Every day, Asiago's kitchen staff crafts fettuccine, gnocchi, and linguine in-house to form the basis of their Old World–inspired pasta dishes. These dishes share menu real estate with made-to-order entrees spotlighting flavorful italian cheeses, fresh herbs, and succulent cuts of meat, poultry, and seafood. The chefs also strive to accommodate special diets, purging their food of everything from carbs and gluten to the color orange.
Old World inspiration infuses the restaurant’s decor as well. Early 20th century posters hang on the dining room’s exposed-brick walls, and Italian tile floors glisten beneath an aged plaster mural of the iconic boot-shaped geography of Italy.
Johnny's Pizza massages dough into puffy pizza crust before arranging toppings such as bacon, green peppers, pineapple, and fresh tomatoes. Heaps of curated toppings pile on to Johnny's specialty pizzas, which include the spicy hawaiian with pineapples and jalapeños or the garlic chicken with bacon and white garlic sauce. On the side, orders of breadsticks come with a choice of cheesy garlic, italian herb, or spicy Cajun marinara sauce, a hybrid created with tomatoes grown in New Orleans's spicy soil and watered with Italian olive oil.
Every night, Brew52 throws open its doors and beckons revelers inside with generous specials, live music, and a menu of pub fare and pours. Its burgers are dressed with jalapeños, mushrooms, guacamole, various cheeses, and the house’s special beer-barbecue sauce. Burritos and tacos share the stage with fish and chips baskets, and the bar makes space for several wines, a few bottles of water that dream of holding alcohol, and more than 40 beers, including selections from Rogue, Mad River, and Red Hook. Throughout the week, Brew 52 transforms into a venue for poker tournaments, dance lessons, trivia nights, and songs dedicated to the karaoke machine.
Dubbing itself a “fast-casual” restaurant, as opposed to a black-tie cafeteria, Shige Teriyaki boasts a kitchen that serves hot, traditional dishes, tossing chicken and beef in sweet teriyaki sauce and crisping pork and chicken in bread crumbs before dressing it in curry. Skillfully wrapped morsels of tuna and salmon in rice and seaweed sate appetites, and 14 flavors of bubble tea can be enjoyed solo or combined to create new flavors.
No frozen foods enter the kitchen of James and Shanaz Davis—the experienced chefs and owners of Shanaz Home Kitchen and Catering—who give soul-food favorites a makeover with artfully prepared global twists. Beef tacos get a dose of Korean culinary tradition with a garlic and oyster-sauce marinade, and plantains add a sweet touch to a chorizo-and-veggie omelet Floor-to-ceiling windows send natural light into the dining room to illuminate dishes of Nu flavor rolls, the Davis’s signature play on sushi that combines grilled chicken, cream cheese, avocado, crunchy shrimp, and jalapeno.
I have taken the scone dough, which is a very active dough with all the rising ingredients, and stretched it, pulled it, rolled it and came up with all kinds of unique ideas for it's use. We have sconewiches, scone sticks, sweet & savory scones and much more. Scottish scones that are deep fried versus English scones baked