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Adhering to true Nicaraguan philosophy we seek only to offer the very best to our customers. The finest cut of beef has always been the tenderloin, which is precisely what is served to satisfy our guest´s appetites. Our now famed churrasco steak is a very lean tenderloin, from grass fed cattle, cut and prepared in a special Nicaraguan manner. Our menu is rich like our heritage, also offering seafood, poultry, and other meats, each prepared in unique local styles. The marinades, sauces and spices are all genuine Central American creations.

Located in Lincoln Square, we offer a unique selection of Springrolls and the tastiest Pho (the Vietnamese Noodle Soup) in town. We do not add any MSG and use only the freshest vegetables and ingredients in preparing our food. Come dine with us in our casual, contemporary setting and try one of our many flavors of Boba Tea. (from http://sproutsspringroll.com)

Twenty- five different kinds of sweet breads fill display cases at the Marquez Bakery. Servers bustle around the restaurant and kitchen, speaking mostly in Spanish. In the back, racks and racks of flour tortillas are piled, waiting to be shipped out. Further back, a huge production line turns out thousands of tortillas.

Tony Cheng's Seafood Restaurant has been here nearly 30 years and has earned a reputation for its Cantonese roast duck (see it for yourself before ordering, since it is displayed in a case at the back of the restaurant); lobster or Dungeness crab, stir-fried and served with either ginger and scallions or black bean sauce; or Szechuan crispy beef, to name just a few. Dim sum is available at lunch weekdays, as well as on the weekend, but during the week, you order items off the menu, rather than from rolling carts. (from http://www.tonychengrestaurant.com)