At The News Lounge Cafe, diners will find a menu of delectable dishes and sandwiches made with fresh, locally sourced ingredients. Chef Nuno Grullon prepares creative versions of tuna tartare, ceviche, and mini burgers in addition to more traditional tapas dishes including stuffed dates and spare ribs. Guests can dine amid eclectic, modern decor and belly up to an indoor bar, or host a large party within the VIP mirror room. But what really sets The News Lounge Cafe apart is its chic outdoor lounge. Here, tables encircle a koi fountain, offering patrons a place to sit when they're not mingling at the island bar or playing on the outdoor pool tables. At night, the patio might reverberate with beats from a guest DJ, but by day, the sunny, al fresco space is perfect for enjoying Chef Grullon's organic brunch, which features farm-to-table options.
Le Café Bistro treats Francophile tastes with classic French dishes served in an eclectic, cozy atmosphere. Diners can choose from a slew of starters populating the varied bistro menu. Begin with authentic escargot ($7), or savor the french onion soup topped with a baked cheese-and-bread beret ($5). Classics, such as croque-monsieur sandwiches ($7), rib-eye steak with crispy frites ($15), and succulent braised-beef bourguignon served with mashed potatoes and rice ($14), give this spot a je ne sais quoi that's particularly difficult to describe. Crack through the caramelized sugar crust of a vanilla-bean crème brûlée ($5) while sipping a beverage from the drink menu, which touts various wines, beer options, and Segafredo coffee and tea.
Guided by a careful eye and a refined palate, Andrea Chiriatti?executive chef at Big Fish?uses only fresh seafood to prepare his gourmet Italian dishes. His creations encompass smaller plates, such as octopus carpaccio and tuna tartare and colorful entrees such as seafood ragu-risotto and oven-baked branzino. Alternatively, dishes such as baked organic eggplant and grilled striploin steak showcase more inland ingredients. The restaurant's design, much like its food, also possesses a warm, rustic quality. Dark hardwood floors, earth-toned walls, and black leather furnishings dominate the interior, while a sunny outdoor patio hung with white curtains provides a place to breathe in the fresh air and escape any vampires you may have mistakenly dined with.
Mi Toro Ceviche & Grill offers all the flavors of Peruvian and Argentinian cuisine with combinations of raw and cooked bites during meals. The popular ceviche plate can kick off dinner with raw seafood marinated in citrus juices and spiced with peppers. Chefs grill steaks and fry snapper for entrees accented with potatoes al la huancaina, a Peruvian specialty that ladles a spicy cheese sauce over the cubes. Meals can be enjoyed with sangria, a pisco sour made with wine, or a bucket of beer while musicians play live tunes on select nights.
The lunch menu's star starter is hot and sour popcorn shrimp served with Thai vinaigrette ($9). To whet an evening appetite, the dinner menu offers littleneck clams ($12) and soft shell crab ($13). Main courses, such as locally caught grouper ($24) and mahi ($22), are as fresh as a rapper buried in iceberg lettuce. An Indonesian-influenced skirt steak with shiitakes gets high marks ($22) and can cross other transnational borders with a side of Chinese eggplant with red curry ($7) or faro risotto ($8). For dessert, the difficulty of choosing between the drunken grape parfait ($8) and the blueberry meringue pie ($8) can be mitigated by ordering both or by kidnapping Oompa-Loompas to work in an abandoned chocolate factory.
The sushi is sea-worthy at Buddha Sushi Bar. During meals, fresh rolls float in wooden boats down a stainless-steel-bottomed "river," inviting diners to pluck off a plate at will. But the paper lanters that line the counter-style tables also illuminate a la carte creations. Signature maki rolls pair fresh fish with surprising ingredients, such as pineapple chili, cilantro, and ponzu truffle. A selection of sake and imported beer keeps diners from distilling their own wine out of soy sauce.