Arirang Hibachi Steakhouse and Sushi Bar's hibachi chefs pull double duty, acting as entertainers in addition to grillmasters. They captivate large groups of diners with whirling knifework, dynamic spatula twirls, and the occasional spout of flame at tableside hibachi grills, flipping hot portions of lobster and chicken directly onto waiting plates. Behind the bamboo-finished bar, the sushi chefs move more slowly as they carefully seal colorful combinations of veggies, seafood, and vinegar-anointed rice within sheets of delicate seaweed. Like a poltergeist beauty pageant, not all of the talent is visible to the eye—the culinary team makes some of the restaurant's most exotic dishes, such as kobe beef sliders and wasabi-crusted filet mignon, behind the closed doors of the kitchen.
Chic contemporary surroundings, dozens of fine wines, and thick cuts of prime choice beef?KC Prime sets the stage for an upscale dining experience. But the restaurant goes beyond steak. Whether diners visit the New Jersey or Warrington location, they can delight in a dinner of sesame-crusted ahi tuna, tender baby back ribs, crab-cake sandwiches, or Scottish salmon with mustard spaetzle. But the main event, of course, is the beef?filet mignon with bourbon sweet-potato mash, succulent prime rib with wasabi mashed potatoes, and a hefty chunk of porterhouse drizzled with a peppercorn steak sauce.
Steak 38 founder Joe DiAmore and fellow restaurateur Ben Blumberg began working together as teenagers, waiting tables at Chubby’s Restaurant in Collingswood. The two later opened their own establishments, with Joe manning the grill at Steak 38 and Ben dishing out undersea treats at Barnacle Ben’s. After more than 40 years, the epicurean duo has once again joined forces to combine their surf 'n' turf experience into a full menu of entrees seasoned with the world's most popular spice—fire. Many of Steak 38's signature dishes include tableside preparation, as waiters carve meats, debone fish, and ignite flaming desserts such as bananas foster before ringing the dinner bell. The restaurant’s intimate bar stocks its bins with toast-ready spirits, filling glasses with effervescent champagne, bracing scotch, and a selection of timeless after-dinner cordials.
El Sitio's chefs parade a vibrant menu of dishes from Ecuador, Peru, and Argentina across visiting palates. The lomo manchego, a grass-fed sirloin medallion stuffed and drizzled with manchego cheese ($26), is served on a stone plate designed to maintain warmth long enough for forks to tap out blissful sonnets in Morse code. Patrons can lick their plates clean after romping through staple dishes such as the sliced octopus covered in black-olive sauce ($9.25) or a sampler of empanadas, tequeños, and calamari ($11.50). Dine indoors beneath lime-green and marigold walls bathed in varietal lighting, or let the wind blow through your eyelashes while noshing on shrimp in an ivory mantle of coconut sauce ($17) on the patio. El Sitio's BYOB policy allows diners to bring along a bottle of wine, six-pack of beer, or bedazzled personal juicer.
Everything about Reserve exudes swank. Dark wood-paneled rooms and crimson curtains, more than 100 aged bourbons, and a cigar lounge—not to mention contributions from the menu such as organic steak and wild king salmon—work to redefine locals’ impressions of fine dining. Those morsels share tabletop space with entrees including roast duck breast and striped bass, the likes of which chefs lavish with seasonings such as pancetta butter, green peppercorn cream, and truffle chicken broth. The kitchen’s culinary artists also craft morsels of oyster and lobster at a raw bar whose offerings rival the bounty of Poseidon’s larder.
Reserve’s mixologists take over at the bar, where the restaurant’s cache of bourbons pour alongside a dozen draft beers, specialty cocktails, and an array of wines from the grapevines and bottle-growing bushes of California. While perched upon black leather stools amid corinthian pillars, guests also can listen to strands of live jazz as they take in everything.
Under the guidance of chef Tim Bennett, the cooks at Marmont Steakhouse and Bar hand carve tender steaks and prepare fresh seafood, lamb, and chicken dishes. The eatery's diverse steak offerings include lean cuts of filet mignon wrapped in applewood-smoked bacon or topped with crabmeat and sliced asparagus. In warmer months, patrons enjoy outdoor seating that harks back to the days before the invention of walls. Marmont enlists a regular stable of DJs and live musicians to perform throughout the week, with an international wine list and dozens of martinis to embolden listeners to dance.