Chef Ricardo Cardona adds his own twists to Dominican cuisine, serving small plates of empanadas, calamari, and oxtail

Prix-fixe spread of tender tofu steaks, spicy tuna rolls, and crisp, colorful salads

Entrees such as lobster ravioli, veal scallopini, and prime aged sirloin populate the menu at a casual Italian restaurant

Grilled yakitori skewers of beef short rib and mushrooms, small plates of scallops, hot and cold sakes

Chefs crimp sweet and savory fillings–such as apple, chicken curry, and spinach–into Argentinian dough, pairing treats with two sodas

Specialty sushi rolls such as lobster, rock shrimp, and king crab served in dramatically lit modern interior

Zagat-rated hibachi cuisine such as sea scallops & sirloin steak cooked before guests' eyes amid elegant shoji screens & alongside chic bar

In romantic brasserie atmosphere, customers savor stuffed oysters, mussels, and clams paired with signature cocktails

Syncopated drumbeats and charanga orchestras serenade diners as they dine on empanadas, paella, and ropa vieja paired with mojitos

Cicerone-certified bartenders pour 12 beers that pair with burgers stuffed with cheese and meats