The chef twirls and spins his carving fork and spatula in a percussive rhythm atop the grill. He continues the show, slicing and seasoning meats and vegetables as part of a choreographed spectacle for guests lined around the perimeter of a hibachi grill. In addition to freshly seared dishes, the chefs also man a sushi bar, where they work with ingredients such as fresh salmon and deep-fried sweet potato. They prepare plenty of vegetarian items as well as a selection of Chinese dishes. Every dish is available for delivery within a 5-mile radius, which Kyoto's staff demarcates by drawing a large chalk circle around the restaurant.
Mexican chefs prepare Mexican food that's served in a dining area enclosed by walls decorated with Mexican art. Wooden hot plates keep tile-topped tables and overzealous servers' heads safe from fajita skillets that emit the sounds and scents of sizzling chicken, beef, or shrimp. Patrons may enhance their authentic meals with sprinkles of salt and pepper shaken out of repurposed Coronita bottles and complement their cuisine with oversized margaritas—crafted at the wraparound bar with a selection of more than 40 tequilas.
Born and raised in Caracas, Venezuela with his five siblings, Pedro Alarcon has vivid memories of his mother’s daily dedication to preparing comforting meals. Her dishes, while simple, were always perfectly spiced and plentiful enough to share with family and friends. Now at his restaurant, La Casa De Pedro , he continues his mother's tradition, creating simple but flavorful Latin-American dishes such as paella, grilled racks of lamb, and shrimp sautéed in garlic, cilantro, and olive oil. The restaurant’s yellow and bright-green walls, coupled with tables set with blue glasses, matches its vibrant atmosphere fueled by specialty margaritas, caipirinhas, and mojitos. In the warmer months, guests can dine alfresco on the spacious patio surrounded by trees and a fountain.
The chefs at Shaans Panini and Roast Beef stuff subs and grilled panini sandwiches with an array of creative fillings?from chicken tikka marsala to steak tips to tofu. In addition to the dozens of handheld options, the menu serves up hearty helpings of eggplant parmigiana, baked ziti, and grilled veggie salads. Early risers can also get their fill with breakfast specialties such as three-egg omelets and home fries.
Part Mexican cantina, part Irish pub, and all cop, Garcia Brogan's blends disparate cultures in both its menu and its decor, which features murals and folk art from Mexico and Ireland. Whether guests want a glass of Irish whiskey or a fine tequila, Garcia Brogan's bartenders keep the drinks flowing, pouring a river of alcohol in which tacos and shepherd's pie bob appetizingly. The restaurant hosts pub trivia nights and live Irish music on the weekends.
If you stumble over a few of the ingredients in Life Alive’s signature Goddess bowl, don’t worry—you’re not the only one. That’s why the restaurant’s website keeps a glossary of its menu’s potentially baffling ingredients and their health benefits. The Ginger Nama Shoyu sauce, for example, may seem outlandish to Americans but “the Champagne of Soy Sauce” shouldn’t be. It’s 100% organic and non-GMO, ages for four years in cedar kegs with less salt than traditional soy sauce, and is completely raw. Ginger adds an extra dose of healing, since it naturally eases digestive issues and nausea, as well as ulcers and inflammation. In this particular dish, the potent sauce flavors a medley of carrots, beets, broccoli, dark greens, tofu, and short-grain brown rice—a nutritional powerhouse all on its own. The Goddess bowl epitomizes Life Alive’s approach to vegan food: it should be organic, whole, and therapeutic, and use ingredients that come from local farms. And, it should meet these requirements without sacrificing flavor or convenience. In addition to nourishing the body, Life Alive believes that cuisine should also benefit the environment and the community. That’s why the restaurant sources its ingredients sustainably, recycles and composts scraps, and uses biodegradable packaging and cleaning materials formulated without chemicals or bacon.