Chef John Talbot delivers mouthwatering fare from the land and the sea to rest on Creed's elegant white tablecloths. Yellowfin tuna drizzled with ponzu sauce ($29) and chimichurri-topped New Zealand king salmon ($28) headline a list of fresh charcoal-grilled fish. Manager and sommelier Josef Plattner is often on hand to offer suggestions for which wine to pair with a New York strip steak ($38) or to mingle with a mustard-herb-crusted rack of lamb ($36). Though the menu favors meat, there are also a number of tasty vegetarian options, including the house-made vegetarian ravioli, stuffed with crimini mushrooms and ricotta cheese, served with fried spinach and a gazpacho coulis ($18). With its soft cream-hued walls and tasteful décor, Creed's is an ideal location for romantic get-togethers or business meetings with bands of ravenous highwaymen.
Contemporary accoutrements fleck Twenty9's dining room, and the vigilant wait staff deluges stomach caverns with the menu's gourmet cuisine. Pistachios, red onion, and crumbles of goat cheese sink into the Spring Mix salad's mattress of lettuce, supported by plump mandarin oranges and dreams of dragons that shoot vinaigrette dressing ($7.95). Sic seafaring chompers on pan-roasted salmon as it darts through a crowd of artichokes and sundried tomatoes toward its lump crabmeat and parmesan risotto accomplices ($22.50). The sweet tones of a honey-chipotle-glazed rib eye and roasted-pepper salad ($29.50) harmonize with the sultry sizzle of shrimp, crab, and velvety Grand Marnier sauce in the chicken Stephen ($22.50) to calm rumbling stomachs and restless babies.
Restaurateur Kevin Clib transformed Bridget's from the refurbished remains of a thrift store and TV repair shop into a modern steakhouse with an expansive selection of wines, cocktails, and martinis. The menu is populated with handsomely prepared entrees from land, sea, and outer space ($23–$39), such as the 10 oz. center-cut filet mignon, which is tarred with a sake-laced shiitake reduction before being feathered with green onions and sesame seeds ($35). Duos can share a chatter-inspiring specialty butcher block, such as the 24 oz. double-cut prime pork chop with caramelized apple and cranberry stuffing ($62). Behind Bridget's bar, masters of mixery craft cocktails ($7–$10) and martinis ($9–$12) with specialty spirits, such as St. Germain Elderflower Liquor, and also serve plenty of bottled beer ($4–$13) and white and red wines ($7–$14).
If you’re pork-passionate, beef-bananas, and sausage-smitten, today’s Groupon will melt your little animal protein-loving heart. For $25, you’ll stuff your stomach with all the skewered meat you can eat at Chima Brazilian Steakhouse. The cost per person of the unlimited rodizio dinner is $39.50, so you'll have money left over for drinks and dessert to get your $50 value at Chima.
At Tokyo Hibachi & Sushi, every meal is a production. Surrounded by seated guests, the hibachi chefs put on a performance behind the tabletop grills and wow diners with dexterous knife skills and the controlled bursts of flame that bloom from the grills' surfaces. This isn't purely entertainment, though. It's a way for the chefs to engage with their patrons as they cook everything from chicken and vegetables to filet mignon and lobster within full view of the crowd.
In contrast, the sushi chefs opt for a bit less showmanship as they meticulously assemble rolls behind the sushi bar. They create an assortment of familiar sushi-house staples, but they also treat taste buds with specialty maki, including ingredients such as pepper-crusted tuna, fried asparagus, or homemade chili sauce.
Befitting their main-stage status, the hibachi stations dominate almost an entire room of the dining area. Japanese-style lanterns, artwork, and mementos mirror the menu's dedication to Pacific culture, and the bar's selection of sakes and imported water complements the restaurant's commitment to Japanese flavors.