Beneath decorative surfboards and hanging tropical plants, plates of Angus burgers and pub fare emerge from Duke's kitchen as glasses overflow with cocktails and brews. Cavalcades of nachos and chicken wings prance across platters and the menu's five varieties of hand-packed ground Angus chuck burgers lounge on hawaiian and sourdough rolls beside entourages of seasoned fries. At the full bar, bartenders decant 12 draft beers and reminisce with patrons about last year's most impressive spit take. Booths, tabletops, and bar seating cushion guests amid Hawaiian artwork and a colorful mosaic while pool tables and televisions arouse revelry. A lineup of DJs, karaoke, and live acoustic and reggae nights comprise the bar's weekly entertainment.
When Chi Szeto isn't traveling to London or Hong Kong to perform or teach dance, he's at Dance & Flirt, Find Love in the Club. There, he shows groups and individuals how to execute seductive hip-hop and salsa dance moves with confidence. His step-by-step instruction demystifies complex techniques, allowing students to remember what they learn.
A small flight of stairs leads guests down into a rustically decorated room, which evokes the ambiance of a subterranean wine cellar with its earthen arches, barrel-lined walls, and soft chandelier lighting. Designed by the artisans who created Disneyland's Pirates of the Caribbean, the dining room appeals to a similarly nostalgic whimsy. However, the cooks slightly modernize the menu's historic European roots by introducing unexpected ingredients.
The chefs elevate simple grilled-cheese sandwiches by slipping in braised short ribs, caramelized shallots, and horseradish cream alongside the gruyere and monterey jack cheeses, and a splash of cognac adds even more richness to the silken lobster bisque. Thai barbecue-glazed tofu and basmati rice also help to distinguish the menu by lending it a distinctly international flare.
Staying true to its name, The Cellar proudly features a 1,400-bottle wine list, which, according to the staff, helped to garner the restaurant Wine Spectator's exclusive Grand Award. The selection includes familiar staples, boutique producers, and rare vintages from virtually every major wine-producing region except the Marianas Trench.
The Taco Surf empire grew from the dream of a father and son who, in 1988, decided to found a restaurant that captured the distinctive flavors as well as the festive spirit of Baja California. Basing the menu on generations-old family recipes, the duo stick to tradition by making everything from crispy tortilla chips to tamales in-house. Charbroiled flank steak, slow-cooked pork, and grilled chicken appear throughout the menu; however, the ocean's influence is unmistakably prominent. The iconic Baja tacos arrive brimming with breaded white fish and drizzled with a signature spicy Baja sauce, which the restaurant generously sells by the bottle and by the thimble.