Modern Asian entrees such as Malaysian clay-pot chicken in yellow curry and Shanghai rib-eye steak in a soy reduction

Chefs prepare Gulf Coast seafood, soft-shell crab louie, pork chops, and veal amidst wide-paned windows and fancy table settings

South Indian foods such as pancake-like uthappam and crêpe-like dosas stuffed with curries, chutneys & veggies

A chef dedicated to sustainable cooking regularly rotates the menu selection to feature fresh ingredients

Dynamic, locally-sourced menu crafted by Chef Goncalves, who has been praised by Time magazine and The New York Times

Domestic beers and more than 20 different sandwiches fuel conversations between groups of two or four

Loaded seafood risotto, organic chicken with white-truffle sauce, and roasted lamb served amid brick walls and blown-glass lamps

Broiled dry-aged steaks, pork chops, iceberg-wedge salads with danish blue cheese, and chili pop shrimp in a small, elegant dining room

MSG-free Chinese dishes such as egg foo young and chop suey served underneath paper lanterns and dragons

French, Italian, and German entrees showcase flambéed shrimp in brandy, roasted duck in amaretto cherry sauce and veal cutlet with capers