First-time visitors to Chowder House Cafe often fixate on the dining room?s walls?or lack thereof, as every square inch has been painted over with electric flowers, guitar players, crowned kings, and other artistic testaments to the caf??s funky and unconventional outlook. This same outlook makes its way onto the menu, which features the namesake clam chowder alongside salads, sandwiches, and dinner entrees similarly inspired by the sea. Aside from the Sunday brunch?s traditional omelets and buttermilk pancakes drenched in fresh Ohio maple syrup, a crab cake benedict celebrates the weekend atop a toasted ciabatta roll. Regardless of the time of day, a considerate BYOB policy accommodates the sailors who often stumble into the caf? with unlabeled bottles of clam juice.
Cool breezes caress the faces of diners seated at the brick-walled outdoor patio at Marbella Restaurant, recalling the Mediterranean climate of the Spanish seaside resort for which the eatery is named. Indoors, tuxedoed waiters deliver fresh seafood such as twin lobster tails, grilled scallops, and jumbo shrimp to tables lit by flickering candlelight. Spanish wines, from sparkling cavas to rich, red riojas, pour into glasses from a full bar.
At Samurai Sushi and Steakhouse, diners sup on plates of freshly grilled hibachi meats, succulent sushi, and savory tempura in an atmosphere with the low-lit feel of a nightclub. Like a pie fight with explosions in the background, the restaurant blends food with entertainment: skilled chefs display their mastery of knifework at 12 hibachi tables as revelers sip cocktails and sake at a full-service bar or private party room. Rays of electric blue and purple light emanate from ceiling fixtures and disco balls, and walls of gray stone and leafy bamboo lend an organic touch to the chic d?cor.
The chefs at Tres Potrillos are perfectly in tune with the dozens of Mexican dishes that have been enjoyed for generations. They pile pork, shrimp, and chorizo into big and extrabig burritos, top enchiladas with fresh green tomatillo sauce, and craft specialty tacos with wheat tortillas and avocado-cilantro sauce made in-house. If you're in the mood for steak, they've got it cooked with Jalisco-style sauce, grilled up with chicken, or buried in shrimp and melted cheese. To wash down feasts and to help you break the ice with all those balloon animals that show up for Kids Night Thursdays, the bartenders hand out daiquiris, sangria, margaritas, and Coronas.
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 scrape of knives being sharpened, flames shooting from the teppanyaki grill?these are but two signs that another meal has begun at Hibachi Japanese Steakhouse. Here, chefs toss teriyaki salmon filets and 22-ounce rib eye steaks with housemade sauces and seasonings, all before diners' eyes. The feasts come complete with Japanese onion soup, salad, shrimp, and grilled veggies.
While hibachi chefs man their grills, sushi chefs artfully assemble 20 specialty and deep-fried rolls. The latter category features a roll named for the restaurant itself?the Hibachi?jam-packed with filet mignon and cream cheese. Raw specialties, meanwhile, include the Halloween roll, a mixture of spicy and white tuna topped with black tobiko, a tastier alternative to melted-down candy corn. Complemented by more than 10 cocktails, feasts unfold inside Hibachi's five eateries in Independence, Fairview Park, Mentor, Highland Heights, and Erie.