Chefs craft dishes to mirror the culinary traditions of northern and central Thailand at eatery honored by Thailand's Prime Minister

Chefs double fry antibiotic-free wings prepared without preservatives or artificial fillers and slathered in housemade sauces

Small plates such as bacon-wrapped dates, grilled chorizo, and steamed mussels at a Spanish eatery with weekly flamenco performances

Chefs in open kitchen craft modern American dishes such as lobster soup, gruyère quiche, and eggs benedict from locally sourced ingredients

The Zagat-rated Cuban eatery creates a festive atmosphere with live music, hand-rolled cigars, and a bar with 30 types of rum

Customizable pizzas and pasta bowls; 16-ounce new york sirloin steak; six types of half-pound beef burgers

15 flavors of buffalo wings, stuffed pork and shrimp tacos, and pizzas topped with sweet sausage, pineapple, and homemade pesto

A pizzeria with six decades of history fires brick-oven pies and serves lasagna, chicken parmigiana, and lobster ravioli

Chefs prepare hibachi meals at traditional teppanyaki tables; sushi leaves the bar in the form of specialty rolls and simple sashimi

Classic cheeseburgers and hot dogs dressed with “the works” accompanied by onions rings, mushrooms, fries, or coleslaw