Thai dishes infused with spices and herbs imported from Thailand

Sushi chef teaches up to eight students how to make rice and craft tightly rolled maki, giving detailed instructions to take home

Signature ceviches brim with watermelon and tuna or shrimp and tostones at an eatery helmed by decorated Chef Douglas Rodriguez

Cheese fondues blended from aged cheddar or swiss; lobster, shrimp, chicken, and filet mignon cooked in a choice of savory broths

Chefs use traditional Mediterranean recipes to make gyros, hummus plates, and lamb burgers

Traditional or garlic naan mops up spicy chicken vindaloo, shrimp in mild red-curry sauce, and vegetarian channa masala

Diners scoop bites of simmered lentils, sautéed shrimp, or spicy chicken off a communal platter with small scraps of spongy sourdough injera

A market-inspired menu features weekly rotating dishes such as housemade gnocchi and mustard-crusted lamb paired with international wines

Modern cuisine, sake, and specialty cocktails in a vibrant lounge good for social gatherings

French chefs bake baguettes, enfold fresh Alaskan seafood in fluffy crepes, and drizzle filet mignon with wild-mushroom demi-glacé