From the oversize thatched umbrella to the walls blanketed in lime green and turquoise hues, Adobos Caribbean Grill's bright setting evokes a tropical getaway. The menu's bold, exotic flavors help guests take that leap from Utah to the tropics, where they can sip mango smoothies and nosh on papas rellanas, which are beef-stuffed potatoes. Steak sandwiches share plate estate with rice and beans, while Caribbean jerk chicken sandwiches arrive alongside crispy French fries. Diners can also savor other classic Caribbean specialties such as canoas?sweet plantains filled with meat and cheese.
When it came time for the team at Johnny Carino’s to come up with some new recipes, they began rifling through their personal cooking histories. Executive chef Chris Peitersen took his first kitchen job at a barbecue joint when he was 14, so he was primed to create Italian baby back ribs. By infusing brown sugar barbecue sauce with balsamic vinegar imported from Modena, he’s given the marinade a more acidic bite than typical barbecue sauces. As the ribs slowly roast and char on an oak grill, he bastes on his creation before finishing the dish with a dusting of parmesan.
The ribs are one of Carino’s many menu items that follow the restaurants’ approach of classic Italian preparations modified by forward-thinking flavor combinations. Diners will find a crispy pepperoni burger capped with mozzarella and fried pepperoni, or sautéed tilapia spiced with garlic and jalapeño. Other signature dishes include the 16-layer lasagna, Skilletinis that sizzle with spaghetti and a choice of meat, and tiramisu made from scratch.
Hot Dog on a Stick Founder Dave Barham opened his first Hot Dog on a Stick in Santa Monica in 1946, and the company has since burgeoned into an employee-owned franchise that's more than 100 eateries strong and spans 11 states. Best known for a 100% turkey hot dog dunked in corn-bread batter made from Dave's mother's recipe and cooked in soy oil, Hot Dog on a Stick also pioneered the dipping and be-sticking of mild american and spicy jalapeño jack cheese. Smiling employees in red-, white-, and blue-striped uniforms with, as Dave put it, "a splash of lemonade," hand over cherry, lime, sugar-free, or original lemonade that they make fresh every two hours by squeezing Ventura County lemons until they cry.
A vine-laced trellis arches over the sidewalk that leads to Tiburon Fine Dining, an unassuming space that once housed a fruit stand within its brick confines. Subtle lighting imbues the dining room with an understated elegance that extends to the menu. Chefs drizzle international meats and seafood with savory reduction sauces and serve all entrees with a dollop of homemade sorbet.
Even before Forbes Travel Guide gave Glitretind a four-star rating, the restaurant was doing perfectly well with stars, thanks very much. Housed within the luxuriantly modern confines of the Stein Eriksen Lodge in Deer Valley, Glitretind looks up at twinkling night skies?and the towering peaks of the Wasatch Mountains. Needless to say, the scenery makes for especially romantic meals.
Glitretind's chefs embrace the spirit of their natural surroundings by cooking seasonal, upscale New American cuisine, with occasional international flair. Buffalo flank steak and brown shrimp, for example, arrive with sides of grits and sweet potato hash, whereas tender Maine sea scallops are served with romesco sauce and a saffron gel?e.
Befitting its ambitious cuisine, Glitretind also features an immense wine collection that includes more than 10,000 bottles. These wines live inside the redwood bins of a climate-controlled cellar, which maintains a consistent environment of 55 degrees Fahrenheit, 60 percent humidity, and wind speeds of 0.01 miles per hour.
On a given night, a skilled squad of chefs and sushi masters slice, roll, and plate cuts of fresh fish flown in from Hawaii and Japan. It's here at Mizumi Sushi Bar & Grill–referred to by its customers as the "Cheers of Sushi Bars"–where specialty sushi rolls, sashimi, and local, fresh ingredients have taken center stage over the past 18 years. The staff of culinary experts work with a sweeping variety of fresh fish and shellfish, from spicy tuna to exotic fish, along with sauces and vinegar made in-house, to craft inventive maki rolls and traditional Japanese entrees. In the kitchen, the team folds free-range chicken and tenderloin beef into authentic teriyaki and noodle dishes and stirs pots of sukiyaki soup while sizzling pans of shrimp tempura. To craft their Flying Chicken specialty dish, the chefs simmer tender chicken breast in spicy curry and magical pixie dust.