Tongues of flame twist in a fireplace, hinting at the warmth filling the bustling kitchen at MK Valencia. Rail lighting spills a blue aura over dishes that draw from myriad culinary traditions. Mediterranean flavors shine through in salmon drizzled in a pesto sauce and lamb osso bucco. In the dining room, glasses clink occasionally like a xylophonist failing a performance review, setting a tempo for the wait staff, which totes roasted salmon in a pesto sauce.
A curtain of bubbles rises up through champagne cocktails in lively colors that match the crescent-shaped orange booths or electric-blue wine racks. During warmer months, the murmur of conversation spills out onto a patio equipped with a 75" TV. Inside, the lounge also offers two 60" TVs.
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.
Founded in 1954 by James McLamore and David Edgerton, Burger King rapidly expanded from humble beginnings as a lone burger joint to more than 12,400 locations across 79 countries today, making it the second-largest fast-food-hamburger chain in the world. Its signature burger—the Whopper—consists of one to three flame-broiled, quarter-pound beef patties crowned with a miniature fedora and a fully customizable array of toppings such as tomatoes, onions, and dill pickles. Focused on continual improvement, the chain recently reinvented the fries that accompany each value meal, outfitting the spud slices with a thicker cut of potato for a fluffier texture on the inside and crispier golden-brown exterior. A spread of decadent desserts including dutch apple pie and an Oreo sundae keeps sweet teeth from elongating into fangs, and made-to-order breakfast sandwiches clasp eggs, american cheese, and bacon, sausage, or ham between two halves of a flaky croissant to round out the speedy menu.
Since its founding in 1948, the family-owned Luigi’s Restaurant has created a wide selection of Italian favorites. From house-made gnocchi in a light tomato cream sauce and imported romano cheese to prosciutto- and mozzarella-stuffed pork chops, the menu caters to the entire family’s tastes—also presenting kids’ options. Beyond the family-friendly dining room—whose padded booths look extra comfy juxtaposed with chest-high stone walls—the eatery has a bar. Here, libation-makers pour out wines and offer up a condensed food menu, which does not mean the mozzarella sticks are only 4 millimeters long. They also shake up specialty martinis, such as the flirt-tini—a fruity beverage born of the flirtations between an orange-flavored vodka and pineapple juice.
From pizza to liverwurst to breakfast scrambles, Marc's Deli and Pizza hushes stomach grumbles with a menu of classic comfort food. Savored under a flat-screen TV in a tawny booth, food tackles the heartiest of appetites. Stacks of Boar's Head meats crowd into overstuffed sandwiches and wraps, which are complemented by housemade macaroni salad, coleslaw, potato salad, or a big slice of build-your-own pizza. The catering menu's Seafood Treasures top plates with shrimp parmesan and poached Norwegian salmon that, like pirate's treasure, can be turned into a statement necklace.