Teppanyaki chefs twirl their knives and ignite towers of flame while cooking meals tableside inside Hana Japan Steak & Seafood. They slice new york steaks, chicken, and salmon and toss scallops onto the grill alongside chopped veggies and mounds of rice, all without ruffling their tomato-red toques. Each hibachi dinner comes with a shrimp appetizer, a bowl of soup, and a salad with organic Hana dressing imported from the organic part of Japan.
At Bobby’s Krazy Krabs, the chefs embrace both Cajun and Filipino cuisines’ love of bold flavors and multitude of seafood options to create their eclectic menu. They specialize in pork and seafood dishes, serving up the entire fish for a meal for two to four patrons or one homesick shark looking for a light dinner. They season their freshly caught crawfish, deep-fried wings, and calamari in Cajun, lemon-pepper, or garlic-butter sauces, with the ability to alter the spice level. Channeling Filipino flavors, the chefs offer traditional entrees such as oxtail in a thickened peanut sauces and milkfish served with salted eggs and mango.
The stout, mottled brick front and black and white striped awning of BFC Cajun Seafood's storefront conceal the carefully crafted and spicy Cajun fare waiting inside. Bone-in catfish fillets come on sandwiches or as part of fried-fish plates sporting rich batter with an extra crunch that frequently alarms local seismologists. Beneath the glittering shell of a glass counter, an array of fresh-baked homemade pies and cakes divest themselves of single slices or travel whole to patrons' homes packaged in carry-out orders.
A baby-blue "Bienvenidos" greets customers as they step into the warm yellows and oranges of El Sinaloense Mexican Restaurant. Vibrant portraits of south-of-the-border feasts and beaches embellish the sun-toned walls, between which the waitstaff frequently refills each table's bottomless bowl of housemade salsa. Diners chase chips with seafood specialties born on the shores of Sinaloa, such as the topolobampo, a fillet of grilled fish crowned with clams, prawns, and octopus. A more traditional Mexican plate, the Molcajete stars jalapeños, onions, and cheese next to chicken and shrimp simmered with nopales.
The epicurean alchemists at Medallion Steakhouse start with organic produce, and grass- and corn-fed beef and chicken raised on local farms and transform them into fine, innovative dishes. Specialists tend the raw oyster bar, where guests sidle up to string necklaces of pearls from varieties such as Fanny Bay, Marin Miyagi, and Kumamoto oysters. With their appetites roused, diners then settle down into oversize booths padded with plush pillows to dig into farm-fresh entrees. Smells of sizzling 14-ounce grass-fed steaks and roasted chicken breasts from Petaluma Farms swirl through the air between the restaurant’s exposed-brick wall hung with red-and-white-framed mirrors. A wall of white birch tree trunks and soft sounds of a waterfall's trickle keep diners comforted as they linger for a forkful of hazelnut dark-chocolate mousse and sips of spirits such as a 20-year-old tawny port and Godiva white-chocolate liqueur.