A beaming neon sign boldly glows above Carlyle At The Omni Diner, where checkered floors, rock 'n' roll jukebox tunes, and classic diner fare rewind reality to the 1950s. Short-order cooks whip up breakfast items until 10:30 a.m. each day, firing up their griddle to build towers of buttermilk pancakes and smaller duplexes out of belgian waffles. Lunch and dinnertime eats include classic deli sandwiches, specialty salads, and pizzas, which all wash down with coffee and tea. Open during business hours, the diner welcomes business people staying at the hotel to sink into plush red booths while nibbling cheesecake and pouring ketchup over their expense reports.
The treats may be frozen, but that doesn't mean they're not flexible. That's because the colorful self-serve dispensers that line Yogurt Crazy?s bright purple walls are equipped to send a rotating lineup of 12 different frozen-yogurt flavors into cups, including nonfat, low-fat, and dairy-free varieties. Guests mix and match their own creations, choosing from flavors as diverse as pomegranate-raspberry tart and Heath toffee. Each swirl of yogurt can then be outfitted with kiwi, Reese's Pieces, and other selections from the topping bar?s 36 mix-ins, which means that patrons can customize their frozen desserts without the gooey mess of branding them with a hot iron.
At Sabroso, all the attention is on the food. Actually, it would be hard to concentrate on anything else in a room like this one, where the aromas of authentic Dominican cuisine are everpresent. One of the only restaurants of its kind in the area, Sabroso is the brainchild of owner Omar, who used to travel to New York City to get his hands on authentic Dominican cooking. He'd often go so far as to bring back special food orders for friends and family. Today, the community need look no further to get their fill. The menu opens with teasers like golden-brown empanadas and moves on to bigger dishes like tender oxtail stew, skirt steak cooked over an open flame, and flounder filets draped in a homemade red sauce.
Bageltown Cafe, opened in February 2013, serves up coffee, tea, and classic deli cuisine. Patrons can order bagels smeared with scallion- or strawberry-infused cream cheeses, or opt for bialys and made-from-scratch baked sweets that are baked fresh each day. Cooks also grill panini sandwiches, prepare whitefish and lox salads, and sell Boar's Head meats and cheeses by the pound.
Kansas City Smokehouse’s hickory-wood smokers slow-cook succulent meats in the tradition of Missouri barbecue masters. Barbecued meets, including beef brisket, pulled pork, and smoked kielbasa pile on plates by the quarter pound. Tender st. louis ribs or one half of a barbecued chicken share platter space with cornbread and classic sides, such as Cajun rice, collard greens, baked beans, and sweet-potato fries. Chefs dust catfish and skewered shrimp in their signature kansas city dry rub, searing in the spices on a cast-iron griddle heated with their laser vision. Nineteen craft and domestic beers accent the smoky hues, or pair up with a bevy of burgers or steaks.
Though the menu at Sufiya's Grill represents just a small pocket of the world, there's something on it to satisfy most anyone's appetite. There's quite a spread of grilled meats—including kebabs with cornish hen or a combination of seasoned beef and lamb—and hearty stews such as lamb and traditional herbed beef stew. Seafood entrees feature catches of the day, and vegetarians could opt for moussaka, falafel, or a hummus sandwich with fresh veggies. Those with large appetites can round out their meal with extras such as spinach pie appetizers and desserts of baklava or Persian pistachio ice cream.