Named Valley Advocate’s Best Steakhouse for five years in a row, Opa Opa Steakhouse and Brewery grills an array of steak cuts—ranging from sirloin tips to prime rib—to a juicy and house-recommended medium rare. Beyond its steaks, the eatery’s grub follows the same Southwestern theme as its dining room’s decorative touches, which includes a wagon wheels and a cattle skull. The kitchen’s carefully roasted baby-back ribs, barbecued chicken, and pulled pork complements homestyle favorites such as meatloaf, lasagna, and fish and chips. All of the hearty entrees pair with sides that run the gamut from fries to cowboy beans. An array of beers, encompassing award-winning pours such as Red Rock Amber Ale and King Oak Milk Stout, wash meals down more effectively than a good, long yawn in front of water slide. Opa Opa Steakhouse and Brewery also caters events on-site or at the customer's choice of location.
The grill masters at Caminito Argentinean Steakhouse stay true to their culinary roots with a distinctly South American cooking tradition, which begins with hormone-free meat from cows that were fed a vegetable-only diet and raised on pastures instead of in cages. Manning a cast-iron grill stoked by locally sourced hardwoods, the expert chefs fire-kiss select cuts of beef to smoky perfection, infusing filet mignons, skirt steaks, and short ribs with rustic flavors that pair harmoniously with the restaurant’s robust selection of Argentinean red wines.
Although Caminito’s wood-fired steaks have earned it the Valley Advocate’s award for Best Steak House from 2010 through 2013, the menu proves that the restaurant does not live and die by expertly charred beef. Lobster-filled ravioli, pan-seared salmon, and seasoned chicken breasts showcase the kitchen team’s culinary repertoire, in addition to vegetarian entrees that aren't just snapshots of steak printed on soy paper. Refreshing sips of ale from Peak Organic Brewing Company complement hearty bites, and spoonfuls of flan and mousse bring meals to their bittersweet conclusion. On weekends, the acoustic strumming of guitarist Alvaro Olvera Sanchez nourishes famished ears with flamenco notes and classic Spanish songs.
CW's American menu—which features locally sourced seafood and thick-cut steaks—combines the comforting nostalgia of classic Americana with contemporary cooking techniques. Their modern methods include rubbing each cut of meat with a proprietary blend of spices before broiling them at 1,200 degrees Fahrenheit to seal in juices. When possible, the chefs source their seasonally changing ingredients from local businesses to encourage the local economy and give their wheelbarrow driver a break. In addition to the contemporary fare, Friday and Saturday evenings bring merriment and dancing as the restaurant showcases live jazz and prerecorded FDR fireside chats.
The menus at Sakimura's two locations change regularly in order to incorporate the freshest seasonal ingredients and the chefs’ newest culinary muses. The Simsbury location is known to intermingle traditional Japanese flavors with contemporary flourishes, with specials taking forms such as foie gras with sweet miso sauce. Both locales’ sushi chefs also invent their own creative rolls, such as a deep-fried Godzilla roll and an Out of Control roll filled with shrimp tempura and topped with seared pepper tuna.
Diners seeking a hot dinner can gather around hibachi grills and watch as chefs sear their choice of shrimp, chicken, scallops, filet mignon, or any number of other gourmet ingredients. The hibachi rooms' smokeless grills and modern yet warm decor combine to create a pleasant dining experience.
Swirls of sauce and fresh orchid blossoms adorn entrees at Hirosaki Prime, where chefs craft traditional and contemporary Japanese dishes. At tabletop grills throughout the 54-seat hibachi room, they blend cooking and performance in a showy display as they sauté vegetables and seasoned meats. In the smaller lounge, alit with votive candles, otherworldly artwork, and walls inlaid with a soft red glow, guests can sample other Japanese dishes such as chicken teriyaki, as well as specialty sushi rolls such as the Ninja roll, whose shrimp tempura, cucumber, and spicy tuna hide in plain sight.
The chefs at Kai Sushi Bar and Grill synthesize culinary skills with fresh ingredients, resulting in a menu of delectable Japanese cuisine and high-quality sushi. Starters of kushiyaki beef skewers ($5.50) and thin-sliced, seared tuna-tataki ($8.95) are on hand to wake even the most deeply hibernating of stomach bears. With a variety of healthy, creative options, such as the lobster salad ($13.95) and low-carb sushi selections, the recipes highlight indulgence without guilt. The eatery pays homage to local sports teams with cheerleading squads and the Red Sox soy wrap, lovingly filled with tempura shrimp, apple, and avocado ($11.95). Guests with a craving for land meat can satisfy their inner grumblings with chicken katsu and steamed veggies ($13.50), or conquer the modern American dream of downing a 14-ounce sirloin steak in a Japanese restaurant ($20.95). Celebrate a successful dining experience with a thematically inappropriate jig atop the sushi bar and a dessert of zesty banana tempura ($5.95) while enjoying the restaurant's atmosphere, which the proprietors strive to make both comfortable and classy.