While the heart of Johnny Carino's menu is rooted in genuine Italian traditions, forward-thinking creativity has birthed what they like to call their signature dishes. Led by executive chef Chris Peitersen, the seasoned kitchen staff blends fresh ingredients along with extra time to create high-quality preparations. Diners will find entrees such as 16-layer lasagna with made-from-scratch sauce, and pizzas made with home-baked crust. Other signature choices include the all-natural beef tuscan ribeye, baked stuffed mushrooms topped with house lemon basil cream sauce, and tiramisu made from the ground up. Entrees can be paired any selection from Carino's extensive wine list and drink menu.
David "Red" Cohen knows it is an odd combination, but Red's Dogs & Donuts is all about serving his favorite two foods. Hebrew National hot dogs crackle warmly alongside andouille sausages and brats crafted from smoked elk, pheasant, bison, alligator, and other meats. Mole sauce, chili, jalapeños, pickled red onions, and other toppings turn the hot dogs into a feast for patrons or a nightmare for an actuary calculating napkin-insurance premiums. A frosted, sprinkled, filled, and powdered array of more than 60 donuts make use of Red's secret batter recipe, which substitutes in potato flour to add extra fluff and crunch to the house-made treats. The donuts don fixings including maple glaze and bacon, and belgian waffles sport cherries and whipped cream or a sausage-and-egg scramble drizzled in syrup.
On average, it takes one year to invent a sandwich that meets the standards of Jason's Deli—countless combinations of breads and filling won't ever leave the test kitchen. Those that do follow a strict set of rules: no artificial trans fat, no high-fructose corn syrup, and flavors that come from freshness rather than additives. The results can be bitten into at hundreds of locations across America. At each, difficult choices abound between reubens and spicy-ranchero chicken wraps, or between a turkey club and a New Orleans-inspired muffaletta, spread with a family-recipe olive mix. Even those who don't want a sandwich still have to make tough decisions when they approach the salad bar brimming with organic fixings.
Despite the difficulties of selection, Jason's Deli prioritizes convenience. Its stores have organized a list of gluten-sensitive selections as well as healthy kids' meals, which come with sides of organic carrots or apples as opposed to other restaurants' deep-fried lard balls. The company also advocates for emotional health as fervently as it does nutrition—its Leadership Institute hosts workshops for employees on topics ranging from conflict resolution to finances to ethics.
Baristas stationed behind the counters at Maui Wowi Hawaiian pour aromatic mugs of authentic Kona coffee, and blend hormone-free dairy and fresh-fruit signature smoothies. Handpicked from Hawaii’s sprawling coffee plantations, Kona beans nestle inside 1-pound bags to caffeinate tongues with rich, heady flavors such as 100% Kona and Kona-light-roast varieties, perfect for brewing at home or mid-transatlantic flight. Frosty fruit smoothies ($3.50–$7.50) cool mouths with tropical flavors such as mango orange and piña colada, berry blends such as black raspberry and strawberry banana, or the citrus-fuelled power surge of a large lemon wave. Homemade yogurt concoctions brim with immune-boosting live and active cultures, and in-house-brewed sips of authentic Kona coffee ($1.50–$4.50) and espresso drinks ($3.50–$5) warm awaiting palms.
Upon walking through the doors of the softly lit eatery, guests are faced with a classic frenchman’s dilemma. Turn left, and they’ll find themselves in the Canton Palace half of the restaurant; turn right, and they’ll enter Osaka Hibachi territory. The former specializes in authentic dishes from across Asia—Vietnamese rice bowls with tender shrimp and chicken, nutty Thai noodles, and sizzling Sichuan hot pots. It is staffed by a team of attentive servers, who bustle about the bright space, refilling wine glasses and taking note of special dietary concerns, such as a sensitivity to spicy chilies or bread that was baked using lightning.
The Osaka Hibachi section of the restaurant features an entirely different menu from its pan-Asian sister, with a focus on Japanese hibachi-style dinners. Here, chefs sizzle up fine steaks and fresh seafood on fiery tableside grills as diners watch, entranced by roaring flames and flipping spatulas.