An evening at Tokyo Japanese Steak House generally includes dinner and a show, but it’s not live music or dancing, and each group of diners gets their own performance. Guests sit down at U-shaped tables built around grills, where chefs theatrically slice, toss, and sizzle teppanyaki dishes. Guests can choose a single protein or a combination—including filet mignon and shrimp—which are seared amid plumes of steam and fire before their very eyes. More mellow meals take place at the sushi and noodle bar, where patrons look on as chefs meticulously build smoked salmon nigiri and Japanese lasagna, a baked California roll with secret sauce.
The dishes pair perfectly with their slew of Asian-inspired drinks. In addition to pouring sake and Sapporo, the bartenders mix specialty cocktails, such as the Tokyo sunrise with tequila, plum wine, and pineapple juice.
At Listrani's, perhaps the most impressive thing about the menu is the depth of the specialty entree selection. Among more than 20 main dishes available, Shrimp alexandra pops out—a dish sauteed with sun-dried tomato and served atop linguine. For the pastas, alternatively, diners choose from five different sauces, among them a spicy tomato and an alfredo made with fresh cream. But one would be remissed not to call out Listrani's pizzas, which start with a base of fresh dough and house-special tomato sauce, before being topped with caramelized onions, capicolla ham, or kalamata olives, to name a few. There are 10 specialty pizzas baked in all, still not enough to satisfy one Ninja Turtle for a single lunch, but not bad for most human guests.
Surrounded by dark wooden accents and a single grand chandelier, T.J. Stone’s serves a menu of modern American cuisine peppered with saucy barbecue, fresh seafood, and innovative recipes. Chefs forge tender pasta and savory sausage from scratch for the sausage-and-mushroom pasta, baked in a rich sauce of shallots, garlic, and dry vermouth. Half-racks of pork ribs adorn faces with smoky and stylish sauce beards, served with a selection of two sides, such as coleslaw or baked beans. The pepper-crusted tuna rolls blissfully in cracked black peppercorns before pan-searing in its savory flavors and donning creole-mustard barbecue sauce, baby arugula, and leafy cilantro.
The ingredient captains at Burrito Grill helm a menu of abundant, authentic Mexican cuisine. Today's deal grants purchasers a choice of up to six burritos (can be mixed and matched)—grilled steak, grilled chicken, steak-and-chicken combo, shredded pork, ground beef, or vegetarian ($5.50–$6.45).
Walking into The Carlyle Club isn't quite time-travel, but it's not far off. Evoking both the look and feel of a swank, 1930s New York nightclub, the lounge and supper club combines swirling wallpaper, gilded mirrors, and lamp-lit tables with a robust entertainment calendar that encourages guests to strap on their dancing shoes and their singing-along snorkels.
It was 1978. A college dropout and a failed medical-school applicant had just brought together their combined life savings to rent an old gas station. Their plan was to resurrect the empty station and open their own restaurant. Their specialty: ice cream. So begins the story of legendary entrepreneurs Ben Cohen and Jerry Greenfield, who are better known across the globe as Ben & Jerry. Their small, old-fashioned ice-cream parlor eventually became a Burlington, Vermont favorite, and before long, shops popped up all over the U.S. and in 25 other countries. Their brand easily attracted customers??homemade ice cream churned from wholesome, natural ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Coffee Caramel Buzz.
Since infusing their first rich and creamy batches of ice cream with natural chunks of fruit, nuts, candies, and cookies, Ben and Jerry have also operated with a commitment to improve the quality of life locally, nationally, and internationally. They practice sustainable food production and business practices that respect the earth and environment. Ben & Jerry?s cartons are made from FSC-certified paper, which comes from forests that are managed for the protection of wildlife, and waste from Ben & Jerry?s plants generates energy to power farms. The company works tirelessly to reduce its carbon emissions; it strongly encourages customers to eat their ice cream in the darkest dark.