Brigantine Seafood: New Location, Same Amount Of Awesome!

Ask any gallivanting gastronome to recommend a spot to eat in his or her neighborhood and you will find yourself in an hour long culinary conference discussing the innumerable options that are available.  You will be inundated with countless suggestions including, but not limited to, several steak slingers, a handful of hamburger hawkers, the rare ramen retailers, a surplus of sushi sellers, and a plethora of peddlers of Parisian fare. Foodies are as passionate about their local eateries as that guy, from work, that corners you near the water cooler to talk about his 16 fantasy football leagues, just a little less annoying.

During these delectable debates, a true fanatical foodie will often offer several recommendations for each type of fare that is discussed.  However, there is one category of restaurant that an epicurean usually only has one suggestion for because a truly superb one is extremely rare.  This unicorn of the gastronomic galaxy is none other than the five-star seafood joint, and this foodie’s recommendation is the ever impressive Brigantine Seafood, now located at 312 Lafayette Avenue in Hawthorne, NJ.

Brigantine Seafood

The relationship between a food lover and his or her Seafood Restaurant is a special bond that is about as stable as Gary Busey on a week-long bender teeming with crack-cocaine and hookers.  Seafood, in general, is one of the hardest foods to consistently deliver to a customer base at a high quality, for a good price, because of its delicate flavor and perishability.  These factors create a unique and daunting task for a Chef attempting to be creative in the kitchen without tossing all of his/her profits in the dumpster.  Furthermore, it only takes one or two disappointing dishes to spook the feral foodie causing him or her to seek out a new fish monger.

There are several reasons that Brigantine Seafood and I are still BFF’s after several years.  First off, the Owner and Chef, Alfred Ianniello, is as enthusiastic about the fish that he serves to his customers as his customers are about eating it.  Chef Al proves this zeal each and every day by traveling to the Fulton Fish Market in the Bronx, where he personally selects only the finest seafood.  Secondly, Chef Al does not skimp on the portions that are served at his restaurant, like some other spots that I have visited, and as you know, I can eat, so I appreciate this fact immensely.  Lastly, Brigantine Seafood has never scorned me, meaning that every time I eat there I not only leave satiated but satisfied as well.

Fish is a dish best served cold!

Click the picture to see my last review on this epic eatery!

If you read my blog regularly you are probably having a slight case of Déjà vu.  Relax, you are not crazy. I did in fact write a review on Brigantine Seafood once before, but they recently moved to a new, much larger, location in Hawthorne and I thought they could use the love of the interwebs.  The new digs are beautiful and add a wonderful touch of elegance that goes hand in hand with the fantastic food that is served at this eatery.  Plus, as stated above, I freaking love their food, so any excuse to visit Chef Al, is a win in my book.  Now, without further ado, I present to you the amazing food porn of Brigantine Seafood.

BYOB!!! Hooray!!!

BYOB!!! Hooray!!!

Since I am a fan of social outings that include booze, food, and friends, Kat and I invited our foodie friends Alex and Steph to join us for our most recent trip to Brigantine.  With us, we brought an eight pack of assorted craft beers, because Brigantine Seafood not only provides some of the best Seafood in the Tri-state area, they are also BYOB!  FTW!

Each time I go to Brigantine Seafood, I never know what I am going to eat, except of course for an order of Oysters, which are always out of this world.  I am sure the regular items on the menu are all great, however, a true Brigantine junkie knows it is all about the specials, and since Chef Al picks out the seafood daily, you just never know what you are going to get until the waitress rattles them off.  Brace yourselves too, because there are a crap load of specials, and each one sounds better than the last.

House of Carbs!

House of Carbs!

Other than the requisite oysters, we ordered the Grilled Octopus with White Bean Salad and a Mixed Green Salad with Crispy Fried Goat Cheese for our appetizers, while we pondered our main course.  While discussing the most important decision of the evening we helped ourselves to some of fresh baked bread, olive oil, and opened our first beer.

Kat is not a fan of seafood, and at some Seafood Restaurants that could pose a problem, luckily Brigantine is not a one trick pony, and creates a few dishes for those who suffer from ichthyophobia. On this occasion, she chose the Pasta Primavera in a Vodka Sauce, but she wanted me to stress that her favorite dish is the Chicken Scarpariello, which she adores.  However, we were told by Chef Al, that he is adding aged steaks to the menu shortly and that might give that Chicken dish a solid run for its money.  Alex decided to go with the scallop dish, and Steph and I are suckers for whole fish, so we both decided on the Whole Bronzino.

if you don't order Oysters when you visit Brigantine Seafood we can no longer be friends.

