Mambo Grill's chefs craft dishes of carne asada, burritos, red beans, and rice from scratch daily using fresh meats and veggies, punching them up with authentic imported seasonings and, when necessary, a burly gentlemen named Bugsy. They eschew the traditional spiciness of Mexican food for the full-bodied zest of Central American and Caribbean cuisine, ensuring each dish's taste and color is faithful to that of its country of origin.
At Oseyo, Korean and American cuisine collide on a menu loaded with barbecue and meats from each country. Beef bulgogi and Korean-style barbecue ribs share space with shredded barbecue-pork sandwiches, half-pound hamburgers, and rotisserie chicken.
It's not a coincidence that "bonchon" is Korean for "my hometown." That's because Jinduk Seh founded Bonchon Chicken to introduce diners to the comfort foods of his native Korea. He set out to perfect his country's fried chicken, and the result is a crispy, juicy concoction painted in fiery hot sauce or garlicky soy sauce. He rounds out the menu with other Korean favorites such as bibimbap and bulgogi, as well as a few Japanese dishes for good measure. Bonchon's menu can be enjoyed at locations across the United States and abroad.