The Chilled Cork's skilled chefs enhance their menu's seafood, beef, and pasta classics with upscale preparations and international flavours. Seared rainbow trout surrounds itself with the edible edifices of roasted potatoes and baby spinach ($21), and full ($25) and half ($20) racks of baby back ribs lay cradled under a mantle of ancho barbecue sauce. Reward mouths for their abilities to sing elegant arias and stifle compulsive squawking with a helping of creamy vegetable risotto ($19), or marvel as beef-tenderloin tips spike spinach volleyballs over a net of tagliatelle ($19). Diners mingle amid the modern and casual dining room's abstract artwork, flickering candles, and exposed brick walls.
With its arched porticoes and open hearth, Rossini?s Restaurant recalls the main room of a rustic Italian lodge. It?s a testament to founder Amalia Rossini?s mission to replicate the warmth she enjoyed at her family homestead in the Friuli region of Italy. More than 60 years since the restaurant?s opening, Chef Ed Prelaz upholds Amalia Rossini?s legacy, drawing upon her family recipes to create a menu of classic Italian dishes. He tosses linguine in housemade meat sauce and marinates meats in extra-virgin olive oil and herbs. Additionally, he enhances seafood with gourmet flourishes such as mandarin butter and lemoncello olive oil. Rossini?s Restaurant also features an extensive list of international wines, and servers are happy to recommend wines that pair well with certain dishes or stark white shirts.
Specializing in the artful construction of rolls, nigiri, and sashimi, the chefs at Koi Sushi Bar extend their culinary savvy to the creation of raw and fully cooked authentic Japanese dishes. The staff’s welcoming demeanor and attentive service bolster the restaurant’s friendly ambiance, as does the hourly group hug hosted in the middle of the dining room. Within the bustling kitchen, chefs whip up plates festooned with traditional eastern ingredients such as flying fish roe, daikon, and water chestnuts alongside entrees infused with decidedly western tastes such as AAA New York strip steak and John Wayne's favorite sweet potato.