The staff at Le Monde des Crepes strives to make everything about the dining experience authentically French, from the delectable crepes to the countertop Eiffel Tower. Bedecked in red and black, the chefs roll chicken crepes such as the Opulence—marinated chicken breast mixed with artichoke, hearts of palm, portobello mushrooms, mozzarella, and fresh basil. Their desserts include the nutty bananas-foster crepe, a sweet concoction of Häagen-Dazs ice cream with sliced bananas, walnuts, sugar, cinnamon, melted butter, and a dash of Grand Marnier. Unlike most meals, which usually end in a solemn handshake, meals at Le Monde des Crepes end with a sweet milkshake or frappe.
In 1954, Shakey's Pizza Parlor was created out of founder Sherwood "Shakey" Johnson's love of ragtime music, pizza, and fun. The eatery often incorporated live music and family-friendly arcade games into the mix, a tradition its descendants still hold today. At locations all across the United States and Mexico, beer flows from taps and pizzas emerge piping hot from the oven, the same way they did in 1954, a time when pizza and beer had just been invented by NASA scientists. Each location also cooks up crispy fried chicken and baskets of Mojos—lightly battered, sliced potatoes—to complement the pizzeria fare.
Miyagi Sushi Bar & Grill's menu brims with Asian-inspired eats and fresh fish rolled into succulent sushi. The chopstick-ready morsels range from the salmon skin hand roll ($3.75) to the elaborate Miyagi roll, in which spicy tuna, black tobiko, shrimp tempura, cucumber, and cream cheese huddle together beneath a delectable drizzle of tempura flakes, eel, and avocado ($15.95). Visitors craving cooked comestibles can dive into stir-fries, salads, or prepped dishes such as the Tsunami teriyaki with flaky red snapper stuffed with shrimp, crab, fish eggs, and scallions ($16.95). Reward taste buds for not playing with their Nintendos during dinner with an ice-cream-covered gourmet cheesecake tempura ($6.45), or feast eyes on the restaurant’s modish décor, full of clean lines and crimson walls.
The sandwich smiths at Broadway Subs mold hot and cold mounds of meat, veggies, and cheese into an extensive menu of New York–style subs. Punch cards equip eaters with eight opportunities to turn any 6-inch sub into a hearty lunch or a meaty boomerang, with interior options that include cold cuts of salami, ham, and provolone on the house special italian sub. Cooks pack plate space with a side of pasta salad or coleslaw for the 6-inch sub meal, and can cosset any 6-inch sub fillings in a white-flour, spinach, or wheat wrap upon request. The 12-inch sub meal meets foot-long stomachs with Philly-style USDA Choice beef or a choice of chicken, including grilled, barbecue, cajun, and honey-mustard options.
Royal Palm Grill, a Florida fixture since 1953, hosts a friendly comestible crew that fixes hot-off-the-grill homestyle meals ranging from bountiful burgers to all-day breakfast victuals. Guests can quiet belly bellows with a densely populated burger-and-sandwich menu that bursts with Black Angus beef, kaiser rolls, and a wealth of potato-centric sides. For a better combo to the face than a jab and right hook from Mike Tyson, grab a juicy burger with fresh grilled mushrooms and swiss cheese ($6.29), or the Texas burger, flaunting a tasty tower of bacon strips, american cheese, and beer-battered onion rings with barbecue sauce ($6.99). Bun-less bites include lunchtime plates of fried shrimp ($6.99) escorted by a choice of two sides, and caribbean chicken penne ($7.29).
For the Vilarino family, opening a restaurant wasn't just an opportunity to celebrate their Cuban heritage. It was their shot at surviving in America after fleeing the Communist regime of their home country in 1980. ?And in the 30 years since they opened the first Las Vegas, they've found plenty of success, adding a dozen more locations along the way.
Perhaps it's the authenticity of the food that people have fallen for, as Las Vegas Cuban Cuisine's menu is an ode to classic Cuban recipes. There's a Cuban sandwich, of course, paired with plantain chips, as well as ropa vieja?shredded flank beef that's marinated in garlic, peppers, onions, and bay leaves and topped with a tomato sauce. Even the selection of beverages includes Caribbean-style drinks, such as pineapple soda and cafe con leche.