The Cheese Plate offers a wide selection of cheese, wines, desserts, and more. Cheese plates are available to fill up your body's dairy chamber and meat tank. The appetizer plate gets you a choice of four cheeses or meats ($12) the plate of the day features an ever-shifting variety of seven cheeses from around the world, and the French plate wrangles delectable selections that may include triple cream Belletoile or a buttery, nutty Cantalet. The cheese connoisseurs at The Cheese Plate have also crafted specialty platters for the seasoned cheese-tongue, including the Ultimate Plate ($20), which contains five fine cheeses black truffle, Roquefort, Limburger, and Humboldt fog, and the Once in a Blue Moon plate ($20), which boasts cheesy blues, dried fruit, nuts, peppadews, bread, crackers, and preserves.
With enough screens to broadcast every NFL game, Tinker's Nest situates itself as the go-to place for game day. The pub caters to a sports-loving, beer-drinking audience, keeping 12 brews on tap and more than 50 in bottles. It also maintains a hearty, meat-centric menu that includes two-story burgers and pulled-pork quesadillas. Paying homage to its Irish roots, the pub stocks more than 20 whiskeys and bourbons, as well as a pot o' gold, which is an ancient Irish euphemism for a pail of whiskey.
The menu offers seafood, veal, pasta, and chicken prepared from time-tested family recipes. Rev an appetite engine with coconut shrimp ($11) or homemade fennel-sausage antipasti ($9) and a glass of wine, such as Beringer Pinot Grigio ($6.50) or Trivento Pinot Noir ($7). Traditional Italian entrees include lobster, shrimp, and scallop cannelloni gratineé ($16); chicken campagnolo (egg-battered medallions with prosciutto, mozzarella, sherry, and mushroom demi-glace, $19); and veal bella Napoli (sautéed veal, shrimp, asparagus, portobello, tomatoes, and buffalo mozzarella, $23). Point Judith clams with shrimp and your choice of white, red, or fiery fra diavolo sauce over linguine ($22) and shrimp and scallop della casa ($22) will make any fisherman fondly remember his finest seafood- or mermaid-catching sprees. The trattoria experience would be incomplete without dessert, so sweeten endings with crème-brûlée cheesecake, tiramisu, or spumoni (all desserts are $7).
Siam Square packs its eclectic menu with stir-fried and sautéed dishes drawn from various regions of Thailand. Super spicy tom-yum soup flavors a chicken or shrimp broth with thai herbs for a hot, welcome break from Campbell’s congressman-shaped chicken-noodle soup ($3.25). Crushed peanuts rub elbows with tofu, eggs, and meats at the pad thai's rice-noodle pad ($7.50/lunch, $8.95/dinner), and hot basil fried rice fills barren stomachs with ground chicken, peppers, and other fresh veggies ($7.50/lunch, $8.95/dinner). Vegetarian options abound at Siam Square, as sweet-and-sour veggies such as zucchini, carrots, and baby corn seamlessly synthesize with tofu ($9.50).
European and American flags crown Redlefsen's Rotisserie & Grill, symbolizing the cuisine that can be found within. The restaurant specializes in German cuisine, particularly wiener schnitzel. When preparing this dish, cooks observe traditional techniques: they pound out the veal with a German dictionary, and then bread, fry, and accentuate it with lemon, capers, and anchovies. Chefs also create French-inspired chicken Provence and draw inspiration from Italian and Portuguese cookbooks. To complement meals, the restaurant maintains a diverse collection of imported beer, including Leffe Blond and Warsteiner.
Every Wednesday and Thursday in October, the restaurant celebrates Oktoberfest. Accordion players fill the beer hall with traditional melodies and the Alpenblumen Bavarian dancers perform folk dances.
Named one of Esquire's 20 Best New Restaurants when it opened in 2005, DeWolf Tavern crafts unique dishes that blend fresh, local seafood with the culinary traditions of America and India. Seasoned chef Sai Viswanath cooks locally sourced lobster over natural lump charcoal in a 900-degree tandoor oven, which uses high heat to create a crisp outside while retaining natural juices inside. In addition to house-made pastas and grilled swordfish, the eatery quells thirst with an extensive selection of wines, refreshing beers on tap, and soft drinks. Situated in a renovated 1818 warehouse, the restaurant beckons diners to gather warmth from its brick fireplace in the winter and wall-mounted light fixtures in the summer, when no heat is actually needed