James Beard semifinalist plates foie gras with hazelnut honey, duck tamales with cactus salad, and lime-braised lamb shank with crispy yucca

Classically trained chef fashions hamachi, lobster, crab, and salmon into 40 specialty rolls and crafts Thai-style curries and noodle dishes

International and domestic white, red, and blush wines complement bites of shrimp alfredo and cheese ravioli drenched in rich tomato sauce

Mediterranean and Turkish cuisine includes char-grilled shish kebabs, housemade gyros, and hand-prepared baklava

Chefs prepare a contemporary American menu using local, seasonal produce; past entrees have included seared duck and wagyu beef sirloin

Two hand-prepared patties piled with cheese and free fixings; hand-dipped malted milk shakes in strawberry banana or orange cream

Chefs incorporate Caribbean flavors in entrees such as crab cakes with key-lime rémoulade at restaurant with open mics and live DJ nights

Servers help pair 100+ types of beer with made-to-order burgers & sandwiches crafted from American Kobe beef & Angus-certified short rib

Chicken cooked in sun-dried-tomato sauce and lamb marinated in coconut milk

Zagat-rated restaurant incorporates southeastern Asian influences into its family-style menu of meat and vegetarian entrees