Housemade sangria washes down roasted ciabatta infused with garlic, mussels sautéed in wine, and lamb kebabs ornamented with grape tomatoes

A New York Times–lauded chef sends innovative Puerto Rican specialties to a chic dining room with colorful flags and cushy booths

Pizzas loaded with unusual ingredients such as shredded barbecue pork or roasted potatoes pair harmoniously with salads and sodas

A large pizza and garlic rolls are served at a restaurant in business for more than 53 years

Scallops, chicken, and filet mignon are tossed on hibachi grills; the eatery also serves sushi rolls and lychee panna cotta

Imported tomatoes, pastas, and housemade pizzas woo patrons in a warmly lit dining room and on an outdoor patio with eco-friendly touches

Chefs put together hot and cold subs and six different Philly cheesesteak sandwiches featuring homemade cheese sauce

Views of the Niagara River surround the restaurant, which inhabits a converted coal silo, where cooks grill grass-fed, local beef burgers

Large cheese pizza, chicken wings, and soda at pizzeria with East and West Coast favorites

Chefs cook Filipino milkfish and pork-belly entrees alongside Cajun dishes such as crawfish and gumbo, available mild to extra-hot