Sunshine streams though skylights and tall windows to brighten up Brewster's Bar & Grille's wood, stone, and brick interior, where cooks grill hamburgers and prep pub fare. Plush black booths encircle tables topped with menu items such as corn-dog nuggets, rib-eye steak, and Alaskan salmon. Barkeeps fill glasses with 14 ontap brews and flat-screen TVs glow with sports games or latent poltergeists. During warmer months, the staff opens the patio, where diners can toss bags and horseshoes.
At Woody’s Steak House, chefs roast prime rib for four hours, carve the succulent cuts to order, and ladle them with house au jus. The sumptuous entree is one of the reasons Woody’s Steak House has remained a neighborhood bastion for more than 70 years. Other entrees reflect a similar attention to detail, from the aged-in-house filet mignon to the pecan-smoked ribs. Meaty morsels pair with an ample wine list and, on Wednesdays, the soft melodies of piano music and murmured reminders to chew 27 times before swallowing.
The tableside grill sizzles, searing flavorful slices of steak and moist squares of salmon. A chef keeps careful watch on his proteins, summoning pillars of flame to add extra heat, dicing meat with lightning dexterity, and corralling jumbo shrimp with a bullwhip to complete the culinary show. This is the scene at Kabuto Japanese Steak Seafood & Sushi, where food is as much spectacle as it is art.
Besides cooked-to-order hibachi specialties, the restaurant keeps a sushi bar stocked with fresh seafood. Here, experts hand-roll favorite maki, such as spicy tuna or california rolls, or draw on more inventive ingredients—wine sauce, mango, strawberry—for their house specialty rolls. But whether guests seek food that is flame-kissed or flame-free, each dish stands out against the decor's elegantly understated tableau.
The aroma of jerk-seasoned chicken wafts from the kitchen at Island Breeze Café, filling the air with the scent of authentic Caribbean cuisine. The café's cooks prepare other staples, such as fried tilapia filets, homemade carrot escabeche, and slow-cooked, beer-braised oxtail seasoned with traditional spices. They can complement each main course with a customary side such as rice, peas, fried plantain, and sautéed cabbage and carrots, as well as conclude them with a lineup of classic Caribbean desserts that include mango cream cake and coconut cake.