Old & New World cooking styles intermingle to concoct Italian fare such as veal & spinach ravioli, vegetable lasagna & penne with vodka

Executive chef Justin Cole fuels fine-dining affairs with French dishes made from local ingredients & seasonal produce

Chefs stir fistfuls of spices into regional fare including Hyderabadi & Chettinad dishes made with equipment imported from India

Flavorsmiths craft outside-the-box takes on classic American fare, including crab melts, Cajun chicken & homemade mac 'n' cheese

Chefs craft flavorful entrees with authentic Indian seasonings such as tender beef korma & vegetarian-friendly spinach masala

Chefs infuse flavors from Yucatan Peninsula into menu of fresh & upscale Mexican fare amid chic décor & modern lighting

Pizza chefs top artisan pies & classic Italian eats with 50 creative toppings, from pepperoni & tomatoes to chèvre & mandarin oranges

2011 North Carolina Wing Festival winner coats wings in 75 flavors & adorns grilled chicken sandwiches with delectable garnishes

Tandoori dishes & curries with customizable levels of spice lead made-from-scratch dessert onto tables

Hibachi chefs entertain with tableside grilling dexterity & extensive menu of teriyaki, yakisoba & sushi selections