Within Elements Cafe’s romantically lit dining room, guests nibble on upscale, American-style tapas featuring locally grown and organic ingredients. Fred Kellermann, the owner and mastermind chef behind Elements, creates an eclectic menu that brings together unusual flavor combinations in dishes such as potato ravioli with root beer and short ribs or pumpkin-mushroom soup with rosemary cream. To stay on the cutting edge of the ever-evolving food scene, Chef Fred continually updates his repertoire by experimenting with seasonal ingredients and new preparations. Customers can taste his newest creations every Sunday during Sunday supper, which features with a weekly changing menu of new dishes, old favorites, and a pill that cures the Mondays.
The chefs at Muscle Maker Grill put a healthy spin on flavorful dishes inspired by Italian, Asian, American, and southwestern cuisines. The chain was founded in 1995 by Rod Silva, a fitness enthusiast who grew weary of fast-food eateries that bogged customers down with unhealthy morsels and toys sculpted from butter. What began as a smoothie stand has expanded into a successful franchise that slings pastas, burgers, salads, and Tex-Mex–style wraps, and proudly displays the calorie content and relationship status of each dish on the menu.
Reviewers are polarized on the food and mixed on the service. However, more than 1,800 Facebookers are fans of Jack's Bar and Grille. Twelve OpenTable reviewers give the restaurant a 3.6-star average and 10 Citysearchers give it an average of three stars:
Illuminated by glowing blues and reds, indiglo Restaurant & Lounge presents visitors with a chic, upscale atmosphere in which to kick back for meals, drinks, and live performances. Inside, two levels thump with tunes from the venue's advanced sound system as bartenders whip up cocktails and specialty martinis. Visitors may start their nights off with dinner, such as char-grilled 12-ounce rib eyes and penne shrimp pasta, or with happy hour, which occurs Mondays–Thursdays.
The grillmasters at Rebel BBQ put a spicy Portuguese twist on classic, American BBQ. They prep the familiar—pork ribs, burgers, and wings—alongside not-so-familiar Portuguese favorites such as steak sandwiches, seafood paella, and chouriço, a smoky Portuguese sausage akin to chorizo. And, thanks to Rebel BBQ’s generous BYOB policy, the chefs encourage diners to wash down meals with brought-from-home beverages such as beer, wine, or chalices of molten butter.
Head chef Andrew DiCataldo helms Patria Restaurant and Mixology Lounge, crafting Latin fusion cuisine so artfully executed it moved the New York Times to advise readers: "Don't miss the place". DiCataldo's menu highlights classic ingredients such as avocado, plantains, and queso fresco, presenting them in contemporary updates of traditional Latin dishes. Patria and its afterhours lounge are divided in both atmosphere and décor, alternating between the restaurant's scarlet walls, rich wood furniture, and luxurious curtains, and the lounge's cool-toned lights, well-stocked bars, and wizards attempting to resurrect disco.