Columbus Grill was named for legendary explorer Christopher Columbus—an apt moniker, given chef Nuno Duarte's own trans-Atlantic voyages. The culinary maestro manned his own restaurants and catering companies in Switzerland, the United States, and his native Portugal before founding Columbus Grill as a way to flaunt his diverse epicurean skills locally. Today, he helms a team of chefs who boast similar international aptitude, drawing from their know-how of French, Greek, and Italian cuisines to sprinkle eclectic influences into Columbus Grill's eclectic recipes. Each member calls upon unique skills and talents to whip up Mediterranean, Portuguese, and Spanish dishes punctuated by classic American steak house fare and fresh, housemade desserts.
Columbus Grill's chic environs evoke elegance via custom-made furnishings, exposed beams that support a lofty ceiling, and a full bar surrounded by flat-screen TVs. A dark wooden wine rack looms above the dining area, where rich hardwood floors extend out to semiprivate dining enclaves carved into the room's walls. Further inside, a chic banquet hall hosts up to 140 revelers, and outside, a covered patio cushions diners during good weather or local mockingbirds' annual symphonies.
The Wahla brothers have spent the past 25 years perfecting their spin on authentic Punjabi cuisine, opening restaurants throughout Scotland and the United States. Inside the kitchen of their latest venture, Tandoori Village, clay tandoors bake skewers of chicken, beef, and shrimp while chefs marinate jumbo prawns in yogurt, knead soft balls of dough for baking buttery disks of naan, and deep-fry chicken and goat samosas. An ornate carved door with golden embellishments looms at the entryway of the restaurant, giving way to the vibrant reds, yellows, and oranges that accent the walls and drape across ceiling timbers, and elegant archways that house traditional lanterns and clay pots. Outside, the patio's additional seating encourages outdoor dining and easier hitchhiking on passing tractor beams.
Naru Asian Cuisine's chefs blend the traditions of Japanese and Korean cooking over searing woks in the kitchen and behind the curved coolers along the sushi bar. Beneath racks of samurai-style swords, chefs slice and roll up a wide variety of maki rolls and assemble platters of sushi and sashimi in wooden boats, transforming meals into edible dioramas of The Odyssey. From the kitchen, hot hibachi and teriyaki entrees fill plates, and thick udon noodles simmer in bowls filled with clear, flavorful broth.
Red Hot & Blue draws from many corners of the Southern map to bring together a mix of classic barbecue and traditional southern fare served amid an array of handpicked blues memorabilia. Red Hot & Blue cooks top-quality meats atop a smoky bed of hickory logs where relatively low temperatures and long cooking times infuse eats with succulence. The meaty mélange encompasses three ways to order ribs ($22.99 for a full slab, $15.99 for a half-slab): wet, slathered with mojo mild barbecue sauce; dry, rubbed with a blend of Memphis-style spices; or sweet, dripping with a more-sugary sauce and a never-ending stream of compliments.
The cooks at Casa Chimayo serve Mexican cuisine favorites topped with salsas made fresh in-house throughout the day. Diners can sip specialty margaritas alongside tortillas stuffed with spiced meats served with rice and beans.