Peruvian-born chef crafts ceviches & tapas alongside extensive wine list beneath crimson walls festooned with art

Local & organic ingredients merge with international recipes to forge vegan & gluten-free dishes delivered in compostable containers

Chef Marx Passos constructs dinners such as clam chowder alongside sandwiches & fresh seafood

Two house margaritas prime bellies for Caribbean-infused Mexican fare such as fajitas, flautas & pernil asado

Fresh fish sourced from Tokyo market populate menu of inventive nigiri, sashimi & maki, complemented by continental sake, wines & beer

Open kitchen presents views of chefs crafting meaty & vegetarian Moroccan classics, which combine African, European & Middle Eastern flavors

Steaks range from locally sourced, grass-fed filet mignon to corn-fed Angus rib eye, served amid grass tufts & wall of birch trunks

Two beers & bean dip kick off spread of Mexican & Central American cuisine such as chili rellenos, pollo ala diablo & fried plantains

Award-winning barbecue master Jim Modesitt imparts secrets of using grills and smokers to cook savory meats in rubs, marinades & sauces

Internationally experienced chef Manoj Chopra fills up buffets with vegetarian- & meat-centered dishes such as chicken tikka masala