Preparing every meal to order & baking pastries onsite, cooks embrace their menu's assortment of familiar, homestyle comfort foods.

Seafood restaurant blends cold-water lobster tail, half pounds of Alaskan snow crab, and jumbo shrimp scampi

Local seafood, free-range chicken & organic ingredients lay foundation for marinated kebabs, tandoor-oven entrees & rich curries

Rare cuts of meat arrive at tables on skewers, accented by Latin American wines & Brazilian cocktails

Chef Scott Fredel draws on his experience as a lifelong fisherman as he prepares tasty seafood, paella, and beef dishes.

Extensive wine list washes down elegant Italian dishes such as chicken picatta, lobster scampi & slow-braised veal osso buco

Founded by owners of Souvlaki Fast, restaurant emphasizes Greek hospitality while serving such staples as lamb chops with lemon potatoes

Servers whisk plates of garlic-steamed clams, 1 lb. Florida lobster tails & stone crab claws on outdoor terrace

Menu of Asian-fusion cuisine stars mongolian hot pots, where diners boil morsels of thinly sliced meats & seafood in spicy broth

New York–style and deep-dish pizzas served at eatery with twice-weekly karaoke nights