For the love of all that is sweet and caramelized, order the crema volteada! ~$3 gets you a piece of fabulous Peruvian-style flan that easily serves two & is full of vanilla bean-flecked flavor.
You must try the massive, deep, and golden waffle battered chicken sandwich. Served on an egg bun with a lily-gilding swipe of garlic-spiked mayo, clear your calendar for this one. Read more.
Every culture has its dumpling, but the Nepalese mamacha are in a category all their own. Namaste Cafe makes them with a few different fillings, but our favorite without a doubt is the ground bison.
The Argentinean style beef mixture arrives wrapped in a crispy shell, served with their delicious mojo sauce. Unlike a lot of trucks, MidNord still pops up from time to time in the colder months.
To overlook the Thai sausage would be a grave mistake. These little nuggets are made of pork & packed with bright notes of lemongrass, Thai basil, garlic, and just enough fat to make them snappy. Read more.
This salad has shrimp dipped in a spicy pimento batter then fried to perfection. A generous mix of greens & impossibly juicy marinated tomatoes dressed in their bacon blue cheese vinagrette, yum! Read more.
The opposites-attract concept has never been so deliciously extreme. An eclair with chewy maple-glazed pork is dressed with creamy, sharp cheddar cheese & stuffed between slices of a sugary bun! Read more.
Beignets are a fluffy Cajun cousin to the doughnut, fried until tender crisp and then buried under a pile of powdered sugar. It's not always easy to find a taste of Louisiana this far north!
The dulce de leche cupcake's tender white cake is stuffed with milky caramel and spiked with a welcome hit of salt. It's sweet, creamy, tender, and perfectly sized for a two-bite finish.
Biscuits are made fresh each morning, creating a tender yet sturdy backdrop for the sausage gravy. The roux-based sauce that goes on top stays light but still has a wonderful creaminess and flavor.
A splendidly sophisticated spin on tired mozzarella sticks, ricotta fritters are breaded & fried.Truffle honey gets drizzled over them before serving which compliments the salty layer. Read more.
The broth is rich with succulent chicken essence and seasoned with little leaves of dill. The carrots, cut into perfect, tiny dice, are just toothy enough to add some substance. It's a bowl of bliss!
This rich sandwich is a definite knife-and-forker! The fun starts with two buttery-edged pieces of Texas Toast, loaded up with a warm cheesy lobster salad. Topped with an optional fried egg.
The tuna is wonderfully meaty and rolls over the tongue like a set of silky sheets. The lush avocado cubes are rich, fatty, and creamy. The tart, crisp beet chips add a welcome crunchy foil. Kampai!
The Asian Hangover: a dish of fragrant Jasmine rice, shiny, garlic-flecked green beans, a piece of richly fatted pork seasoned with Chinese five-spice powder & a fried egg. Need we say more? Read more.
The Cabrito burger, made with ground goat meat, is tender, savory, & incredibly juicy. A delicious collaboration between chef Asher Miller & Bizarre Foods star Andrew Zimmern!
Our favorite is the creamy texture of the mollusk while Nightingale pairs hard-seared scallops (still wobbly on the inside) with a combo of sour green grapes & a toasty, almond-thickened gazpacho. Read more.
Tres leches, or three milk cake, is one of those dishes that makes you wonder about its origins. This Latin American dessert is tricky to master, but Harriet Brasserie gets it right every time!
Give in to the need for juicy beef surrounding a gooey, cheesy interior and topped with crunchy, salty, spicy, lily-gilding goodness. Give in to the Baked 'n' Loaded Juicy Blucy.
Salty ham and diced pickles are folded into a creamy croquette batter, deep fried until pleasantly crunchy on the outside and still a bit melty in the middle. Served with a meringue-like whip.
