Boulder Creek Steakhouse’s dinner menu serves up deluxe cuts of steak with all the trimmings in a casual atmosphere. Starting with grain-fed meat aged a minimum of 28 days, each sirloin ($17.99), filet mignon ($28.99 for 12 oz./$23.99 for 8 oz.), and beyond is grilled to red-hot perfection and seasoned with a double-secret blend of spices. If you already had steak for lunch, breakfast, and your coworker’s office birthday party, savor the chicken parmesan ($15.99) or the jumbo shrimp scampi ($15.99) instead. Vegetarians, meanwhile, can abide by the terms of their uneasy peace treaty with cows by noshing on a garden fresh salad drizzled with homemade dressing ($4.99–$14.99). Keep a couple stomachs open for the brownie sundae ($5.99), the warm apple tart served over ice cream ($5.99), or both stacked on top of each other. Lighter lunchtime appetites will find that the turkey burger ($10.99), pulled-pork sammie ($11.99), and grilled chicken wrap ($10.99) are all created equal and thus enjoy equal rights to a side dish of onion rings or creamed spinach.
Inside La Grille Kitchen & Cafe, cooks prepare a variety of Latin dishes infused with Mexican flavors from morning till night. During breakfast, they fry and scramble eggs, sear bacon and sausage, and grill shredded steak. Then, as the midday sun brightens and exerts more gravity, it becomes harder to fold omelettes, signaling to the kitchen that it's time to prepare brisket cheese steak sandwiches with caramelized onions, Mexican street tacos with spiced sausage, and whole roasted chicken with green plantains.
Mr. Pollo Restaurant's chefs channel South American culinary traditions to craft a menu of hearty, authentic Colombian dishes. Sides of fried green plantains and yellow rice ride shotgun in their own sidecar plates, bolstering main-event dishes during hunger-pang shakedowns. The Mr. Pollo platter heaps plates high with beef, a quarter chicken, pork loin, and pork rinds to silence grumbling stomachs, while a wide variety of seafood dishes allows diners to sample seafaring flavors. Sip on glasses of wine to soothe parched palates and rinse off deliciously plantain-coated fingertips.
Guests can almost feel the warm breeze blowing off the Puerto Rican coast as they bite into the jumbo shrimp, mango-topped ceviche, and tilapia crafted at Latin Kitchen. Many of the dishes’ components actually did grow in that warm island air before arriving in New York to mingle with skirt steak and chicken. Visitors knife into El Gran Churrasco, which piles grilled onions and peppers onto a skirt steak, so called because diners must wear a skirt while eating it. Puerto Rico’s staple plantains pop up in mofongito, mashed and combined with chicken or roast pork, as well as in pasteles, tucked into banana leaves alongside pork. Chicken also graces the menu, spiced with housemade sauces or fried for the restaurant’s signature chicharon de pollo.
As they linger amid the dining room’s wood floors and salmon-colored walls, guests can sip freshly prepared sangria. White tablecloths and potted plants add to an atmosphere occasionally enlivened with the beats of DJs and live bands after someone has thrown a bucket of water on the sun to douse its light.
Marinated grilled octopus with cilantro chimichurri and a tamarind-balsamic glaze. Mexican chorizo tacos topped with queso fresco. Grilled filet mignon with poblano goat cheese mashed potatoes. The dishes at Cabo combine the best of Mexican traditions and innovative culinary twists. Here, textured walls lit from beneath by purple lights give the appearance of softly undulating waves, setting a serene scene as diners tuck into these dishes at dinner and brunch?the term that narrowly beat out "leakfast" in describing the blend of lunch and breakfast.
When not hosting Food Network series The Melting Pot, Chef Alex Garcia helps lead the Nuevo Latino cooking movement by assembling menus of delicious Latin fusion fare at several restaurants. Babalu is one of those eateries, where he combines the flavors and atmosphere of Puerto Rican streets of yesteryear with the personality of the modern-day Bronx.
Chef Garcia splits the menu into two categories: small plates of familiar Latin American fare categorized as "From the Streets," and larger entrees such as paella on the "From the Market" portion of the menu. "From the Market" draws influence not only from seaside Latin American markets, but also from the fresh foods found in the Bronx. Specialties include mofongo?a hot combination of plantains, shrimp, and chicken?and veracruzano, roasted snapper smothered in a salsa that's unique to the city of Veracruz in Mexico.