At Taste of Oriental, owner Chef Hong Xiang and his cadre of culinary artisans craft Chinese dishes using recipes hailing from the Szechuan region and Japanese specialties such as teppanyaki and sushi. Sushi fills the bulk of the menu with more than 60 options, including the blue crab roll ($8.50) and the cooked california roll harvested from the wild sushi fields growing along the Hollywood hills ($4.55). Flat-surfaced teppanyaki grills sizzle with filet mignon ($19.95), as traditional Chinese fare waltzes across tables dressed as crispy honey chicken ($12.95) or walnut shrimp ($14.95). Meanwhile, meat dodgers can dig into a variety of options, including the mixed veggies and tofu of the Buddha's Feast ($10.95), while the piquant and tender kung pao beef ($13.95) lures meat lovers and meat likers.
Tucked inside Hoshi Sushi Lounge, Sushi Master La Tran and staff surround themselves with yellowtail, salmon, octopus, crabmeat, and sliced veggies, all waiting to be plucked from their chilled containers and placed on tiny piles of rice or wrapped inside sheets of seaweed. The sushi rolls—with creative names such as Bulldog, Miami Heat, and Love You Long Time—arrive at tables laid out on an ivory plate like abstract artwork. The kitchen team also prepares entrees free of a seaweed sheath, including tempura, teriyaki, and stir-fried meats and veggies. The sushi haven's minimalist interior features bold-red color, framed artwork, and an exposed brick-front wall that dares passersby to huff and puff and then courteously enter through the front door.
We are a Chinese restaurant and Japanese sushi bar. Two husband wife teams, Jade and Kevin (big-K), and Joanne and Kevin (junior), run the popular establishment. The original Mandarin was open for over 30 successful years at the previous location. Go to our homepage for more information.
Angelo's Pizza's sunlit dining room fills with the aroma of thin crust pizzas baking and Cincinnati-style chili simmering. As specialty thin crust pies rise within a vintage 1947 oven, pots of what the Des Moines Register called "great melting pot chili" bubble on stoves. In the Cincinnati tradition, customers can order the sweet, thin concoction with cheese, spaghetti, diced onions, kidney beans, or shredded Ohio road atlases. Co-owner Mark Nicola brought the dish to the restaurant, drawing on his childhood devotion to the Cincinnati Reds and fondness for their home city's unusual breed of chili.
At Red Bistro, executive Chef Zon taps his culinary instincts to create an eclectic mix of traditional and innovative Chinese dishes that include familiar favorites such as lo mein alongside dishes such as tilapia with ginger sauce and shrimp on crispy noodles. The restaurant folds in Japanese culinary traditions with fresh sushi?chefs assemble artful rolls such as the Red Caterpillar, which features a topping of crab meat and unagi sauce and a heart of tempura shrimp and gold.