International menu of Argentine steaks, Asian seafood & European pasta served on patio or amid brightly colored decor

Patrons feast on specialty salads, steaks entrees & sandwiches concocted by executive chef Mark Spaulding at restaurant in lobby level

Chicken-cutlet combos, spicy Diablo sandwiches & classic hoagies made with Thumann's deli meats

Chefs at the noodle house handcraft noodles in the Lan Zhou style and serve them beside meat and vegetarian dishes in BYOB eatery

Chefs plate innovative Southern fare as guests bask in an opulent ambiance splashed with chandeliers and marble interiors

Cold-cut pork-Diablo hoagies with Thumann's homestyle roasted pork, hot-pepper cheese & blend of piquant spices

Authentic Italian cuisine, such as a tomato pie drizzled in extra-virgin olive oil, served in cozy dining room with exhibition kitchen

Amid orange walls & blue, floral-stitched drapes, Asian eatery serves up fresh-cut sashimi, sushi rolls & rice dishes of filet mignon & tuna

Contemporary plates piled with Asian-tinged pub fare & market-fresh seafood & steaks imbued with aromatic herbs fill newly renovated space

Hand-tossed or stuffed pizzas and tomato- or cream-based pastas with garlic bread