The tuna tartare, a plate of ahi tuna, mixed with toasted sesame seeds and shallots and topped with sliced avocado, stands out at Dante's Fire, 2526 E. Grant Road.
The Parpadella Diablo is a plate of thick pasta noodles with large chunks of chorizo and crab. In the background, owner and owner-general manager Jon Tuck serves drinks.
Looking through the menu at Dante's Fire can be a little, well, daunting.
Dante's Fire introduced new happy hour specials and new menu items on Friday.
Head pizzaiolo Joseph Tellez at Falora works out a circle of dough that will be topped with just tomatoes, basil and mozzarella for the Margherita ($13), a classic Neapolitan pizza. It will be baked in a wood-burning pizza oven from Italy.
Falora's Neopolitan style pizza earned it a spot on a national list of the hottest pizza joints in the U.S.
The pizza chef at Falora Pizza + Espresso doesn't seem to mind.
One of the menu items at Wild Garlic Grill is the grilled cabrilla sea bass fillet with heart of palm, avocado tapenade and a sun-dried-tomato risotto.
This is a tale of two dinners.
Larry Conrad III, 6, and his father Larry Conrad put meat on a grill on a dinner table at Azian, where you cook your own barbecue. A server will guide you through the process and mix sauces.
Larry Conrad dishes raw meat from the well-stocked buffet at Azian. The meats are marinated and there's a slew of accompaniments, such as kimchi, scallions and garlic. You pick the meat it and cook it at the grill in the center of your table.
ABOVE: John Nguyen prepares shrimp tempura at Azian, a sushi and Korean barbecue restaurant.
LEFT: Sushi is not a buffet and some special sushi dishes are additional to the all-you-can-eat price.
As children, we were bombarded with dinner rules: No elbows on the table, don't talk with your mouth full, don't throw milk in your sister's face. The joy of being a grown-up is that you figure the dining rules you have to learn are behind you. Not at Azian.