CW's American menu?which features locally sourced seafood and thick-cut steaks?combines the comforting nostalgia of classic Americana with contemporary cooking techniques. Their modern methods include rubbing each cut of meat with a proprietary blend of spices before broiling them at 1,200 degrees Fahrenheit to seal in juices. When possible, the chefs source their seasonally changing ingredients from local businesses to encourage the local economy and give their wheelbarrow driver a break.
The menus at Sakimura's two locations change regularly in order to incorporate the freshest seasonal ingredients and the chefs’ newest culinary muses. The Simsbury location is known to intermingle traditional Japanese flavors with contemporary flourishes, with specials taking forms such as foie gras with sweet miso sauce. Both locales’ sushi chefs also invent their own creative rolls, such as a deep-fried Godzilla roll and an Out of Control roll filled with shrimp tempura and topped with seared pepper tuna.
Diners seeking a hot dinner can gather around hibachi grills and watch as chefs sear their choice of shrimp, chicken, scallops, filet mignon, or any number of other gourmet ingredients. The hibachi rooms' smokeless grills and modern yet warm decor combine to create a pleasant dining experience.
The chefs at O'Hana Japanese Steakhouse & Sushi Bar expertly roll dozens of sushi specialties and sizzle meat-centric Japanese entrees atop a hibachi grill. Snag a seat at the bar to watch chefs chop, slice, and wrap the popular Snow Crab Heaven roll, a blend of cream cheese, snow crab, and avocado topped with spicy mayo ($11.95), and other specialty rolls on the menu. Bite into the Hottie Susan’s molten core of spicy tuna, cucumber, and salmon ($12.95), or let daring chopsticks challenge the Dragon ($9.95), a California roll packed with eel and a deep-seated grudge against questing knights. Alternately, chefs can flip fiery portions of steak, chicken, shrimp, or scallops on a traditional Japanese grill to yield four types of hibachi dinners ($12.99–$17.99 each) flanked by onion soup, a house salad, grilled vegetables, and rice. Kid-friendly options, including pint-sized portions of teriyaki chicken ($8.99) and steak ($9.99), keep young mouths busy so they don’t shout out parents’ computer passwords in the middle of dinner.
Named Valley Advocate’s Best Steakhouse for five years in a row, Opa Opa Steakhouse and Brewery grills an array of steak cuts—ranging from sirloin tips to prime rib—to a juicy and house-recommended medium rare. Beyond its steaks, the eatery’s grub follows the same Southwestern theme as its dining room’s decorative touches, which includes a wagon wheels and a cattle skull. The kitchen’s carefully roasted baby-back ribs, barbecued chicken, and pulled pork complements homestyle favorites such as meatloaf, lasagna, and fish and chips. All of the hearty entrees pair with sides that run the gamut from fries to cowboy beans. An array of beers, encompassing award-winning pours such as Red Rock Amber Ale and King Oak Milk Stout, wash meals down more effectively than a good, long yawn in front of water slide. Opa Opa Steakhouse and Brewery also caters events on-site or at the customer's choice of location.
Yolande Lacan grew up surrounded by great French cuisine. Her father, Noel, was a gourmet French chef. As a child, her family lived in an inn that featured a handful of restaurants—one that specialized in old-world French food and another that served sweet and savory crepes. When Lacan found that New Haven lacked an inviting corner bistro with good onion soup, escargot, and steak tartare, she took it upon herself in the fall of 2012 to open Yolande's Bistro and Creperie, which incorporates all of these staples of French cuisine.
Lacan and her cook Stephanie aim to create traditional French cuisine that is “not too fancy or intimidating,” such as frog legs Provençale and duck leg confit. In addition, Lacan folds imported cheeses and salmon into gluten-free buckwheat and oat-flour crepes, and chops champagne bottles open with a saber. Dinner and brunch feature plates that are a touch fancier than the average cafe, while lunch features casual French-inspired fare such as cracked-pepper burgers and bistro beef sandwiches.
The grill masters at Caminito Argentinean Steakhouse stay true to their culinary roots with a distinctly South American cooking tradition, which begins with hormone-free meat from cows that were fed a vegetable-only diet and raised on pastures instead of in cages. Manning a cast-iron grill stoked by locally sourced hardwoods, the expert chefs fire-kiss select cuts of beef to smoky perfection, infusing filet mignons, skirt steaks, and short ribs with rustic flavors that pair harmoniously with the restaurant’s robust selection of Argentinean red wines.
Although Caminito’s wood-fired steaks have earned it the Valley Advocate’s award for Best Steak House from 2010 through 2013, the menu proves that the restaurant does not live and die by expertly charred beef. Lobster-filled ravioli, pan-seared salmon, and seasoned chicken breasts showcase the kitchen team’s culinary repertoire, in addition to vegetarian entrees that aren't just snapshots of steak printed on soy paper. Refreshing sips of ale from Peak Organic Brewing Company complement hearty bites, and spoonfuls of flan and mousse bring meals to their bittersweet conclusion. On weekends, the acoustic strumming of guitarist Alvaro Olvera Sanchez nourishes famished ears with flamenco notes and classic Spanish songs.