Since it was founded in 1968, Tao Natural and Organic Foods Cafe has grown from a place to buy bulk herbs and specialty books to an emporium of nutritional supplements, organic foods, and holistic health services. The chefs in the caf? cater to paleo, raw, vegetarian, vegan, and gluten-free diners with a menu full of progressive, farm-to-table cuisine, which can be enjoyed in the dining room or on a patio under lush gingko trees. Acupuncture, reiki, and massage treatments help restore balance to bodies, while frequent workshops teach healthy habits to whole families, training kids how to cook and parents how to use home remedies.
From humble beginnings as a child in Jerusalem, Falafel King's proprietor worked his way up from having just a frying pan and gasoline burner to his name to owning a trio of Lebanese eateries. A brightly lit yellow crown draws diners to the Falafel King as surely as the bat signal attracts superheroes and grizzled detectives. Inside the restaurant, pitas ensconce grilled meat filled with Mediterranean spices and crisp falafel sits alongside whirls of hummus.
Stone tiles surround a serene Buddha as he presumably listens to the light chatter ricocheting off the carved wooden walls and ceiling. The cuisine at Chiang Mai Thai is just as nuanced. Chef Thi Mai Evans nods to Bangkok street food with appetizers such as chicken satay and sweet dried beef, but then turns toward southern Thailand with comforting curries spiced to the preferences of her diners. She also draws from the Thai royal family's cookbook to balance hot and sour flavors in tom yum soup. Along with piquant dishes, the candlelit Buddha Lounge encourages social dining with creative cocktails infused with thai basil and lemongrass. It also hosts events such as Back Alley Karaoke every Thursday, which is sometimes known as Friday's slightly more responsible sibling.
Luckily for the patrons of Las Sirenas, the restaurant is so authentic that staffers are happy to blend the creative ingredients to make a michelada. And the michelada is just one example of authentic Mexican coastal culture and cuisine at Las Sirenas, which translates to “the mermaids.” The concept and theme behind the restaurant stems from the Mesoamerican myth of sea-bound nymphs, and diners can see that influence in the restaurant’s watery lighting effects and mural of a mermaid lounging on the ocean floor. A glowing bar dispenses drinks and offers 12 Micheladas, or Mexican beer cocktails—some served in coconuts and pineapples, just like Caribbean divorce papers—that are playfully assigned names such as Mermaids in Heat and Tails Up.
To soak up the spicy drinks, a menu of Mexican seafood offers an ocean of options, such as ceviches and aguachiles, as well as an variety of shrimp dishes such as Sirenas en Brama and shrimp in a chipotle-cream sauce. From shrimp wrapped in bacon to oysters on the half-shell topped with ceviche and a raw-bar smorgasbord with shrimp and fish ceviche, aguachile, and octopus ceviche, each dish bears the indelible stamp of south-of-the-border inspiration. So, too, does the eatery’s entertainment, which includes karaoke, weekend live mariachi and Mexican music, and dancing when the space transforms into a Latin nightclub after-hours.
Meet meatless merrymaking with today's Groupon: $35 worth of vegetarian and vegan Indian cuisine for $15 at Nalapak Indian Restaurant in Columbia Heights. Nalapak used to be Udupi, the consistently delicious chutney and curry favorite. It reopened in 2006 under new management, and Mpls.St.Paul Magazine says Nalapak's authentic Indian fare is on par with Udupi's, that is, "as good as these traditional [foods] get."
There's always something happening at G.B. Leighton's Pickle Park. Whether it's live music acts that frequent the stage every weekend, trivia, or a game airing on the 50" plasma, visitors will be hard-pressed to find a reason to be bored. Beneath a 32-foot replica Gibson Guitar, the bartenders sling everything from wine and craft beers to well drinks and pitchers. And from the kitchen, an array of bar-friendly grub including wings, fall-off-the-bone ribs, and giant burgers made with 100% angus beef slakes hunger.