Influenced by Italian and Spanish flavors, Milonga Argentine Steakhouse aliments appetites with an authentic menu of certified Angus beef grilled over imported Argentine wood and house-made pastas. Servers seat diners beneath the wooden beamed ceiling and coax out appetites with openers such as the homemade empanadas ($5 for two) that employ the heat of a rustic brick oven. Visible from the open kitchen, chefs shuttle around work stations, positioning slabs of meat atop open flames fueled by the imported quebracho wood that infuses its savory flavor into selections such as the signature skirt steak ($17 for half; $25 for full) or the brochette de lomo's skewered chunks of fillet, fresh pepper, and crispy pancetta ($19). Ladles scoop house-made pastas such as spinach and ricotta canelones ($13) or the pappardelle scarparo's fettuccini doused in fresh tomato basil sauce ($14). Afterwards, guests can sip coffee or hot tea ($2.25), coupled with house-made desserts including argentine shortbread ($5) or chocolate mousse topped with whipped cream and fresh berries ($8).
Behind their teppanyaki grilling stations, chefs at Kumo Japanese Steakhouse & Sushi flip lobster tails, filet mignon, and shrimp through the air as diners look on. A short distance away from the hibachi flames, chefs at the sushi bar craft fresh hand rolls based on local catches, such as the cape coral maki with salmon, tuna, and avocado, and the Top of the World roll with yellowtail, scallion, and cucumber. Staffers pour hot and cold sake and imported beer for patrons to quaff when not digging into a noodle bowl. The dining area?s decor teems with Asian accents such as bamboo shoots, a zen-garden-inspired rock wall, and a zen-garden-inspired ball pit.
Chef Chuck draws upon a degree from the New England Culinary institute while presiding over Silas’ creole-inspired spreads of seafood, po boys and burgers, and house-cut steaks. Brandish gleaming cutlery to slice into thick chops such as the slow-roasted 16-ounce prime rib ($21.99) or the 8-ounce filet mignon ($24.99). The spicy creole seafood pasta invites diners to dig into a feast decorated with maritime morsels of shrimp, clams, mussels, and fresh fish like a love letter from Poseidon ($12.99); the pasta primavera pairs tongue-tickling tendrils with sun-soaked summer veggies ($8.99). The shrimp po boy surrounds a coterie of six jumbo shrimp, which cooks blacken or fry depending on customer preference ($6.99).
Dale Del Bello remembers everything about his first hibachi experience. While stationed in Korea as a part of the Air Force National Guard, Dale and a group of friends visited Tokyo on leave. They followed a traditional route among his fellow service people, which took him to a hibachi restaurant. Immediately he sensed that he’d stumbled upon more than just dinner. The chefs’ showmanship fascinated him as they seared meats and vegetables on their tabletop grills, allowing guests to sample forkfuls directly off the 600-degree surface. After returning to Buffalo, New York, in 1971, Dale opened his first Arigato location, attempting to recreate what made that dining experience so remarkable. Since then, he has distilled the authentic experience into something that families can enjoy without traveling abroad, establishing Arigato restaurants throughout New York and Florida and staffing them with more than 60 chefs from Japan.
Surrounded by 8–10 diners, these chefs act not only as the restaurant’s culinary creators, but also as showmen and magicians of sorts, dexterously slicing ingredients, flipping shrimp tails into their hats, and conjuring soy sauce out of thin air. Away from the flaming tabletops, meanwhile, bartenders make use of their own skill sets as they mix specialty cocktails, which occasionally use splashes of plum wine or sake to imbue familiar-sounding drinks with new dimension.
Tokyo Bay Mang Sushi and Japanese Steakhouse spans a spectrum of cooking ideologies, simultaneously folding fresh, raw fish into sushi rolls, searing hibachi items in a scorching blaze, and rounding out the menu with pan-Asian entrees and Thai dishes. Chefs fire up three front-and-center teppanyaki tables, where flaming plumes obscure steak, shrimp, and scallops. The King lobster sushi roll sports dual tempura and fried lobster tails swept up in the flavors of faux crab, asparagus, avocado, and eel sauce. Basil sprinkles thai curries and piping-hot seafood, served behind a façade that mimics the tiered roofs in Thailand that protect possessions from pad thai monsoons.
Max & Sam's Bar & Grill carries on a classic neighborhood-chophouse tradition with hand-cut steaks and seafood served within dark-wood-paneled walls built in 1924 and brushed against by the likes of Al Capone, Marilyn Monroe, and Joe DiMaggio. Under the gaze of jazz-age crooners swirled onto framed canvases, soaking up aromatic inspiration for their next musical meditation on cheese grits, the five-course meal kicks off its culinary set list with parmesan-crusted beef tips or calamari. Bowls of the chef's french-onion or soup du jour, depending on whether jour is in season, set the scene for a simple house salad of mixed greens and veggies.