Geisha House, a modern Japanese restaurant and sushi bar, fuses classic dishes and sushi rolls with a contemporary flair in a chic interpretation of a traditional geisha house. The Cowboy roll ($12) lassos fillet of beef, asparagus, scallion and cream cheese, and the surf 'n' turf roll ($22) combines lobster and filet mignon in a sweet sesame-miso sauce. The chef prepares grilled mongolian lamb chop with creamy sesame and cucumber salad ($21), and gently lulls baby japanese eggplant ($11) to sleep with sweet miso and wasabi cream sauce and a hypnotic battle rap. The 10-ounce grilled Kobe rib eye steak ($46) plunges into Asian barbecue dipping sauce and comes flanked by sautéed asparagus life preservers.
If it's true that eating more colorful foods can improve your diet, then MasalaCraft is ahead of the curve. The menu here is a veritable edible rainbow: flakes of cilantro pop atop house-made paneer and red tomato sauce, and the deep orange of mango chutney hints at refreshing sweetness.
Dishes cooked inside MasalaCraft's clay tandoor oven have an especially vibrant taste. That's because the oven's radiant heat, which can climb to 800 degrees, unlocks new depths of flavor from lamb, tiger shrimp kabobs, and rounds of delectably chewy naan.
An open-air patio with a swinging saloon-door gate and an awning made from timber logs greet visitors to Antojitos Don Juan, hinting at the feasts of zesty Mexican cuisine to be found inside. With its canopy of umbrellas, swaying palm trees, and adobe-and-tile furniture, the deck space combines a laid-back tropical vibe with a Southwestern aesthetic, like a sun-soaked beach party in the middle of Arizona. In the shady confines of the interior, soccer jerseys and strings of pennants hang above a bar top, framing feasts of cheesy enchiladas suizas or beefy bistec ranchero. Guests chow down from the ample seafood menu of fried fish and shrimp dishes or sample traditional fare such as menudo y pozole soup or barbecued goat.
These aren’t the grilled cheeses from the school cafeteria. They’re more like if grilled cheeses were made in shop class. Customers build their own sandwiches at The Grilled Cheese Spot, piling on up to two cheeses, plus veggies and proteins on a choice of bread to created limitless combinations. Melted muenster and swiss on sourdough; goat cheese and roasted red bell peppers on ciabatta; barbecue short ribs or rosemary citrus chicken with havarti or brie—these are just a few ideas. After building a sandwich and pairing it with a gourmet soda, guests can settle on a black barstool in front of a wall of black-and-white portraits of celebrities.
Soup and sandwich is a classic combo, but at Soup 4 U, it takes on a Vietnamese twist. Staff at the Asian-fusion eatery ladle up clam chowder, coconut curry chicken soup, and beef chili into flaky bread bowls and serve up hot or cold deli sandwiches, depending on the sandwiches mood. They layer these sandwiches with everything from BLT fixings to the classic ingredients of a Vietnamese crispy pork ban mi—pickled carrots and daikon, slices of cucumber, jalapeños, cilantro, and mayo. To pair with these dishes, they toss together salads that brim with healthy ingredients, such as salmon, tomatoes, and spring greens.
Chicken is their specialty, but whatever they're making, the chefs at Don Jacinto Pollo Grill don't let a single patron leave hungry. They serve up heaping portions of dishes both familiar?tacos, steaks, burritos?and more uncommon?beef tongue and bowls of overflowing soups. Some commission the restaurant's chefs to cater their parties. Others visit the yellow, red, and white dining room in person for a frosty Corona, a cheesy quesadilla, and the opportunity to try and juggle plates of chicken.