Since its maiden voyage in 1936, The Queen Mary has cultivated a colorful history by transporting iconic figures from Winston Churchill to Fred Astaire across the ocean blue, as well as serving as troop transport in a world war. Today, passengers board the famous ocean liner to tour historical and haunted areas amidships or stay overnight in an onboard hotel. Visitors rub elbows at seasonal soirees and dive into historical exhibits, fueling up at restaurants, bars, and cafés for a literal taste of The Queen Mary's brand of luxury.
Largely known for their frequent live music, Harvelle's low-lit interior is an intimate setting for enjoying drinks, gourmet food, and live entertainment, six days a week. Huddled over candle-lit tables, couples can enjoy craft cocktails from the bar or edibles from the kitchen such as the brandy pulled-pork and brie sandwich with caramelized onions or the roasted tomato and garlic flatbread.
Brazilian BBQ gets the buffet treatment at Copacabana Brazilian BBQ. The self-service spread gives diners the freedom to create their own combination platters. While these could just be combinations of delicious meats, like sirloin caps and tri-tips, the buffet is also packed with tasty salads and side dishes. After loading up their plates, diners chow down beneath a wall-sized vintage photograph of a bustling Brazilian beach.
It all began with a young wanderer named Ernest Gantt. Inspired by the culture of the South Pacific, where he sometimes worked on film sets, he opened a small watering hole just off Hollywood Boulevard in the mid-1930s. He decorated it with old fishing nets and trinkets he’d picked up during his travels to the South Pacific and created a menu of exotic rum drinks, which he etched onto a board hanging behind the thatched tiki bar. Back then, drinks cost a quarter, or five wooden nickels.
Today, Don The Beachcomber still serves some of Ernest’s original rum cocktails—including his signature mai tai—in a tiki lounge inspired by that 1930s watering hole. A few things have changed over the years, however; the joint now serves a full menu of Hawaiian specialties such as ahi-tuna tacos and Kalua pulled pork piled on sweet a hawaiian bun. On Friday nights, live musicians perform Hawaiian tunes next to an indoor waterfall.
The well-regarded executive chef at Zimzala, Vincent Muraco, worked with menu expert and cookbook author Joyce Goldstein to develop a creative menu of Mediterranean cuisine with a California tinge. They researched the 22 countries of the region, incorporating the flavors of Spain, Greece, Italy, Northern Africa, the Middle East, Alabama, and more into a collection of healthful, exotic delights built from fresh, top-quality ingredients.