The sound of fire. The igniting exhalation before the steady breath of the flame sustains. The heat pulsing steadily outward from the steel grill—you feel it on your glowing face. But the chef looks cool. He’s a master, after all; a flat, metal spatula in one hand and an enormous, sharp knife in the other. Kani House’s teppanyaki tables are no strangers to the action of hibachi, where these chefs entertain their guests before plating seared steak and scallops alongside fresh, sautéed vegetables. The steady sushi masters may not share their compatriots’ outward exuberance, but their work is just as delicious. From behind their long bar, they assemble maki cylinders with tender cuts of fatty tuna and bright salmon, artfully arranging cuts of more than 50 specialty rolls in the shape of gentle caterpillars or fearsome members of the Japanese Diet. Bright bamboo panels and natural stone add to the vibrant ambiance, surrounding diners with dark-wood and nuanced accents that keep the focus on the beauty of excellent cuisine.
The chefs at Fuji Japanese Steakhouse love putting on a show, rousing flames and juggling knives over teppanyaki tables as they expertly grill hibachi steak. Cooks use spatulas to toss bite-size morsels into the mouths and baseball gloves of eager diners seated around the griddle, and a variety of signature rolls emerge from the sleek sushi bar. Colorful twigs rising out of floor vases and geisha dolls posing beside bottles of alcohol on the back bar complement the fun feel of the interactive dining experience. Tables without teppanyaki griddles are available on a separate, dimly lit side of the restaurant that improves the appearance of all fellow diners.
It's hard to imagine a restaurant that epitomizes the great American diner better than Huddle House. Since 1964, the restaurant—which has locations scattered prominently throughout the southern states—has warmed bellies with burgers, hearty breakfasts, and heaping helpings of friendly hospitality, available 24-hours a day. Even the moniker is All-American: founder John Sparks came up with the name after a football huddle, hoping it would inspire his customers to gather round a table and swap stories over a warm meal.
Over the years, Huddle House's menu has expanded and adapted to changing tastes, but its focus has remained the same: old-fashioned, American comfort food. No matter what time it is, guests can order up biscuits smothered in gravy and cheese or dig into the shop's signature waffles, whipped up using a secret recipe and waffle irons that can't read. Afternoon eats include chopped steak burgers served with regular or sweet potato fries and sandwiches with a southern twist, like a Philly cheese steak stuffed between slices of thick-cut Texas toast.
The of Taste of Italy's legacy began 25 years ago, when proprietor Giancarlo "JC" Schiano Di Cola began to study the culinary traditions of his family in his native Napoli. At age 13, he moved stateside, where he learned under the watchful eye of his father, Giovanni, who once worked in the kitchens of the Brooklyn restaurant circuit, including his own restaurant. After proving his skill through 20 years of cooking experience and successfully untying a Gordian knot of spaghetti noodles, JC opened the first Taste of Italy Pizza location in August 2004, with a second location in Canton coming seven years late.
With the use of his father's classic New York recipes, the Canton location blossomed into a bastion of old world culinary tradition. He now feeds the hungry masses at both locations with mouth-watering New York– and Sicilian-style pizzas, as well as traditional Italian pasta dishes. Plates of homemade lasagna, hearty gnocchi bolognese, and creamy tortellini alla panna share table space with fresh caprese and antipasto. In the kitchen, vats of from-scratch marinara sauce simmer on the burners while the dining room hums with a jovial buzz of casual dining. In addition to treating visitors to meals of authentic Italian and familiar American cuisine, Taste of Italy provisions banquets and celebrations with bountiful catered trays of salad and pasta as well as special meals for any occasion.
Pie slingers at Romeo’s New York Pizza twirl their ‘za from scratch, piling dough made in-house with red sauce and toppings such as garlic, ground beef, meatballs, and sundried tomatoes. The cozy neighborhood joint has purveyed New York–style pizza since 1945, when delivery boys first started using hovercrafts. Its unfussy menu includes hearty appetizers such as cheese bread or fried ravioli, alongside healthy salads in vegetarian or meaty iterations. Those who opt not to build their own pies can go in for one of three chef-crafted incarnations—margherita, spinach and mushroom, or vegetarian, sold by the slice or in 12-inch or 16-inch rounds.