If you don’t order Oysters when you visit Brigantine Seafood we can no longer be friends.

The oysters hit the table first and we were ecstatic.  As always they were scrumptious and ever so fresh.  The subtle, yet complex flavor of the oyster combined with the vinegar and horseradish sauces create a flavor that is both unique and memorable.  If you have yet to try raw oysters, I highly recommend ordering a sixer of these slippery wonders of the sea when you visit Brigantine.  You will not be disappointed!

I love Octopus, but not quite as much as those Manga weirdos.

I love Octopus, but not quite as much as those Manga weirdos.

While we were demolishing the Oyster plate, our Grilled Octopus was delivered, and it looked and smelled magnificent.  Most chefs will tell you that Octopus is a tough dish to prepare.  The fragile flavor of the meat is unassertive, creating an extremely fine margin of error when seasoning the dish.  Furthermore, under cooked octopus has a distinct rubbery texture, whereas if it is overcooked it will be dry and tasteless.  Due to these reasons, I only order Octopus at restaurants where I trust the Chef and his supply.  Luckily for us and now for you, this ain’t Chef Al’s first tentacle filled rodeo and this dish was stupendous!  The shy flesh of the octopus was the star of the dish, without being bland and it was grilled to perfection giving it the perfect mouthfeel.

Sorry Bessy, Goat Cheese is the number one salad cheese!

Sorry Bessy, Goat Cheese is the number one salad cheese!

As stated above, Kat is not a seafood fan, like the rest of us normal people, so while we were eating our treasures from the sea, she was partaking in this beautiful bed of greens paired with a warm, crispy, and creamy goat cheese croquette.  Even though I always order too much food when we visit Brigantine, Kat loves me, so she shares her exquisite croquette with me.  She is well aware that the map to my heart not only runs through my stomach but spends the weekend there.

Hello friends, meet these life altering scallops.

Hello friends, meet these life altering scallops.

After we finished our appetizers and the table was cleared our entrees began to arrive. Much like the many octopi dishes I have had in the past, Scallop dishes are always a gamble.  UNLESS you are at Brigantine, where Chef Al makes you wonder if you have ever actually eaten a scallop in your long and food filled life.  Alex allowed me to sample these delightful treats, and they so soft and buttery that I had food envy for a minute or two, as I savored this bite of brilliance.  Not to mention that when they were paired with the provided sauce I damn near mugged Alex for his remaining morsels of amazeballs.

If you are a vegitarian or vegan stop reading this caption it will only offend you.... You have been warned... I LOVE EATING AN ENTIRE ORGANISM!

If you are a vegetarian or a vegan stop reading this caption! It will only offend you…. You have been warned… I LOVE EATING AN ENTIRE ORGANISM!

My affliction of food envy was cured in a matters of moments when I took another bite of my meal.  There is something about the presentation and ritual of  eating a whole fish, I absolutely love.  It also helped that the fish itself was delicious.  I have had Bronzino that is overly salted and seasoned which ruins the gentle flavor of this European delicacy.  This fish however was seasoned expertly and cooked properly creating a balanced and flavorful dish without stomping on the fish’s widely celebrated flavor.

Hasta La Pasta. Get In My Belly!

Hasta La Pasta. Get In My Belly!

As far as Kat’s dish; sans fish, it was a solid pasta.  The sauce was on point, which is of course the back bone to any pasta dish, and the pasta itself was cooked as it should be, Al dente.  The addition of the fresh zucchini and mushrooms that were sharing space with the pasta added to the overall success of this dish.  I believe this would be the perfect option for a vegetarian if they were to find themselves as your dinner guests at Brigantine.

However you say it doesn't matter as long as you eat it!

It is okay to say no to drugs and war, but it is a travesty when you say no to pie!

This time around we decided not to get dessert because we were extremely full from our gluttonous meal, however if you are a dessert person do not miss out on their daily dessert specials.  Ask your server and she will discuss the mouthwatering options that were made fresh that day.

As a bonus, since Brigantine moved into a space that is double if not triple the size of their old spot, Chef Al now has room to host events.  This new venture allows you to eat all the amazing seafood that Brigantine offers, while celebrating that upcoming baby shower, bridal shower, birthday, or engagement party.  It is okay, I won’t tell the person who you are celebrating that you are happier to be eating at Brigantine, than to be celebrating their special day.  It will be our little secret.

