Brothers Riyad, Ousamah, Bachar, and Haitham Albaroki draw from years of work at their family restaurant in Fez to transport diners to the Maghreb region with exotic banquets of Moroccan cuisine. The walls and floors set the scene with red, yellow, and green rugs and drapes, and stone vases and receptacles of polished brass evoke images of rustic North Africa. After washing their hands with fragrant rose water, diners take their seats amid a sea of cushions and, on weekends, troupes of dancers regaling the room with flowing movements and metronome impressions. Over the next two hours, guests work through seven courses, which they can complement with honey-drizzled pastries and flavorful wines from Europe, California, and Morocco.
In keeping with its company across the street (the Grand Old Opera House), Chelsea Tavern puts a classy twist on typical tavern dishes. For instance, the chefs don't serve French fries?instead, they hand-cut the crispy onions, Idaho potatoes, and Chelsea fry spice that comprise the tavern's signature trio fries. The pizzas emerge hot with a smoky tinge from a wood-burning oven, while the rainbow trout arrives stuffed with fresh herbs and cured lemons. Even the desserts receive an upgrade: the caramel-drizzled butterscotch sundae infuses the flavors of bacon into both its ice cream and the fresh-baked blondie at its base.
Chelsea Tavern's precise approach to food carries over to its expansive beverage selection. The restaurant features around 200 different beers, including 31 on tap and more than 200 by the bottle or can. It also has more than 20 wines available by the glass, which you can sample before catching a show at a nearby venue or just putting on a puppet opera at the table.
As the restaurant business constantly strives to find the next trend, Jake's Wayback Burgers is happy to take its time paying homage to a bygone era. Jake's started as a simple burger joint in 1991 and now boasts locations across the country. But despite this growth, they still stick to their time-tested recipe of fresh, homemade food made with real ingredients and a welcoming atmosphere.
Each Jake's sports retro decor with red barnyard walls and stainless steel accents which evoke a distinct fifties vibe. This reverence for the past is less a gimmick than an appropriate complement to the wholesome menu which eschews the current burger standard of frozen hockey disc patties and focuses on handmade burgers. To compliment the burgers, Jake's also offers housemade potato chips, hand-dipped milkshakes in flavors such as chocolate banana or orange cream, as well as all-beef hot dogs covered in homestyle chili or grilled onions.
The friendly servers at Lambertis Cucina treat all their guests like family as they deliver plates of Aunt Babs' famous meatballs, bowls of MomMom Winnie's Italian wedding soup, or the restaurant's famous crab cakes. The chefs themselves accommodate diners with special dietary needs by offering whole wheat or gluten-free noodles in any of their pasta dishes, and their children's menu has been drafted especially with the palates of food critics under the age of 12 in mind. The Italian cuisine pairs especially well with drinks from the bar menu, which includes wines from Italy, California, and Chile alongside beers available in bottles, on draught.
Voted Critics' Choice for Best Burgers in Delaware by Delaware Today three years in a row, Jake's Wayback Burgers is a treasure trove of handmade burgers, house-cut potato chips, and throwback milkshakes. From a single location on Route 273, Jake's exploded across the nation, getting pickles and lettuce all over America's most important monuments. The eatery's hand-dipped shakes and monthly burger specials—such as the Texas Jake burger—can be enjoyed in 10 different states, alongside a menu of 100% beef hot dogs and triceratops-friendly veggie burgers.
Although Frazzberry is nestled in Pike Creek Shopping Center, it was inspired by the West Coast’s proliferation of frozen-yogurt shops. As in many California fro-yo establishments, Frazzberry visitors construct their own desserts from an eclectic choice of flavors, such as chocolate, wild strawberry, and birthday cake. Each creamy flavor is crafted with Grade A milk and active yogurt cultures. To crown their confections, patrons peruse a buffet of toppings ranging from fresh fruit and syrups to crumbles of Heath bar and peanut-butter crunch.