Glistening crabmeat, avocado, and cream cheese lay atop a bed of rice in an artful, rectangular array, like an edible piece of abstract art. With swift hand gestures, the sushi chef lifts one side of the rectangle and begins to roll it up, transforming it into a cylinder that shows no immediate evidence that fresh fish and vegetables are hidden inside. Sushi chefs perform this and even more intricate sushi rolling techniques all day at Susaki, coming up with fantastical presentations and pet names for their specialty rolls. Back in the kitchen, the rest of the culinary team grills steaks and seafood with teriyaki sauces and spices, letting their scents waft into the contemporary dining room to announce their arrival. Among angular walls and black leather banquettes, DJs spin tunes each weekend, filling the space with high-energy beats while diners recline in the low-lit lounge amid flat-screen TVs and enjoy custom drinks from the full bar.
Fit 4 Life's training team reshapes physiques to slimmer specifications during private and group sessions. Classes and boot camps engineered by certified instructors blend cardio drills with muscle-building maneuvers, and personal training meet ups add an individual touch to exercise with one-on-one attention, customized goals, and medicine balls engraved with students’ initials.
The chefs at Delaney’s Steakhouse know how to prepare a good steak. They aim to bring the steak’s flavor to the forefront using a simple seasoning of sea salt and cracked black pepper. They then quickly sear the meat at 1,200 degrees Fahrenheit to keep the juices in. But it’s Delaney’s strict aging process that brings out the best flavors in its filet mignon, boneless rib eye, and traditional slow roasted prime rib. Each steak is, at the very minimum, aged for a period that is equivalent to the length of a standard middle-school romance (21 days), and then the steak is cut by hand at the restaurant.
In addition to juicy steaks, the menu also has a number of seafood selections including the Chilean sea bass and bacon-wrapped shrimp. All dishes are served in an elegant dining room punctuated by glossy, wooden accents and a long, marble-topped bar.
At Koreana, conversation takes place over the sizzling sounds emanating from tabletop barbecues, where boneless rib eye, pork belly, and marinated chicken are cooked before diners' eyes. In addition to Korean classics, including fish stews and four types of bibimbap, the kitchen staff also keeps busy by assembling more than 25 sushi rolls and frying dumplings and tempura dishes.
Some enticing menu creations include the acclaimed Kobe Rib-eye and New York Strip steaks, Signiture appetizer Empanada's, the 1515 original Red Chili Shrimp Soup and of course the memorable Abuelita Creme Brulee that is prepared in house.
1515 has seasonal menus and specials to provide new tastes to tempt your palate.
Headed by chef Lourdes Flores, Malu serves up breakfast dishes, sandwiches, and nearly 20 types of coffee and espresso drinks. On any given day, guests can enjoy items such as turkey clubs; sausage, egg, and cheese sandwiches; and fresh-baked banana bread.