Chez Daniel executive chef Wilver Sanchez interprets the cuisine of France with an eye for artful presentation, simple and fresh ingredients, and a creative sensibility. Attentive servers welcome diners with appetizing small plates, covering nude tables with plump escargot baked in garlic butter and house-smoked salmon toast. Lobster ravioli is tossed with saut?ed mushrooms before making a dazzling midmeal entrance in a mantle of roasted artichokes and lobster-tarragon sauce, while filet mignon is served with potatoes and a classic b?arnaise sauce. Chez Daniel also features a list of weekly specials. The dining room's exposed-brick, lofty archways, and elaborately adorned tables entice customers with an atmosphere as elegant as a tablecloth woven from Charlemagne?s beard.
Amid scenic views of the Mississippi River, the two-tiered patio and all-glass-enclosed dining room treat diners to breathtaking vistas of North America's largest river system and its mermaid inhabitants basking on the shore. Not just about the scenery, at Mississippi Pub, the cooks maintain a strong passion for the food they dish out. Plating traditional pub grub and fresh seafood entrees like fish tacos and shrimp po' boys, they take a fresh approach with their menu. A full bar, boasting bottled and draft beers, shots, and cocktails, complements hearty American fare, including burgers, sandwiches, salads, and weekend breakfast options.
When it comes to grilling meat, The Prairie Tap House's executive chef, Phil Dvorak, draws upon the traditions of Baltimore to craft pit meats, which he marinates for three days with a secret housemade spice recipe. Afterward, he slow-cooks each cut over an oak-fired grill, thinly slices it, and serves it on a locally baked Kaiser roll.
With this meticulous method, Dvorak sears 10 meats, including pork served with buttermilk slaw and beef served with crisp white onions and house made creamy horseradish sauce. The rest of The Prairie Tap House's menu sticks to more traditional pub food, albeit with an upscale twist, from Korean beef lettuce wraps to handmade pastas tossed with lobster, bacon, and creamy toasted-fennel sauce. Along with 30 wines, bartenders complement feasts with 35 draft beers and more than 50 brews doled out in bottles, cans, or a server's gloved hands cupped together.
The cooks at New Louisiana Cafe craft American diner fare accented with a Cajun flair. In the morning, diners can unleash their inner child with malted-caramel apple-crisp waffles or chocolate-chip cookie-dough pancakes. And the kitchen can whip up savory breakfasts, too, like steak and eggs or biscuits and country-style gravy topped with crumbled italian sausage. In true Louisiana style, the eggs benedict comes with andouille sausage, while the blackened catfish is paired with two locally sourced eggs. At lunch, patrons can tear into the El Cubano sandwich, which is piled with pulled pork, or a BLT, which in Louisiana stands for bacon, love, and tomato.
Luckily for the patrons of Las Sirenas, the restaurant is so authentic that staffers are happy to blend the creative ingredients to make a michelada. And the michelada is just one example of authentic Mexican coastal culture and cuisine at Las Sirenas, which translates to “the mermaids.” The concept and theme behind the restaurant stems from the Mesoamerican myth of sea-bound nymphs, and diners can see that influence in the restaurant’s watery lighting effects and mural of a mermaid lounging on the ocean floor. A glowing bar dispenses drinks and offers 12 Micheladas, or Mexican beer cocktails—some served in coconuts and pineapples, just like Caribbean divorce papers—that are playfully assigned names such as Mermaids in Heat and Tails Up.
To soak up the spicy drinks, a menu of Mexican seafood offers an ocean of options, such as ceviches and aguachiles, as well as an variety of shrimp dishes such as Sirenas en Brama and shrimp in a chipotle-cream sauce. From shrimp wrapped in bacon to oysters on the half-shell topped with ceviche and a raw-bar smorgasbord with shrimp and fish ceviche, aguachile, and octopus ceviche, each dish bears the indelible stamp of south-of-the-border inspiration. So, too, does the eatery’s entertainment, which includes karaoke, weekend live mariachi and Mexican music, and dancing when the space transforms into a Latin nightclub after-hours.
Giant buttermilk pancakes topped with fresh blueberries (when in season), fluffy three-egg omelets, and steaming skillets overflowing with fries, eggs, and melted cheese. Hearty breakfasts are the star at Egg and I. The diner has been serving up the classics?pancakes, waffles, and dragon eggs?for more than 20 years at a pair of Twin City locales affectionately named "Big Egg" and "Little Egg." And like any great American diner, it satisfies patrons with a wide variety of lunch options, including grilled sandwiches, burgers, and housemade soups.