When they aren't preparing rustic Italian eats, the chefs at This Side of Rome are busy tossing each New York–style pizza crust by hand. Their baskets of fried calamari and stuffed mushrooms pave the way for subs stuffed with ham, salami, and provolone. Inside the 60-seat dining room, guests gobble up slices of tiramisu while sipping on BYOB drinks. They can also nosh at home by opting for take-out or luring delivery drivers with a trail of parmesan cheese. Thursday through Saturday, guests can also enjoy southern comfort chef specials.
Village Grill slings hearty plates of Tex-Mex, Italian, and American recipes in a large, contemporary dining space. Recipes inspired by Cozumel and Monterey envelop enchiladas, quesadillas, and chicken breasts in cornhusks, adobo sauce, and pico de gallo. Center-cut pork chops and thick-cut steaks sizzle in skillets with merlot, white wine, and Jack Daniel's sauces before waiters ferry plates to cozy café tables amid red, green, and yellow walls dappled with murals and black-and-white photography. Village Grill also caters celebrations with platters of layered fruit or stacks of ribs, and memorable items such as watermelons carved with snappy phrases or annotated translations of War and Peace.
Sixteen televisions—including a massive 120-inch projector—broadcast sports games from the walls of Rusty Beagle Sports Grill. Beneath the glow of games in action, bartenders mix cocktails and pour 22 draft beers into glasses. While guests keep an eye on the game, the kitchen staff is hard at work sculpting half-pound burgers from fresh beef that's never been frozen, unlike the unluckiest people ever to visit Jamaica. They also add flavor to the burgers by piling on bold toppings such as roasted green chilies or sriracha aioli. Cooks also toss chicken wings with piquant sauces, cut potatoes by hand for french fries, and sprinkle peanuts and bourbon sauce over ice-cream sundaes.
High-backed leather banquettes break up the smoked-salmon red expanse of Sushi Fugu's walls, which are gently illuminated by slender hanging lamps. Artwork peppers the walls, the abstract crimson swirls serving as a pleasant distraction from a meal, unlike an airplane copilot with uptight ideas about when it is appropriate to make a hoagie. Sleek wooden tables serve as a minimalist stage, where the food shines; platters showcase colorful sushi rolls and thin slices of super-white tuna and eel. Meanwhile, hot pan-Asian dishes emerge from the kitchen, where thai spices mingle with kebabs, thick udon noodles simmer in flavorful broths, and soy sauce dapples dumplings.