Chefs infuse upscale dishes, such as caldo con pollo & pan-seared salmon, with southwestern flavors

Variety of bottled beers & brews on tap washes down sandwiches, wraps & late-night appetizers, fueling dancing & karaoke

Chefs create nine specialty pizzas & six different types of pasta drizzled with house-made marinara, with imported beers & robust wines

Skilled chefs craft American fusion fare including sizzling steaks & fresh seafood in upscale setting awarded Best New Restaurant in 2010

Fresh Vietnamese dishes such as beef pho & crispy egg noodles with stir-fried chicken served in warm interior accented with rock wall

Owner Dionne Christian presents 150 bulk teas, collected during her worldly travels, to pair with organic fare such as sticky-rice oatmeal

Staples of French cuisine from veteran chef complemented by award-winning wine list & décor evoking French countryside bistros

16-oz. rib-eye steaks & hand-formed burgers sizzle atop mesquite grill in eclectic interior, with free chips & salsa to accompany entrees

Homemade, grilled meats; 3-day marinating process; Fresh ingredients; Unique soda flavors;

Wild-caught, flown-in seafood; Includes appetizer & entrees; Northwest-inspired dishes;