A third-generation Chinese restaurateur, Dragon Star owner Francisco Cho takes taste buds on a journey through Cantonese- and Szechuan-style cuisine, which his chefs make entirely from scratch and to order. Under the soft flicker of paper lanterns, amid four flat-screen TVs, guests lounge atop plush seats and nibble favorites such as kung pao chicken, sweet 'n' sour tofu, sesame beef, and barbecue spare ribs while imbibing BYOB drinks. Most of Dragon Star's cuisine is also available for takeout, provided customers have secured reservations at their dining room table.
The menu at Seaweed Asian Cuisine flits across the globe like a migratory bird, landing in Japan, Thailand, and the Philippines to scoop up each region's culinary treats. Fresh fish make an appearance in sushi rolls and the spicy-tuna nachos, which are served on crisp wontons and flavored with baby octopus. Seafood also takes center stage in the Filipino-style whole snapper and Thai-inspired spicy volcano shrimp. Seaweed's chefs also concoct original creations, melding together aspects of various Asian cuisines with dishes such as roast pork with veggies and honey garlic chicken. Their culinary prowess won them the 2013 Reader's Choice Award from Scripps Treasure Coast Newspapers.
You can travel through the entire Indian subcontinent with just one meal at India Grill & Bar. Chefs showcase the flavors of northern India by preparing tandoori specialties. They place options such as tiger prawns in a garlic marsala marinade or chicken slathered in yogurt and spices inside a cylindrical clay oven to impart the cuisine's slightly charred grilled flavor. They blend together spices to create a Goa-style vindaloo that emulates the flavorful curries of the south; they also craft pan-Indian flavors with their herb-infused basmati-rice biryanis. Chefs even borrow some key ingredients from the neighboring China to create Indian-Chinese fusion dishes such as gobi manchurian. The desserts also vary by region: northern Indians enjoy the honey-dunked pastries known as gulab jamun, whereas others cool off with kulfi—an Indian ice cream made from alphonso mango pulp, pistachios, and saffron.