Frozen margaritas temper heat from classic Tex-Mex dishes such as fajitas & burritos slathered with cheeses, guacamole & sauces

European-style café serves ice cream, gelato, sorbet, sundaes, and treats such as a strawberry-champagne ice-cream and sponge-cake roulade.

Kitchen crew simmers 1.25-pound Maine lobsters, corn on the cob, potatoes, mussels & chorizo in peppercorn-beer brew

Executive chef Jason Ward prepares omelets, house-made flatbreads & seafood with local ingredients

Veal chops, pasta with raisins, pine nuts & sundried tomatoes & pizza made from imported ingredients beside dance floor & fireplace

Chefs partner sushi with pan-Asian entrees, decorating specialty maki for supper & trimming bento boxes for lunch

Kebabs, falafel, spinach pies & hummus top linen-clad tables at eatery with hookah & belly dancing

Gooey, cheese-covered bowties mingle with garlic mashed potatoes, buttermilk biscuits & Angus top-round beef slathered in barbecue sauce

Authentic Guatemalan cuisine with several vegetarian options in restaurant open for more than two decades

Indian restaurant fuses Eastern and Western sensibilities to offer mixed drinks, curries, tandoori dishes, and naan.