Food, Beverage, Dining

Vincenzo's Italian Restaurant is where our friends, old and new, can come to enjoy a truly special evening. Whether you join us for a simple meal or a multi-course culinary tour of our offerings, your comfort and dining pleasures are the reasons we are here.

Our menu reflects our European heritage and training. In addition to continental classics, we offer our original Eurospa cuisine in answer to a growing preference among our guests for lighter fare.

Lake Chalet Seafood Bar & Grill, opened in August of 2009, was created by veteran restaurateurs Gar and Lara Truppelli (Beach Chalet Brewery & Restaurant and Park Chalet Garden Restaurant in San Francisco). The opening of Lake Chalet coincided with the 100th anniversary of the original structure and represents a significant milestone in the history of the building and the neighborhood.

The Lake Chalet Seafood Bar & Grill is proud to be part of a rich Oakland history and will continue to be the city’s destination for good times and even better food. (from http://www.thelakechalet.com)

Scalo started bringing original and traditional Italian food to Albuquerque in December of 1986. Since its opening, Scalo has brought premium pasta, steaks, fish and other fine cuisine to Nob Hill, in the center of Albuquerque.

In 2007, Wine Spectator bestowed upon Scalo the Award of Excellence for its outstanding wine selection. (from http://www.scalonobhill.com)

RED Prime Steak brings dry-aged beef to Oklahoma, delighting connoisseurs. The “Prime” in our name promises USDA Prime Midwestern beef. Sought-after cuts include “Wagyu” Kobe beef, bone-in ribeye, Porterhouse, New York Strip and filet mignon. Buffalo underscores Oklahoma’s proud American Indian roots.

Superb spice rubs, crackling crusts and sauces sparked with chiles and other vibrant flavors create something altogether new and deeply delicious.

Chef Matthew Medure is always searching for innovative ways to light up your palate by using unique blends of spices and fresh, seasonal and local ingredients. The elegant, subtle flavors and striking presentation are sure to enliven your senses. The open kitchen brings a unique feeling of intimacy and involvement to its guests. Experience the Chefs preparing your entree as the energy and delectable aromas flow throughout the restaurant.

This family owned business started with the thought of providing quality Italian food at reasonable prices.

Dinah’s Family Resaurant first opened its doors in 1959. Great food, competetive prices, exceptional service, in a most enjoyable atmoshpere; was the expectation of Dinah’s Family Restaurants’ original owners. Forty-eight years later and still family owned, Dinah’s delicious homemade food specialties like “Oven Baked Pancakes” & “Famous Fried Chicken” are just two examples of why a dining experience at Dinah’s is step above all others.

Welcome to The Cove! Restaurant, Beer Garden, Live Music venue and oh yeah, a laundromat and carwash. Don't let that throw you off, The Cove is all about having a good time and enjoying great food with friends and family and doing laundry or washing your car.

"Our philosophy is Eat Well! Live Well! We serve SOL food! Sustainable, Organic, Local."

Celebrating over 18 year as one of Atlanta's favorite restaurants, South City Kitchen Midtown specializes in contemporary Southern cuisine with a sophisticated twist.

Combining the energy of Atlanta with the warmth of a Southern home, the restaurant is nestled in an updated, historic bungalow on the city's famous Crescent Avenue.

Dine on local Southern favorites such as shrimp and grits, buttermilk fried chicken, she-crab soup, fried green tomatoes and banana pudding while enjoying the view of our exhibition kitchen or the city skyline on one of the best patios in the city.

Chef Mavro's award-winning contemporary Hawaii regional cuisine is rooted in training with numerous masters of contemporary French cuisine and his experience as owner of a gourmet restaurant in Marseilles and Restaurant La Presqu'ile in Cassis, France. Current influences are from his 23 years in Hawaii and his embrace of the multi-ethnic people and foods of Hawaii.