Pair flights of four 4-ounce craft beers with shared appetizers

Executive chef started cooking at age 14 in Italy; today his veal scallopine features eggplant, prosciutto, and fresh mozzarella

Fried green plantains, shredded skirt steak, roasted pork, salmon with mango sauce, and ceviche with tomatoes and lemon

Thin-crust pizzas, lasagna, burgers, and steak smothered in chopped-shrimp sauce

Cuban-fusion dishes and signature house-made sangria served atop white-linen-swathed tables

Southwestern Fiesta lime chicken and Weight Watchers–approved entrees and dishes with less than 550 calories

Orders of pani puri arrive before huge plates of biryani, saag paneer, and kebabs fresh from the kitchen's clay tandoor oven

Fresh pasta dishes and coal-fired pizzas topped with figs and roasted artichoke hearts

Six types of sangria, Valencia-style paella with lobster, scallops, and sausage, and traditional tapas of the Iberian Peninsula

Inventive sushi rolls and crispy duck with asparagus tempura; live DJs and dancing until 2 a.m. on weekends