As dusk turns to darkness, Sway transforms from an upscale tapas restaurant to a raucous nightclub. In the hours before the switch, tapas are the main attraction. Chefs meticulously season and garnish each small plate. To make lobster flatbread, they layer chunks of meat and shiitake mushrooms atop super-thin crusts. They prepare scallops one by one, flavoring each morsel with sesame seeds, cilantro rémoulade, or ancho mole. Signature drinks, including the key-lime-pie martini, fuel the switch to club-mode. On most weekend evenings, neon lights crisscross young crowds, spotlighting live DJs and all the dust that's floating in the air.
The chefs at Bernard’s Tavern grill up a menu of classic tavern fare garnished with twists of modernity. Shout about floundering footballers while munching on one of the nine burger specialties, including the spicy half pound Bernard's banana pepper burger ($9.95) and The Gobbler, which dresses a ground turkey patty in a suit of brie cheese with a matching sliced apple hat ($9.95). Hungry guests can invite the Fiesta burger's pepper jack cheese, avocado, and jalapeños to party with their teeth and taste buds ($9.95), then shove their green thumbs into a locally sourced Luna veggie burger ($9.25) before shaking the hand of every farmer who grew its ingredients.
Deep-fried sweet potato, jalapeño aioli, honey-infused wasabi. These aren’t ingredients found on the traditional sushi menu, but the chefs at Red Bar & Sushi somehow incorporate them into their lengthy repertoire of specialty rolls. The team puts their imagination to good use, designing innovative maki such as the UFC roll—crab, eel, jalapeño, and cucumber rolled together and deep-fried in a tempura batter—or the simple, but sophisticated, Samba roll made from tuna, cilantro, and avocado. Red Bar’s chefs offer the classics as well, including fresh servings of salmon, yellowtail, and octopus sashimi, and what they call “standard” sushi rolls, like the california roll crammed with crab and avocado or the philadelphia roll made with cream cheese.
The menu features Mexican staples such as tacos and fajitas side by side with American favorites such as pizza and cheeseburgers, proving that nothing unites differing factions like the gooey brotherhood of coagulated milk protein. Start the meal by plowing through a plate of gigantic nachos, a foot-tall mound of fresh seasoned tortilla chips, melted queso, shredded lettuce, jalapenos, sour cream, and tomatoes ($7.99). For an appetizing non-appetizer, order a pair of tacos that can be stuffed with barbacoa, carnitas, chorizo, or even seasoned gyro meat ($7.99–8.99). The southwestern burger (avocado, pepper jack cheese, and chipotle sauce on a half-pound patty; $7.99) and a spectrum of eight pizzas—heaped with toppings such as spicy shrimp, pesto chicken, and feta cheese—provide tasty north-of-the-border alternatives ($9.99).
Park Street Saloon creates memorable nights out thanks to a supporting cast of casual American eats, dueling pianos, and a saloon atmosphere. The menu abounds with chops, sandwiches, and pastas that satisfy stomachs as ears get hand-fed honey-drizzled trills and glissandi. Order up a pitcher or bucket ($10–$28) of domestic or imported beers, including Bud Light and Heineken, or sip on specialty cocktails such as the 6 Shooter, a blend of Crown Royal, Captain Morgan, triple sec, amaretto, pineapple, and cranberry juice ($8 for 16 oz.). The fiesta salad is packed with the party-hard elements of corn, black beans, chipotle dressing, tortilla chips, and shredded cheese for a light meal ($6.99), and a half rack of saloon ribs served with fries and coleslaw ($14.99) fills up diners faster than an oxygen tank hooked up to a rapidly inflating cartoon cat. If you select a party package, you and up to nine friends get free cover ($5 per person), a reserved table ($50), and a party platter ($39) as you celebrate a birthday, bachelorette party, or new baby unearthed from the community cabbage patch.
Unlike a pirate-ship kitchen, The Shrunken Head lets its visitors munch on a variety of veggie-friendly, locally sourced, and organic items that aren’t served with a side of gunpowder. Breakfast is served on weekdays until 11 a.m. and until 3 p.m. on weekends. Start the day off with an organic cappuccino ($3.25, $3.75) and The Big Lebowski's platter of two buttermilk pancakes topped with eggs ($5.50), which provides much more energy than you'd get sucking on a D-cell battery. The lunch and dinner menu features local farm meats, organic milk, local bread, and space spices that are delivered daily via teleportation. Try a fiery volcano burger with jalapeños and Montezuma chipotle-barbecue sauce ($8.75), a French-brie bagel sandwich ($6.50), or a hummus plate with olive oil and pitas ($6.25). Patrons can also soak in The Shrunken Head's tiki-bar vibe and kick back on a scenic outdoor deck that doesn’t encroach on the borders of any local jungle tribes.