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Locke-Ober created a bill of fare that would combine the most popular American regional dishes and ingredients with French cooking methods, while also incorporating French classics such as Sweetbreads Eugenie. This culinary strategy has never left the kitchen at Locke-Ober, and exists even today.

David Bouley's flagship TriBeCa restaurant is one of Manhattan's finest dining experiences. Chef Bouley invites you to join him for his new tasting menu celebrating pure products, health, and artisanal execution.

(from http://www.davidbouley.com)

The Churrasco, Brazilian barbeque is a traditional feast that has been celebrated in Brazil for centuries.

Now you can enjoy the same types of Churrasco in San Diego, CA. There are more than 40 different salads, side dishes, and meat selections served at Rei Do Gado Brazilian Steak House. It is a unique and healthy way of roasting meat over a mesquite flame that preserves tenderness and gives a taste unmatched by any other.

The menu features highly innovative, big flavors - smoky, spicy, aggressive and bold - all the tastes and aromas that I am known for. It's a multi-cultural mix and a more broad sense and style of cooking than anything I have done in the past.

Stephan Pyles has introduced a New Millenium Southwestern Cuisine - a global tapestry of tastes, flavors, aromas and textures from Texas, South America, Spain, the Middle East and the Mediterranean. All foods, including breads, are prepared on-site with an emphasis on organics and freshness.