It's been a Hills Bar & Grille tradition for years: starting a meal by pulling apart a Fry Brick, a geometric loaf of fries slathered in cheese and barbecue sauce. But meals at Hills aren't limited to this one indulgence. There's plenty to do, eat, and I Spy beneath the soaring 30-foot ceilings of this expansive restaurant. You could post up at the bar and sip a craft beer while watching the game on the HD projection screen or corral the family onto one of three patios for build-your-own pizzas. There are homey touches everywhere, from savory pot roast and gourmet mac 'n' cheese to a two-story fireplace, but at night the space lets loose with live DJs and a late-night menu served until 2 a.m.
Guests at Fuji Japanese Steak House marvel at flame-filled performances, where chefs in red hats cook up shrimp, steak, and veggies at tableside hibachi grills. Amid the spectacle, servers weave between tables to deliver an array of Chinese, Thai, and Japanese dishes such as kung pao chicken, pad thai with beef, and seafood tempura.
Creative treat-seekers are welcomed at Bloomberry, where customers layer frozen yogurt and toppings into their own cups and design their own smoothies. Full of live, active cultures, the probiotic-rich, gluten-free yogurt comes in flavors such as dark chocolate, Tahitian vanilla, and pomegranate, and a rotating specialty-flavor menu may include snickerdoodle, birthday cake, or rocky road. To accessorize one's frozen creation, each dessert creator can mine Bloomberry's collection of toppings: fresh fruit, Cap'n Crunch, broken candy bars, and syrups. The customer can then dig in with a spoon, load it into a slingshot, or pass the cup to a staff member who will blend it into a custom milkshake.
Chef Mike Charaf and his sons opened Lebanese Grill as a way to celebrate their Lebanese heritage and share it with the community. Everyday, they prepare dishes held close to the family?s heart, including baked Kibbie?saut?ed lamb, onions, and pine nuts served between two layers of cracked wheat?beef curry, and charbroiled chicken saut?ed in a lemon oregano sauce. Dishes first tasted in the Mediterranean also fill the grill?s menu, from grape leaves stuffed with rice and herbs to creamy hummus with chicken tips and pine nuts piled in the middle. Chef Mike and his sons supersize orders for catered gatherings that celebrate special occasions, including weddings, birthdays, and graduations from traffic school.
From his small village in central Greece, Tom Goulas brought a piece of his heritage across the pond to share: the cuisine. In 1975 he first founded Honey Tree Grille with the intent of sharing the rich, flavorful food of his native country. Since then, his business has grown three-fold, but Goulas aims to maintain the old-school attention to both the dishes the kitchen sends out and the service. These days, the menu can be found across seven different locations. There, diners will find a handful of familiar American classics alongside Greek staples such as fresh-sliced gyro sandwiches, layered mousaka, and golden, flaky spanikopita.
Like any good diner, Cozy's is known for its breakfast. However the cooks put a new spin on early-morning favorites. They fry up three-egg omelets with a diverse mix of ingredients, from classic combinations such as green peppers and ham to more inventive gyro meat and corned beef and swiss pairings. Even their pancakes get a bit of a makeover--chefs stuff signature griddlecakes with a blend of eggs and meat, or they update the basics with fruit or chocolate chips. There are also many diner favorites to be found beyond breakfast, such as patty melts topped with grilled onions and gooey swiss cheese, homemade pizza, and chicken Philly sandwiches.