The chefs at Mai's Authentic Thai Cuisine plate up a mélange of rice and noodle dishes spiced in five incremental levels of heat. Diners can request their dishes in a spectrum of spice, from one-pepper mild to five-pepper extra extra hot, transforming the casual dining room's freestanding and booth tables into elegant venues for a taste-bud showdown. Coconut milk in the house curries adds creamy sweetness and blessed relief from the heat, while scrambled eggs deliver a dose of protein to a flock of fried-rice preparations. Diners can customize most meals with a choice of vegetables, tofu, meat, or seafood, and free WiFi flows through the air like tom yum soup from a spoon.
As an art gallery, concert venue, and meeting place, The Kewl Beans Cafe provides locals with a place for creativity and conversation over cups of hot coffee. Baristas grind up organic, fair-trade beans daily, transforming the bitter confetti into traditional beverages and uncommon drinks such as frozen mocha madness. Fresh slices of bread from Knickerbocker Baking Co bookend meats and cheeses for made-to-order sandwiches, and Hershey’s premium ice cream piles into sundaes and shakes. During weekend concerts, live musicians play acoustic guitar or accordion as patrons snuggle into comfy chairs and auto-tune performances on free WiFi.
Lebanese cuisine, with its blend of fresh vegetables, spiced meats, and infusions of garlic and olive oil, strikes a happy balance between healthfulness and flavor appeal. The chefs at Bostaan maintain that balance, blending chickpeas, fava beans, and veggies into crispy falafel and charbroiling chicken or lamb to fill savory shawarma wraps. The restaurant's staff also brews Arabic coffee and squeezes fresh juices from oranges, carrots, beets, and radishes, creating healthy blends that add color to cheeks and cultivate desires to sing arias with people at the gas pump.:m]]
Only at Fruit Fantasy could a swan have the tail feathers of a peacock, and only at Fruit Fantasy could those tail feathers actually be made of slices of orange, kiwi, strawberries, and grapes. The artistic designers arrange fruit bouquets and baskets for any occasion, which they craft from ripe eats such as watermelon, honeydew, cantaloupe, blackberries, and chocolate-dipped strawberries.
In its first year of life, Alexander’s Lebanese Cuisine has distinguished itself with spice-kissed Lebanese luxuries crafted from home-style recipes. For dinner, patrons skewer hunger on salmon kabobs, charbroiled morsels alternating with chunks of pineapple in homage to the great sweet cop/salty cop routines of Lebanese cinema ($17.95). The Alexander Trio makes chamber music for the mouth with well-seasoned selections of beef shish kabob, chicken shish tawook, and beef or chicken kafta ($20.95). Lunch combos offer lunch-appropriate portions of staples such as the lamb chops ($12.95) and baked kibbeh ($8.95), buffered with rice and a choice from nine substantial sides. After their final bites, patrons may linger amid the restaurant's tranquil earth tones with soft drinks, coffees, and rough drafts of memoirs in hand.
Royal Bengal Indian Cuisine’s executive chef employs 20 years of culinary experience gleaned from years spent in Pakistan’s five-star Avari hotel to whip up piquant Indian dishes infused with American flair. Bengal's team of gastronomic wizards meticulously create each dish using Easy-Bake Oven assembly instructions and the finest of ingredients such as fresh okra, housemade cheese, and freshly ground spices. Amid the rich, red walls of a spacious dining room, friendly servers deftly deliver platefuls of lamb, chicken, and seafood, and herbivorous noshers and cannibalistic tomatoes alike can treat tummies to a host of vegetarian dishes.