Slinger's Sports Restaurant's head chef, Nick Tokarski, presides over an eclectic menu of casual and upscale fare, filling mouths in a convivial atmosphere illumined by 11 high-definition TVs. For appetizers, dining companions divvy up a dozen steamed littleneck clams simmered with roasted garlic, bacon, and white wine, or prime palates with the zesty Sichuan sauce coating Ray’s spicy shrimp. Built upon a homemade flatbread foundation, the Chef’s pie pizza pairs melty cheeses with tomato sauce, wild mushrooms, red onions, and fresh basil, fostering an ideal avenue for flaunting your outfit’s built-in bib. Dre's burger stacks 8 ounces of Black Angus with guacamole and chipotle mayo and tames tongues with a flavor lasso made of jalapeños and jack and cheddar cheeses. At the Mac Bar, noshers craft macaroni masterpieces from three cheesy styles and a cornucopia of varied toppings, from hard-boiled eggs to meatballs to blackened shrimp.
As the first sign that this isn't a typical sushi bar, Kyushu sushi's chefs slice fresh fish before a floral-toned backdrop made from a collage of close-up photos of candles, blossoms, and bamboo stalks. This collage and a large photo of orange-glowing lanterns floating atop twilight-colored water brighten the space. The break from tradition continues with the menu, which changes based on the day's available ingredients and whether aliens have come down to pick up all earth’s broccoli yet. While diners can find teriyaki or katsu dishes, they can also choose from inventive fare, such as monkfish-liver pâte with miso sauce, also known as the foie gras of the sea. The sushi chefs wrap unusual ingredients between layers of seaweed and black and white rice with colorful accents of mint, wasabi, and caviar.
Tropical Juice Bar's menu places the emphasis on healthy, nonprocessed foods, but never at the expense of flavor. Dishes such the Cuban sandwich and the mofongo with garlicky plantains and fried pork skin showcase the essence of the tropics. Ditto on the empanadas, their crispy shells concealing pockets of chicken, beef, or cheese that bulge like the eyes of a surprised cartoon character. And then there are the drinks?juices and smoothies made from 100% freshly squeezed fruits, including passion fruit, tamarind, and orange.
Fresh ingredients and hearty portions characterize the eclectic eats at Luna De La Cosecha. Guests can stop in for lunch staples such as a BLT paninis or mediterranean chicken wraps lined with feta and cous cous. Other options include Latin-inspired empanadas and quesadillas, which heat up palates before fresh fruit smoothies cool them down.