For a night of fine dining and legendary service with your special someone, this steakhouse has all of your favorites prepared just the way you like them. Check out their Prime Hand Cuts menu of steaks, which are always cooked to order and brought to your table on a sizzling hot plate to ensure a warm, delightful taste until the very last bite. If you’re in the mood for seafood the Wild Salmon and Swordfish are flavorful options that won’t disappoint. A list of delicious sides and a comprehensive dessert menu will round out your meal, and the impressive wine list and beer offerings are always available to perfectly complement your culinary creations.
Hula’s Modern Tiki encourages customers to take charge. Pick a fresh fish—ahi tuna, hapu, mahi—and then request a flavor style—coconut-encrusted, Jamaican jerk, or pan-fried, to name a few. The freestyle method of ordering matches the easygoing, tropical vibe of Hula’s décor.
Pelican Bay Oyster Bar shrugs off its landlocked setting with an extensive seafaring menu. Land a lunch of charbroiled Cajun salmon ($13.95) or sample the shrimp and crab delight, which joins its loving marine proteins in sautéed matrimony with mushrooms, green onions, basil, wine, and linguine ($12.95). Dinner diners can bet hunger pangs on the clams casino, an appetizer that turns in a guaranteed jackpot of baked clams, bacon, and bread crumbs ($12.95). Pasta plates run the gamut from seafood fettuccine ($15.95) to shrimp scampi ($13.95), and the grill lets culinary adventurers reel in oceanic treasures such as swordfish, halibut, lobster, and snorkeling steaks. Pelican Bay harbors diverse wine and cocktail options to pair with fishy tastings and bait guests's minds with captivating tales of the dinner that got away.
It’s not everyday that, what can only be described as a hole-in-the-wall eatery, makes it onto the pages of Gourmet magazine. Yet in 2003, Mariscos Playa Hermosa did just that, landing in the mag’s Restaurants We Love edition for its fresh and authentic Mexican seafood. A spot in the national limelight is likely more than owners Jose and Maria Maldonado had in mind when they first left their small colonial town in Mexico. The couple came to the States hoping to introduce customers to the tastes of Sinaloan-style Mexican food; Jose's cooking skills, matched with Maria's hosting abilities, turned out to be a formula for success. The fresh seafood helps too, 70% of which comes from the Pacific, and 30% from the Gulf. Made-to-order items such as Seven Seas soup, garlicky octopus, crab enchiladas, and ceviche populate the menu, each laced with unique flavors from Sinaloa, Veracruz, and Guanajuato, Mexico.
Donovan’s Steak and Chop House isn't out to rewrite the book on fine dining—it just tries to make sure that book is printed in the most elegant cursive possible. The restaurant largely succeeds, thanks to a few simple things it refuses to compromise on. Take, for example, the fact that Donovan’s exclusively serves USDA Prime steaks straight from the Midwest. Each and every rib eye or new york strip is wet-aged and flash-seared at 1,600 degrees to seal in the juices and leave the meat tantalizingly tender. And while beef might be the main event, Donovan’s doesn’t skimp on its non-steak menu, either, serving market-fresh Australian coldwater rock lobster and Alaskan king crab legs in a chilled seafood tower that guests can topple with their choice of a fork or trident.
This sophisticated supper club is a romantic alternative to steakhouse dining. The chef has created a sumptuous menu of fish and seafood specialties, distinctive side dishes, and luscious delicious desserts. While there are chicken, pork, and beef options, the star of the show is the seafood creations the include lobster, crab, swordfish, Chilean sea bass, tuna, and salmon as ingredients. A three-course dinner of crab-stuffed lobster is the available each Sunday evening. Ocean Prime also offers young adult and gluten-free menus. Private dining rooms are available.