It's hard to commit to a favorite dish at Bistro 7. Menu items can be here-today-gone-tomorrow, much like a snowman or your trust in Margaret. At the farm-to-fork restaurant, the cooks source from local farms whatever ingredients they can't pluck from the onsite garden. Luckily, there are always tasty new takes on American cuisine??presented via small plates, burgers, and entrees??to delight dinner guests, or large parties at catered on- and off-site events.
And though the lengthy menus showcase an impressive array of ingredients, the bistro's owner, Breno Donati, is perhaps most proud of his wine list. More than 50 plus varieties have been hand-picked by Donati himself from farms and small wineries, including several organic selections. Even the specialty cocktails are blended with fresh fruit, which diners enjoy while feasting eyes on the exposed bricks and dark wooden tables that lend the space a rustic-yet-refined ambience.
With cream-hued seating flanked by gray stone walls, it?s no wonder ?modern? is included in Bambu's name. The atmosphere's more reminiscent of an upscale living room than a traditional dining room: slate tiles and hardwood cover the floors, and elegant leather chairs surround both bistro-style and hibachi tables. And while diners cozy into their seats, chefs stand mere feet away, chopping up steak and chicken, and setting towers of onion rings afire.
But the entertaining display?a signature of any hibachi chef?isn't the only show guests can watch. At the helm of the sushi station is Sushi Chef Hiroshi, who boasts more than 15 years of slicing and stuffing fish into rolls. He builds each one with unconventional yet tasty combinations, such as salmon, lobster tempura, and fried bananas. He even eschews traditional green seaweed wraps in some rolls, instead holding ingredients firm with pink seaweed or edible c-clamps.
When a foodie says they love Post 22 Restaurant, it's anyone's guess which particular dish caused this reaction. Was it the hand-made lobster parppadelle? Or the upscale twist on familiar staples, such as shellfish-stuffed tacos and bacon burgers drizzled in shallot aioli? Was it the oven-fresh pizza, the sesame-crusted tuna, or the hanger steak served with lobster mashed potatoes? Whatever the answer, investigating this question promises to be a delicious undertaking. In the dining room or in the shade of the patio's white parasols, plenty of guests do their own culinary investigations as they discover new favorites.
When you enter Arturos Catina, the red clay walls, hanging sombreros, and ranchero music transport your mind to a small town in Mexico. And the cooks work to accomplish that feat as well, sizzling up housemade mole, adobo, and ranchero sauces that smother authentic enchiladas and burritos. The cooks' house specials include shrimp in poblano sauce and a drunken-chicken dish, which always forgets that it is saut?ed with tequila, onions, apples, almonds, and raisins. A slew of Mexican drinks?including margaritas, tropical cocktails, and sangria?wash down bites.
From small, shareable plates of Italian-style tapas to pressed crispy paninis during lunch, the kitchen at Bocca Trattoria serves a menu of familiar Italian classics and American-influenced dishes. In the dining room, it's not uncommon to see couples gathering over bites of grilled shrimp or deciding whether to name their firstborn after the penne alla vodka or the gnocchi pesto. When it comes to classic pasta dishes, each noodle simmers alongside veggies, tender chicken, and freshly grated cheeses in perfectly matched sauces.
When the owners of V. Thai remodeled the restaurant?s interior, complete with a show-stopping chandelier, they also tackled the menu. Classic Thai curries and noodle dishes join new Vietnamese options, such as traditional Vietnamese pho noodle soups flavored with tripe, brisket, and ox tail. The chefs whip up both Vietnamese and Thai specialty dishes, including caramel-saut?ed fish and the Sizzling Ocean Plate, which serves up the oceans bounty?everything from scallops to squid to sunken treasure?on a sizzling hot plate.