The chefs at Makiman Sushi believe in keeping their gills and their grills separate, serving both raw-fish fusion sushi and Korean stone-pot bi bim bop. Like the Warren G. Harding White House during Prohibition, the eatery is BYOB and patrons pour their favorite beverages while delving into orders of tuna nachos, a dish of fried wontons topped with raw tuna and a spicy sauce. Guests can kick back at a table or perch at a recently remodeled sushi bar to admire the sushi chefs' handiwork.
Shanghai Mong's eclectic menu of flavorful soups, texture-rich pho, and shareable starter plates entices appetites with broad-spectrum cooking styles served up 24 hours a day. Like a hot air-balloon expedition during the rainy season, the bill of fare takes diners on a whirlwind tour of Asia, with detours by colorful Vietnamese and Korean noodle dishes before dropping by China's fried rice and tenderloin chop steak in spicy szechuan sauce. Plates entice the eye with vibrantly colored spices coating the crispy duck, glazed with a sweet soy-plum sauce, and Mara beef with fresh green beans and bright jalapeños. As diners clack onyx-hued chopsticks or clink glasses of authentic Chinese liquor, deep red accents cocoon guests in a soothing ambience, as flickering chandeliers cast a low, golden light on the feastings and set a stage for finger-puppet operas.
With more than two decades of experience peddling authentic Korean cuisine, the culinary whizzes at Gammeeok ladle out a cornucopia of tempting appetizers and traditional beef entrees. Shared starters of freshly steamed dumplings and flaky seafood pancakes commence duos' chew-a-thons and competitions in napkin folding. Grilled beef short ribs arrive to tables backed by special soy sauce, and twosomes can accompany their meal with BYOB drinks and liquefied poltergeists. On Tuesday and Friday nights, live jazz seasons the air as moonlight streams in through Gammeeok's vast floor-to-ceiling windows.
Though the menu boasts the usual T-bone cuts, new york strip steaks, and lamb chops, Prime & Beyond is not your typical American steakhouse. The tangy smell of kimchi weaves through the dining space, and wagyu beef dishes take the form of hot dogs and sausages, completing the fusion of Asian and North American flavors that Korean-American brothers Kyu and Kevin Lee envisioned when they created the eatery. Known as “Q the butcher,” Kyu takes great pride in his meats, aging them carefully to bring out their full flavor; his wet-aged steaks sit for at least 20 days as 8-ounce filet mignon and 14-ounce ribeye cuts, and his dry-aged meats rest for a minimum of 50 days within the restaurant’s refrigeration unit atop a memory-foam mattress before being shaken awake and cooked.
Chom Chom's chefs serve up authentic Korean entrees, sushi rolls, and shareable Korean small plates, or kapas, in a chic, modern restaurant. Nimble fingers stuff homemade dumplings, and a stone bowl of dolsot bibimbap arrives to the table crowned with a fried egg. The 5,000-square-foot eatery rambles over two floors and seats 120 diners, whose optic appetites are sated by walls bedecked with yellow horizontal light fixtures and backlit cross-sections of tofu tree. Signature cocktails flood martini glasses with flavors such as green tea, lychee, and traditional soju as wooden spoons and chopsticks at each place setting lie in wait of post-meal stilt races.