A chef trained at Johnson & Wales University adds Cuban and Caribbean flourishes to classic French fare

Traditional Irish cuisine served in pub as rock and blues bands entertain the crowd

A restaurant that has fostered German dining since 1868 fuels tailgaters and Oktoberfest celebrations with chowder, sausages, and strudel

Veal and seafood simmered in delicate wine sauces served in Italian eatery with large wine list

Italian and Persian flavors infuse pecan-crusted lamb, gourmet pizzas, and salmon with caramelized onions and almonds in wine sauce

Zocalo corn with lime aioli and catilja cheese precede tacos with rib eye or pan-seared pork and fried ice cream

Adept sushi chefs demonstrate master techniques to construct and serve maki rolls, nigiri, temaki, and designer rolls

Salads tossed with Ken's famous dressing prelude filet mignon served on cedar planks, steamed Alaskan king crab legs & roasted chicken

Chefs draw from the owner's family recipes to make chicken saltimbocca in marsala-wine sauce, fettuccine bolognese, and ricotta cannoli

Lamb, seafood, and vegetarian entrees come together in traditional Turkish menu of kebabs, salads, and soups