Owner and CNN Hero, Bruno Serato, presents diners with variegated menus packed with Italian and seafood entrees prepared under the culinary eye of Executive Chef Eddie Meza. Bob for apples of dough with the gnocchi gorgonzola, with small potato and flour dumplings soaking up the flavor of tomato and gorgonzola sauce ($14.95 lunch; $19.95 dinner). The restaurant's signature dish, brasato piemontese, sports boneless beef short ribs braised in an italian barolo reduction for three hours and topped with a touch of horseradish and a dash of extravagance ($22.95 lunch; $30.50 dinner). Steamed salmon sweetens its style atop belgiun white chocolate mashed-potato purée ($23.95 lunch; $29.95 dinner), and the pesce bianco's sautéed whitefish inherits a spicy attitude by hanging around moroccan couscous and japanese peppers ($17.95 lunch only).
The chefs at Dang! Crabs transform empty plates into flavorful plumes of zesty New Orleans–style delicacies. A dose of half a dozen charbroiled oysters swims through garlic herb butter sauce ($10), and salad bowls overflow with a choice of sea candies, such as shrimp ($7), oysters ($7), or crawfish ($6) on a bed of crisp romaine, juicy tomatoes, and crunchy cucumbers drizzled in tangy Cajun red-pepper aioli dressing. Choose from a septet of hefty po boy sandwiches, including the fried catfish ($6 for half; $9 for whole) or Mikey’s Special, which recruits beef and ham to spar with a pickle spear in a vat of red-pepper aioli ($7 for half; $10 for whole). Traditional bowls of chicken or andouille gumbo ($7) make mouths even spicier than the bell pepper mouth-guard from your lacrosse days, and fries in varieties such as sweet potato, Cajun, or utilitarian accompany plates of fried catfish ($10), calamari ($8), and okra ($5).
No matter what type of seafood the chefs at Cajun Islands are cooking up, they end up giving it a distinct Cajun flavor in their cooking pot. That's because the chefs prepare their snow crab, crawfish, clams, and oysters in a flavorful Cajun broth, which complements seasonings that they wet-rub and butter onto each cut. That doesn't mean that all the dishes have the same flavor, however. Chefs alter the spice content to include more herbs and garlic or more of the mouth-tingling spices to create dishes that vary from mild to flaming hot. They can tame the fire of these dishes with their tropical blended drinks, in which they toss fresh fruit such as pineapple, coconut, papaya, and mangos. When paired with a basket of beer-battered fries and clam chowder, the dishes take on a degree of comfort only replicated by lounge chairs equipped with an anti-peer pressure forcefield.