Instead of sticking to the dishes of one cuisine, Chef B. Darius of Cuisine 16 chose to use his diverse set of cooking skills to make dishes from throughout the world. The resulting menu is a mix of the nation's signature plates, including the cumin-sprinkled meatballs of Morocco and the tilapia rubbed in Creole spices. Some of his dishes even blend the flavors of multiple cuisines. Fried chicken comes slathered in spicy Korean barbecue sauce, and bananas are replaced by plantains in the creamy plantains foster. Chef B. Darius welcomes guests to order a la carte to sample one favorite flavor or be order tapas so they can mix and match flavors without going on a weird game show.
At KBG, tender Korean barbecue is given a Tex-Mex presentation. Classic bulgogi, spicy pork, barbecue chicken, and house-made tofu can be packaged in a burrito or as tacos, such as the kimchi-sprinkled KBG-style trio. However, the restaurant's specialty is notably tortilla free: a rice bowl piled with meat and 11 kinds of vegetables, one for every chamber in the stomach.
Diners can also build their own bowls from the leafy greens up. A bed of romaine lettuce or red cabbage forms the foundation, followed by white, brown, or kimchi fried rice. Then it's the meat or tofu, and a cornucopia of sides and toppings, including fish cakes, pickled cucumber, and guacamole.
The Pho Zone invites diners to submerge chopsticks in piping-hot noodle soups and Vietnamese specialty rice dishes as they bask in the natural light of a floor-to-ceiling front window. Diners can wash down banh mi sandwiches or steamed pork dumplings with a shake infused with tropical staples such as mango, avocado, or the sweet pulp extracted from the center of a ukulele.