor patio to sip a pint of beer from the full bar.
When HoneyBaked Ham was just a single shop in Michigan more than 40 years ago, it was run under the careful eye of its founder, Harry J. Hoenselaar. He handpicked every bone-in ham that he was going to sell in stores and carefully cured each in a secret marinade recipe. He then slow-smoked the ham over a custom blend of wood chips. Hoenselaar even built and patented a machine that spiral-cut the meat into almost perfectly even slices and re-creations of M.A.S.H. characters. But what really stuck with people was his glaze—a proprietary recipe that encased each ham with a sweet, crunchy finish.
Though Harry's shop has since grown into a nationally recognized brand with more than 400 stores, that attention to detail hasn’t been lost. His grandchildren now oversee the company, and they have maintained that same process of hand-selecting hams and smoking them for up to 24 hours before they’re spiral-cut and glazed. Many of the stores also have a cafe-style counter, where patrons can pick up fresh sandwiches layered with roast beef, smoked turkey breast, chicken salad, and of course, honey-glazed ham.
When Chinese immigrants came to India—specifically Calcutta—centuries ago, they brought with them culinary traditions that slowly merged with local flavors over time. The chef at Bordoloi's Asian Fusion showcases the unique style of Indian-Chinese cuisine that developed from this blending of cultures as he serves up dishes such as chili chicken, Tangra-style mutton, and spicy red manchurian noodles. To accommodate vegetarian diets, the menu boasts a wide variety of herbivore-friendly options, including meatless momo dumplings, okra with chili, and vegetables with cashews.
Juniper Organic Cupcakes is a licensed and insured cupcake delivery service that offers home-baked and organic goods. Made entirely with naturally produced or organic ingredients, these cupcakes arrive in recyclable packaging and wear naturally colored frosting. Casual flavors include vanilla and chocolate, and signature flavors include pumpkin pie, red velvet, and strawberry shortcake. The service also offers display accessories, scones, muffins, and fruit and granola bars.
The artful chefs at Fratelli toss and serve classic Italian cuisine alongside generously topped brick-oven pizzas. Appetizers such as red or white mussels ($9.95) or stuffed mushrooms ($6.95) ready incisors to take on more substantial spoonfuls and slices. The expansive menu enflames widening pupils and stomachs with all-day entrees, including the veal spiedini—stuffed with salami and provolone and bathed in a white wine sauce ($16.95)—and the oven-baked capricciosa pizza—bedecked with italian ham, artichokes, and hot salami jockeying for space on a 12-inch disk of crisp thin crust ($14). Seafood selections such as zuppa di clams ($15.95) or shrimp parmigiana ($15.95) warrant bottles of imported and domestic beer ($3.50–$4), house wine ($5 per glass), and water that's as free as a pardoned jailbird.
Chicken alfredo, shrimp scampi, eggplant parmesan. More than 30 housemade pasta dishes emerge from the kitchen every night at Piccolo Trattoria of Newtown. Chefs scatter pistachio nuts and goat cheese into fettuccine, smother penne with baby shrimp and pesto cream sauce, and cover fusilli with oyster and shiitake mushrooms.
Earlier in the day, however, these recipes take on a different form: they become pizzas. During lunch, chefs whip up more than 20 gourmet pies, crowning them with classic pasta ingredients alongside non-Italian flavors such as taco and cheesesteak fixings. Besides tossing noodles and flinging dough, the BYOB eatery's chefs cook salmon in a port wine reduction and sauté veal with figs and mushrooms in a cognac cream sauce.