Pizza, salad, and drinks with an optional dessert of cinnamon squares at a community-oriented eatery

Knife-twirling chefs cook teppan cuisine on tableside grills as seafood gurus roll up sushi and sashimi within an eatery with valet parking

Carolina pulled-pork sandwiches, baby back ribs, and french-dip sandwiches are accompanied by coleslaw, beans, and potato salad

Locally-sourced ingredients fill Indian-fusion dishes such as vegetarian wild-mushroom masala and Tava grilled-chicken tacos

Chicken and steak fajitas and fish tacos pair with Mexican beers while patrons enjoy flat-screen TVs

Chefs slide Neapolitan-style pizzas into almond-wood-burning ovens and toss pastas with locally sourced ingredients

Ingredients delivered fresh five days a week fill entrees at restaurant with murals on the walls and ceiling

Entrees such as the signature Rocks burger, a hand-formed patty topped with crispy onion strings and gruyère cheese

Chef grows artichokes, lettuce, and tomatoes onsite for his menu of natural and preservative-free American favorites praised by Zagat

Taps fill glasses with craft beers as servers bring out sandwiches, pizzas, and Mexican dishes such as carne asada quesadillas