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.
At Sofra Turkish Cuisine, chefs pepper dishes with classic Turkish spices that imbue thinly sliced gyro and char-grilled lamb with intense flavor. Skewered meats and veggies populate the menu, along with shareable plates of hummus, falafel, and stuffed grape leaves. Inside the dining room, mauve walls meet exposed bricks for a rustic edge. Linen-topped tables are bedecked with copper vases that, when rubbed, produce a genie to help cut up your meat.
Executive Chef Matt Higgins concocts elegant interpretations of rustic Italian dishes to fill a menu that has earned praise from the New York Times for its fresh ingredients and playful flavor combinations. Toast an anniversary, birthday, or a Little League World Series title with a decadent dinner, starting with a savory saffron risotto infused with sage, pancetta, and a sprinkling of parmigiano reggianno ($12). Filet mignon dons a dapper suit of peppercorns as it lounges in a shallow brandy-cream river alongside fingerling-potato gondolas and bobbing roasted figs ($34). Plunge tines into a shrimp-and-scallop feast, laden with olives and grape tomatoes atop a creamy risotto ($28), or catapult tongues through clouds of gnocchi suspended in an eggplant-and-mozzarella-strewn sunset ($22).
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.