My Favorite Things resembles a turn-of-the-century general store more than a modern restaurant. Behind a well-used wooden counter, glass jars of whole coffee beans rest against the wall, and recycled coffee bean bags cover cabinet spaces. Aged glass cases display crafts and decorations forged from wood and ceramic materials, instead of plastic or metal husks shed by growing computers. Most importantly, when it comes to the cooking, breakfast dishes exemplify the kitchen's commitment to traditional styles. Eggs fresh from the pan appear on plates beside crispy bacon and juicy sausage. Omelets arrive at tables packed with slices of ham and chopped veggies, and belgian waffles come sprinkled with classic toppings such as pecans and chocolate chips.
With nods from USA Today, CBS News, and The Washington Post, Rodizio Grill has made a name for itself as an authentic Brazilian charrascuria??a South American?style rotisserie. Founded by S?o Paolo?born Ivan Utrera, the cuisine comprises of select cuts of meat, which are slow-roasted on a spit and then skewered. It also featured seafood selections, grilled pineapple, and unlimited trips to an award-winning salad bar with over 40 items. Gauchos??also known as Brazilian cowboys??bustle about the restaurant, bringing unlimited slices of tender meat to diners who can also grab fresh vegetables and appetizers at the salad bar.
For more than 15 years, the sandwich-smiths at Roly Poly have built up an impressive roster of hot pressed sandwiches and cold-rolled wraps lined with fresh ingredients and any number of dressings. Armed with more than 35 options, they create custom wraps or stack sandwiches such as the Cape Codders with turkey breast, swiss, dried cranberries, walnuts, lettuce, and avocado before drizzling the whole show in balsamic vinaigrette. Roly Poly also gets parties started with catering and box lunches to help hosts feed hungry guests or fend off only slightly hungry grizzly bears.
The 35 flavors of wing sauces at Hurricane Grill & Wings don't just show up on the house's lauded boneless and jumbo buffalo wings. They also add a splash of flavor to a diverse range of dishes on their menu, from the grilled mahi-mahi made with an ancho-chile-lime sauce to the barbecue-bacon cheeseburger made with mango-barbecue sauce or honey pecan chicken salad . This adds a touch of inspiration to every dish, with most entrees coming with a choice of a complementary sauces. Chefs pair their feasts with a full list of domestic and craft beers, which cool the fire of the spicy sauces.
Alongside its Mediterranean platters, Jordan Valley Restaurant serves up ample hospitality. The restaurant strives to be a social space where friends and new acquaintances can mingle amongst Middle Eastern spices, or chat on the porch over hookahs. The kitchen’s staples include kebabs, gyros, and a variety of pitas filled with kafta, tandoori chicken, or meatballs.
This culinary emporium's owners, Paras and Tamara Arora, know that palates can be choosy. So in early 2012, the couple opened Beyond India, an Indo-American fusion restaurant that combines traditional recipes from both cultures. Drawing on 20 years of experience cooking traditional Indian cuisine—specifically from North India—Punjabi chef Singh populates tables with pub-style golden appetizers and more exotic starters of delicately fried paneer pakora. The team bakes entrees such as seafood and tandoori lamb in an oven that reaches 900 degrees, almost exactly twice the temperature at which books and firefighting manuals burn. After sopping up a curry dish from the endless lunch buffet, patrons can cool off taste buds with a sweet slice of key-lime pie.