Porthole Restaurant hauls in a multifarious dinner menu stocked with fresh seafood specialties alongside grilled meats and pasta specialties. Take taste buds for an initial dip into seaborne flavors with a half-dozen Blue Point oysters on the half shell ($9.98) or juicy scallops wrapped in bacon shackles ($9.25). Silverware sparkles in anticipation of slicing through succulent filet mignon ($16.98) served with choice of a potato and veggies or spearing Claire's seafood supreme ($14.98), which unites a delectable trio of lobster, shrimp, and scallops under a creamy cheese-sauce trade agreement. Pasta wranglers can corral herds of noodles including eggplant parmesan ($8.98) and shrimp scampi ($12.98), and amphibious appetites savor land-and-sea platters such as the Four by Four ($12.98)—a quartet of tempura shrimp sidled up next to four sirloin tips with an optional picket fence to keep meaty universes from colliding.
Mildred's Corner Cafe welcomes regulars and new customers alike into a world of quaint Americana, piping-hot pots of coffee, and hearty feasts of homestyle breakfast food. The café’s decor charms first-time visitors with its chrome-lined barstools, chessboard floor, and walls covered in photographs of Joan Crawford, Bette Davis, and other 1940s glamour girls. A cozy seating arrangement invites guests to settle in at a table or share laughs with old buddies and newfound friends at the diner counter. After ordering from the menu of classic dishes and innovative specials, diners dig their forks into pumpkin-infused pancakes, huevos rancheros, or southwest eggs benedict, which seats poached eggs and grilled chorizo atop a bed of crispy home fries sauteed with cactus. The beverage menu boasts 25 different flavors of loose-leaf tea and 16-ounce mugs of fresh coffee.
After their meal, patrons can stroll next door to the Old Soul Gift Shop, which memorializes visits with gifts such as vintage knickknacks and kitchenware. And true to its old-fashioned ambiance, Mildred's only accepts payment in the form of cash or barbershop-quartet routines.
At Pho Minh Ky, pho is clearly the centerpiece. The Vietnamese eatery features 18 styles of the traditional noodle soup, whose massive bowls come with garnishes of bean sprouts, fresh basil, lime, and a tiny life raft in case the spoon falls in. Of course, soup isn’t the only authentic feature here. Vermicelli, stir fried meats, and cool spring rolls round out the menu, pairing up with such unique drinks as Vietnamese espresso, egg soda, or iced and salted plum soda.
Firing up the griddles as early as 6 a.m., Le Petit Cafe’s chefs grill up smoked and cured bacon, flip chocolate flapjacks, and lightly brown three-egg omelets. They serve breakfast all day long till closing time at 2 p.m., but in between, lunchers can gnaw into specialty sandwiches such as roast beef with swiss cheese and russian dressing or warm up with a cup of chowder and a coffee.
Veteran executive chef, Joe Guarino of Red Rock Bistro, devised lunch, brunch, and dinner menus brimming with haute cuisine and fresh-caught seafood. Gazes wander to the restaurant's massive bay window and the expansive beachfront and picturesque skyline vistas beyond before settling on flatbread pizzas bubbling with gourmet cheeses or house-made ricotta gnocchi. Delicate sauces simmered from lemon and thyme, maple bourbon, sweet onion, and other flavors season fillets of seafood and hearty chops of steak and filet mignon. Thursday through Sunday, Red Rock celebrates life with live music, which ricochets from glasses, breaks up Super Soaker fights on the patio, and bounces out across open waters as musicians cook up the sound of blues, rock, and jazz.
Aikia Steakhouse's staff goes beyond providing food: the chefs make elegant presentation a core part of the dining experience. From arranging sushi rolls artfully on plates to sizzling hibachi entrees on teppanyaki tables right in front of customers, the team takes the doldrums out of dining without the use of motorcycles. Their menu catalogs 20 hibachi dinners, including filet mignon, 28 maki and hand rolls, and several lunch specials. The decor is as upscale as the culinary presentation, with rows of plants set against wood accents and shoji screens marking private tatami rooms.