I can’t stress enough that Brigantine is an amazing eatery and holds a special place in the center of my foodie heart.  I implore you all to give this magical seafood haven a whirl, and remember to bring your appetites because you will not leave hungry.  One last tip before you take your trip to Brigantine Seafood’s new location312 Lafayette Avenue, Hawthorne, NJ, to visit Chef Al and sample his outstanding creations.  Make sure to make a reservation, because nothing is worse than having to smell all the awesome, while you are waiting on the sidelines for a table.

 

Brigantine Seafood Eatery Menu, Reviews, Photos, Location and Info - Zomato

The Blue Collar Foodie Adds Brigantine Seafood To His Restaurant Rotation!

As a Blue Collar Foodie always looking for a bargain there are certain types of food that my normal restaurant rotation lacks. There are some varieties of food that you just don’t trust from a value menu or a street cart. For example, an Ozzie Dog, which is a hot dog in a potato roll, topped with cheez whiz, beef chili, hot sauce, and potato sticks, which you can score outside Yankee Stadium is acceptable coming from a cart from 1975 that has been sitting in the sun all day. However, I would not feel the same level of comfort about ordering and consuming a Fillet of Fugu with a side of Sushi from Mr. Ozzie and his sun soaked wagon.

There is a level where frugality becomes stupidity and by saving a few bucks you end up wasting a day or two in the restroom or even worse the hospital. So pay attention to the words that are coming out of my mouth young BCF Padawans. At 3:00 A.M. there is no gas station that serves, “Epic Salmon,” no matter what Doug says and that Sword Fish Steak at that deli in the village for a “buck 99”, is as safe as sharing a toothbrush with the Hobo that lives outside that very same bodega.   However, there are places in our area that will serve you fantastic seafood dishes, for a moderate price, at a decent hour. Brigantine Seafood Eatery & Market , located at 112 Lincoln Avenue in Hawthorne, NJ, is one of these establishments and I highly recommend paying them a visit.

Quality Seafood at a fair price is not something you should take for granted in this area. Sure if you live in Maryland it is easier to get crabs than it is when you lived in your college residence hall, and as for Maine, I have had a $5.00 lobster from Shoprite that would make most New York Lobsters hang their tails in shame. So how does Brigantine do it you ask? Every morning, the owner and Chef Alfred Ianniello travels to the famous Fulton Fish Market located in The Bronx and personally selects the finest seafood for his customers. These customers include some of the top restaurants in the Bergen/Passaic county region and odds are if you have enjoyed a seafood dish in one of these counties you have already seen what Chef Ianniello can deliver to your table.

Brigantine offers a standard menu that can be found online that is chock full of flavorful and inventive dishes, but if you ask me, and you did because you are literally reading the words that my brain is spewing forth, the specials are worth both the price tag and the time and energy it will take to listen and comprehend all their awesomeness. When you decide to visit this seafood Shangri-La you will thank me that you asked the wonderfully helpful wait staff what the specials of the evening are.

Before I begin describing the astonishing meal Kat and I shared with a fellow foodie couple a few weeks back, I feel like I should place a disclaimer here. If you are looking for a romantic modern seafood boutique this is not the place for you. Brigantine Seafood resembles a Diner like establishment from years past, which I find to be immensely charming and adds to the je ne sais quoi that is teeming off of Brigantine like steam from a large bowl of Clam Chowder. Furthermore, I will guarantee that the seafood being served by this local gem is twice as good as the hipster dipped mussel balls being served in your bougie fish lounge.

Since this was not our first rodeo at this eatery, we knew the drill. We stopped off at a liquor store on the way and grabbed some cold beers and a bottle of wine, since like all of the Blue Collar Foodie’s top joints, Brigantine is BYOB. When we arrived we parked in the parking lot in the rear of the restaurant and walked in the back door (TWSS). Chef Alfred was on hand to welcome us to his restaurant and as always the staff was all smiles and ready to assist us.   We had a reservation so we were seated within minutes and our menus were in our hands shortly thereafter.

As I stated above you can order off the menu but the real reason to visit Brigantine is to allow the Kitchen to punch you in the belly with flavor and innovation by haphazardly picking a special that sounds intriguing. This is exactly what I did and I was not disappointed.

Fish is a dish best served cold!

Fish is a dish best served cold!

