Imperial Kitchen's chefs have prepared authentic Chinese cuisine for more than 35 years, searing seasoned chicken, roast pork, seafood, and assorted garden pluckings in vegetable oil. Classic dishes such as cashew chicken and satay beef arrive fresh and made to order so that diners can customize the heat level of each dish, turning the dial from mild to extra spicy to hotter than a pile of burning fireman calendars. Combo dinners bolster favorite entrees with pork-fried rice, whereas chef's specialties add inventive flair with lotus flour and flavorful ginger sauce, spicy orange sauce, or the chef's signature sauce.:
Years after his father's eatery closed in the '90s, Christopher Lin decided to reopen this spot in Roslindale with a few contemporary touches. Today, the family members man the revived ship, combining dad’s traditional Chinese techniques with son’s modern ideas to create excellent wok dishes and xiao chi (“small bites”) such as orange-soy baby back ribs.
The fish at JP Seafood Café can’t help but be fresh—the eatery started out as part of a well-known fish store. Raw slices of the stuff populate maki and nigiri as hot plates of Korean fish cakes, scallion pancakes, and bibimbop parade from the kitchen.
At Al Wadi Restaurant, executive chef Walid Massad and his cooks transport palates to Beirut with flame-grilled kebabs and stews seasoned with Lebanese spices. Seated at linen-clad tables, diners clasp skewers of marinated beef tenderloin grilled over an open flame, and sink teeth into baked haddock with roasted pine nuts, served over spiced rice. The dining room bathes every meal in elegance, with tiny chandeliers illuminating the inlets carved into the walls. Twinkling lights illuminate the bar, changing colors so servers know when they’re allowed to walk without disrupting foot traffic.
At 88 Wharf Riverfront Grill, chefs craft New American dishes from scratch with ingredients such as fresh meats including North Atlantic lobsters, greens, and tart macintosh apples. Visitors enjoy entrees such as nested tenderloin steak and appetizers that include steamed mussels in a dining room noted for soft lighting and hardwood floors, as well as water-front views and an intimate bar. The grill also hosts special events and private functions.
The Boston Globe called Super Fusion “A Flash of the Unexpected” for a reason. While the menu doesn't overlook typical sushi choices, the chefs' real creativity shines through in such specialty rolls as dragon maki with sweet potato and eel or sake papaya maki with fried papaya and cream cheese. Among the more than 100 dishes, there is also a menu section devoted to entirely to salmon, which is crusted with king crab, grilled with black Tobiko, or wrapped in rice paper with fresh papaya, asparagus, and cucumber. To wash down the creative eats, the restaurant offers beer, wine, and sake, while those who abstain can opt for green tea or simply request that their soup be served with a straw.