James Beard semifinalist plates foie gras with hazelnut honey, duck tamales with cactus salad, and lime-braised lamb shank with crispy yucca

More than 100 hot and cold tapas selections with recipes from northern Spain and Catalan; paellas, cazuelas, Spanish wines, and music

Oaxacan-style cuisine with hints of Hawaiian flavors, such as pineapple-plantain nachos and citrus-grilled Pacific wahoo tacos

At tabletop hibachi grills, chefs sear lobster, steak, and vegetables while entertaining 8–10 ring-side diners

Fresh spices and herbs accompany each painstakingly crafted dish crafted and served by accommodating chefs in one’s own home

Dishes from Asian countries such as China, Korea, Japan, and Malaysia infused with American and other international flavors

Tearoom equipped with WiFi and board games welcomes guests looking to unwind with pots of tea and small bites

Belgian cuisine such as Prince Edward Island mussels, fries, and croquettes

Housemade sausage gravy, plate-sized pancakes, and one-pound burgers, served in the midst of John Deere memorabilia

Tapas-style dishes such as chicken roulade and shrimp ajillo please patrons at an eatery with live entertainment nightly