At Trali Irish Pub, chef Eamonn Kelly has masterminded a diverse menu of traditional Irish fare. The daily-changing carvery menu harks back to medieval Ireland and stuffs stomachs with freshly cut meats in dishes such as meat loaf, slice steak tips with bourbon-peppercorn sauce, and corned beef and cabbage ($9.95 each). Edibles such as a fresh-fruit waffle with bacon and eggs ($9) and the traditional Irish breakfast—replete with irish sausage, rashers, and a grilled tomato buttressed by home fries, beans, and eggs ($12)—populate the brunch menu, and Trali's catering services deliver succulent Irish grub right to hungry doorsteps, dropping off items such as sandwich platters ($3.50–$4.50/sandwich), handmade desserts ($3–$40), and bangers and mash ($40).
Having materialized only recently in a puff of grill-smoke, The Artisan and its grizzled restaurant veteran, chef Justin Hourani, conjures a menu of Greek and Mediterranean delights out of locally grown, organic produce. An opener of steamed mussels in a tomato garlic sauce with a dash of ouzo ($9) synchronizes taste buds so that they hum harmoniously from the flavor-symphony of the lamb shank, which arrives braised with carrots, potatoes, and vegetables in a red-wine tomato sauce, garnished with rosemary and cinnamon ($17). Diners nursing more hippo-like hungers will leave full after a repast of herbed chicken sautéed in creamy ouzo sauce ($14) or the Alexander, a seasoned chicken breast stuffed with spinach and feta and crowned with cheese and tears from the realization that there are no more worlds to conquer ($14). Adventurous vegetarians, meanwhile, can avoid offending their bovine blind date with the veggie mousakas, made with flippant eggplant, zucchini, and potato in a béchamel sauce with grated cheese ($12).
While people-watching amongst the picnic tables of its outdoor patio, browse the Borough's menu and take comfort in an order of Charlie & Simone, the restaurant's house-made hush puppies ($4.50), or dip into the Boomerang, a cheesy chopped spinach and mushroom mélange ($6). The Borough's entree selections provide down-home reinterpretations of the best seafood, landfood, airfood, and plantfood. The Valhalla 2.0, a 4-ounce filet mignon medallion drizzled in creamy crab sauce ($9.50), patches many of the bugs in the Viking paradise's operating system, making it Ragnarok-compliant. The Craw Diddy, a house-made crab-cake sandwich ($8.50), makes your tongue feel like a bayou pop star, while The D Train, a marinated chicken breast with grilled red peppers and spicy mustard ($7), transports it home after a hard day's work licking coworkers' faces. The Borough's vegetarian-friendly selections include the Blackbeard, a black-bean burger ($7.50); and the Mock Bawk Bawk, a vegan barbecue mock-chicken sandwich ($7)—making the eatery a welcoming habitat for runaway ex-carnivores looking to reunite for a meal with their former wolf pack.
Whipping up upscale pub grub with expertise, North Ridge Pub pairs reputable fare and a comfortable setting better than a leather couch fitted with a deep fryer. Amid a casual atmosphere that’s blanketed in lustrous wood finishes, patrons can enjoy a welcoming staff and varied dinner and brunch menus compiled with the freshest ingredients available. Hunger-addled visitors can sample specialty entrees such as the Cameron Steak, marinated with soy and pineapple ($13.95), and meatloaf with secret sauce, vegetables, and mac 'n' cheese ($8.95/$11.95). Seafaring visitors and Aquaman can opt for seafood offerings such as the shrimp picante with rice and tortilla chips ($12.95), and handy diners can test-bite a mitt-fitting crab-cake sandwich ($7.95). North Ridge Pub's fully stocked bar serves up high-octane drinks that help fuel discourse more efficiently than Socrates appearing on The Arsenio Hall Show.
Scooping up a chipful of it or getting your fill on the dance floor, Latin Quarters has more than one kind of salsa. Inside the colorfully painted and decorated interior, the dance floor is frequently home to salsa dancers and toe-tappers, while surrounding tables enjoy authentic Puerto Rican cuisine and colorful cocktails. During dinner, customers start meals with flaky, golden-brown empanadas lined with jerk chicken, spinach and cheese, or a mix of pork and yellow rice. Then, they graduate to entrees of fried pork chops topped with zesty chimichurri, or the Tropical Picken Chicken, which is served with homemade salsa verde and dressed in an edible grass skirt.