As an appetizer we ordered the seafood tower because Brigantine boasts a plethora of Oysters from various coasts and countries, and the Tower is a great way to sample a few of these salty treats.   In addition to the oysters this fortress of shellfish included shrimp, clams, and a Lobster Tail. If you are looking for an economical appetizer this one may not be for you, as the price point is rather high at $30.00, but if you are treating yourself, as we were, this is the only way to go. Each item was fresh, delicious, and unique. In other words, these are not wedding buffet oysters and clams, these are the real deal and if you are a connoisseur they are a must!

You would have to be a Master Baiter to catch a Bass this big!

You would have to be a Master Baiter to catch a Bass this big!

Shortly after we destroyed the seafood tower, our meals arrived at the table. After a rather lengthy deliberation and compelling the uber patient waitress to read me the specials three times, Kevin and I decided on the Sea Bass paired with Mussels and Clams in a marinara sauce. The portion size was incredible and the piece of fish was larger than any Sea Bass I have had the pleasure to eat in recent memory. However, the most impressive element in this dish was the marriage of flavor between the shellfish, the Bass, and the sauce. Each bite delivered a depth of flavor that is unfortunately rare for fish dishes in this area, because, to be honest, fish in the hands of a poorly trained chef tends to be boring and lack any culinary panache. To the contrary, this dish had panache coming out of it gills, and I loved every last bite of it!

he Arctic char is closely related to both salmon and lake trout, and has many characteristics of both.

The Arctic char is closely related to both salmon and lake trout, and has many characteristics of both.

Our friend Kim decided to try the Breaded Arctic Char served with Capers and a Citrus Gastrique. I am not going to lie; when this dish hit the table I had a slight case of food envy. The presentation of this dish was absolutely beautiful due to the breading being cooked to perfection, which created a deep brown hue across the filet in perfect contrast with the white plate and green garnish. Furthermore, the aroma of this dish wafted across the table and assaulted my olfactory senses with all its awesome sauce, begging the ever important question, “Did I order the right dish?”

No, it is not Chicken of The Sea!

No, it is not Chicken of The Sea!

Before I write this next sentence I ask that you please do not flame, troll, or otherwise harass Kat for the following gastronomic flaw. With that said, I will forward all hate mail directly to her inbox until she realizes the folly of her ways. Here goes nothing; Kat does not like seafood. Relax…I know… But to be fair I knew of this defect when I married her and if I can get over it, you guys should be willing to except her as well.

The reason I bring this foodie fail up is not to convert my lovely wife into a born again Pescetarian, but to explain just how remarkably accommodating Brigantine Seafood actually is. Even though a chicken dish was not on the menu that evening, Chef Alfred hooked Kat up with his famous, yet clandestine, Chicken Scarpariello. Kat craves this dish and thoroughly enjoys each and every morsel that is chock full of pieces of chicken combined with mushrooms and herbs swimming in a luscious white wine sauce.

And the award for best supporting role in a serious dinner goes to...

And the award for best supporting role in a serious dinner goes to…

In addition to the generous portion size of our meals we were also provided with a side of rice and seasonal vegetables for the table. I appreciated that these sides were not overly seasoned and flamboyant as to take away from the main dish that is the star of the show. Like a good supporting actor in a movie, these side dishes lifted the star to another level while preforming admirably on their own.

After we plowed through our entrées one yummy forkful at a time we were asked about dessert. Now, by no means did we need dessert, as we were all pretty fat, but we decided that we should treat ourselves to the homemade desserts that Brigantine’s Culinary Team creates daily.

Now wonder all the damn Amish return to village after Rumspringa!

Now wonder all the damn Amish return to village after Rumspringa!

Kat ordered the apple pie which was baked Amish Style, which includes Sour Cream. We had never heard of this type of pie before but after tasting this slice of ecstasy, we will sure be on the lookout for this method again. The sour cream increases the creaminess of the filling and calms the cloying sweetness that plagues most commercial apple pies.

However you say it doesn't matter as long as you eat it!

However you say it doesn’t matter as long as you eat it!

Weather you pronounce this fantastic pie like the true North Easterner you are and call it “Pee-can” or you embrace the southerner in you and rock the proper pronunciation “pee-KAHN,” there is one thing we can all agree on… HOLY HELL THIS PIE IS GOOD!!! I love Pecan Pie from a box that came from a factory so when I can get homemade Pecan Pie from a spot like this, you bet your sweet nuts I am going to order it! Furthermore, no you cannot have a piece. It is mine! You get your own damn pie!!! P.S., if you go to Brigantine and this is on the menu that night, and you fail to order it, you also fail at life.

