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.
When Max Gill and Grill moved into its current location—a building constructed in the early 1900s—it joined a neighborhood institution. The building was originally home to a marine-themed tavern, a popular spot in the Washington Park neighborhood. The restaurant's throwback decor is in keeping with the spirit of the building, while also evoking seafood shack that was plucked right from the beaches of Key West. Today, the restaurant’s rustic, waterfront feel creates the ideal atmosphere in which to bring a homesick pirate, or enjoy blackened ahi tuna burgers and Alaska king crabs. You can even build your own seafood dishes and customize it right down to the cooking technique, such as pan-roasted, grilled, or blackened.
On any day, White Chocolate chefs fire entrees of seafood, steak, and pork on a wood grill. At this restaurant from the makers of the White Chocolate Grill, they blend American and international culinary traditions to craft a citrus-soy-glazed salmon, new york strip with steakhouse butter, and slow-smoked pork ribs. Servers ferry these dishes—and flights or recommended pairings of craft whiskey, along with a selection of wines—to diners in the main space where the architecture evokes the inside of a brewer's daydream.
At India Nepal Oven, owner and chef Chhiring Lakpa Lama fuses together South Asian influences to build a menu that equally and tastily represents the countries of India and Nepal. The restaurant's Nepalese specialties dazzle taste buds with diverse flavors found in the spiced lamb kebobs, chili with deep-fried chicken, and vegetable dumplings, which can be steamed, fried, or tossed as confetti at a vegetarian's birthday party. Of the Indian dishes, the chicken entrees are quite popular, including the spicy vindaloo prepared with potatoes and hot curry sauce. A vast selection of breads also garners popularity with the potato-stuffed alu paratha and the kabuli naan, which emerges out of a tandoori oven to surprise palates with a sweet cherry filling.
The glowing embers of mesquite charcoal lines a traditional clay oven inside India's Best Restaurant & Bar, where chefs cook fish and chicken marinated in a blend of yogurt, garlic, ginger, and traditional Indian spices. The culinary team also prepares a slew of specialty Indian dishes including chicken doused in housemade butter sauce and lamb madras cooked in spices hot enough to help accelerate nuclear fusion in the sun's core. After they dish out entrees, servers cart desserts such as Indian-style ice cream to tables and booths in the dining room, which is lined with sky-blue, red, and marigold arches painted on the wall.