Daniel Nemec, corporate executive chef of Kirby's, and his partners have created a chef-driven semi-casual eatery emphasizing food grilled over hickory wood. That means more than thin-crust pizza -- although Kirby's offers those. The "Kirby's Classics," such as steaks and tequila shrimp, share space with new favorites such as a bone-in Berkshire pork chop brined in Shiner Bock then served with lavender-spiced acorn squash or the Wood Grilled Alaskan King Crab Legs with chardonnay-scampi butter and grilled asparagus. Many of the items are easily hand-held, including the Kobe Foie Burger, Chef D's Baby Backs and the ginger-plum shrimp skewers. Careful attention is also given to a beverage program of handcrafted cocktails, craft beer, especially the short list of West Coast wines.
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