At The Mucky Pup, the hot dog chefs pride themselves on providing no-frills comfort food without fancy names and obscure ingredients. But there are two ingredients they'd never add to their hot dogs and fries: squeeze cheese and yellow mustard. Instead, they top their franks with everything from chili, real slices of cheese, hearty mustard, and the house's dirty kraut.
Their signature hot dog is the crack dog, with the juicy hot dog wrapped in a slice of bacon and set upon a scrambled egg patty and slice of cheese. But hot dogs aren't their only specialty. They also cook up triangles of baked mac 'n' cheese and drizzle french fries in a choice of savory sauces. They top fries with cheese and chili to create a classic American side, or use brown gravy and cheese to approximate Canadian poutine fries. The house drinks are just as unpretentious as the food, with bottles of Yoo-hoo and Stewart's soda that bring back memories of childhood without the sadness of getting birthday cards from old toys.
Pizzas look a bit different at Creative Pizza. In addition to fluffy crust and a minimal amount of cheese, pies come with a variety of non traditional toppings. Chefs layer pizzas with everything from bits of bacon to Coca-Cola braised pork and entire chicken wings. This creates a menu of fusion dishes that combine the best of two worlds, much like a pair of classic penny loafers outfitted with the newest hoverboard technology.
The flavors of Northern and Southern India come together at Orange Indian Cuisine, where chefs celebrate the subcontinent's liberal use of spices with cumin seeds, coriander, ginger, and green chilies. From chicken korma to goat vindaloo, all of the staples are represented here. But you'll even find a few dishes from outside India's borders, such as Szechuan noodles with shrimp and eggs.
At Flames Rotisseria, chefs use a variety of imported seafood, spices, and herbs to create a multitude of flavors, from the marinated rotisserie chicken to the flavorful ceviche dishes. In other dishes, cilantro sauce blankets braised beef and yellow pepper cheese sauce-covered pasta pair with a grilled skirt steak marinated in a special house sauce. The menu of Peruvian eats would not be complete without popular dishes such as lomo saltado, papa a la huancaina, and bistek a lo pobre.
Tongues of flame twist in a fireplace, hinting at the warmth filling the bustling kitchen at MK Valencia. Rail lighting spills a blue aura over dishes that draw from myriad culinary traditions. Mediterranean flavors shine through in salmon drizzled in a pesto sauce and lamb osso bucco. In the dining room, glasses clink occasionally like a xylophonist failing a performance review, setting a tempo for the wait staff, which totes roasted salmon in a pesto sauce.
A curtain of bubbles rises up through champagne cocktails in lively colors that match the crescent-shaped orange booths or electric-blue wine racks. During warmer months, the murmur of conversation spills out onto a patio equipped with a 75" TV. Inside, the lounge also offers two 60" TVs.
Puerto Vallarta Restaurant incorporates a taste of the Mexican coast into its menu of south-of-the-border dishes made from fresh ingredients. Bright green, orange, and blue plates hoist fresh snapper, clams, mussels, and shrimp. The kitchen’s hot grills leave their trademark lines and phone numbers across flank steak, pork, and chicken, each topped with a different accoutrement, such as jalapeños or pineapple sauce. Chefs also sate classic Mexican cravings with dinner staples, including enchiladas, fajitas, and tacos.