Crepes filled with barbecue pork and chihuahua cheese, soups made from scratch daily, skillet mac 'n' cheese, and fried pickles

Students learn to melt a blend of decadent cheeses for dipping; a mini chocolate fondue and a BYOB policy sweeten the lesson

Chef Mario Lobos celebrates Argentine cuisine with golden empanadas, sizzling steaks, and fresh fish alongside a full bar

Pizzas with vine-ripened-tomato sauce and hand-tossed crusts pair with breadsticks and wings

Fresh veggies and other healthy ingredients fill large selection of wraps, sandwiches, and salads

Pours of Allagash White, Half Acre Gossamer, and Stone Pale Ale complement crab cakes, bruschetta, and calamari

Chefs bake orange roughy fillets with herb butter, deep-fry farm-raised catfish, and char-grill steaks & half-pound burgers.

Japanese food cooked on hibachis tableside; at sushi bar, rolls float atop wooden boats

Chef Papandrea crafts gourmet pizzas baked over wood in stone oven, stuffed breads & signature pastas complemented by well-rounded wine list

Chinese, Japanese, and Thai dishes served in modern dining room with Asian decor influences