Cheese + Cake = Happiness

Cheese + Cake = Happiness

Kevin landed on the Cheesecake as he spun the wheel of indecision in his brain. He was not upset either, as the Cheesecake was fluffy, smooth, and deliciously decadent. The addition of the strawberry drizzle added a delightful dash of attractiveness to the already handsome dish.

Cannoli is Italian for Yummy!

Cannoli is Italian for Yummy!

The final dessert that was ordered was the Cannoli. I know the secret to a slamming cannoli because I grew up in North Jersey, which contrary to popular belief is the real Little Italy. Apparently, Brigantine’s culinary team also knows this secret and so their cannoli was pretty freaking tasty. What is the secret you ask? It is simple; Fill Your Cannoli to Order so the shell stays crispy and the filling stays light.

If you did not read the post above and just drooled over the food porn, the gist of this article was; if you are looking for some serious seafood at a reasonable price look no further than Brigantine Seafood, in Hawthorne, NJ. The waitresses are helpful, patient, and pleasant and the Kitchen Staff prepares creative and gratifying dishes that both taste great and look lovely. The next time you are looking to try a new local eatery, please do yourself a favor and head over to Brigantine Seafood and see what Chef Al is concocting in his kitchen of wonders.

The Blue Collar Foodie Helps You Decide! Restaurant Week 2013 Edition

Restaurant Week 2013

Restaurant Week 2013

It is that time of year again folks! New York City Restaurant Week is about to commence and this year 317 restaurants will be serving up some of the finest food New York City has to offer, from January 14th until February 8th.  Each and every year more restaurants jump on the proverbial chuck wagon and attempt to compete for your business during the most hectic two weeks in the New York City restaurant business and the hardest part is choosing which restaurant to visit.  If you are as bad at making a decision as Notre Dame was at playing football this week, The Blue Collar Foodie has got you covered!  I have reviewed, inspected, and studied the New York City eateries participating in restaurant week this year and handpicked a few of my favorites to make your decision making process go a wee bit easier.

Before I get to the restaurants that made this exclusive list I first want to explain how these establishments were selected.  I evaluated each restaurant using the following criteria; the restaurant’s history, the building the restaurant is housed in, the menu offered, and of course the food they serve.  I then used a complex algorithm, not really but this sounded way too awesome not to write, and selected restaurants that not only serve remarkable food but also provide an amazing eating experience for the customer.

Considering I only get to visit these prestigious restaurants twice a year during restaurant week, due to budget restraints, my restaurant selection has to be more than just about food.  I want to visit famous buildings, have the chance to rub elbows with celebrities, dine where history actually happened, and do it all for 38 bucks plus tax and gratuity.  If you are looking for the best food this immense list has to offer this is not the review for you, but if you are looking for a once in a lifetime New York City experience keep reading!

It should be noted that I have not visited all of the restaurants that are on my list, so most of my research was done using the interwebs.  So if the restaurant that you choose is not as amazing as I say it is, please forward all your hate mail to dealwithit@Doyourowndamnresearch.com

To make your life even easier, I have broken down my selections to match the “by cuisine,” categories that are used on the NYC GO website, which lists all the restaurants that are participating.  I have also decided to follow Twitter’s lead and only use 140 characters to capture the essence of each eatery, I call them TweeViews.  If you like what you see in the Tweeview please visit the restaurant’s website to see more about the venue, by clicking the establishment’s name.  Furthermore, these selections are in Alphabetic order by cuisine type then restaurant name.  If you use this list to pick a restaurant out, I would love to hear about your experience in the comment section below, so please post.  Remember an outing into the City is really what you make of it, so as Barney from How I Met Your Mother would say, “Suit Up, and have a Legend, wait for it, Dary evening!”

 

Food Map

Gastronomic Map

American New

Butter:  A unique interior design inspired by nature paired with an eclectic menu featuring uncommon dishes make Butter a force to be reckoned with.

Hospoda:  Czech inspired fare paired with fresh pilsner instead of the normal wine creates a fresh take on fine dining at this upscale eatery.

The Lambs Club:  A famous chef and a building on the National Register of Historic Places that was home to one of America’s oldest theatrical organizations.

Leyla:  Boasting one of the finest menus on the restaurant week circuit, what it lacks in history it more than makes up for in culinary creativity.

Kutshers:  A modern Jewish American bistro, with roots in the Catskills, which offers Grandma’s favorites with a contemporary twist.

