The broilers at Harry's Steakhouse sear perfectly straight lines into all of the eatery's daily, fresh chops, prepped by the in-house butcher. And before these steaks are aged and prepared, they're chosen from cattle that have been fed with corn their whole lives, as opposed to those with a habit of binging on fast food during their teenage years. Specialty steaks include the crowd favorite, 22 ounce bone-in Ribeye. Steaks can also be finished with sautéed mushrooms or onions or a skewer of grilled shrimp.
The staple of Sushi Rock’s menu is its selection of roughly 50 sushi, sashimi, and maki rolls, which collect multiple Japanese flavors into one neat package. The Sushi Rock roll alone packs a punch of shrimp tempura, crabstick, salmon, tuna, asparagus, and masago. A slate of USDA Prime steaks and fresh seafood entrees such as sesame-seared tuna complement the sushi-bar creations. Each meticulously plated dish arrives in Sushi Rock's ultra-modern dining space, where backlit bottles glisten against a cityscape mural in the bar area, and color blocks of red and black pop in the dimly lit dining areas. Together, Sushi Rock’s choice food and hip vibe earned it a No. 1 ranking on CityVoter's Best Sushi list in 2010.
At Austin's Wood Fire Grill, hand-carved hunks of filet mignon and swordfish sizzle over wood-fueled flames, soaking up a smoky aroma. The restaurant’s refusal to use gas or the pages of paperback romance novels reflects a commitment to traditional, down-home cooking. This commitment also surfaces in their made-from-scratch breads, pan gravy sauce, and cognac cream sauce.
The flames dance atop the hibachi grill, reaching higher than the chef?s head. It is an impressive sight, to say the least, and one guests get to experience up close as chefs chop and flip chicken, steak, and shrimp right at the table. The hibachi master's creative efforts are rivaled only by the eatery?s sushi chefs, who tuck tuna, chili tobiko, and radish sprouts inside rolls shaped like caterpillars, turtles, and DNA strands.
In the 1930s, a glimpse inside the brick building at 2350 Cleveland Road might have revealed Al Capone and his associates sipping coffee in the midst of a tense conversation. These days, though, the atmosphere inside Red Gables Mesquite Grill is relaxed and intimate, with white tablecloths and the scent of a mesquite fire drifting through the air. Over that fire, chef Jamie Pribanic grills Certified Black Angus steaks that he claims are the finest in the world. The Plain Dealer writer Debbi Snook stopped by to taste them herself, and came away impressed: “The medium-cooked rib-eye instantly became one of my all-time favorites”, she wrote. “Hearty structure but tender chew, pepper-rubbed, vaguely charred and whispering of cowboy terrain.”
The seafood at this grill is no afterthought. Diners can slurp oysters flown in fresh from Cape Cod, dip steamed Alaskan King Crab legs into drawn butter, or slice into the crimson flesh of wild Chinook salmon. Pours of wine or beer and a slew of house-made desserts complete the dining experience.
Knife tricks and bursts of flame enliven hibachi meals at Fuji Japanese Steakhouse, where chefs clad in bright red hats juggle steak and seafood over tableside grills. A sushi bar supplies an extensive list of flameless fare, and tempura and teriyaki dishes arrive at tables awash in their signature sauces. Groups of up to eight can withdraw to private dining chambers to practice human pyramids atop soft tatami mats.