Ono Hawaiian BBQ brings the island to the mainland with tender meats soaked in made-from-scratch marinades. Chefs hand roll chicken katsu in panko bread crumbs to give it a fresh, crispy texture, and assemble generous portions of crispy shrimp, island whitefish, and barbecue chicken in the seafood mix.
Chef Maurizio Cutrignelli certainly takes his liberties, but he also encourages diners to experiment as they please. His menu features veal-stuffed cannelloni and oven-roasted bell peppers—both of which can be served with various combinations of sauces and meats.
If you and your mate don’t have time to literally travel the world, do it gastronomically at Odeum, where the menu includes Spanish octopus, Scottish salmon, and Australian grass-fed beef. Extend your “trip” with a stroll through the private orchard that provides the chef’s herbs and veggies.
Station 55 Bar & Grill isn't just a bar and a grill?it's also a concert venue on Fridays, a comedy club on Wednesdays, and a bunco venue on Sundays, mixing in trivia and karaoke Thursdays and Sundays respectively. Its name is still pretty apt, though. The culinary team does grill up 12-ounce, hand-cut rib eyes and specialty burgers, adorned with sliced jalape?os and pepper jack, or bacon and barbecue sauce. In the mornings, they also grill up breakfast classics, from plates of french toast and custom omelets to Charlie's Portuguese special, lingui?a sausage and scrambled eggs.
Dona Maria Mexican Restaurant's menu depicts authentic Mexican cuisine constructed from fresh vegetables and hearty meats. Groups of two or four commence chow downs with a basket of tortilla chips and fresh guacamole, made in-house by skydiving avocados. Chefs line plates with traditional Mexican dinner platters such as enchiladas, chili rellenos, and chimichangas, as well as sautéed seafood platters that tout fresh tilapia fillets and shrimp. In addition to hearty meals, servers adorn tables with breakfast plates comprised of scrambled eggs sprinkled with chorizo or vegetables. Instead of bringing a hose nozzle from home, patrons can wash down spicy bites with a margarita or substitute the colorful concoction for another thirst quencher.
When it came time for the team at Johnny Carino?s to come up with some new recipes, they began rifling through their personal cooking histories. Executive chef Chris Peitersen took his first kitchen job at a barbecue joint when he was 14, so he was primed to create italian baby back ribs. By infusing brown sugar barbecue sauce with balsamic vinegar imported from Modena, he?s given the marinade a more acidic bite than typical barbecue sauces. As the ribs slowly roast and char on an oak grill, he bastes on his creation before finishing the dish with a dusting of parmesan.
The ribs are one of Carino?s many menu items that follow the restaurants? approach of classic Italian preparations modified by forward-thinking flavor combinations. Diners will find a crispy pepperoni burger capped with mozzarella and fried pepperoni, or saut?ed tilapia spiced with garlic and jalape?o. Other signature dishes include the 16-layer lasagna, Skilletinis that sizzle with spaghetti and a choice of meat, and tiramisu made from scratch.