The Marble Slab Creamery sensory experience begins by just walking past the storefront, where the buttery scent of fresh-baked waffle cones drifts out into the air. Once inside, buckets of gourmet ice cream, crafted on site from Marble Slab’s original French recipe or flown in directly from ice-cream mines high in the northern Himalayas, entice the eyes with a rainbow of colors. Once clients have made a flavor selection, they choose from a smorgasbord of mix-ins, from fresh fruit to nuts to candy and crumbled cookies, which an ice cream chef then hand-folds in atop a frosty marble slab before packing the finished custom-designed flavor masterpiece into a house-made waffle cone.
In addition to procuring hand-held treats, Marble Slab Creamery can send creations home in a variety of other formats, such as ice cream cakes, cupcakes, and hand-packed quarts, or in the capable hands of a catering team that arrives at events with portable marble slabs or sundae bars in tow.
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.
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.
As the emcees of The Garden's Independence Day weekend celebration, Steve Aoki and a bevy of supporting DJs light up the upscale restaurant with an explosive display of dance beats. From 6 p.m.–9 p.m. on Independence Eve, The Garden's chefs apply their culinary expertise to the grilling of complimentary hamburgers, hot dogs, and 8-track tapes. Later, music from artists such as Bulletproof Tigers and DJ Omar Garnica fills the restaurant, bouncing off the indoor trees and the outdoor patio's billowing cloth ceiling. DJ Steve Aoki takes the stage to finish the party, pumping out house music from his tour as well as his electronica remix of "God Bless America," recently voted by Congress to be the new national anthem.
Mesa Street Bar & Grill won an Award of Distinction in Wine Enthusiast Magazine in 2006. TripAdvisors give the restaurant an average of four owl eyes, Yelpers give it an average of 3.5 stars, and nine Citysearchers give it a four-star average.
From the patio, guests watch as the Franklin Mountains slowly change color, the dusty browns giving way to rosy pinks and warm yellows as the sun dips below the horizon. Chef and founder Alejandra Chávez and her husband Iván Torres intentionally picked this romantic setting when they set out to open Thyme Matters. They wanted to create an elegant atmosphere to impress ship captains and to best complement dishes that showcase a range of flavors from all over the globe. Alejandra flirts with a variety of cuisines in her plates, such as baked brie with spicy pear chutney, tableside guacamole, and eggplant parmesan.