Diners'

12 oz ribeye with garlic mashed potatoes.

Ribeye Steak

Romaine lettuce, parmesan cheese, croutons, Caesar dressing.

Classic Caesar Salad

Crispy Brussels sprouts tossed in lemon and Parmesan.

Brussels Sprouts

French Fries

Steak Frites

Chicken Wings

Bruschetta

Mojito

Margarita

Classic cheesecake with a graham cracker crust.

Cheesecake

Chocolate Lava Cake

Grilled Salmon

Juicy burger with lettuce, tomato, and special sauce.

BLVD Burger

Fried Pickles

Crispy cauliflower tossed in buffalo sauce.

Buffalo Cauliflower

Wash the lettuce and pat dry. Slice the tomato and onion into thin rings. Set aside.

Prepare the Vegetables

In a mixing bowl, combine the ground beef with salt and black pepper. Mix gently and form into 4 equal-sized patties.

Form the Patties

Preheat the grill to medium-high heat. Place the patties on the grill and cook for about 4-5 minutes on each side, or until they reach desired doneness.

Grill the Patties

During the last minute of grilling, place a slice of cheddar cheese on each patty and close the grill lid to melt the cheese.

Add Cheese

Toast the hamburger buns lightly on the grill. Place the bottom half of the bun on a plate, add a grilled patty with melted cheese, followed by lettuce, tomato slices, pickles, and onion rings. Spread ketchup, mustard, and mayonnaise on the top half of the bun and place it on top.

Assemble the Burgers

Ground Beef

Hamburger Buns

Cheddar Cheese

Lettuce

Tomato

Pickles

Onion

Ketchup

Mustard

Mayonnaise

Salt

Black Pepper

Pat the ribeye steak dry with paper towels. Season both sides generously with salt and black pepper, allowing it to sit at room temperature for about 30 minutes.

Season the Steak

Heat olive oil in a cast-iron skillet over medium-high heat until shimmering. Add the ribeye steak and sear for about 4-5 minutes on one side without moving it.

Sear the Steak

Flip the steak and add crushed garlic cloves and a sprig of rosemary to the skillet. Continue to cook for another 4-5 minutes for medium-rare, basting the steak with the pan juices.

Add Aromatics

Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes before slicing.

Rest the Steak

Peel and cut the potatoes into quarters. Place them in a large pot, cover with cold water, and add a teaspoon of salt. Bring to a boil, then reduce to a simmer and cook until tender, about 15-20 minutes.

Boil the Potatoes

While the potatoes are boiling, peel the garlic cloves and add them to a small saucepan with the butter. Cook over low heat until the garlic is fragrant and soft, about 5 minutes.

Prepare the Garlic

Drain the cooked potatoes and return them to the pot. Add the garlic and butter mixture, heavy cream, and season with salt and black pepper. Mash until smooth and creamy.

Mash the Potatoes

Spoon the garlic mashed potatoes onto a plate and serve alongside the sliced ribeye steak.

Serve

Ribeye steak

Black pepper

Olive oil

Garlic

Fresh rosemary

Potatoes

Butter

Heavy cream

Preheat Oven

Cut the bread into small cubes, approximately 1-inch in size.

Prepare Bread

In a bowl, toss the bread cubes with olive oil, garlic powder, and salt until evenly coated.

Season the Croutons

Spread the seasoned bread cubes on a baking sheet in a single layer and bake for 10-15 minutes, or until golden brown and crispy. Stir halfway through cooking.

Bake Croutons

In a mixing bowl, combine mayonnaise, Parmesan cheese, lemon juice, Worcestershire sauce, minced garlic, and black pepper.

Combine Ingredients

Whisk the mixture until smooth and creamy. Taste and adjust seasoning if necessary.

Whisk Together

Wash and dry the romaine lettuce leaves, then chop them into bite-sized pieces.

Prepare Lettuce

In a large salad bowl, combine the chopped romaine lettuce, croutons, and Parmesan cheese.

Combine Salad Ingredients

Drizzle the prepared Caesar dressing over the salad and toss gently to combine all ingredients.

Add Dressing

Serve immediately, garnished with additional Parmesan cheese if desired.

Romaine Lettuce

Parmesan Cheese

Bread (French or Italian)

Olive Oil

Garlic Powder

Lemon Juice

Worcestershire Sauce

Garlic (minced)

Preheat the Oven

Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut the sprouts in half lengthwise.

Prepare the Brussels Sprouts

In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until well coated.

Season the Brussels Sprouts

Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are crispy and golden brown, stirring halfway through.

Roast the Brussels Sprouts

Once the Brussels sprouts are roasted, remove them from the oven and immediately toss them with lemon juice, lemon zest, and Parmesan cheese until well combined.

Add the Lemon and Parmesan

Serve the crispy Brussels sprouts warm as a side dish.

Brussels sprouts

Lemon juice

Lemon zest

Parmesan cheese

Wash and peel the russet potatoes. Cut them into even sticks about 1/4 inch thick.

Prepare the Potatoes

Place the cut potatoes in a bowl of cold water and soak for at least 30 minutes. This helps to remove excess starch and makes them crispier when fried.

