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August 29, 2001
Recent Articles
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Food & Drink,
Table and Bar
Nov 30, 2005
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By Elissa Karg
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.
- Tags: Table and Bar, Dining
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Food & Drink,
Table and Bar
Nov 16, 2005
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By Elissa Karg
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.
- Tags: Table and Bar, Dining
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Food & Drink,
Table and Bar
Nov 2, 2005
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By Elissa Karg
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.
- Tags: Table and Bar, Music
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Food & Drink,
Table and Bar
Oct 19, 2005
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By Elissa Karg
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.
- Tags: Table and Bar, Dining
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Food & Drink,
Table and Bar
Oct 5, 2005
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By Elissa Karg
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.
- Tags: Table and Bar, Dining
