Eclectic Wine Bar & Grille pairs entree searchers with the ideal meal for their culinary crosshairs, using a vast menu as the appetizing ammo. Mealtime starters include the popular tuna tartare ($14), with hand-cut ahi tuna mixed with avocado, cilantro, and scallions. Pasta-art students with a degree in linguine engineering can create their own dish by adding Cajun chicken ($5), smoked salmon ($7), goat cheese ($4), and more to Eclectic's pasta offerings ($12+). Pizzas, sandwiches, and seafood selections such as the grilled salmon ($21) round out the list of entrees that, when stacked atop each other, would be taller than a gaggle of Yao Mings.
At Pizza & Wine Bar, more than 15 pizzas treat palates to topping combos that evoke styles from several American regions. Traditional ingredients such as mozzarella cheese and mushrooms share space on pies with Kobe beef, sausage, homemade tomato sauce, and crushed-red-pepper marinara sauce. There's also pastas with freshly made garlic bread, Kobe or chicken sliders with homemade potato chips, and burgers with natural-cut fries. Wine imported from countries such as Spain, Italy, and Australia, as well as imported beer, complements these dishes, with daily happy hour specials. The facility further accommodates guests with daily wine tastings, private parties for up to 50 guests, and delivery to underground pizza bunkers. Flat-screen TVs also create a sports bar atmosphere, with live games shown daily.
The edible delights at Enoteca radiate rustic authenticity from the comprehensive menu. Antipasti anchor the easy vibes, so dive finger-first into platters of grilled polenta and wild mushrooms ($13), or beef carpaccio with foie gras ($15). The usual suspects done creatively are all present during subsequent courses, including napoletana pizza heavy with anchovies and garlic ($13), seafood and squid ink risotto ($17), veal scallopine ($27), and the meatless burrata salad with mozzarella, green lentils, roasted beets, and asparagus ($13). Complement the edibles with sippables comprising more than 250 bottles of wine from the 20 regions of Italy in glasses, flights, and quartinos.
Chefs at redwhite+bluezz sling exceptionally tasty salads, soups, entrees, and desserts forged from creative ingredients and accented with upscale libations. The luxurious menu unleashes contemporary influences upon classic recipes, such as a starter of fondue kicked into the 21st century by a squad of lobster, spinach, artichoke hearts, fontina, and sliced baguette ($14). Main courses flank the all-American meatiness of a buffalo rib eye with pommes lyonnaise, burrata and tomato gratin ($32) and hide vegetarian surprises such as pumpkin gnocchi served with roasted spaghetti squash and a pool of pistachio buerre noisette ($21). Quell sweet teeth clamoring for attention with unshareable desserts such as the vineyard-inspired cookie-mousse Eton Mess ($7).
Like the woman from whom it takes its name, Roxolana Restaurant captures the imagination. An Ottoman empress in the 16th century, the Ukrainian-born Roxolana earned fame and adoration by rising from slave to sultan's wife, then to puddle of borscht. Her namesake restaurant evokes the olden days with a décor of traditional Ukrainian folk art such as rushnyk, or hand-embroidered towels, and oberig, or decorative wreaths.
Roxolana Restaurant's father-son team of Ukrainian chefs grill succulent meats, lace dishes with housemade spicy cayenne-tomato sauce, and whip up desserts such as red-wine mousse. They match their traditional dishes with barbecue ribs and light lunch fare. A generous selection of wines and beers refreshes throats parched from struggling to pronounce entree selections.