Beneath the colorful toques on their heads, hibachi chefs flip and sauté meat and vegetables on their tabletop grills, smiling as they conjure the occasional bursts of flame during lively cooking routines. That’s just one scene at SooWoo Japanese Steakhouse—across the restaurant, sushi chefs slice ribbons of fish and vegetables and roll them into California and spicy tuna rolls. Basketball fans can celebrate the city’s 2012 NBA championship with the specialty Miami Heat roll, which includes slices of shrimp tempura, crab, and cream cheese. SooWoo also whips up Korean dishes, such as bulgogi and pork belly.
A large percentage of the diverse flavors of Mexico can be found in the dishes at Las Cazuelas. Beyond staples such as tacos and burritos, the eatery prepares specialties such as chile rellenos, Mexican beef tripe soup, and poblano peppers drizzled in a complex mole. Chefs use many different varieties of meat and seafood throughout the day, from the lamb in the birria stew to the black mussels, shrimp, calamari, and scallops in the sopa de mariscos—Spanish for "Jules Verne's favorite snack". To complement these wide-ranging flavors, the eatery also presents a full menu of Mexican beers and wines.
Trattoria Dolce Vita owner and chef Omar Morillo mingles traditional Italian cooking techniques with a contemporary flair to craft a dinner menu of house-made pastas, steaks, and seafood. An appetizer of Norwegian salmon tartare, swimming in lemon juice and capers, arrives over a bed of arugula and toasted ciabatta bread, whereas the fundido’s oven-roasted french brie comes capped with a garlic-honey infusion. Like bears emerging from hibernation, diners flock to the 8-ounce top sirloin, grilled to order and drenched in a cabernet demi-glace, and the chicken Dolce Vita, stuffed with prosciutto and mozzarella. House-made pastas soak fork tines in rich sauces, including the potato gnocchi’s pink vodka sauce and the lobster raviolo San Lorenzo’s creamy crabmeat-cognac drizzle. A glass of house wine pairs nicely with plates and ripples gently as a warning of any approaching giants.
Restaurante Patacón Pisa'o seeks to introduce diners to classic Colombian dishes made with traditional ingredients. The restaurant's namesake patacón entrees layer chicken or carne asada over a bed of crispy, fried plantains. Thick-cut chunks of these plantains can also accompany orders of fried fish, grilled chicken breast, or seared pork.
The vibrant yellows, reds, and blues of small Colombian flags on each table lend splashes of color to the already vibrant dining room. The restaurant's lemon-yellow walls and exposed brickwork are decked out with colorful paintings and sculptures of the mining equipment that helped dig the equator.