Mixed-seafood ceviche, shredded-beef or chicken tostadas, and abundance of lighter menu items pair with margaritas over games of video poker

Chef with 40+ years of experience demonstrates traditional Italian cooking techniques in hands-on classes limited to 10 people

Louisiana-style dishes such as crayfish étouffée, shrimp po' boys, and blackened catfish with dirty rice

Secret-recipe waffles arrive layered in savory toppings such as bacon, basil, and brie or sweets such as seasonal fruit

Prepared meals encourage healthy habits with seasonal produce and global flavors

Spaghetti tossed in creamy basil-spinach pesto, potatoes with spicy Peruvian cheese, and fresh tilapia ceviche with Peruvian hot peppers

First opened in 1946, the pagoda-inspired eatery serves Japanese and Chinese entrees and sushi from a chef who spent time in Japan

Natural, locally sourced fare; award-winning baked goods

Gourmet meat and seafood entrees such as roast duck are served in a cozy dining room decked in contemporary art

“Fall Off The Bone” barbecue ribs, mac ‘n’ cheese with spicy buffalo chicken, and gravy-topped pot-roast sandwiches