Park Avenue Winter:  A rustic American restaurant offering seasonal fare and a corresponding design that is only open until the end of winter begets spring.

Perilla:  With only 18, it is hard to score a table at this neighborhood restaurant, turned foodie mecca that focuses on fresh, seasonal ingredients.

Sprig:  Located in the Lipstick Building this posh eatery offers artistically prepared seasonal fare inspired by Northern California cuisine.

 

American Traditional

‘21’ Club:  A former New York City speak easy, still frequented by many celebrities, expertly serving awarding winning food with high class flare.

The Darby:  This former legendary Jazz and Blues Club turned chic eatery serves up creative cuisine with a side of swag in the form of live music.            

 

Asian Fusion        

Ajna Bar:  Beautiful interior design, renowned DJ’s, and a collision between French and Asian cuisine make Ajna Bar an appealing spot for 2013.

 

Barbecue

Hill Country BBQ:  New York’s own piece of Texas, serving up huge portions of fresh Barbecue for all of us with a city addresses but country souls.     

 

Chinese

Hakkasan:  This ain’t your local Chinese takeout joint; this is refined Chinese fare which is combined with a sophisticated and stylish dining area.

 

Continental

The Russian Tea Room:   A New York City Icon that was founded by members of the Russian Imperial Ballet and is frequented by the worlds’ most fastidious foodies.

 

French

L’ecole:  The ground floor of Fine Dining, located in the Int. Culinary Center; students from everywhere collaborate to create awe inspiring dishes.

 

Greek

Kellari:  A warm and inviting atmosphere that sets the tone for a Grecian inspired meal that the Chef lovingly prepares to celebrate his homeland.       

 

Indian

Junoon:  An extensive selection of interesting and delicious Indian dishes that offers the restaurant week veteran a wonderful escape from monotony.

Tamarind:  This trendy eatery is one of the most popular Indian restaurants in NYC, and one look at the décor coupled with the menu should explain why.

 

Italian

Asellina:  Sleek, posh, and chic describe this hip establishment where authentic Italian food collides with the modern day reality starlet scene.   

Barbetta:  Known as one of the most romantic restaurants in New York City, this is a great place for a couple to fall in love all over again.

Cipriani Dolci:  Located inside the majestic landmark that is Grand Central Terminal, Cipriani offers something to the architecture lover that others cannot.  

Pó:  An intimate space and fresh ingredients delivered daily by foot or bike by the surrounding markets, serving Italian food as it should be.     

The Leopard at des Artistes:  First time diners come for the buildings historical significance and the impressive art collection, but they come back for the food.

 

Japanese

Megu:  This establishment transports you to the Far East like no other restaurant I have ever been to, from design to dish, Megu is a phenomenal.

 

Korean

Bann:  A fantastic place to experience a variety of tantalizing Korean food while being surrounded by stunning authentic Korean décor.

 

Mediterranean

Ilili:  Ilili combines Lebanese cuisine with a Mediterranean flare, an epicurean delight perfect for the foodie looking to expand their palate.

 

Mexican

Maya:  Traditional Mexican cuisine meets modern culinary expertise at this contemporary eatery that promises warm Latin hospitality.

 

Pan/Latin

Raymi:  Billed as the best Peruvian restaurant in New York City with a menu and dining area that appears to back up that claim.

Rayuela:  A truly innovative and beautiful restaurant that created its own culinary genre known as estilo libre Latino or freestyle Latino.

 

Seafood

FishTag:  Mediterranean inspired seafood dishes expertly paired with wine from the imaginative culinary mind of world renowned chef Michael Psilakis.   

 

Southwestern

Mesa Grill:  Bobby Flay combines his passion for Southwestern cuisine and his love for grilling which leads to a marriage made in foodie heaven.

 

Spanish

Andanada 141:  A restaurant week menu truly built for adventurous foodies combined with a bull fighting theme makes this a great spot for thrill seekers.

 

Steakhouse

The Capital Grille Chrysler Center:  Located inside the Chrysler Center’s Trylon Towers, this highly rated chain steakhouse is an architecture aficionado’s dream.

 

Thai

Kittichai:  An exquisite design that lends itself to a romantic dinner for two with a menu that offers an inventive take on traditional Thai dishes.

 

Vietnamese

Le Colonial:  This one of a kind eatery transports you to a forgotten world known as French Indochina and serves French inspired Vietnamese cuisine.