Soaking up the vibes alongside Oakland Beach, Marley's on the Beach takes on the personality of its waterfront location. Inside, tables spread visitors out across a spacious dining area, and tiki hut hatching decorates a fully stocked bar. There, servers concoct refreshing cocktails and frozen drinks, such as the orange vodka and ice cream mix-infused creamcicle. Adding to the relaxed island feel, live bands gets crowds swinging and swaying every night the restaurant is open.
Christopher Palios, executive chef and owner of Sophia’s Tuscan Grille, inherited his cooking skills from his Sicilian grandmother, with whom he worked side-by-side as a child constructing traditional Italian dishes. Palios went on to refine his techniques by attending culinary school, traveling to the Caribbean and northern Italy, and working in the kitchens of celebrity chefs Emeril Lagasse and Todd English. Palios uses high-quality ingredients to create innovative dishes that reflect the Tuscan countryside.
Personal touches go into the savory entrees, as seen by the hand-stretched peasant-style grilled flatbreads and the handcrafted nuggets of spinach and ricotta gnocchi. Black n’ blue mussels—simmered with crisp pancetta, gorgonzola, and chives—and linguine with clams pair with diners’ libations toted from home under the restaurant's BYOB policy. House-made desserts round out meals with creamy bites of wild-strawberry spumoni as refreshing as a nap in the produce aisle. To bring the Tuscan experience to their own kitchens, diners may take a cooking class or purchase one of four spice rubs hand mixed and packaged by chef Christopher.
Orange Leaf Frozen Yogurt's network of self-serve dessert shops treat taste buds without expanding waistlines. Each cup of creamy frozen yogurt is priced by weight, and comes in an endless assortment of possible flavor and topping combinations. Guests can spoil their dinner without spoiling their diet thanks to Orange Leaf's sensible selection of low-fat treats, some of which clock in at as few as 25 calories per ounce. After diners top their fall-themed or chocolate-flavored desserts with crumbled graham crackers, peach slices, berries, or granola, they can dig in amid the shops’ bright green-and-orange-color scheme.
Bacon-laden cheeseburgers, pepperoni pizzas, and fish and chips are among the comfort food classes at Norwood Grill. The family-owned-and-operated restaurant slakes hunger three times a day—starting at 5:30 a.m.—with breakfast, lunch, and dinner. The restaurant's slogan is "Where you're special every day," and the team upholds this mantra not only with its sizzling steak tips and homestyle baked potatoes, but with a friendly approach to service.
A piece of food soars through the air, landing squarely in the open mouth of a patron. The other 19 guests at the table cheer. Then an egg pops up high above their heads. During its descent, a man standing before the seated crowd pulls open his breast pocket, and the egg lands snugly inside. Without pause, the chef continues chopping, flipping, and grilling in swashbuckling style.
This show repeats at Yokohama Japanese Steakhouse’s five large hibachi tables—each crowned with an enormous grill—every day of the week. The restaurant also serves up less theatrical but no less authentic teriyaki, tempura, udon, and wok-stirred fare, as well as traditional and contemporary sushi rolls. In the dining room, the gurgling of water in an indoor pond mingles with the murmur of Sirius satellite radio and the purring of stomachs curled up for postprandial naps.