Chefs age, cut, and rub USDA choice beef in house before searing it in cast iron skillets

Seafood-centric menu with littleneck clams, fresh chowder, and platters loaded with shrimp, scallops, and baked fish

Northern Indian specialties including chicken tikka cooked in a clay oven and lamb vindaloo

Iron grill sizzles up buckwheat crêpes with smoked salmon & grilled asparagus; dessert crêpes surround apples & brie

Chicken wings drizzled in spicy, sweet, or savory sauces as well as steak, burgers, ribs, and philly cheesesteaks

Chefs uphold French-bistro traditions, evidenced in classic Gallic eats served in exposed-brick dining room laden with Parisian prints

Garlic bread alongside pizzas topped with jalapeños, spicy pepperoni, pineapple, bacon, feta, and cheddar cheese

Stuffed empanadas vie for attention with baked red snapper and mashed mofongo with roasted pork shoulder

Menu of northern and southern Indian cuisine with tandoori chicken, lamb-stuffed dosas, and curries

Chefs uphold French-bistro traditions, evidenced in classic Gallic eats served in exposed-brick dining room laden with Parisian prints