The sandwich sages at Calise's construct handheld dining masterpieces and freshly prepared meals employing homemade soups and sauces, produce, and salads. Like karaoke night at the United Nations, the Main Street Attraction sandwich blends disparate ingredients, including cucumbers, avocado, roasted red peppers, shredded carrots, and pesto mayonnaise ($6.25). Wrap a tongue around a grilled vegetable and fresh mozzarella panini, which bridges the gap between two slices of Terranova Bakery bread ($6.95). Hot lunch offerings satisfy hunger pangs with items such as the sausage-and-pepper sandwich ($6.60) or the classic Reuben and fries ($6.95). Calise's also offers a daily dinner-preparation service to lessen the tension-related stress created by watching Speed 2: Cruise Control ($25 for dinner for two).
The sophisticated younger sibling to 4 Brothers Pizza & Mediterranean Restaurant, Xenia Taverna serves authentic Greek fare hand-prepared from family recipes. Bring your own beverage to the welcoming taverna and peruse the tavern's palate-pleasing menu of traditional Mediterranean munchies, including tyropita and spanakopita (phyllo dough puff pastries with cheese and spinach fillings, $6) and moussaka (layers of eggplant, potatoes, and beef topped with cream, $15). Those craving Greek food ever since they saw a sunglasses-donning Socrates climb out of his limousine can scarf down a savory lamb souvlaki platter, a hearty heaping of grilled and marinated lamb served with pita bread, tzatziki (cucumber yogurt dip), and a greek salad ($17).
Praised by the New York Times Thali's head chef and owner Prasad Chirnomuola quells cravings for elegant, unexpected flavors. The adventurous menu features a slew of imaginative dishes that twist traditional Indian fare and keep clingy eggplant from smothering the other ingredients with unwanted attention. Begin an edible journey by soaking baked naan ($2–$4), infused with onions, garlic, or chilies, in a bowl of mussels with Portuguese chorizo ($8–$10). Varieties of vindaloos come with a choice of fowl, fish, veggies, or lamb ($10–$24), matched by varieties of kebabs and spicy masalas. Specialty entrees show off the kitchen's creativity and ability to rip through refrigerators, with such artful delicacies as date and walnut grilled chicken breast, smothered with papaya, pineapple, and tomato salsa ($18–$22), and sea bass seared in hot tandoor spices and snuggled next to squash, lentil, and truffle basmati rice ($20–$24). Finally, cap sweet teeth with a bevy of desserts, including the shahi turkra, an Indian–style bread pudding or the prettily presented lemongrass key lime pie (house desserts are $7 each).
Chicken entrees at Mumbai Times traverse both familiar and foreign territory. There's the ubiquitous chicken tikka masala, but also chicken chutneywala, prepped with curried mango and mint, and chicken makmura, a traditional Calcutta Jewish dish with almonds and raisins. Yet, the chefs ensure that the chicken's origins are far from unknown—any chicken dish can be made with free-range, on-the-bone poultry for a small fee.
In fact, free-range chicken grilled in the tandoori oven is a chef's specialty. It's but one of many dishes on a menu that spans India's northern and southern regions. To complement mainstays of vindaloo and rogan josh, the list boasts zesty kebabs and exotic sauces, such as the coconut tamarind variant found in the goan fish curry. An expansive vegetarian segment features bindi masala sasuralwali, or, as the accompanying text puts it, "okra you would eat at your in-laws' house."
For those who'd rather scope out their food in advance, a weekday lunch or weekend brunch buffet that takes place beyond the restaurant's mosaic archways hosts a sprawl of platters. The lunch buffet includes a glass of wine, whereas the brunch buffet comes with champagne, a better fizzy morning drink than seltzer coffee.
Since Lombardi's opened its doors in November 2012, chef Michael C. Pellizzari has breathed new life into Old World cuisine by creating a menu of authentic Italian dishes with a modern twist. Michael and his team reach for savory meats and fresh pastas to create each artfully plated entree—from a three-meat pasta with buffalo mozzarella to sesame-seed-crusted salmon—many of which ooze with the distinctive flavors of fine Italian herbs, fresh housemade sauces, and sautéed vegetables. Chefs also take advantage of the cozy eatery's terra cotta oven, which bakes up pizzas topped with capers, seafood, and spicy hot oil a wood-fire taste, while waiters pour a bevy of beverages from the bar's endless supply of liquor, wines, and imaginary barrels filled with moonshine.
The New York Times praised Tengda's Milford location—one of eight in a small regional chain—as "perfect for young-at-heart couples and groups," with a high-energy atmosphere bubbling around cuisine it called "very good." The chefs draw gustatory inspiration from China, Japan, and Thailand as they create their expansive menus of Pan-Asian fare, which include fiery stir-fries, grilled meats, and sushi and provide reading material for shy diners throughout a full meal. Moody red and yellow lights dapple sleek black tables and booths, and might occasionally catch knife-flipping and drink-slinging theatrics behind the sushi and cocktail bars.