Aromatic Thai dishes customized with five different levels of spiciness include curries, rice, and noodles

Traditional Mexican fare is served in eatery with patio seating and dining rooms brimming with murals and Mexican artifacts

Chefs make their own buckwheat noodles & douse charcoal-barbecued meats—including duck & short ribs—with signature sauces

Argentinean and Spanish cuisine with American and Italian influences, such as pizzas topped with chorizo

Consisting of small plates meant for sharing & sampling, menu updates traditional Japanese cuisine with European & pan-Asian influences

Atlantic salmon, filet mignon, beer-steamed bratwurst, and crab-cake sandwiches with tarragon rémoulade

Restaurant with nonstop weekend hours serving portobello-mushroom caps and chicken marsala beside vivid purple tablecloths

Chefs spice up entrees with curry and bake marinated chickens in clay ovens

House-made desserts cap off chef Jon Russell's savory servings of seafood, steak, and pasta

Stone fireplace roars, matching crowds on multitude of TVs that punctuate wood and red dining bar where sliders and brews fill bellies