Puerto Vallarta Restaurant incorporates a taste of the Mexican coast into its menu of south-of-the-border dishes made from fresh ingredients. Bright green, orange, and blue plates hoist fresh snapper, clams, mussels, and shrimp. The kitchen’s hot grills leave their trademark lines and phone numbers across flank steak, pork, and chicken, each topped with a different accoutrement, such as jalapeños or pineapple sauce. Chefs also sate classic Mexican cravings with dinner staples, including enchiladas, fajitas, and tacos.
The culinary crew at Chicken Magician dunks skinless chicken, shrimp, and other savories in house-made breading and a sizzling deep fryer to craft a menu of hearty southern fare. Patrons can crunch through the seasoned golden crust of six chunks of fried chicken to reach a fresh poultry core untouched by such common preservation methods as freezing, pickling, or dunking in molten bronze. Then savor a 20-piece order of wings smothered in mild, medium, or radioactive buffalo sauce before digging into a dozen sizzling fried shrimp. Meanwhile, a selection of side orders such as french fries or coleslaw vie for attention by doing cartwheels and backflips onto waiting tongues.
Before helming the kitchen at Luka's Italian Cuisine, Chef Luka lived and cooked all over Europe and America, from his native Montenegro to New York City. Though he focuses primarily on the food of Italy and his homeland, Luka incorporates techniques he learned in the many eateries where he spent his formative years. The chef broils freshly delivered scallops and serves them alongside his signature veal Luka, and he eases pasta cravings with fettuccine, gnocchi, and tortellini. Luka's is BYOB, so patrons can complement their meals with the contents of any bottle, be it wine, beer, or a tiny ship.
At Flames Rotisseria, chefs use a variety of imported seafood, spices, and herbs to create a multitude of flavors, from the marinated rotisserie chicken to the flavorful ceviche dishes. In other dishes, cilantro sauce blankets braised beef and yellow pepper cheese sauce-covered pasta pair with a grilled skirt steak marinated in a special house sauce. The menu of Peruvian eats would not be complete without popular dishes such as lomo saltado, papa a la huancaina, and bistek a lo pobre.
Pizzas look a bit different at Creative Pizza. In addition to fluffy crust and a minimal amount of cheese, pies come with a variety of non traditional toppings. Chefs layer pizzas with everything from bits of bacon to Coca-Cola braised pork and entire chicken wings. This creates a menu of fusion dishes that combine the best of two worlds, much like a pair of classic penny loafers outfitted with the newest hoverboard technology.
The flavors of Northern and Southern India come together at Orange Indian Cuisine, where chefs celebrate the subcontinent's liberal use of spices with cumin seeds, coriander, ginger, and green chilies. From chicken korma to goat vindaloo, all of the staples are represented here. But you'll even find a few dishes from outside India's borders, such as Szechuan noodles with shrimp and eggs.