Aikia Steakhouse's staff goes beyond providing food: the chefs make elegant presentation a core part of the dining experience. From arranging sushi rolls artfully on plates to sizzling hibachi entrees on teppanyaki tables right in front of customers, the team takes the doldrums out of dining without the use of motorcycles. Their menu catalogs 20 hibachi dinners, including filet mignon, 28 maki and hand rolls, and several lunch specials. The decor is as upscale as the culinary presentation, with rows of plants set against wood accents and shoji screens marking private tatami rooms.
Gee whiz, Skip, is it true that Cheeburger Cheeburger's been voted Best Burger in 29 Cities? Yup. This is a real 1950s-style hot spot. This is a place that takes pride in serving additive-free, 100% all-natural Angus beef and frothy milk shakes in thousands of possible flavors. Amidst vintage-inspired decor, cooks fry freshly cut Idaho potatoes and onion rings in cholesterol-free peanut oil and top American-bred, vegetarian-fed beef with more than 25 toppings. Modern day soda jerks also add one of more than a dozen syrups to flavored sodas and scoop ice cream into floats fizzing with cola, root beer, Dr. Pepper, or the lesser-known Pepper sibling, Gary, who forever lives in the shadow of his brother's medical degree.
In the modern, earth-toned dining room of Nguyen's Vietnamese Cuisine & Sushi Bar, patrons breath in the fragrant scents of pho simmering, and tender slices of Kobe beef grilling. Dishes run the gamut from traditional to inventive. A clay pot, for instance, serves as the setting for simmered salmon and braised tofu, and the beef broth pho comes with all the classic bean sprouts and herbs. Many dishes include surprising ingredients, or a flair for cultural fusion: Wagyu beef is rubbed with Vietnamese spices for the Nguyen's Burger, and all the sushi is made with brown rice. Folks can pair their entrees with a glass of wine and cap off the meal a banana wonton dessert.
Veteran executive chef, Joe Guarino of Red Rock Bistro, devised lunch, brunch, and dinner menus brimming with haute cuisine and fresh-caught seafood. Gazes wander to the restaurant's massive bay window and the expansive beachfront and picturesque skyline vistas beyond before settling on flatbread pizzas bubbling with gourmet cheeses or house-made ricotta gnocchi. Delicate sauces simmered from lemon and thyme, maple bourbon, sweet onion, and other flavors season fillets of seafood and hearty chops of steak and filet mignon. Thursday through Sunday, Red Rock celebrates life with live music, which ricochets from glasses, breaks up Super Soaker fights on the patio, and bounces out across open waters as musicians cook up the sound of blues, rock, and jazz.
The brainchild of gastromind Chef Gregg Brackman, G Bar and Kitchen incorporates Italian and French influences into its inventive dishes, all made with quality ingredients. From the spring menu, start with the beet salad, a berry-hued blend of candy-striped beets, goat cheese, and watercress bathed in lemon-olive-oil emulsion ($9). Noodle-centric dishes, such as a the local-lobster gnocchi (market price) with hand-rolled potato pillows, sherry-thyme butter, and arugula, or the risotto ($24) with shrimp, mushrooms, and truffle, will satisfy discerning professors of pasta-ology. For a main course, try the crispy-skinned and roasted chicken ($24) with mashed russets, trip, and tequila-lime buerre blanc, or the eggplant Milanese ($22) with pomodoro, béchamel, and parmesan. Side selections include goat-cheese potatoes ($6), the green du jour ($5), and creamed shallots and spinach ($5)—all ideal wingmen for entrees hitting the dietary dating scene.