Ambrosia Bella is a cozy escape for those who crave fresh-made desserts, café fare, and rich espresso hidden beneath a cap of foam. Co-owners Miranda Hartwell and Ben Lamson, a former Marine who doubles as Ambrosia's executive chef, take care to keep their restaurant relaxed and slightly whimsical. Drawing on a catering background with the Food Network and charitable catering events for Rosie O'Donnell and FEMA, Miranda and Ben prepare a rustic-hewn menu for breakfast, lunch, and snacks, with refined accents such as champagne vinaigrette and garlic-truffle cream cheese.
After sinking teeth into a few crab-cake sliders, guests can thank Ambrosia Bella for its contributions to the Steuben County Animal Shelter, or solicit Ben to craft a bone-shaped danish to feed the dogs, cats, and tiny humans within all of our hearts.
Mulligans Restaurant and Pub whisks palates on a cross-country journey with American fare inspired by New York's steak houses, Louisiana's shrimp boats, and fishing trips in the Florida Keys. Steaks come in 8-, 10-, or 12-ounce cuts, which can be marinated, char-grilled, or slathered in seasonings. Shrimp swim toward tables in coconut breading or stilt-walk through pastas on Cajun-spiced skewers. Diners can supplement bites with sips or hour-long swishes from the full bar, which includes an extensive martini and wine selection.
At Timbers Steakhouse and Seafood, chefs craft dinners from a menu of surf-and-turf classics paired with all-American eats. Appetizers include traditional pub fare such as cheese fries, garlic mushrooms, and chicken wings in flavors such as buffalo, garlic, and mango habanero. Classic caesar, chef's, and spinach salads pave the way for burgers made from 100% ground sirloin. Pounds of snow-crab legs arrive with a coverlet of melted butter, whereas sautéed tilapia comes encrusted in a combination of panko and pecans.
Steak is, of course, the main event. Hand-cut rib eyes, filets mignons wrapped in bacon, and thick, unyielding portions of porterhouse that clock in at 20 ounces are dusted in the restaurant’s secret spice blend and charbroiled to order. Chefs also slice off portions of slow-cooked, tender prime rib served with horseradish sauce upon request.
In addition to the regular menu, Wednesday evenings boast a selection of Mexican food such as tacos, enchiladas, and fajitas, and Thursday shows off pasta prowess with Italian favorites. Although most dinners unfold in the spacious lower-story dining room, Timbers also makes the most of its attic. The restaurant's upper-story A-frame loft houses a banquet facility equipped with seating for up to 120, with custom menus, full bar service, DJs, and photographers available.
Chalkboards mounted on a canary-yellow wall display the current menus at Trios Deli, with seasonal specials joining casual-dining mainstays such as breakfast burritos, grilled reuben sandwiches, and greek salads. Lattes and fruit smoothies energize diners with a burst of natural caffeine or sugars. Head chef Dan Scott also oversees the restaurant's catering operations, which feed parties large and small with customized menus of comfort food from hand-carved spiral hams to hand-stuffed seafood ravioli to hand-woven spaghetti blankets.
Fazoli's expeditious culinary team assembles gondolas of oven-baked pastas and sandwiches for a palatable odyssey through comestible canals. Chicken submarinos ferry onions, peppers, provolone, and roasted red pepper toward mouths in bread battleships ($5.99), and the chicken piccata builds a noodle nest for grilled chicken with linguini in creamy marinara sauce, capers, and broccoli ($5.79). Diners can nosh on traditional Italian flavors with a plate of spaghetti in meat sauce or fettuccine alfredo ($5.99). Fazoli's bountiful menu also bursts at the seams with pizzas, fresh salads, and a supply of breadsticks that's as bottomless as a trapdoor in the Oval Office.
Versed in the culinary traditions of the Mediterranean and Middle East, the chefs at La Feast Restaurant use 100% Halal ingredients to prepare a menu of aromatic dishes, including extensive vegetarian options. Pairs initiate the evening with an appetizer such as hummus, served with a heap of fresh vegetables specifically so that diners can synchronize dipping motions. Come the main course, tandems take their pick of entrees such as a medley of sautéed beef, lamb, chicken, and mushrooms, or sliced swordfish dusted in choice of classic or zesty house spice blends. Those opting for lunch fare can bite into or disassemble with a screwdriver a falafel sandwich enveloping fritters of chickpeas and fava beans, then wash down their cuisine with raw juice blends made from freshly squeezed carrots, oranges, beets, radishes, and apples. Complementing the dishes’ aromas and flavors, La Feast’s décor evokes the Mediterranean and Middle East with archways, hanging tapestries, and ornate tile work adorning the floors and walls.