In order to consistently impress guests, the chefs at Hana Matsuri work closely with fish markets to procure the freshest seafood for their sashimi, nigiri, and maki creations. Once their grocery baskets are filled, they head to the kitchen to start rolling rice around interesting ingredient combinations such as the Hamachi Orange roll's mix of spicy shredded yellowtail, orange wedges, masago, jalape?o, and mango sauce. Beyond the sushi bar, the chefs create an array of hotter Japanese dishes?including steaming udon soups and teriyaki meats?for lunch and dinner.
Owned by a 15-year home-brew veteran with more than 9,000 beer recipes, Do Your Brew educates burgeoning malt mavens on all the basics of concocting brews during a hands-on introductory brewing class. Aspiring brewmasters can select from twelve brew kits, such as the Bitter Bob Bitters, a deep and big-bodied pale ale with a quick-brewing process and a satisfying result, or the Dark Roast Porter, a dark-coffee brew with rich, spicy hops and a smooth finish. Other selections include the Atbier, Black Canyon Stout, Bronco Amber Ale, Enlightened Black Ale, Gold Coast Pale Ale, Irish Red Ale, Kolsch, Nut Brown Ale, California Common Beer, and Sundown Wheat. In addition to their newly gleaned imbibing insight, beer believers can take home five gallons of beer from the resulting handcrafted batch, ideal for impressing family members or German dignitaries that randomly appear in one’s basement. Aspiring barley pop experimenters also get 10% off all home-brewing supplies and kits at Do Your Brew if they want to continue crafting hop concoctions.
In Nepalese and Indian culture, cooking is an art form whose secrets are passed down from one generation to the next. This tradition comes to life in every bite at Yak and Yeti Restaurant & Event Center. Here, gurus teach their pupils to marinate tandoori dishes such as chicken kakhmal in just the right mix of yogurt, garlic, ginger, herbs, and spices before baking them in a traditional Punjabi clay oven. They also unlock the secrets of Tibetan flavors in the thukpa, a noodle dish made with fresh vegetables and fried meat, and the momo platters, filled with the country's dumplings and a homemade chutney.
The brewery, meanwhile, has its own traditions. Brewmaster Adam Draeger's award-winning elixirs play with beer's rich history. From a chai milk stout flavored with Yak and Yeti’s own blend of spices to the LoonyToon Tripel that gets its rich taste from a special strain of yeast, Draeger's brews incorporate influences from around the globe. And even the brewery itself is steeped in tradition: the former home has passed from family to family for generations, picking up stories, rumored ghosts, and obstinately squeaky floorboards along the way.
Smashburger isn't just the name—it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.