Ezequiel Rodriguez has cooked French cuisine, Italian pastas, and lots of seafood during his 40-year career, but his favorite remains Mexican. As owner and head chef of Cabos Restaurant, he builds the menu from all his favorite flavors. Rodriguez stuffs fire-roasted poblano peppers with cheese and seafood before battering and grilling them. He fills soft, small flour tortillas with grilled red snapper marinated in garlic lime sauce, or piles shredded beef into taco shells and fries the whole thing until crispy. The kitchen expert also maintains a full bar that looks like it's fresh out of paradise's main beach. His libations help wash down his culinary creations, including many varieties of margaritas made with the restaurant's own exclusive tequila and secret recipe for ice.
For more than 20 years, Tropical Dreams has crafted super-premium ice cream on the big island of Hawaii. Over that span, they dreamed up more than 160 flavors such as Kona coffee, macadamia nut, and mango cream. They also specialize in authentic Italian gelato and sorbet. They craft all ice cream with 16% butter fat and up to 50% less air than other ice creams, which yields a rich flavor and a texture creamier than a cow’s singing voice.
When viewed with the human eye under the optical window of the electromagnetic spectrum, Hawks' menu can cause hunger, impatience, and salivation. Sink your canines into meaty goodness with the house-made charcuterie plate, which encompasses all of the meat group's meat groups (soppressata, pate, rillette, and ciccioli, $16). Rustle through the main courses for a farm-to-feast entree such as the St. John heritage pork duo with local figs, arugula, and Riesling mustard jus ($30), or the wild Alaskan halibut with delta asparagus and butter beans, garnished with sauce romesco ($32). For a more burgery meal, try the Hawks Burger, which adorns the classic patty with over-under bun barrels and special picked cucumbers, served with a side of french-fried potato filets ($12). Or, have a beef with your stomach and devour an order of slow-roasted short rib, served with summer vegetables, potato rosit, and red wine jus ($28).
For more than 50 years, Round Table Pizza has fired up the appetites of flavor-starved foodies with a host of appetizers, crisp salads, and topping-laden disks. Dough is made from scratch using wheat sourced from the company's family farms, ensuring that the bready foundations of mainstays, such as the barbecue chicken pizza ($17.90 for a medium), are fresh and familiar with agricultural machinery. House creation King Arthur Supreme takes charge of nearby chompers, guiding them through an invasion of pepperoni, italian sausage, salami, linguica, mushrooms, green peppers, onions, black olives, and more ($12.75 for a small). Meanwhile, the Wombo Combo tempts taste buds with crisp bacon, mushrooms, roma tomatoes, artichoke hearts, green onions, and a medley of magnanimously portioned meats ($7.30 for a personal size). Inspiration-stricken patrons can design their own pie or swing by the all-you-can-eat salad bar ($5.29) to adorn lush leaves with tasty toppings under the glow of the light bulb growing from their foreheads.
From hand-selecting all of the restaurant's produce at a local farmers' market to testing recipes to ensure authenticity, the owner of My Thai Table influences every dish that emerges from the kitchen. Each platters carry an additional personal touch from the chefs, whose close ties to Phetchabun, Thailand ensure that their entrees simmered, stir-fried, and spiced according to the country’s culinary traditions. Noodle staples such as pad thai and pad see ew accompany four types of curry and three kinds of fried rice, as well as signature house specialties such as shish kabobs that bookend beef, shrimp, and chicken with mushrooms and pineapples.
A chic lounge attached to the dining area beckons guests to recline on sky blue ottomans and benches. The square tables set throughout the space play host to glasses of Napa Valley wines and frothy bottles of imported Chang and Singha beers. During private events, the rhythms of smooth jazz float from the restaurant’s live ensemble, enticing passersby to glance through the floor-to-ceiling windows and try to catch the echoes of a fading bass line with their bare hands. Starting December 20, customers can revel in live jazz every Thursday from 6—9 p.m.