The chefs at Delaney’s Steakhouse know how to prepare a good steak. They aim to bring the steak’s flavor to the forefront using a simple seasoning of sea salt and cracked black pepper. They then quickly sear the meat at 1,200 degrees Fahrenheit to keep the juices in. But it’s Delaney’s strict aging process that brings out the best flavors in its filet mignon, boneless rib eye, and traditional slow roasted prime rib. Each steak is, at the very minimum, aged for a period that is equivalent to the length of a standard middle-school romance (21 days), and then the steak is cut by hand at the restaurant.
In addition to juicy steaks, the menu also has a number of seafood selections including the Chilean sea bass and bacon-wrapped shrimp. All dishes are served in an elegant dining room punctuated by glossy, wooden accents and a long, marble-topped bar.
Elegant white plates serve as the canvases for Pacifica Seafood & Bar’s decadent undersea feasts, holding artfully presented helpings of everything from tuna Shanghai to shrimp quesadillas. Diners enjoy fish tacos, 12-ounce skirt steaks, and roasted chicken amid expansive windows overlooking a picturesque mountainous view. Though it sounds swanky, the restaurant pulses with relaxed vibes, with colorful writing and drawings scribbled across the white walls and bartenders pouring drinks directly into patron's mouths. Bottles of Indio beer fuel game-watching sessions around one of six high-definition televisions, or cool off games of full-contact charades played on the outdoor patio.
At Genghis Grill, cooks stir-fry more than 70 fresh ingredients to make healthy, flavorful bowls loaded with proteins and vegetables. Diners can mix and match ingredients to create customized feasts, or choose signature dishes such as the Firecracker bowl with scallops, calamari, and shrimp in piquant Dragon sauce. Nutrition-focused heart-healthy bowls, developed with the help of a dietitian, feature flavor combinations such as Sichuan-style bamboo beef or ginger-citrus shrimp.
According to the El Paso Times, Mariscos El Costeno specializes in seafood from the Mexican state of Sinaloa, which borders the Gulf of California as well as the open waters of the Pacific Ocean. The El Paso eatery embraces the region’s seafood dishes, particularly those that incorporate shrimp. These succulent crustaceans appear in everything from cocktails to ceviche. They also crown grilled rib-eye steaks and add some flair to platefuls of spaghetti with tomato sauce.
Shrimp and fish entrees fill the majority of the menu, although the chefs do draw a bit of inspiration from the land and forge chicken fajitas, as well as lawn-flamingo tostadas. The casual environment gets livelier on Saturday and Sunday evenings when the restaurant hosts live bands until 10 p.m.
Light streams through a vast Tiffany glass dome and illuminates an elegant dining room with help from glittering chandeliers. This is the first thing most diners notice upon stepping into The Dome Restaurant's dining area, an elegant eatery located within the Camino Real hotel. The kitchen churns out upscale fare that includes grilled prime rib eye served with a spicy red-pepper horseradish chimichurri and mashed potatoes, duck-confit spring rolls, and pan-seared fillets with orange sauce. A luxurious rug sprawls across The Dome Restaurant’s floor, and intimate tables invite diners to linger alongside vaulted, arched windows. Directly beneath the showstopping, ornately carved ceiling, backed stools perform maypole dances around a circular bar, which had its edges filed down by a Brobdingnagian manicurist.