To say The Cork House Broker Restaurant is a wine restaurant that just happens to serve food wouldn't be totally inaccurate. The extensive wine list encompasses a wide range, welcoming bottles of sparkling and still, red and white, inexpensive and indulgent. Those who join the restaurant's wine club receive exclusive invitations to events such as wine dinners, tastings, cooking classes, and meet-and-greets with winemakers.
With that said, the restaurant’s chefs certainly know their way around the kitchen. Guests can pair their wines with a flight of carefully curated cheeses, made from goat's and cow's milks, or consult a dinner menu filled with timeless entrees including steak diane, french onion soup, and fabulous mussels. Meals unfold in the restaurant’s intimate dining room or under the patio’s generously shady cover of trees.
For The Creek Seafood Grill owners Paul Stickler and Erin Abromeit, the menu was of the utmost importance. That's because the pair aren't just owners, but lauded chefs in their own right. They put together their years of experience—Paul was operations chef for McCormick’s Fish House and Erin is an award-winning pastry chef—to create artfully paired flavors, such as the shrimp served with Andouille sausage and cheddar grits. They specialize in seafood, with larger portions of favorites such as Cajun-seared tuna steaks and small plates of mix-and-match fare such as P.E.I. mussels steamed in craft beer. Unlike a movie about sharks in tuxedos, the restaurant even has less formal fish options. They incorporate oysters into po' boys and toss shrimp into bowls of penne in a tomato-basil sauce.
Texas de Brazil blends the steak-centric cuisine of Texas with the traditional churrasco method of slow-roasting meat over an open-flame grill and serving its diners with a luscious, meaty mélange of multiple steak selections. The full dinner for one ($42.99) parades a continuous flow of flavorful proteins, including brazilian sausage, filet mignon, flank steak, and bacon-wrapped chicken breast. Brandish your table's provided card, green on one side, red on the other, and it will function as a meat traffic light that summons servers to either send stacks of seasoned beef, pork, or lamb skewers or halt plate traffic like a decorated culinary crossing guard. Diners can also feel free to substitute greens for the grill by stepping into the sprawling salad-bar conga line ($24.99 for one), two-stepping through toothsome goodies such as imported cheeses, steamed asparagus, and dozens of other hors d'oeuvres.
Joseph Freyre first wandered into a kitchen more than a quarter-century ago, and since then, he hasn't quite managed to leave. He studied traditional techniques at Del Webb Culinary Institute; served a 15-year stint as maitre d' at a five-star, five-diamond hotel; and owned and operated multiple restaurants. He started Joseph's Fine Dining as a simple combination of his love for fine cuisine and the art of tableside preparation, or flambéing.
He's concocted a lot of signature creations over the years, but chief among them stands the pepper-steak flambé, marinated in mango chutney and cast ablaze in French brandy. He follows up his fiery dinners with equally flame-kissed desserts including classics such as bananas foster and cherries jubilee.
Though lunchtime showcases classic Mexican dishes such as flautas, enchiladas, and quesadillas, Las Brisas' dinner menu features a whole new level of inspiration and taste. For more than two decades, the kitchen—under the direction of Chef Ricardo—has churned out inventive Latin-fusion cuisine that draws on flavors from the Mexican coast, as well as Spain, the Caribbean, and the Mediterranean. He concocts a cavalcade of entrees, ranging from swordfish enchiladas to saffron-infused Spanish paella and fresh Mediterranean salmon. Friday and Saturday nights are as special as a puppy’s first words, with his crew flooding the dining room with the smoky aromas of slow-roasted baby-back ribs and succulent Spanish prime rib. Though many of their menu items are wheat-free by nature, Las Brisas caters to dietary restrictions with a special gluten-free menu that's available upon request.
Though Black Bottle Brewery hosts guest drafts on its lengthy line of taps, its own creations are immediately recognizable by the matte black bottles that serve as handles. These beers bear names matching the oddball humor of their creators, such as the "Mexican Hipster," an IPA aged in tequila barrels, and the "Social Insecurity," a low-alcohol Belgian session ale. The brewers may be seen tending to the fermenters in fake mustaches and Batman briefs, but their craft is entirely serious, extending to the use of a true copper kettle and locally sourced ingredients. The brewpub's menu shows off a similar level of artistry, from the savory flavors of a meat and cheese plate to the pure efficiency of a fresh-shucked oyster immersed in a shot of the house's beer.
The chefs at MoMo Sushi Bar wok sauté pan-Asian cuisine and wrap baked and raw sushi rolls to populate their extensive menu. To prime bellies, teeth snap a crisp outer leaf before sinking into juicy poultry in the honey-garlic-chicken lettuce wrap, and in the baked green mussels with crab, New Zealand mussels saunter by forks with an entourage of crab scallions and creamy smelt bathed in eel sauce. Spoonfuls of miso soup and forkfuls of side salads keep taste buds limber for the main-course specialty rolls, which beckon to chop sticks in sundry combinations of fresh fish and zesty veggies. The baked King roll dons a baby lobster crown to reign over crab mix and avocado, and is a favorite dish among guests and groveling court jesters. Crunch batter adds dimension to the Super Crunch roll, which brims with shrimp tempura, spicy crab, cucumber, and cream cheese, and adept hands wind tuna, crab, and cream cheese into the Las Vegas roll before deep frying the raw disks and dressing them in spicy crab mix, teriyaki sauce, and a sequined head dress.