Turkish Meze wants to transport its visitors away from the city?away from the jobs, the stress, the howling and screaming every time someone says the day's secret word?to the Mediterranean coast where an exquisite meal awaits. The hospitable nature of Turkish culture is evident here, especially in the food, which the chefs prepare by staying loyal to traditional cooking techniques. Their work produces a savory lineup of skewers, shanks, and kebabs, as well as specialty dishes such as chicken stuffed with rice, pistachios, peppers, and various other goodies that trick-or-treaters would love finding in their sacks on Halloween. The lavish flavors at Turkish Meze continue through dessert, with its bowls of almond pudding and flaky slices of baklava.
Dinner in Hand is a unique home dinner delivery service offered in Westchester County, NY and Fairfield County, CT. You order online and your dinner is prepared for you by a professional chef, on the day you order it, and delivered to you doorstep.
For more than 40 years, chefs at the family-owned Villa Nova E. have been sticking to time-tested recipes and techniques to craft authentic Italian cuisine. They tuck cheese filling into homemade ravioli, douse veal and shiitake mushrooms in cognac sauce, and top sea-scallop scampi with an herb-and-white-wine sauce. Along with a gluten-free menu, chefs create a trio of catering menus built around buffets, brunch, and Sweet 16 parties, where each dish is cooked atop the engine of the guest of honor's new car. In-house meals unfold inside Villa Nova E.'s spacious dining room, or parties of up to 140 guests commence in two upstairs rooms.
When the chefs at On Da Grills Catering say they only use the freshest ingredients, you know it's true. That's because they pull all their vegetables and herbs right out of the restaurant's organic garden. These fresh ingredients end up in and accompany dishes such as the vegetable lasagna, Caribbean-inspired oxtails, and lightly battered fried and baked fish.
Liebman’s Kosher Delicatessen burst onto the Bronx restaurant scene in 1953, when Jewish delis were as abundant as radio programs hosted by beloved racehorses. Few of those delis remain today, but more than 50 years later Liebman’s neon sign still shines bright, beckoning customers to come sample tender corned beef sandwiches, hearty meat and fish platters, and steamy bowls of matzah ball soup. Joseph Dekel acquired the restaurant in 1980, but he wisely chose to leave well enough alone in the kitchen, even enlisting the deli's veteran cooks to train the man who would become, and who remains, the head chef. Today the kitchen continues to produce thick strips of juicy brisket that vie for plate space with potato latkes and apple sauce, as well as triple decker sandwiches that pile on the corned beef, pastrami, and tongue. But the deli has made some adaptations over the years. The menu now contains a list of low-calorie options, a kids' menu with chicken nuggets and bologna sandwiches, and even a Middle Eastern section with falafel and babaganoush.