Ra Pour's executive chef, Greg Stillman, draws upon culinary wisdom culled from stints at famed restaurant The French Laundry to curate upscale renditions of comfort fare, nabbing buzz from Taste Terminal and a dozen other media outlets. An open kitchen affords prime views of chefs as they garnish pizzas with handmade mozzarella and truffle oil before tossing them into a wood-fired oven. Succulent meats from local farms boast exotic flourishes such as North African–style harissa, Buddha’s hand marmalade, and a single unicorn tear. Live beats flow from a raised DJ platform toward the bar, where mixologists fashion original cocktails against a backdrop of dramatic green and purple lighting.
From the bustling streets of Times Square to the equally vivacious streets of Hong Kong, people walk around with smiles after enjoying the japanese barbecue cuisine at Gyu-Kaku. The restaurant has more than 700 locations worldwide, each rooted in the belief that some of the strongest bonds between friends are forged at the dinner table. Groups dine on a huge variety of Japanese dishes, from popular meat and veggie dishes such as Harami Skirt Steak, Kalbi Short Rib, and Bacon-wrapped Asparagus - to unique Japanese-American appetizers such as the Spicy Tuna Volcano, Wasabi Crunchy Shrimp, and Ahi Tuna Poke. The real excitement takes place around individual grills, however, where diners can barbecue their own slabs of filet mignon, ahi tuna, or chicken with chili mayo until they are ideally tender or encircled by on-duty firemen.
Tropica Restaurant and Bar builds on classic American fare with inventive renditions of pizzas, burgers, and tacos. From behind the restaurant's sleek, wooden bar, mixologists craft cocktails and draft beers and pour sangria by the pitcher or glass. Flat-screen TVs and hanging lamps illuminate the dining area, a mere formality since forks rely on echolocation to find food.
At Ontario Improv, comics lure laughs from bellies in the hopes of following in the footsteps of standup legends such as Ellen DeGeneres, Chris Rock, Jerry Seinfeld, and Dave Chappelle, all of whom have graced the Improv’s stages. The club's calendar schedules comedians as often as six nights a week, alternating between big-name headliners and up-and-coming performers. As they take in shows, audience members can munch on savory appetizers such as spinach-and-artichoke dip or fried calamari, and sip cocktails to avoid eye contact with the giant rubber chicken sitting at the next table.