Established as a haven for steak lovers in 1958, Emil-Lene's grillmasters have crafted a menu of upscale filets and American cuisine served with a bevvy of trimmings. Meaty choices include 5-, 9-, and 12-ounce filets, as well as three sizes of sirloin as tender as a butterfly's fragile ego. Chefs fry chicken dinners to crisp completeness, while 10-ounce prime ribs are seared to perfection atop a charcoal grill. Along with the menu's simplified offerings, servers whisk trays of vegetables and spaghetti appetizers to tables, with chilled butter spreading across fresh-baked bread, and soup or salad and a choice of potato tucking themselves into the last crevices of each stomach. The restaurant keeps in touch with its historic roots and cowboy ambiance, with Wild West artwork, a cozy dining room, and regular duels between visiting handlebar mustaches.
Caribbean Breeze sends forth bursts of flavor with its menu of Latin- and Caribbean-inspired meals. Inside the well-lit eatery, chefs prepare shrimp three ways: breaded in coconut, swimming in a champagne cream sauce, or wrapped in bacon and cheese. Salmon and tilapia filets evoke more delicate flavors straight from the grill. The kitchen also concocts Mexican classics such as carne asada, which is served with deep fried jalapenos alongside rice and beans.
Texas de Brazil blends the steak-centric cuisine of Texas with the traditional churrasco method of slow-roasting meat over an open flame grill to form a luscious meaty mélange. The full dinner ($39.99) marches out a cavalcade of choice cuts, allowing diners to welcome continuous windfalls of flavorful proteins. 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. Or feel free to substitute greens for the grill by stepping into the sprawling salad-bar conga line ($24.99), two-stepping through toothsome goodies such as imported cheeses, steamed asparagus, and dozens of other hors d'oeuvres.
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.
The Dusty Boot Steakhouse & Saloon welcomes hungry guests to dig into burgers, steaks, and Mexican-inspired specialties. In the dining room, more than a dozen TVs tune in to games as diners sip tequila, margaritas, and other drinks. Meanwhile, the chefs wrap filet mignon in bacon, slow-cook slabs of pork ribs in tangy barbecue sauce, and garnish fish tacos with fresh cilantro. Diners not in the mood to build their own burgers can pick one of the specialty burgers, which include a breakfast burger with bacon, cheddar, and a fried egg, and the Fatty melt—a burger, sautéed mushrooms, and onions between two grilled-cheese sandwiches.
On the weekends, the Dusty Boots' staff wakes up early to the sound of their rooster's idiotic radio show and cooks up breakfasts of three-egg omelets and latke reubens, which include two potato pancakes smothered in corned beef, sauerkraut, thousand-island dressing, and melted swiss.
Since 1937, the Bastien family has been sneaking steak into nearly every section of their menu. It's an understandable obsession, seeing as it has resulted in savory signature plates such as the new york sugar steak and the filet mignon with serrano-lingonberry sauce.
Rib eyes and porterhouses aside, Bastien's Restaurant focuses on cooking up a warm, down-home vibe more than cooking up a particular food. The menu also includes comforting entrees of wiener schnitzel and fried chicken alongside delicate bites of seafood, all of which find their perfect pairings on an international wine list. Meanwhile, bartenders help create a retro feel thanks to their classic cocktail recipes and friendly greetings of "So, what part of Pangaea are you from?"