Soak the Potatoes

In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

After soaking, drain the potatoes and pat them dry with paper towels to remove excess moisture.

Dry the Potatoes

Carefully add the dried potato sticks to the hot oil in batches, making sure not to overcrowd the pot. Fry for about 5-7 minutes or until they are golden brown and crispy.

Fry the Potatoes

Remove the fries from the oil and drain them on paper towels. While still hot, sprinkle with salt and any optional seasonings like garlic powder or paprika if desired.

Drain and Season

For added flavor, sprinkle chopped fresh parsley over the fries before serving.

Garnish

Russet Potatoes

Vegetable Oil

Paprika

Fresh Parsley, chopped

Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking.

Prepare the Steak

Rub the steaks with olive oil, then season both sides generously with garlic powder, salt, black pepper, and fresh rosemary.

Preheat your grill to high heat. Grill the steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Remove from the grill and let rest for 5 minutes before slicing.

Grill the Steak

Wash and peel the russet potatoes. Cut them into thin strips to make fries.

Soak the cut potatoes in cold water for about 30 minutes to remove excess starch, which helps them become crispier when fried.

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Drain the soaked potatoes and pat them dry. Carefully add them to the hot oil in batches, frying for about 5-7 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with salt.

Garlic powder

Russet potatoes

Vegetable oil

Preheat your oven to 400°F (200°C). Rinse the chicken wings under cold water and pat them dry with paper towels. In a large bowl, toss the wings with salt and black pepper until evenly coated.

Prepare the Chicken Wings

In a small saucepan over medium heat, melt the butter. Once melted, add the hot sauce, garlic powder, and Worcestershire sauce. Stir well and bring to a simmer, then remove from heat and set aside.

Make the Buffalo Sauce

In a separate bowl, combine the BBQ sauce, honey, apple cider vinegar, and smoked paprika. Mix until smooth and set aside.

Make the BBQ Sauce

Place the seasoned chicken wings on a baking sheet lined with parchment paper in a single layer. Bake in the preheated oven for 40-45 minutes, turning halfway through, until the wings are crispy and fully cooked.

Bake the Chicken Wings

Once the wings are cooked, remove them from the oven. If you prefer Buffalo wings, toss them in the prepared Buffalo sauce until well coated. If you prefer BBQ wings, toss them in the BBQ sauce until well coated.

Coat with Sauce

Serve the wings hot, garnished with celery sticks and blue cheese dressing on the side if desired.

Hot Sauce

BBQ Sauce

Honey

Apple Cider Vinegar

Smoked Paprika

Wash and dice the fresh tomatoes into small pieces. Place them in a mixing bowl.

Chop the Tomatoes

Wash the basil leaves, pat them dry, and chop them finely. Add to the bowl with tomatoes.

Prepare the Basil

Peel and mince the garlic cloves. Add the minced garlic to the bowl with tomatoes and basil.

Mince the Garlic

Drizzle olive oil over the mixture, then add salt and black pepper. Stir to combine well.

Mix Ingredients

Drizzle balsamic glaze over the tomato mixture and gently mix to incorporate.

Add Balsamic Glaze

Cut the baguette or Italian bread into ½ inch thick slices.

Slice the Bread

Preheat your oven to 400°F (200°C). Place the bread slices on a baking sheet and toast in the oven for about 5-7 minutes, or until golden brown.

Toast the Bread

Remove the toasted bread from the oven and let cool slightly. Spoon the tomato and basil mixture generously onto each slice of bread.

Top the Bread

Arrange the bruschetta on a serving platter and serve immediately, optionally drizzling more balsamic glaze over the top.

Fresh tomatoes

Fresh basil leaves

Garlic cloves

Balsamic glaze

Baguette or Italian bread

In a sturdy glass, add 10 fresh mint leaves and 2 tablespoons of granulated sugar. Using a muddler or the back of a spoon, gently press down on the mint leaves to release their essential oils, mixing them with the sugar. Do not pulverize the leaves; just press enough to release the aroma.

Muddle the Mint and Sugar

Cut the lime into quarters and squeeze the juice into the glass over the muddled mint and sugar mixture. You can also drop in the lime quarters for extra flavor.

Add Lime Juice

Add 2 ounces of white rum to the glass with the muddled mixture. Stir gently to combine.

Pour in the Rum

Top off the mixture with 4 ounces of club soda. Stir gently to mix without losing the carbonation.

Add Club Soda

Add 2 lime wedges on the rim of the glass and a sprig of fresh mint for garnish. Optionally, you can add ice cubes for a chilled drink.

Garnish the Drink

Fresh mint leaves

Lime

Granulated sugar

White rum

Club soda

Lime wedges

Mint sprig

Take a lime wedge and run it around the rim of a chilled cocktail glass. Dip the rim into salt to coat it evenly. Set the glass aside.

Prepare the Glass

In a cocktail shaker, combine 2 oz of tequila, 1 oz of fresh lime juice, and 1 oz of orange liqueur. Fill the shaker with ice.

Mix the Ingredients

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well chilled.

Shake the Cocktail

Using a strainer, pour the mixture into the prepared glass over fresh ice or straight up, depending on your preference.