The chefs at Fuji Japanese Steak & Sushi Dalton 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.
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.
A stack of burning wood warms the oven at Iron Gate Pizzeria, turning thin disks of dough into golden-brown pizza crusts. These crispy pies showcase toppings that range from the traditional––mozzarella sliced fresh by hand––to the gourmet––gorgonzola cheese, artichoke hearts, and spicy cherry peppers. Shy pizzas fold up and hide both their toppings and innermost secrets inside the buttery shell of a calzone.
We sell REAL Ice Cream!!!! Probably the most freshest product on the market i.e. not 6-10 months old usually found in Supermarkets. At any given time, we serve up to 24 flavors of ice cream, plus yogurt, sorbet, sherbet and Italian ices.
When customers chat about Sidelines Grille, “boring” is not a word that comes up. That’s because along with offering a giant menu of bar-friendly eats, the bar hosts a variety of live acts and games. Throughout the week, visitors can check out a variety of events, including trivia, open mic, poker tournaments, and “What number am I thinking of?” tournaments. The menu excites as well with award-winning buffalo wings, chili-draped nachos, and half-pound char-grilled burgers.