Restaurants in Parker

Hickory House Ribs is named for its signature racks of baby-back ribs, a combination of high-grade meat imported from Denmark and specialty sauce made in-house. The ribs have claimed numerous awards and accolades for their succulent flavor, which begins with pork ribs from hogs fed all-natural and lean diets. The ribs then spend hours slow-smoking in a combination of hickory and oak. Once they get to Hickory House Ribs, chefs coat them in thick housemade sauce, made from scratch. The restaurant also serves up other classic barbecue fare, from certified Angus steaks to smoked pork shoulder. Each kind of barbecued meat is seasoned and smoked daily, and served with baked beans and coleslaw each made fresh every day.

Inside India Tavern, a large bay window casts a natural glow on grape and lime-green walls and plates of homestyle Indian fare. Diners can cozy up to a table beside the stone fireplace as they partake of clay-oven tandoori dishes made with chicken, lamb, or goa fish. After sopping up a ginger or saffron curry entree with fresh-baked naan bread, they can also question a knowledgeable server on the difference between mild, medium, and hot spice or why humans drive on parkways and park on driveways.

Voted the Best Burger of 2012 by Westword, Juicy Burgers & Dogs doesn’t skimp on quality, using never-frozen meat, fresh veggies, and artisanal buns in its delectable offerings. Baked with organic rye flour, white and pumpernickel buns surround preservative- and filler-free patties with the perfect amount of open-flame char and mouthwatering juiciness. Guests can pick 100% fresh ground beef, Colorado ground lamb, or Red Bird Farms chicken breasts to fill the buns, adorned with spreadable sharp cheddar cheese or slices of Tillamook cheddar, as well as slabs of fresh veggies. Guests can also sink teeth into a juicy dog, choosing from a classic Vienna all-beef hot dog, char-grilled Kobe jumbo dog, or Sheboygan-style wisconsin beer brat. Main courses are accompanied by french fries, cut throughout the day from kennebec potatoes and fried in pure canola oil, and Häagen Dazs milk shakes, made solely from the milk of Danish-speaking cows.

From behind a sleek, glass sushi bar, Blue Fin's trio of sushi chefs slice fresh fish flown in daily from around the globe to craft a menu of artful sushi and sashimi. Combination sushi platters showcase the delicious downfall of spicy tuna as it succumbs to the sushi-roll lifestyle, carousing about with notorious aquatic hooligans such as octopus, shrimp, and salmon. From the kitchen, pan-seared chilean sea bass lands at tables in a light pool of coconut broth, and rib-eye steak arrives buttressed by vegetable fried rice and house salad or warm miso soup. The Asian beverage selection makes it easy for bites to harmonize with sudsy bottles of Sapporo beer and velvety sips of plum wines.

Tortillas and salsas are handmade in each Cost Vida store, and the executive chef has designed a menu around ingredients that have never seen the inside of a factory or a dehydrated astronaut snack pack, including fresh cilantro, mangos, tomatillos, and all-natural proteins such as sweet pork and baja shrimp made fresh daily. Dishes consist of Mexican staples such as burritos and tacos filled with cheese, meats, and beans, and lighter fare includes salads packed with veggies, salsas, and guacamole. Traditional Mexican desserts end meals on a dulcet chord with flan, key-lime pie, or sweet cinnamon tortilla.

A grill roars at 725 degrees Fahrenheit, the all-natural mesquite wood charcoal igniting flames that tenderly kiss the fresh cuts of meat and seafood. This centuries-old practice remains preserved in Mesquite Grill Steak & Seafood, owned since 1988 by Robert and Wendy Zamani. The couple are now celebrating the restaurant's 25th anniversary, as well as its 2012 designation as a Top Rated Restaurant by Restaurant.com. Chefs flash grill entrees such as tenderloin until they are deemed worthy to join optional supplements of fried shrimp, lobster tail, or king-crab legs on diners' plates. At lunchtime, the chefs slip grilled specialties such as hand-patted burger meat, gyros, and calamari steak between two slices of bread.

As the smells of grilled salmon, grouper, and clam chowder waft into the dining space, an air of New England emanates from the walls, which are dotted with seaside paintings, ship nets and rigging, and a colossal stuffed marlin that offers menu suggestions to picky eaters. Mesquite Grill Steak & Seafood also showcases Wendy's own hand-painted glassware, including wineglasses, decanters, and candleholders, all adorned with nontoxic paints.