International chef concocts fusion dishes with South African spice inside award-winning eatery with décor called “eye-popping”

Executive chef John Ly and staff plate up contemporary American dishes using fresh, seasonal ingredients at a modern, award-winning eatery

Snacks such as hand-battered pickles and wings in a choice of three sauces made daily in a bar with pool tables and shuffleboard court

Beef lasagna & grilled catfish fillet mingle with housemade meatloaf, chicken-fried steak, veal milanese, tenderloin, and seafood

Southern, Southwestern, and European influences combine to create modern takes of familiar comfort foods

At BYOB burger joint, chefs sandwich burgers between pretzel buns and top them with produce fresh from the farmers' market

Monterey jack sprinkled atop chicken tacos, half-pound Texas burger smothered with barbecue sauce, and wings dressed in Thai chilies

Chef Paul Bellow Jr. whips up a menu of Cajun and American classics beneath the lofty ceilings of a historic former railway station

Dinner club hosts live bands while serving lobster enchiladas, tzatziki-sauce-glazed gyros, and smoked pork chops

Chefs breathe new life into comfort food with dishes such as southern fried chicken alongside rainbow trout stuffed with crabmeat