Instead of rubbing elbows with strangers, diners at Hibachi Xpress enjoy all the speed and flavor of communal hibachi cooking from the comfort of private tables. The locally owned and operated restaurant's expert chefs create high-quality, made-to-order hibachi cuisine and sushi sans showboating, thrusting their savory creations into the spotlight all on their own. Hibachi entrees such as the chicken and mixed vegetables are cooked with teriyaki sauce, fried or white rice, and zucchini and onions ($7.75), and tempura dishes such as the shrimp and vegetables take a dip into the hot-oil hot tub ($8).
Inside the kitchen at Le Mussels, chefs combine Asian, American, and tropical influences, revering seafood above all and using it to unite disparate culinary styles. Pots of mussels can arrive in a traditional broth of white wine, garlic, and butter, or in an international mélange with cilantro, Japanese sake, or spicy Italian sausage. During each mealtime rush, housemade mango salsa is poured generously over coconut-crusted tilapia while the kitchen’s grill tops teem with Angus-beef patties and tuna steaks.
Eleven flat-screen televisions surround the intimately lit dining room, which creates a modern, industrial ambiance with its high ceilings, exposed ductwork, and coal-powered napkin dispensers. As the sounds of sports broadcasts echo throughout the space, guests can visit the bar and snag a hand-shaken cocktail or a beer from the ever-changing selection of 18 domestic and imported drafts.
Beltline Brew Tours has all of the Capital City's breweries in their back pocket. On exclusive tours spanning across 18 Triangle-area breweries, guests learn about the local craft beer scene while sipping multiple sample of award-winning brews. Private tours are also available for large groups.
Certified Zumba instructor Lauren Harwood Williford harnesses more than five years of hip-shaking know-how to lead students through lively Latin-music-driven group fitness lessons in the spacious Apex Banquet Hall. Guests can drop by five days a week to torch calories and sharpen dance-floor skills as they follow charismatic instructors to the tunes’ beat. Attendees’ torsos twist and shimmy through moves inspired by Latin dance, blood pumping to toughen hearts for better circulation and tear-free Old Yeller marathons. Pupils only need to bring water and a towel to the expansive banquet-hall practice space, where they’ll find enough room for carefree spins or moonwalking relay races.
The experienced chefs at Regency Kitchen & Bakery tempt customers with a menu of authentic Indian cuisine parsed into carryout containers. Boneless beef slowly cooks in the beef korma's blend of spices and onions before building up the nerve to ask sides of rice and naan to go out on a plate with them.