With over 25 years of history at their location, Bagel Hut Restaurant’s extensive menu of full breakfast and lunch dishes catalogs comforting American dishes and more. In the morning, espresso and cappuccino start the day, while eggs made any way accompany kielbasa and potatoes or can be added with bacon to an omelet. Bagels sport fillings of cream cheese or clasp nova salmon, tomato, and cucumber in a deluxe morning sandwich. At lunch, the eatery's overstuffed deli sandwiches include pastrami, fresh-carved turkey breast, or corned beef. Not to be outdone, club sandwiches pair turkey, egg salad, and chicken salad with crispy bacon. Bagel Hut Restaurant also features lunch specials such as coconut shrimp and Mahi Mahi.
Boca BBQ Express coats meats and napkins with its six tangy homemade barbecue sauces. Pork ribs and smoked brisket drip with chipotle-citrus and tropical-pineapple sauce that complement sides such as braised collard greens. Boca BBQ Express offers event catering, in addition to their curbside pickup and delivery services.
Patrons at Red Rock Oasis & Grill can bite into tear-jerking wings, chew through meaty burgers, and peruse the diverse menu to pick from 20 beers on tap. Dip Red Rock boneless wings ($9.99 for 10) in seven sauces, or order the maximum-heat Cosmic sauce and use it to deice your space shuttle. The glow of 42 plasma TVs and projection screens illuminates Double R burgers ($9.99) dripping with barbecue sauce, overlaying their smoked-bacon slices with images of sportsmen sprinting, spinning, and flying away gripping their winged helmets. Red Rock baby back pork ribs soaked in citrus-chipotle sauce ($11.99 half rack, $18.99 full rack) appease flavor-starved palates, and Maine lobster-stuffed ravioli with bacon float idly in cream sauce ($19.99). Red Rock Select, the house lager, smooth-talks palates with its light, malty taste, and beers on tap, such as Guinness and Stone IPA, cry out for attention. The cinnamon-infused, pastry-wrapped Xango cheesecake ($4.99) lives up to its namesake, a Greek village carved from a single puff pastry.
A fiesta of mouthwatering Latin flavors dances across Medellin’s expansive menu of Colombian-based cuisine. The plátano con aguacate ($7), a sweet and savory commingling of guacamole and fried plantains, tickles tongues as a starter, and house-made picante salsa gives a kick that sends the flavor of a crispy-chicken- or beef-stuffed quesadilla ($8) past the hands of overzealous mouth goalies. The sobrebarriga bogotana ($11), a Colombian-style flank steak sautéed in salsa criolla, balances its meaty boldness with rice, veggies, and fried yucca. Chompers eager to cleave ensandwiched treats release a wave of coastal flavors with the pollo del Tropico ($7), a grilled chicken sandwich topped with cilantro-infused fruit salsa and melted swiss, bobbing on a raft of french fries or fried yucca. Sweet dreams find fulfillment in a classic tres leches custard ($4) or a frosty raspberry juice ($3). Medellin’s warm, earth-toned walls and spacious dining room create a romantic setting where stomachs fall in love with Latin morsels and unused napkins long for the company of crumbs.
Right before diners' eyes, chefs whip up mouthwatering sushi and American fusion cuisine inside the open kitchen of Santo's Modern American Buffet & Sushi. The culinary team fills the restaurant's 100-foot-plus buffet bar with a grill station including ribeye steak, seasonal vegetables, five styles of chicken ranging from parmesan-crusted varieties to wings, and roasted New York strip. Along with hot items, the culinary team artistically assembles more than 20 sushi rolls and more than 100 daily specials. Homemade desserts such as creme brulee, chocolate mousse, and tiramisu are also available.
To complement chefs' mixture of Japanese and American staples, bartender Carlos Gomez incorporates over 20 different kinds of sake, including eight flavored that may be sampled three-at-a-time ($6), into popular western cocktails, such as the sake mojito. Santo's spacious dining room accommodates up to 200 guests, who bring loaded plates back from the buffet to their high-top tables and leather chairs.
The kitchen at Salad Creations is like a symphony hall. Chefs rap their knives against their cutting boards, drawing their orchestra of fresh lettuce, vegetables, and fruits to attention. Staccato chops and legato slices pierce the air as the culinary conductors harmonize these ingredients in salads, wraps, and paninis, each arranged to be a quick, nutritious meal. They transpose any of their classic, signature, and premium combinations into different forms, be they salads or wraps. Otherwise, they welcome diners to improvise their own salad or wrap by picking a lettuce, choosing from nearly 50 toss-ins-avocado, candied pecans, hearts of palm, and wonton strips-then choosing a protein such as turkey or wild Alaskan salmon.
Salad Creation's dressing choices range from classics such as buttermilk ranch to creative blends including blueberry pomegranate and cucumber wasabi. In addition to salads and wraps, the staff also grills up paninis made with multigrain sunflower bread or italian ciabatta bread to create toasty sandwiches perfect for warming palms after being woken up from a cryogenic freeze.