Upscale dining establishments typically feature an elegant and intimate ambiance to attract diners on a romantic date or spies trading state secrets under the guise of a romantic date. Trade luxurious nibbles or microfilms with today's Groupon: for $12, you get $25 worth of upscale fare at Joseph's Fine Dining.
Joseph's Fine Dining’s dinner menu shelters an elegant variety of steaks, seafood, and poultry culled from the mind of owner Joseph Freyre and his 25 years of restaurant experience. Indulge in a plate of wild mushrooms overflowing with crabmeat and blanketed beneath a tequila-lime-butter sauce ($11.99), or pluck morsels from the gulf mussels chablis, infused with lemon juice and white wine ($9.99). The duck à l'orange imperial, a marinated duck breast served with orange reduction, sates vacant tummies and polishes taste buds more enjoyably than sandpaper cereal ($24.99). Coils of fettuccine tangle sautéed prawns and vine-ripened tomatoes in the scampi genovese ($19.99); the steak à la diane buoys a tender center cut on a bed of the chef’s risotto ($26.99). Conclude a sumptuous dining experience with the bananas foster flambé, a cool dessert prepared tableside that confuses tongues with disparate temperatures and by triggering their fight-or-flight response to open flames ($8.99).
With a romantic mien, Joseph's Fine Dining conjures an intimate atmosphere by adorning its walls in rich burgundy shades and covering each table with a white cloth stitched from thousands of strands plucked from a unicorn’s linen mane.
Joseph's Fine Dining
Joseph Freyre first wandered into a kitchen more than a quarter-century ago, and since then, he hasn't quite managed to leave. He studied traditional techniques at Del Webb Culinary Institute; served a 15-year stint as maitre d' at a five-star, five-diamond hotel; and owned and operated multiple restaurants. He started Joseph's Fine Dining as a simple combination of his love for fine cuisine and the art of tableside preparation, or flambéing.
He's concocted a lot of signature creations over the years, but chief among them stands the pepper-steak flambé, marinated in mango chutney and cast ablaze in French brandy. He follows up his fiery dinners with equally flame-kissed desserts including classics such as bananas foster and cherries jubilee.