Whether amongst the cantina's chandeliers, the saloon's rustic surrounds, or the outdoor patio's crackling fire, guests at Fuego Cantina can savor a bevy of Mexican cuisine seven days a week?and until 2 a.m. on Monday through Saturday. Seasoned chefs cover hand-rolled enchiladas in house-made sauce, mix house-marinated meats into fajitas, and fill quesadillas with fixings such as grilled Portobello mushrooms and caramelized onions. Along with Mexican items, the inventive kitchen captains also smother half-pound hot dogs with relish and sauerkraut and top burgers with house-made chili and sharp cheddar cheese.
To wash down feasts, bartenders at Fuego Cantina's two bars keep 14 beers on tap and pour more than 30 wines by the glass. They also mix up specialty mojitos, margaritas, and martinis, such as the combined chocolate ganache and Godiva liqueur of the Death by Chocolate. In addition to tasty treats and drinks, Fuego Cantina enlivens evenings with karaoke on Tuesdays, pin-the-tail-on-the-cacti on Thursdays, and live music throughout the week.
Local meats, fresh veggies, and imported spices enhance the traditional Thai and Japanese food at Surin of Thailand. Chefs manipulate yellow, red, and green curry dishes with splashes of coconut milk, citrus juice, or peanuts, and they marinate select meats overnight before slow-roasting them until they’re tender enough to fall apart when looked at. To ensure a sushi menu that’s just as authentic as the Thai dishes, many of the restaurant’s chefs train in Japan under the tutelage of sushi masters. The result is a menu of more than 20 varieties of sushi and nigiri, many of which feature pan-Asian flourishes such as plum sauce and drizzles of panang curry.
To craft the signature Momma's Love sandwich, chefs begin with a freshly steamed hoagie bun. They layer on slices of roast beef, ham, hickory-smoked turkey, and muenster cheese before topping the tower off with spicy brown mustard. The chefs also extend their culinary expertise toward a variety of other hearty hot and cold sandwiches, as well as their specialty nachos?crispy Dorito chips showered in creamy pepper jack cheese.
Classic Tex-Mex scents season the air at El Gringo, where a colorful mélange of nachos, chimichangas, and fajitas grace plates. Nachos and guacamole commence feasts before juicy cuts of sirloin transform into sizzling carne asada. Veggie quesadillas, enchilada-and-burrito combinations, and fried ice cream get washed down with buckets of beer or margaritas pulled up from local tequila wells.
The chefs at Matthew's Bar & Grill fire up a sizzling menu of barbecue classics amid an energetic sports bar. Diners can swap crispy appetizers to head off the meal, whether tearing into fried butterfly shrimp or heating up gums with breaded jalapeños stuffed with cream cheese. Similarly, sauces—from hot barbecue to tangy lemon pepper—douse flocks of chicken wings to paint a gustatory rainbow when shared between dual or quadruple orders. As pulled barbecue sandwiches and entrees emerge, smoky aromas spark palate salivation like a Fourth of July cookout at Pavlov's laboratory. Grilled chicken slathered in barbecue sauce and cheddar cheese crowns crunchy nachos, and sides, such as sweet-potato fries and onion rings, score Tetris wins in near-full bellies.
For a menu preview, try crab cakes and green tomatoes served with tangy remoulade ($6.99), or eschew appetizers for the surf and turf, an 8-ounce rib eye or 10-ounce sirloin char-broiled and served alongside shrimp and vegetables ($14.99). For some prototypical southern culinary comfort, wrap yourself in a full rack of tender, meaty smoked baby-back pork ribs ($15.99), or grill your way to glorious stomach-sating with the low country shrimp and grits, a Carolina classic that pairs a dozen grilled shrimp with a luscious bed of cheesy grits ($7.99).