Elissa Karg

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Category: Table and Bar123 City Slang1

Year: 200519 200422 200422 200316 200217 200118 200014 199917 19981

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Translating Nine Mile March 30, 2005
The table eclectic September 07, 2005
Tried and trendy Tried and trendy December 24, 2003
Here's the beef Here's the beef November 12, 2003
Faves & surprises Faves & surprises January 21, 2004
Small menu, big style October 01, 2003

Recent Stories

  • A chain of noodles

      Noodles & Company’s fast food is made with fresh vegetables and organic tofu. The menu is internationally inspired, and includes specialties from China, Japan, Thailand, Indonesia, Russia (mushrooms stroganoff with egg noodles), the Mediterranean, the United States and, of course, Italy.
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  • Thinking inside the box

      At first look, one of the most intriguing things on the menu looks like it’s a $60 choice. But look again. The multi-course “Bento Box for Two” is an unbelievable bargain. The $30 tab is for both diners. The menu is long and complex, and it includes Korean specialties, such as bimbimbap and bulgoki.
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  • Sweetness and spice

      Bombay distinguishes itself with the word “grille.” You can watch the process through a window in the dining room. Grilled items are prepared in tandoors, deep clay ovens heated by charcoal fires. Most Indian restaurants use gas, which is cheaper, but can’t produce the flavor of a charcoal fire. Seekh kabob — minced lamb cooked on a skewer — tastes nothing like the Middle Eastern variation called shish kafta, because of its rich spice blend. Chicken malai is marinated in yogurt and spices, then grilled. There are three vegetarian kebabs, some with paneer, a mild homemade farmer’s cheese. This is a great place for carnivores and vegetarians to commingle; the entrée menu is about evenly split between the two. Wine, beer and liquor are offered.
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  • A bite-sized bistro

      The concept is "a new American bistro" — cutting-edge food served tapas-style, for sharing and grazing. It’s a good idea, one used more or less successfully elsewhere, but what makes this restaurant work so well is creative flair.
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  • A savory synthesis

      At Yossi’s, much of the menu is similar to what you might find in an Arab restaurant - kebabs, hummus, shwarma, tabbouleh, baba ghanoush, fattoush. The differences are both subtle and substantial. Dishes with the same names may be seasoned differently or prepared differently. Israeli cuisine also incorporates influences from Morocco, with its emphasis on spices and slow cooking. Couscous, another Moroccan staple, appears in two of the entrées. Yossi’s is very veg-friendly. All of the appetizers are vegetarian, as are four entrées. Both the lentil and vegetable soups are made without meat stock.
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