Born in Mexico City and raised in Yucat?n, Chef Tito has led a more than 30-year culinary career that's taken him through every position, from bartender to executive chef to tableside magician. He has cooked for celebrities as varied as Hilary Clinton, Sean Connery, and Norway?s King Olaf. With his bold mustache and even bolder personality, some of his dinner guests, such as The Pitch's Charles Feruzza, have claimed he could be a movie star. At his flagship restaurant Latin Bistro, he very nearly is.
In Latin Bistro's dining room, patrons are serenaded by Latin music as well as a symphony of shouts, bellows, and laughter. At the center of the room stands Chef Tito's open exhibition kitchen, where he and his chefs dash to and fro in a complicated dance, fashioning vibrant meals that draw from the regional recipes of Mexico, the Mayans, and more than 60 Latin countries in South America and Europe. With each dish, Tito balances three properties?texture, color, and flavor?and his most prized recipes come with extra flourish. He grills and braises pescado a la Veracruzana in white-wine rum sauce and Spanish spices, and tosses in green olives, onions, capers, and raisins. He conjures Mayan cochinita pibil after slow-roasting banana-leaf-wrapped pork in a pit with spices for up to eight hours. His crew drapes chile rellenos en nogada?ground beef-stuffed poblano peppers?in dried fruits, pine nuts, and creamy pecan sauce.
Jay Mathiesen cooked up Backyard Bash as a means to combine his passion for barbecue with his years of business experience. His dedicated team helps grilling fanatics navigate the store's collection of seasoned rubs, savory sauces, and recipe books. Mathiesen's collection of meat-heating paraphernalia also includes Weber grills and essential barbecuing tools and utensils. Neophyte grill masters can even enroll in cooking classes taught by award-winning chef Chris Marks. The topics of these classes range from how to prepare succulent ribs and grilled seafood to how to safeguard your eyebrows from overly exuberant flames.:m]]
Diners get their fill of Mediterranean fare at Couscous Gyro Kebab's weekend buffet. You can pile plates with house-made baked chicken as well as the eatery's specialty hummus and couscous made with organic vegetables. Lamb dishes and tasty cubes of turkish delight might tempt you to return for seconds, thirds, or sixteenths. During the week, the a la carte menu includes offerings such as falafel wraps and kebab platters.
The menu at Diego's Bar and Grill reads almost like a "World's Greatest Hits" list, with favorite dishes from various regions and cultures available for lunch and dinner. Pizzas and spaghetti bolognese, for instance, represent Italy, and tacos and chile verde typify Mexico. Of course, Diego's also dishes out classic American staples such as burgers and grilled pork chops. The multi-faceted spread speaks to Diego's identity as a contemporary bar and grill. Inside, dark tones make guests of all ages feel welcome, and cocktails help of-age visitors dip further into a relaxing meal.
At Arcobasso's Italian Restaurant, guests pair wine and beer with a smorgasbord of Italian cuisine, from homemade pizzas and baked spaghetti to meatball subs and tiramisu. The bill of fare joins America and Europe like the transatlantic highway, with seasoned burgers and sub sandwiches served alongside plates of penne pasta and lasagna.