Indecisive appetites will be sated by the selection of breakfast, burgers, pasta, and more at Post Ave Cafe. Like putting a grocery-store conveyor belt in a pair of tights and sending it on a world-saving mission, the overstuffed hot heroes—including the potato and egg ($7.25) or the shrimp parmigiana ($8.95)—burst with a lineup of ingredients. The Greek burger sandwiches hunger with a 6-ounce beef patty topped by feta cheese and tomatoes on an English muffin with Greek salad, coleslaw, and pickles ($8.95). The pasta-with-seafood combination hooks a meal-worthy menagerie of mussels, clams, and shrimp splashed in a garlic-and-white-wine sauce, just like bringing seasoning to the local aquarium ($16.95). The meat averse can cut their teeth on a veggie whole-wheat wrap, stuffed with grilled broccoli, spinach, onions, mushrooms, and pesto sauce before leafing through a tossed salad ($8.95), and breakfast visitors are treated to Uncle Vinny's favorite omelette, an egg amalgamation of sausage, bacon, and American cheese flanked by a short stack of pancakes ($8.95).
Trained at the La Varenne culinary school in Paris, Galleria Ristorante’s owner and executive chef, James Mollitor, whips up platefuls of authentic Italian fare served atop snow-white linens in an elegant dining room replete with dark wood furniture. Entice palates with a complimentary amuse bouche to prep for the culinary voyage ahead. Landlubbing tummies sprout sea legs with the suprema ai frutti di mare’s assortment of clams, fresh fish, calamari, shrimp, and diving-bell-clad mussels adrift in an ocean of linguine ($34.50). The pollo quattro funghi ($21.50) gilds chicken in a sauce composed of shiitake, porcini, oyster, and butter mushrooms, and the 14-ounce serving of broiled filet mignon ($34) arrives perfectly prepared to each guest’s desires, be it well done, rare, or dipped in molten gold. On Friday and Saturday nights, a dexterous pianist manually extracts tunes from a baby grand piano as patrons serenade sweet teeth with a dulcet treat, such as a ricotta cheesecake ($7) washed down with sips of a complimentary postprandial digestif.
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Adorned in their signature denim shorts, black tank tops, and Timberland boots, the Canz-a-Citi Girlz greet each Canz-a-citi Roadhouse guest. In between handfuls from endless bowls of complementary popcorn, diners can munch on wings slathered in scorching “Dirty Canz” hot sauce, burgers with one, two, or three 5.2-ounce bacon-topped patties, and fried Twinkies or Oreos. More than 200 kinds of canned beer, 20 drafts, and colossal cocktails such as sangria or jungle-juice fishbowls wash down each bite until 4 a.m., seven days a week.
Wood hues, brick walls, and a metal roof create the roadhouse atmosphere, as does decor such as license plates covering the ceiling, a beer-can-lined bar, and old hubcaps patrons can use to reflect light while tanning in the parking lot. Up to 60 TVs also broadcast UFC bouts and accompany visitors during weekly karaoke in each restaurant.
The chefs at Ayhan’s Trodos Mediterranean Restaurant lace a soupçon of contemporary flair into an Eastern Mediterranean menu of traditional dishes from Turkey, Greece, Israel, and Cyprus. Diners can warm fingers on a gooey mozzarella and feta saganaki melt ($9), or embrace autumn’s arrival by vaulting into a raked pile of rice-stuffed grape leaves ($7). A lamb-kebab platter ($19) conducts skewer symphonies, drumming up medallions of char-grilled lamb alongside a chorus of hot basmati rice. Fix fangs and fish hooks into succulent cuts of Greece-born branzini ($26) or strap on snorkels when submerging into the Mediterranean-seafood feast’s ($25) fragrant lochs of lemon-garlic-butter sauce, which buoy a tender mélange of salmon, shrimp, and sea scallops.
Taught to cook by his mother, Raymunda (who can often be found manning the stove), executive chef Roberto Herrera transforms ingredients from countries such as Honduras, Colombia, and his native El Salvador into the lively, authentic dishes of La Casa Latina’s dinner menu. As nighttime gets underway, pupusas—handmade corn tortillas stuffed with cheese, beans, or pork—whet appetites in preparation for main courses. A favorite on the menu, the shell steak stars in the Honduran platter alongside a fried egg, beans, plantains, and avocado. Such cuisine has even attracted the praise of the New York Times, and since then, the restaurant has expanded to include a full bar, three 55-inch televisions, and an extensive tapas menu.
Imbued with the colors of a sunset, a mirrored ribbon of tile skirts along the walls, reflecting smiles and alternate realities. In the kitchen, Herrera wields 20 years of culinary experience while dazzling guests in La Casa Latina's dining room and serving meals to seniors via the social-service agency Services Now for Adult Persons, Inc.