Colorful lights, live music, and the smell of churrasco beckon passersby into Andres Carne De Tres, where chefs recreate the bold flavors of South America. Appetizers, such as empanadas dunked in a housemade sauce and guacamole made tableside, kick off meals before the real treat: platefuls of pork loin, skirt steak, chicken, ribs and fresh seafood—all cooked Colombian style. Patrons can order their own individual helpings from the menu—which includes items such as paella and chicken-and-mushroom crepes—or share a Tejarrilla Andres platter packed with enough Colombian chorizo and smoked pork ribs for two people or one pet bear. As the night rolls on, the dance floor tempts guests out of their seats with neon lights and live music crooned from a nearby stage.
Metro Tapas Bar & Lounge executive chef Lee Knoeppel packs his small plates with contemporary takes on cuisines from around the world. For the deconstructed french onion soup, he drizzles brioche bread squares in melted gruyere and onion demi-glace. Chicken satay and BBQ pork buns bespeak an Asian influence, and American classics such as mac 'n' cheese keep things down-home. Bartender Carlos Santamaria also whips up seasonal cocktails to enhance enjoyment of the outside deck or to encourage uninhibited conversation with the eatery's five high-definition TVs.
Candles flicker against Club 21's exposed-brick walls and vintage couches as executive chef Tomas Wartownik forges a menu of hearty Eastern European eats. Plates pile high with schnitzel, pierogi, and potato pancakes as bartenders fill glasses with bubbly brews and aromatic wines hailing from around the globe. Friday and Saturday nights bring a live DJ to the club's stage, facilitating revelous dancing and sauerkraut-themed raps, and the week's work comes to a savory conclusion with a lavish Sunday brunch.
At Soho Restaurant and Hookah Lounge, the aromas of hot Egyptian hibiscus tea and Turkish coffee mingle to form a sensory hint of what's to come—an array of Middle Eastern dishes hailing from several locales. Guests might sample a kebab skewer or tilapia dish beneath the backyard patio's canopy of leaves, which climb along the ceiling to reach open red walls. In front of the restaurant, patrons dine while soaking in street-side views beneath the green and gold awning, basking in the shade and coverage during tahini-sauce showers.