After Jennifer VanHeeswyk Richmond and Joel Odhner created the nutrient-rich juices of their Catalyst Cleanse juice program, they were inspired to open Jar Bar in 2012 to celebrate raw foods of all kinds. None of Jar Bar's ingredients are cooked above 115 degrees, which helps protect the naturally occurring enzymes in entrees such as sweet potato pasta or vegetable-almond burgers with jicama fries. Naturally, you also can order one of their popular juices, fortified with wheatgrass shots and aloe, alongside other drinks such as an Elixir, a special, healthy smoothie. The Coconut Dream Elixir, for example, has a blend of Thai coconut milk, vanilla, cinnamon, and agave, and you can dress it up by adding almond butter, cocoa, hemp seeds, or a unitard. Jar Bar also periodically hosts special events, such as workshops and cooking demonstrations.
Owner and Head Chef Tim Lan draws from his culinary training in Southern China and his travels across the globe to craft a menu that fuses the best of Asian, American, Italian, and French cuisines. Guests take places at tables clad in crisp, white linens before being serenaded with soft classical music⎯suggested by dining experts as a natural way to increase feelings of fanciness.
Diners receive elegantly plated feasts of lobster ravioli, lightly breaded general tso's chicken, and crab-cake sandwiches free of harmful trans-fats and crafted from many organic, hormone-free ingredients. Vegetarian plates and gluten-free options, such as brown-rice pasta with salmon and pesto, satisfy both taste buds and dietary demands.
Following the lead of Arnold Kauffman, Arnold's Way is the path to a healthier lifestyle through the consumption of living foods. Over the years, Kauffman has influenced countless visitors, vegans, and raw foodists who have embraced his way of life. At Arnold's Way, he shares his knowledge on a menu of living foods such as his signature green shake, which he says both helps promote weight loss and good health. The kitchen also prepares a host of raw soups, sandwiches, and even pastas made from spiral-shaped zucchini.
Vintage Grille serves a menu of backyard favorites, which rotate depending on what ingredients are in season, in a charming, upscale BYOB restaurant. The Vintage surf and turf combines the earthly properties of a 6-ounce filet mignon with the buoyancy of sautéed lump crab ($28), apple-infused boneless pork chops bunk nicely with warm apple slaw and mashed potato ($20), and seafood paella satiates arid stomachs with shrimp, clams, and mussels in rice and marinara sauce ($24). Sandwiches and burgers accommodate portable dining with ease, teasing taste buds with delicious items such as the cabernet cherry burger, a half-pound Angus beef burger topped with bleu cheese, bacon, and a house-made cabernet cherry sauce ($12.95). Appetizers, soups and salads, and small plates (available Monday–Thursday) break the ground between appetizer and entree with medium-size versions of regular menu favorites. Bring your own libations to pair classic spirits with suitable mates.
While scanning the pages of Nooddi Thai Chef's eclectic and lengthy menu amid the eatery's oceanic murals, eyes are forced to stop at words that stand out against the traditional "dumpling," "curry," and "satay." The kitchen staff's specialties cause these double takes on a daily basis, as they introduce eccentric proteins such as wild boar in a garlic red curry sauce or saut?ed alligator in an aromatic herb sauce. In addition to their Thai classics, the cooks assemble flavors from across Asia, including those in Vietnamese pho, Japanese yakisoba, and Indonesian mee goreng.