Café Jag's chefs cater to discerning palates with fresh-made Italian pastas, seafood, and grilled meats. Dining bands collaboratively scour the dinner menu before harmonizing their orders of appetizers such as the Maryland crab cakes, dunked in house-made rémoulade sauce. The grilled rack of lamb tickles taste buds with a french-cut slab of meat and accompanies veggies as they careen down digestive canals. As soft light spills across multihued paintings and light cocoa ceilings, chefs house ocean-torn savories in the lobster ravioli, decorating pasta walls with a sherry-cream reduction and ricotta padding. An ever-rotating selection of desserts, including an oft-available five-layer red-velvet-and-chocolate-lava cake, coddles teeth with the sweet softness of a cloud of gummy bears.
Owner and chef Arthur Pereira refuses to choose between Italian and Portuguese cuisine, so he fills his menu with iconic dishes from both countries instead. He and his chefs make pesto in-house, hand-roll every batch of gnocchi, and stuff each ravioli with ricotta cheese or lobster. They also replicate Portugal's signature seafood stew, mariscada, by filling a pot with a bountiful catch of clams, mussels, shrimp, calamari, and scallops, then poaching the tender morsels in a Portuguese-style sauce with peppers, onions, and diced tomatoes.
Vine-laced trellises cover the dining room's ceiling, creating the ambiance of a rustic patio overlooking the Mediterranean's world-famous icebergs. Orange tablecloths and Tuscan-yellow walls fit into this intimate theme with their romantic, sunset-like colors.
Honey-hued drapes span wall-to-wall windows. Polished silverware glimmers in the glow from dangling strings of lights and tiny wall sconces. Ristorante Pavarotti's Italian-born owner, Massimo, knows that little touches like this make a huge difference, whether you’re decorating a restaurant to create romantic ambiance or crafting authentic Italian cuisine. White tablecloths warm beneath veal and fresh seafood in red- and white-wine reductions, and other traditional dishes on the menu ramp up with gourmet ingredients such as artichokes, truffle oil, and pecorino cheese. Between bites of homemade fusilli or lobster and crab ravioli, guests can ask a server to suggest a bottle of wine to transport their senses to Italy, or a genie in a bottle to transport their physical bodies there.
Inside swissbäkers, guests wont find standard bakery goods. Instead, everything there is authentically Swiss—including the founders, Helene and Thomas, who may even stop by your table. Baked fresh every morning with no additives or artificial ingredients using recipes created by Helene Stohr, traditional Swiss Berliners as well as sweet and savory croissants line the pastry cases alongside beautiful cakes and tarts. Other fresh-baked goods include a variety of breads like original pretzel rolls and Choco Weggli, treats like traditional cookies, and more hearty quiches and soups. Swissbäkers also prepares a weekend brunch of müseli eggs, bacon, challah Swiss toast, and fresh fruit. For larger groups, catering is available, delivering platters of Swiss-style cookies and breakfasts to offices or Y2K bunkers that ran out of food.
Referencing a revolving menu of bistro fare, the chefs at Melissa's Main Street Bistro carefully plate grilled seafood and meats with seasonal vegetables and sauces. They braise short ribs and pair them with a choice of starch, vegetable, and sauce, and help linguine win games of hide-and-seek by burying the noodles in the seafood fra diavolo's cornucopia of haddock, calamari, salmon, shrimp, mussels, and lobster. Armed with ladles and small plates, they dole out daily soups and tapas that accent the savory meals. The bar offers glimpses into the kitchen, and the eatery's large windows funnel sunlight from outside, where a maroon awning hovers over flower boxes that pepper the sidewalk as gracefully as a hopscotch course leading to etiquette school.
By using locally sourced meats and produce in tandem with exotic Asian spices, the chefs at Fusion Taste create dishes from regions across the Asian continent. The kitchen specializes in the food of China and Japan, but also features classic Thai, Mongolian, and Polynesian-style meals. Teppanyaki chicken and lightly-fried salmon katsu are served fresh off the grill alongside hearty entrees such as black-pepper beef and Hunan lamb. At the sushi counter, chefs prepare more than 50 different house rolls, including spicy scallop and tuna-avocado. More multicultural dishes such as moo-shi with pancakes and tropical chow mein round out the menu. Presentation is also a major part of Fusion Taste's food: each meal is carefully composed on a square, white porcelain plate, which represents happiness when all of the food disappears from it.