The Original Hamburger Works is the place to go if you're hungry and are hankering for a mesquite-broiled hamburger cooker over an open flame.
They serve savory burgers and chicken sandwiches with a wide variety of condiments and fixin's from their legendary fixin's wagon.
Its a BBQ restaurant in a gas station that happens to have the "Best Sauce on the Planet."
Oklahoma Joe’s Barbecue and Catering can be traced to competition barbecue and the Kansas City Barbeque Society (KCBS). Tagging along with friends at the American Royal and The Great Lenexa BBQ Battle was all the inspiration Jeff needed to get started cooking on his own. The first smoker purchased was an Oklahoma Joe’s 24” smoker, christened below in April 1991.
Home of the 4" thick Filet Mignon!
If you’re one who appreciates some of life’s finer pleasures, then make it a point to visit Club Paris and treat yourself to a huge mouth-watering steak, char-broiled to perfection and unequaled in tenderness and flavor. Only the finest fresh beef is used and all steaks are individually cut and aged on the premises. We are noted for our fresh Alaskan seafood, as well, featuring Halibut and Red King Crab, the finest crab available.
(from http://www.clubparisrestaurant.com)
Dinner: Monday - Saturday
Lounge from 4:00 pm
Dining from 5:00 pm
The Cork Tree is the perfect place to toast another beautiful desert day. ZAGAT RATED 2009 Cork Tree
Excellent-Very Good.
Chef Herve's splendid offerings are served to you in a warm, relaxing atmosphere by friendly and knowledgeable professionals.
(from http://www.thecorktree.com)
Lunch is served 11:30 - 2:30 – Monday - Friday
Brunch is served 11:00 - 3– Saturday and Sunday
Dinner is served 5 - 10:00 – Sunday - Thursday; 5 - 11 – Friday and Saturday
ORSO is the place for a romantic dinner, to celebrate that special occasion or to relax and enjoy a festive Alaskan evening.
Savor the freshest Alaskan Seafood, fresh pastas, exquisitely grilled meats, house made desserts and classic cocktails. Choice a special bottle of wine from ORSO’s awarding winning cellar, with a selection of over 250 different wines.
At ORSO our entire staff is here to serve you to and ensure you receive Alaska’s finest dinning experience. Children’s menu available.
(from http://www.orsoalaska.com)
Monday - Thursday: 5:00pm - 10:00pm
Friday & Saturday: 5:00pm - 11:00pm
Sunday: Closed
This contemporary steak house offers breathtaking views from the top of the GM Global Renaissance Center.
Coach Insignia features Corporate Executive Chef Eric Ward's elegantly delicious cuisine and a world-class wine list to accompany the panoramic view of Detroit and Windsor.
Coach has been awarded the highest rating of four stars by both the Detroit News & the Detroit Free Press, as well as the Wine Spectator's coveted "Best of" Award of Excellence.
(from http://www.mattprenticerg.com/coachinsignia.html)
At Chew Restaurant, we believe everyone deserves great food at a reasonable price, attentive service, and thoughtful surroundings.
We pride ourselves on craftsmanship and attention to detail in everything we do. We use the highest quality products available – made in-house, sourced locally, or from all over the world.
We work hard to make sure you get a great meal, prepared and served by people with a passion for food, in an environment designed to make you feel welcome.
(from http://www.chewrestaurant.com)
Lunch: Mon—Thu: 11:30am—2:30pm; Fri-Sat: 11:30am—3:30pm; Sun: 11:00am—3:30pm
Dinner: Every Evening: 5pm—9:30pm
Sutro’s is a stylish yet casual restaurant with floor-to-ceiling windows and stunning panoramic ocean views. Housed in the Sutro Wing of the Cliff House, the restaurant draws on the architecture of the Sutro Baths, recalling an era of elegance and grace. The rich history of the Sutro Baths combined with the modernistic appeal of the 21st century has established a fascinating connection between past and present.
Tues–Fri: 8:00 am – 10:30 am (breakfast) ; 5:30 pm – 10:00 pm
Sat: 8:00 am – 2:00 pm (breakfast) ; 5:30 pm – 10:00 pm
Communal grew out of the desire for sustainablility. In every sense of the word. Without getting too high up on the soap box we want to change the way restaurants run. Many years of kitchen labor have left us with some questions that need answering. Why must we be stuck in the “back”? Why all work and no play? Why are people eating asparagus and strawberries in December and tomatoes that barely dent if you drop them? Why are we using our dollars to support those who could care less about what goes into the foods.
Monday - Friday: 4p.m. to close
Saturday & Sunday: 4p.m. to - close