In support of her high-decibel new album, Rihanna kicks off her hotly anticipated LOUD tour with emphatic gusto and a sizzling roster of special guests. Like an art show at a sundae bar, the LOUD tour floods the senses, enchanting audiences with lavishly designed sets, myriad costume changes, move-busting dancers, and Rihanna's songbook of Grammy magnets. Crooner Cee Lo Green augments the songful offerings with his own vocal talents, and Roc Nation rapper and rhythm scientist J. Cole further helps resuscitate ear drums traumatized by the outside world's blaring car horns and shrill howler monkeys.
CENTER CUT Parrilla Mexicana's founder and owner Javier Lugo has always enjoyed steakhouses, whether in his native Southern California or throughout Mexico. He wanted to create his own flavors inspired by south-of-the-border steakhouses, so he opened his own restaurant alongside his chef Adrian De Leon. Now CENTER CUT prepares prime cuts of beef with the spices and flavors found in authentic Mexican cooking, even using a special house salt to season the meat, paired with sides such as beans and roasted corn. The restaurant offers superior cuts throughout the week, but has specials on certain steaks on certain days, such as porterhouse steaks on Monday and tri-tip on Tuesday.
Chtaura Mediterranean Restaurant treats its visitors to a feasts of hot and cold mezzes, beef and lamb kabobs, and sizzling plates of steak. Guests savor charbroiled lamb chops, spicy Lebanese beef kibbe, and creamy hummus dip, paired with earthy wisps of flavored smoke from a hookah pipe. On weekends, singers croon Arabic tunes and live DJs spin pounding tracks. That music animates belly dancers, who hypnotize diners with graceful movements. They can even light the entire bar on fire, forcing guest to choose to watch the dancers, the fire, or the sudden flock of moths.
While trekking across New Zealand, Matt Baker and PJ Lamont stumbled upon a burger shack in Queenstown and immediately became addicted to the eatery?s organic, grass-fed beef patties. According to a profile in Beach & Bay Press, the duo often dined there more than once a day and eventually convinced the chef to both part with his recipes and train them how to make them. Upon returning home, the pair recruited PJ?s brother Martin for their budding endeavor: a gourmet burger place that would rely entirely on organic, grass-fed beef from New Zealand.
The menu quickly garnered its fair share of media buzz and awards by combining beef patties, ground fresh daily, with unique ingredients such as pesto aioli, grilled pineapple, and beetroot. Organic, local vegetables make up the condiments and the house tomato chutney, New Zealand?s hardier version of ketchup. But Bare Back Grill does more than burgers, satisfying appetites with natural chicken and lamb, tempura tofu, and seared ahi tuna coupled with a wide selection of beers and wines. Guests can gulp down Kiwi Steinlagers or sip Australian and New Zealand wines while lounging at either Bare Back location.
Every day at Toast Enoteca & Cucina, Mario Gonzalez performs a brilliant balancing act between tradition and innovation. Having trained in Italy under renowned chefs, he's mastered the fundamentals of Italian cooking, and his expertise shines in homemade pastas, sauces, and breads. However, his knack for experimentation has also led to modern showstoppers, such as pizza topped with octopus ragu. These meals have made his name synonymous with San Diego's Italian food scene?and secured him a job as a caterer for the San Diego Padres whenever the team has trouble firing up the dugout smoker.
Perhaps the most impressive part of Gonzalez's balancing act, however, is the wine. Toast has up to 400 wines on its award-winning list, with varietals from New Zealand, Argentina, Germany, and Spain in addition to Italy. But this classic accompaniment to dinner is often delivered in what looks like a science-fiction device: an Enomatic machine, designed to pour wine by the glass while keeping it fresh within the bottle.
Dublin Square Irish Pub & Grill doesn't just look like a piece of Ireland?it actually is a piece of Ireland. Before getting shipped across the Atlantic Ocean to its home in the Gaslamp Quarter, the pub was manufactured on the island by O'Sullivan Interiors. What's more, it's based on an authentic pub whose roots stretch back to the early 1700s. Guests can experience this homage by sidling up to the Irish oak bar, or toasting themselves next to the cast-iron fireplace in the Victorian Lounge.
Of course, the food and drink are likewise Irish-inspired: beer-battered fish and chips, Guinness-braised beef, and an Irish lamb stew loaded with potatoes, onions, carrots, and fresh Colorado lamb. On certain nights, the pub buzzes with trivia competitions, karaoke performances, and sets from live bands.