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.
Server Simon Allen tends to customers. Dante's Fire opened up the space, extending the bar into the dining area.
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.
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.
The pizza chef at Falora Pizza + Espresso doesn't seem to mind.
Falora's Neopolitan style pizza earned it a spot on a national list of the hottest pizza joints in the U.S.
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.