A Taste for Every Palate
by Laura Childers | Photography by Med Dement
Marco’s – Fried Egg Carbonara
This traditional Italian dish (pictured above) has a few twists inspired by the chef’s wife. Chicken or shrimp is added to penne pasta with sautéed pancetta, grape tomatoes, red onions, artichoke hearts, and parmigiano reggiano in a sauce of cream, white wine and fresh garlic and basil. Wondering where the egg went? It’s on top, cooked lightly over easy. The entrée is excellent paired with a buttery Chardonnay or the “Sophia Loren” martini, with cucumber-infused vodka, basil and lime.
Taziki’s Mediterranean Café – Friday Pasta
In this pasta from Taziki’s, a cooled penne pasta is tossed in homemade balsamic vinaigrette and topped with house-marinated chicken breast, seasoned and grilled to perfection. The entrée is served on a small bed of mixed lettuces and topped off with diced Roma tomatoes, fresh sliced basil, and a sprinkle of feta cheese. The Friday Pasta is served Friday through Sunday, and available daily on Taziki’s catering menu.
The Honest Pint – The IBFD
Want a full Irish breakfast during any time of the day? No problem! The IBFD (“Irish Breakfast for Dinner”) at the Honest Pint weds the ideas of breakfast anytime and the traditional Irish breakfast into one flavorful (and accessible!) dish. The entrée includes two fried eggs, rashers, baked beans, smoked sausage, fresh tomato, wine-soaked mushrooms and soda bread from Niedlov’s. “Like a real Irish breakfast in the country.”
Brewhaus – Jäger Schnitzel Wiener Art
In this traditional German dish, thin cut pork loins are lightly battered and shallow fried until golden brown, and topped with jäger sauce, a light brown gravy with fresh carrots, onions, celery and mushrooms. This entrée is served with a side of braised red beer cabbage (made with roasted apples, German beer, and red wine) and a side of German potato salad (quartered red potatoes cooked in apple cider vinegar, chopped bacon, and roasted onions). It’s Wunderbär!
The Acropolis – Mediterranean Falafel Salad
This light but filling vegetarian salad can easily be made vegan. Fresh local tomatoes, dill, imported Greek Kasseri cheese, sliced red onions and cucumbers, and fresh herbs are placed atop a bed of green leaf lettuce, and garnished with pita bread, olives, homemade tzatziki sauce, and baked falafel cakes (ground chick peas, panko bread crumbs, onions, lemon, dill and garlic). A classic Middle Eastern dish with a Mediterranean flare.
Formosa – Way Sea Bass
Imported from Chile, deboned, and cut in house, the way sea bass at Formosa is delicate and tender with a natural sweetness. The fish is broiled, marinated in white wine, ginger and garlic, and served on a bedding of green vegetables topped with ginger. This signature item is not on the menu, so be sure to ask for it!
