Located within the Knob Hill Golf Club, the Sycamore Grille's seasonally shifting menu complements the eye-catching views of the first and tenth holes afforded by the outdoor patio. Outside or in, crunch lovers can kick things off with the Crock O' Chili and Chips, smothered in beef, pork, chipotle peppers, and cheddar ($6.95), or dive into the sesame tuna salad with rice noodles and veggies in a spicy peanut dressing ($14.95). The bacon-wrapped filet mignon sidles up to a bevy of blue cheese and mushrooms ($25.95) in a bold turf 'n' turf option. Grab the carbohydrate reins on any of Sycamore Grille's bready edifices, including the Maryland crab-cake sandwich made with lump crab meat ($12.95), the black-bean garden burger covered in mozzarella, pesto, and roasted tomatoes ($9.95), or the french dip, made dunkable with the house-made au jus ($10.95). Customers with wheat allergies or members of the anti-starch society can select from the available-by-request gluten-free menu.
Café Colore's Italian-American dinner menu sends gourmet gondolas of soup, pasta, seafood, veal, and more into famished belly canals. Open the floodgates of flavor to the caramelized onion bisque, a blend of vidalia onion and sherry ($6.95) that swaddles mouths in a soft warmth usually reserved for babies' blankets and Full House reruns. Lobster ravioli imports the zesty flavors of Maine's shorelines, the culinary cargo bustling with basil tomato cream sauce and ricotta ($25.95). Carnivores can sink their fangs into a veggie, sausage, and cheese-stuffed loin of pork ($26.95) or moo in a Sicilian dialect for the veal saltimbocca, topped in a sage and brandy cream sauce ($25.95). The lunch menu presents mid-day munchers with an array of pasta-based entrees, meal-sized salads, and sandwich-sized sandwiches, including the cafe deluxe, a chicken breast milanese with avocado, romaine, tomato, prosciutto, and basil-pesto mayo on house-made bread ($7.95).
Naturale Cucina takes pizza to the next level with unique combinations made with top-notch ingredients. Starting with a quality base, the homemade dough is 100% certified organic?or available gluten-free. Fired in the terra-cotta, crusts are cooked to a golden-brown crisp to support toppings such as buffalo mozzarella, sliced organic lemon, basil, and much more.
Chef Ash abides by the philosophy that food is life and life is love, which explains the care he takes in preparing each dish at Ginger Indian Buffet. The namesake buffet stands against one wall, emitting the fragrances of rich curries and flatbreads into the air at lunch and dinner six days a week. The menu includes Indian favorites such as tandoori chicken, lamb vindaloo, and matar paneer, a vegetarian dish of green peas and housemade cheese cubes.
In Little Saigon on 9’s kitchen, Mama Sanh’s motherly instincts guide her as cooks southern Vietnamese food the same way she does at home: in small batches to ensure freshness. Her menu comforts empty stomachs with an array of pho with barbecue chicken, pork, or meatballs amid noodles, as well as curry soups and meat and seafood entrees served with jasmine rice or coconut sticky rice. Little Saigon on 9’s more than 20 flavors of bubble tea surprise taste buds with tapioca pearls hiding at the bottom of glasses.
When he cofounded his first sandwich shop in 1965, 17-year-old Fred DeLuca planned to use his profits to pay his way through medical school. But the combination of quality ingredients and friendly service at the shop—then called Pete's Subway—proved so popular that nine years later, he and his partner found themselves in charge of 16 locations across Connecticut, and Fred left behind his doctoring plans for a career in business.
Today, Subway serves breakfast, lunch, and dinner and boasts more than 38,000 locations around the world—almost as many shops as there are sightings of Elvis buying cold cuts. At each location, staffers pile sliced ham, marinara-slathered meatballs, and other fillings into halved loaves of bread before customizing handhelds with tomatoes, shredded lettuce, and other healthy toppings plucked from chilled containers behind the counter. Subway’s website also facilitates health-conscious eating by listing each item's nutritional information online.