At Azian Restaurant Sushi & Korean BBQ, chefs take care to form every sushi roll by hand following traditional Japanese techniques, but they ask for a little help preparing their Korean barbecue dinners. After marinating pork and beef in soy sauce, garlic, pepper, sesame oil, and sugar, chefs send the uncooked meats to tables where guests take command and grill their meals on a gridiron to seal in flavor and football metaphors. Guests sear meats on the tabletop cooking surfaces and can round out their suppers with warm, baked lobster rolls, hot bottles of sake, and cool scoops of green tea ice cream.
The Grill at Hacienda del Sol combines fine dining, majestic vistas, and thousands of wines, earning it a Four Diamond Rating in the 2011 Michelin Guide. Chefs craft a seasonal menu from locally sourced ingredients, including herbs from the hotel's extensive gardens. Sommeliers curate an immense wine list, recommending possible pairings from more than 900 different labels and 6,000 different bottles. The eatery also boasts views of the hotel's stunning grounds, which spotlight manicured gardens that undulate with the hilly landscape, eventually rising into distant mountain peaks.
Polish Cottage's name is a nod not only to its food, but also its space, where bright-blue walls hold decorative folk art and surround a white, raised fireplace. In this cozy setting, Polish beers, two types of sausages, and Old-World–style hunter stews populate the tabletops. Five types of fillings––ranging from bison to sauerkraut––stuff pillowy pierogies, and classic golabki, or cabbage rolls, are smothered in the house tomato sauce. In the wee hours, the kitchen staff prepares plates of Polish ham and homemade farmer's cheese, both of which they also fold into omelets.
The menu at Chopstix Asian Diner amalgamates the flavors of Japan, China, Thailand, Indonesia, and beyond to create a unique selection of Pan-Asian cuisine. Chicken satays slathered in peanut sauce share menu space with Korean-style barbecue short ribs and pad thai with pan-fried shrimp. Mongolian-style stir-fry blends red and green onions with spicy house sauce and a choice of meat. Vegetarian choices include spicy eggplant stir-fried in a garlic sauce or the chop suey vegetable delight with napa cabbage, snow peas, corn, broccoli, and bamboo shoots.
Le Rendez-Vous French chef Jean Claude Berger established Le Rendez-Vous in 1981 in order to deliver the classic French cuisine he thought the surrounding area lacked. Now that the restaurant has more than 30 years under its enormous, building-sized belt, it would appear as though he succeeded. Jean Claude—now joined by his son, Gordon—has kept diners coming back for so long by serving up homemade pâtés, roast duck, and crêpes suzette. The menu is the same during lunch and dinner, and it also includes fresh fish of the day, veal sweetbreads, and poached-salmon salads.
The chefs at Big Juan’s tacos y burros serve generously sized quesadillas, burritos, tacos, and enchiladas 24 hours a day. “All of our recipes use fresh ingredients and are made from scratch continually throughout the day, just as if it was prepared in the customer’s own kitchen,” cofounder John Schwimmer says in QSR Magazine. Shrimp, chicken, and carne asada are stuffed inside everything from tortas to street tacos and sautéed envelopes, wheras breakfast items range from burritos with egg and cheese to huevos rancheros.