You can read all about it in the print edition hitting the stands on Wednesday. But in the meantime, we'll offer a few examples as a preview ...
The story, by Stacey Greenberg, includes whole menus, made-to-order options, and off-menu dishes. So many, in fact, that we ran out of space. Below are the leftovers.
Au Fond (938 S. Cooper, 274-8513)
Steak and Eggs
Beauty Shop (966 S. Cooper, 272-7111)
Spinach and Ricotta Crepe with Candied Lemon Zest for Lunch (even if the special is something else)
Do Sushi (964 S. Cooper, 272-0830)
Chicken matzo ball soup at night
The Mindy Roll - Tempura Spicy Crawfish, Crab and Cream Cheese topped with Sirachi Aioli and Tankatsu Sauce
The Shocker Roll- Avocado, Crab, Cream Cheese on the inside/ Eel on the top with Sirachi Aioli and Eel sauce
Vegetarian Tempura Roll - Sweet Potato, Green Onion and Avocado served with Ponzu
Escape Alley Sundry (655 Marshall, 528-3337)
Hillbilly Reuben—Fried bologna, American cheese, kraut, with homemade thousand island (made with green olives, onion, and green pepper) grilled on marble rye that was locally baked.
Grace (938 S. Cooper Street, 274-8511)
Truffle and Parmesan pommes
Hi-Tone (1913 Poplar Avenue, 278-8663)
Drunken Goat Pizza (as long as they have goat cheese)
Calzones (Convert any 10" pizza)
Restaurant Iris (2146 Monroe, 590-2828)
Two favorite Sunday brunch items—fried oyster "salad" (way more fried oysters than salad) and BBQ shrimp are served during the week by request.
Sekisui Midtown (25 S. Belvedere, 725-0005)
Jalapeno Combo — deep fried squid and deep fried softshell crab tossed in sauteed oinions and jalapeño, and sprinkled with the chef’s secret seasoning.
Young Ave. Deli (2119 Young Avenue, 278-0034)
Hot Wing Pizza
Check out the story in the paper, and add the ones we've overlooked in the comments.