The Riverside Cafe's cooks draw inspiration from European and American cuisine as they create a menu of bistro-style comfort fare. In addition to baking bowls of french onion soup topped with a shell of imported gruyere, they grill beef and turkey hamburger patties and load baked potatoes with a number of familiar, yet decadent, ingredients, including sour cream and bacon. On Thursday nights, they embrace seasonal ingredients by featuring a specially prepared menu item, which have previously included wild boar and Stilton steak.
Beyond the intimately sized dining room with its "rustic, wood-beamed ceiling," as described by Gayot, the restaurant can seat guests and their canine personal assistants at the outdoor tables. White picket fences and trellises enclose the outside area, and a small awning and robin-egg-blue umbrella protect guests from the sun's harsh rays and dive-bombing pigeons.
Tiny combustions and the smell of butter emanate from Goodnight's Comedy Club's vintage popcorn maker as nationally touring standups such as Marc Maron and Ralphie May step up to the mic. With a brick wall behind them and a checkered floor below, these headliners spin their comic yarns as popcorn, Buffalo wings, and cocktails deftly land on tables. In addition to its cabaret menu of apps and drinks, the club is connected to two restaurants. Every month, the mostly private Grille at Goodnight's unveils a new menu of upscale American fare, from prime rib to lobster mac n cheese and pumpkin ravioli that turns into carriage ravioli at midnight. The Old Bar Restaurant and Bar resides underneath Goodnight's, treating diners to more casual fare in the form of burgers and Tex-Mex platters.
At Olive's Bistro & Lounge, the delicate flavors of its breakfast, lunch, and dinner entrees are rivaled by their presentation: cuts of mahi-mahi sit glazed in a pool of teriyaki sauce that rolls across a wide plate; halves of spicy crab wrap balance atop a bed of greens garnished with strawberries.
Adjacent to the lobby of the Coast Anabelle hotel, the bistro's lounge serves specialty martinis over a polished, stone-topped bar beneath LCD TVs. A covered patio combines the feel of the indoors and outdoors, enrapturing the senses and confusing the wind, which doesn't know if it's allowed to blow there.
Hill Street Cafe doesn't cut any corners in their approach to American, home-style cooking. At the restaurant, they cook fresh turkey breast, bake rolls and breads, and whip up dressings, soups and sauces from scratch each day. Guests can taste the hard work and attention to detail while digging into the menu, which exudes a familiar sense of Americana with its two-egg breakfast plates, fully loaded burgers for lunch, and savory pot roasts, and fresh pasta for dinner. The menu also reflects America's melting pot of cultures with Italian feasts of ravioli and spaghetti, as well as Mexican specialties such as breaded cod tacos, huevos rancheros, and homemade salsa.
In keeping with the 300-year-old Brazilian tradition of slowly roasting skewered meats over an open flame, Picanha Churrascaria overwhelms diners' appetites with never-ending servings of 15 different proteins. Throughout each meal, servers approach tables with long, sword-like skewers of top sirloin, garlic chicken, and leg of lamb, then slice freshly grilled portions directly onto plates until guests signal them to stop. Between platefuls, diners can visit the restaurant's buffet, which features more than 40 salad fixings, a spread of traditional Brazilian side dishes, and cutthroat guards that see to it that no one scoops with their hands.
Like when the tech world first put a camera into a phone, something many assumed impossible, Chop Stop brings healthiness to speedy dining with more than a dozen signature salads for dine-in or carryout. They also offer custom salads to allow diners to blend a choice of greens with a dressing and up to six toppings from a selection of more than 40. The eatery's commitment to human health dovetails with their responsible practices toward the planet itself, using locally grown produce and compostable bowls and cups that vanish off the face of the Earth in a manner almost as sustainable as bowls made of a magician's ace of clubs