Gongura, avakai, pachi mirchi, Guntur karam, ghee roast, and Indo-Chinese starters make the menu rewarding for diners who want more than the safest order.

Curious diners have real targets here: Seabass Porichathu, mushroom galouti, Tangra Chilli Panir, Kerala-style salmon, and Champaran lamb all reward going past the familiar order.

Cheese and Shawarma Naanzarotti, Cheese and Sujuk Manakish, Nihari, Lahori Fish, Biryani, and Karak Chai give curious diners several ways to move past the default shawarma order. The menu rewards mixing sections.

Adventurous eaters get beef-heart anticuchos, Ceviche Mixto, Tiradito, Pescado a lo Macho, Chupe de Camarones, Parihuela, and chifa dishes, all with enough specificity to move beyond familiar comfort food.

Curious diners can move past the obvious rice order into Egusi, Okro, Ogbono, Banga, Nkwobi, Suya, and the tasting-course format.

This is the useful kind of adventurous: red deer, octopus, cured salmon, sunchokes, and venison bolognaise show range without making the meal feel like a stunt.

The kitchen rewards diners who want more than one lane: bulgogi bowls, galbi, gamjatang, kimchi stew, naengmyeon, jajangmyeon, jjampong, udon, katsu, teriyaki, and pancakes sit side by side.

The adventurous angle is approachable rather than experimental. Order the shawarma pizza, add Batata Harra or Baba Ghanoush, and finish with Lebanese Knafeh, and the meal gets something more specific than the usual fast stop near the attractions without making the visit complicated.

The order can jump from aloo-tikki noodle burgers to Hakka noodles, paneer Munchurian, butter-chicken momos, soya chaap, and masala drinks.

For diners used to a narrower Indian meal, the chai-bar format opens up a different kind of visit: clay-cup tea, momo variations, Vada Pav, Paneer Kathi Roll, and a long drink list. It rewards a group that wants snacks and drinks instead of one familiar entree each.

Beyond jerk chicken and patties, the menu offers cow foot, ackee and saltfish, stew peas, curry goat, escovitch-style snapper, Irish Moss Drink, and Peanut Punch.

There is room to explore beyond first-order phở: Bún Bò Huế, Hủ Tiếu Mỹ Tho, Bún Bò Lá Lốp, Chạo Tôm, Tàu Hủ Ky, squid, seafood phở, Tom Yum noodles, and Thai stir-fried noodles widen the order.

Weko gives curious sushi diners more than safe standards: sushi tacos, sushi pizza, dragon rolls, torched rolls, and a house-named Weko Roll make the menu playful while staying approachable.

Curious diners have more to work with than familiar skewers. Manti, Beyti Sarma, Icli Kofte, cold meze, ayran, Kunefe, and Turkish coffee reward a wider order.

Curious diners can move beyond safe mains into tostones with daily fillings, croquetas, garbanzo frito, ropa vieja, yuca, paella, and tropical cocktails.

Softshell crab Spider Roll, no-rice rolls, sashimi, tataki, lumpia, and toron give curious diners more to explore than basic maki.

A meal can move from beef gyoza and takoyaki to red lobster ramen, flame-torched salmon rolls, sushi pizza, tataki, bubble tea, beer, and sake.

Beyond the familiar noodles, the menu gives curious diners coconut shrimp, Air Fried Curry Rice Salad, Panaeng Curry and seafood-forward Angry Ocean.

The menu gives curious diners plenty to chase. Thalassa, Neptune, Rillette de Canard, Escargots, lamb shank with harissa, and Suzette all reward guests who want to explore.

Adventurous diners get a restrained kind of exploration: beef carpaccio with truffle oil, herbed mussels, chocolate wontons, and house-wine pairings. It is creative within a Canadian fine-dining frame.

A meal can move from self-grilled short rib and kimchi to beef tartare, birria tacos, green curry mussels, smoked duck, and creme brulee.