Chef Isabel Cruz's unique edible offerings are served straight from the Venn-diagram center of Latin and Asian cuisine. Vegetarians and omnivores alike can nosh healthy breakfast options such as the homemade Cantina croissant with scrambled eggs, cheese, tomatoes, and scallions ($8.25), or have a lunchtime-leaning crispy lettuce wrap cradling marinated chicken and tangy peanut sauce ($9.75). Toast with a fresh mimosa ($5 per glass, $20 per pitcher) or sweet thai coffee ($3.75). In the evening, revive flagging taste buds with palate-tickling plantains with sour cream and caviar ($9). Entrees include globetrotting, edible explorations such as the flat-iron steak with cilantro garlic mojo pico, which is accompanied by loyal cartographers portobello mushrooms ($20).
Whether you’re in the mood for Japanese specialties or Korean barbecue, Aria Sushi & BBQ offers flavors from both regions on its expansive menu. Taste soft tofu soup, spicy ramen noodles, bulgogi, bibimbap and other Korean specialties. Alternatively, Aria’s chefs can create specialty rolls for a tempting sushi dinner. Fresh rolls range from the Sumo, in which tuna and spicy crab are draped with white tuna, to the Spider Rainbow, whose soft-shell crab and four-fish blend refract into 56 shades of light.
From the bustling streets of Times Square to the equally vivacious streets of Hong Kong, people walk around with smiles after enjoying the japanese barbecue cuisine at Gyu-Kaku. The restaurant has more than 700 locations worldwide, each rooted in the belief that some of the strongest bonds between friends are forged at the dinner table. Groups dine on a huge variety of Japanese dishes, from popular meat and veggie dishes such as Harami Skirt Steak, Kalbi Short Rib, and Bacon-wrapped Asparagus - to unique Japanese-American appetizers such as the Spicy Tuna Volcano, Wasabi Crunchy Shrimp, and Ahi Tuna Poke. The real excitement takes place around individual grills, however, where diners can barbecue their own slabs of filet mignon, ahi tuna, or chicken with chili mayo until they are ideally tender or encircled by on-duty firemen.