Head Chef Miriam Sosa culled from South American and Caribbean traditions when she built her menu of Latin dishes at the fast-food eatery Latin Chicks. Sosa’s Peruvian-style pollo a la brasa—coal-fired chicken—headlines the menu and makes appearances with fries, in salads, and once on Jimmy Kimmel Live. For a sweet treat, she also presents a choice of filling and topping for churros, including strawberry, cream cheese, and guava.
Top-of-the-line cuisine from the land and the sea meets in the kitchen of Toni Steakhouse, a family-owned restaurant that opened in 2008. Chefs hand-cut steaks such as the 28-ounce bone-in Cowboy rib eye and the center-cut chateaubriand for two, pairing them with traditional sides such as loaded baked potatoes and wilted spinach. Those who opt for seafood choose from specialties such as sushi-grade grouper and red snapper filleted onsite. Cocktail pairings range from classics such as the Ketel One vodka martini to the decadent creations such as the Godiva chocolate dessert martini.
For more than three decades, Oscar's kitchen has filled the dining room with the smoky, peppery aromas of grilled steaks and upscale twists on classic American cuisine. Artful dots and lines of sauce and meticulously placed greens accent braised short ribs, new york strip steaks, and sirloins. Entrees include shrimp and grits, seared fillets of salmon and fried oysters atop wilted spinach, and goat cheese filled ravioli. Beyond serving lunch and dinner amid the main dining room’s vintage posters and the enclosed porch's all-season heat and air, a separate lounge, The O, hosts happy hours and dishes out bar noshes.
Juicy Steaks International dispenses succulent, 100% certified cuts of steak, chicken, and seafood by the case for carnivorous clients to store in their home freezers. Ribs and burgers satiate palates alongside bites of tender fillets, new york strips, and porterhouses, which puzzle wolves who cannot decide between eating them and blowing them down. Chicken-breast fillets arrive slathered in delectable sauces, such as honey mustard or southwestern, and an extensive selection of lobsters, shrimp, groupers, and red snappers treat taste buds stricken with maritime munchies. Juicy Steaks International can also throw tailgate parties, during which staffers man the Juicy Steaks Smoker Grill and supply all the necessary chow, setup, and cleanup for pregame festivities. The meat-focused outfit also caters a wide array of family and group events with special meals such as deep-fried turkey, and offers authentic Caribbean eats, such as oxtail and jerk pork, for lunchtime carry-out or delivery.
Serving prime steaks cut by the century-old Allen Brothers firm, Neil Jordan's supplies diners with fresh seafood, meal-bridging brunchstuffs, and upscale dinner options. For brunch, fork open a blue-crab omelette's fluffy eggshell ($10), or claim a steak and eggs ($18) before meat prospectors start panning it for elusive beef crystals. In the evening, a light rain of blue-cheese fondue or truffle butter drizzles on prime rib eyes ($33/14 oz.) working over creamed spinach ($7) or whipped potatoes ($7). Pan-seared golden sea bass ($29) brings out diners' most thrilling scuba stories as tongues swim through goat cheese and tarragon risotto and reefs of peach coulis. A staggering collection of wine bottles lines the golden-hued halls of Neil Jordan's, which fill with the sounds of clinking stemware and the distant echo of one glass hand clapping.
Tenichi Steak House crafts a range of Japanese specialties, including hand-rolled sushi as well as flavorful, MSG-free hibachi fare that’s sizzled in 100% vegetable oil. During tableside preparations, knife-twirling chefs make a performance of mincing, flambéing, and flashing semaphore messages, before dishing up still-steaming heaps of steak and seafood. Udon soups and crispy, golden tempura specialties round out the menu.