Lamb cubes, jumbo prawns, and cottage cheese simmer in the traditional tandoor oven at Taste of India, which concocts eight specialty dishes via its clay cooker. Hunks of tandoori breads soak up the spice-soaked sauces of curries, masalas, and vindaloos chock full of traditional Indian meats such as goat, chicken, and shrimp. Elements of Eastern flavors combine in an octet of Indo-Chinese dishes such as a chicken lollipop—a fried and sautéed drumstick slathered in Indian-Chinese-style spices—that vets hand out to fox cubs after routine checkups. Your choice of meats, seafood, and veggies can adorn two styles of biryani, and sweet teeth can conclude meals by savoring four authentic desserts.
Sitar Indian Cuisine’s chefs populate the eatery's menu with traditional Indian favorites baked in a clay oven. Diners can satisfy herbivorous cravings with the potato- and cauliflower-laden allo gobhi ($8.95) or scarf down morsels of petite seafood with the chef's specialty karahai shrimp ($14.95), marinated with spices and tossed in an iron skillet or an iron baseball glove. Ease the weight burdens on plates by opting for the boneless goodness of the chicken tikka masala ($10.95) or carve into the lamb mango seasoned with aromatic herbs ($10.95). Patrons can cap off the meal with kheer ($2.50), a rice pudding as sweet as Shirley Temple pursuing a career in beekeeping.
India Cafe's spicy slate of appetizing Indian cuisine culls its bold flavors from a fleet of fresh ingredients and the radiant heat of an authentic tandoor oven. Served short-order-style, a weekday lunch menu swiftly sates power lunchers with a slew of chicken and vegetarian dishes ($5.50–$7). At dinnertime, a cadre of winsome waiters emerges from beneath dessert carts to dish up such delectable entrees as the chicken biryani, which cooks marinated chicken in basmati rice and special spices ($11), and minced lamb kebabs served sizzling after an evening spent roasting above an open flame in the café's clay oven ($14). Mild, medium, and hot spices accompany meals made to order, depending on each diner's personal preference and penchant for flame-retardant retainers. Any entree can be artfully paired with a mango lassi, a yogurt-based beverage ($3), or a sweet side of carrot halwa, an Indian-style carrot pudding ($3).
Crafting notably delectable frozen treats in small batches, Marble Slab Creamery uses high-quality ingredients and makes all of its treats and waffle cones on-site to percolate palates with super-premium ice cream. Just like tax forms, chef-inspired concoctions are prepared on frozen marble slabs to ensure optimal freshness and easy customization. Customize ice cream creations by choosing one of Marble Slab's original ice-cream flavors, which include cheesecake, birthday cake, banana, butter pecan, and double dark chocolate (flavors vary by location). Then, one of the expert mixers will gently incorporate your choice of candy, nuts, fruit, or enthusiasm into the ice cream before placing the freshly kneaded delight into a cup or freshly baked waffle cone.
In 1890, the Cotaco Opera House hosted many of the country’s top, touring song-and-dance acts. Through the golden age of vaudeville and during its brief resurgence as a teen fad in 1978, the opera house reverberated with rollicking live performances.
Today, it's a riot of flavors that fills the brick building with guests. In 1996, Meg and Scott Curry adopted the historical venue with a mission to continue its spirit of creativity. The couple works together to dream up gala-worthy catered dinners and a lunch menu packed with fresh meat and produce. As head chef, Scott perfects the dishes, calling upon a lifetime of classic French culinary training and experience in kitchens throughout the United States, including Decatur Country Club and the Ritz Carlton Hotel. Meanwhile, Meg draws on her love of travel to inform globally inspired dishes such as a muffaletta sandwich with olive relish and spring-roll salad with ginger vinaigrette.