The midday menu equips hungry hands with grabable grub including thick burgers smothered with aged cheddar cheese ($11) and chicken sandwiches stacked with applewood smoked bacon ($11). When the dinner bell rings, an angel gets its stomach, which is ready to be primed with appetizers such as the hummus and pita crisp ($9) and house-made Yukon chips with warm, dipable Maytag blue cheese ($7). From here, the dinner menu expands on backyard favorites like an edible unabridged dictionary to include such plates as the flatiron steak with beer-battered onion rings ($23), barbecue-glazed meatloaf with aged cheddar mash and mushroom jus ($17), and baby-back ribs with herbed cole slaw ($20). If salads and seafood are your forte, fork a classic chopped salad ($8), or net the grilled salmon perched atop a veggie pile ($22).
Havana Social Club caters to smoke-savvy shoppers with a wide selection of fine cigars within an intimate, elegant lounge. Globe-traveling smokers can inhale their way through Latin America with rare stogies from Nicaragua, Honduras, and the Dominican Republic, browsing high-end brands such as Ashton, Padron, Romeo y Julieta, Montecristo, and Arturo Fuente ($10–$30) in search of the perfect tobacco tube. An in-house Cuban master cigar roller whips up fresh custom blends, and the knowledgeable staff aids puff-happy patrons in procuring their ideal smokable. Havana Social Club's Cuban lounge atmosphere encourages exhalation celebrations, and is peppered with leather-upholstered armchairs, dark wooden accents, private humidor lockers, and No Smoking signs.
Voted Best Sushi in Dallas for three consecutive years by Citysearch, Kenichi is a combination restaurant and lounge that exudes modernity. Bottles of sake are back-lit on a towering shelf (the sake list here is designed by one of the world's only Level II sake sommeliers) and there are tall stools at the brushed-steel sushi bar.
The chef and his culinary team infuse specialty house sashimi and makimono with a distinctly Southern accent. Their rolls bring together unusual combinations such as wild salmon and goat cheese, yellowtail and serrano peppers, and blackened tuna and mango. Entrees draw on high-quality proteins such as wild salmon, Japanese black-hog pork belly, and steaks from 100% pure Akaushi cattle, whose ancestry can be traced back to Japan's Mount Aso cattle.
Calling themselves "three Thais and a white guy," Naga Thai Kitchen's quartet of founders imparts creative, contemporary influences to traditional Thai cuisine. Flowers and dramatic, modern design elements spangle the dining room, interrupting orange walls with cutouts, staggered wood panels, and hanging fringes. When they're not plucking ripe lychee martinis off the branches of the bar, patrons select dishes from a menu of curries, stir-fried noodles, and chef's selection seafood plates.