Start with a clam basket ($5.95) and savor the hand-dipped mollusks served with fries, or opt for an order of Caribbean stuffed shrimp with crab ($9.95). The Florida-style grill's eclectic menu boasts seafood specialties sure to make any aquaphile's mouth water. Nibble discreetly on the house-made blue crab cakes, drizzled with Caribbean chili aioli ($12.95), or the Key West stuffed grouper, packed full of spinach, scallops, crab meat, and shrimp, served under a creamy white-wine and feta sauce ($13.95). For the seafoodphobic, Snookers offers an array of landlubbing options, such as the build-your-own pizza ($7.95), a pulled-pork sandwich ($6.95), 10-ounce New York strip steak over Jamaican rum sauce ($12.95), and six different choices of grilled beef patties (starting at $5.95). The eatery's lighter salad, wrap, and pasta selections are a satisfying choice for those intent on saving room for an order of banana foster bites with ice cream ($3.95) or bread pudding ($3.25).
Suro pairs a sushi menu filled with fresh selections with a seasonally changing dinner menu. The spring and summer menu featured festive first-course options, like the barbecue-glazed bacon-wrapped shrimp ($9), and the crispy duck spring rolls ($9), while Suro’s mighty main fare pleased protein-lovers, like the Dijon and panko-crusted rack of lamb served over a parsnip puree and drizzled with blueberry-port demi glace ($25), or dayboat sea scallops served over corn fondue and chorizo ($24). Suro also offers pearly portions of fresh nigiri and sashimi ($2+), alongside rolled classics ($5+) and artfully constructed maki. Conquer culinary mountains by ordering the Mount Fuji, a swaddled tuna, salmon, and snapper creation with fresh veggies flash-fried and topped with Suro’s house lava sauce.
Dale Del Bello remembers everything about his first hibachi experience. While stationed in Korea as a part of the Air Force National Guard, Dale and a group of friends visited Tokyo on leave. They followed a traditional route among his fellow service people, which took him to a hibachi restaurant. Immediately he sensed that he’d stumbled upon more than just dinner. The chefs’ showmanship fascinated him as they seared meats and vegetables on their tabletop grills, allowing guests to sample forkfuls directly off the 600-degree surface. After returning to Buffalo, New York, in 1971, Dale opened his first Arigato location, attempting to recreate what made that dining experience so remarkable. Since then, he has distilled the authentic experience into something that families can enjoy without traveling abroad, establishing Arigato restaurants throughout New York and Florida and staffing them with more than 60 chefs from Japan.
Surrounded by 8–10 diners, these chefs act not only as the restaurant’s culinary creators, but also as showmen and magicians of sorts, dexterously slicing ingredients, flipping shrimp tails into their hats, and conjuring soy sauce out of thin air. Away from the flaming tabletops, meanwhile, bartenders make use of their own skill sets as they mix specialty cocktails, which occasionally use splashes of plum wine or sake to imbue familiar-sounding drinks with new dimension.
Yuki Japanese Steakhouse satisfies wanderlustful taste buds with a tantalizing spread of authentic international fare in a family-friendly dining environment. Set sail toward appetizer island with the seaweed salad ($5) or head straight for dinner bay with the beef katsu, a breaded culet fried to a crunchy crisp and served with rice and vegetables ($17.95). Fresh sushi options include the Mexican roll, curled up with fried shrimp, smelt, avocado and mayo ($5.50), and the Rainbow roll, which cleverly combines the flavors of seven different types of fish with refracted ultraviolet light ($8.50). Harrowing hungers find a three-course solution with the filet mignon and scallops-teppan dinner, served with soup, salad, veggies, and rice ($21.95).
At Sake House’s sprawling sushi bars, skilled chefs slice sashimi and wrap up rolls with fish such as fresh salmon and yellowtail. Though the eatery is known for its seafood, the kitchen also whips up pan-fried dumplings, bowls of udon soup, and chicken glistening with sweet teriyaki sauce. To aid decision-making, star icons call out popular items on the menu, pepper icons signify spicy dishes, and chef-hat icons designate the dishes that were pulled from the top chef’s hat.