At Lemongrass Grille, one meal is never the same as another. Cooks help diners customize their Southeast Asian–influenced lunch or dinner by providing various salad, rice-bowl, noodle, and Asian wraps that can be mixed and matched. Glazed tofu might rest on a bed of tropical greens, tangled with garlic bok choy and soaked in coconut-ginger sauce. Or the tropical greens might stay and instead sesame-soy beef, blistered green beans and pineapple-garlic chutney come to roost. Each individualized meal includes a garnish of items such as peanuts, candied ginger, or chili and red-onion jam.
Kotobuki Japanese Restaurant is all about options—from the seats that patrons choose to sit in to the expansive menu with sushi, udon, chicken teriyaki, and numerous vegetarian and vegan dishes. Guests can relax at tables near the front of the restaurant or bypass the four-legged seats for a more traditional Japanese eating experience atop crimson cushions—with backs for comfort—that sit flush against a raised dining platform. Diners can also saddle up to the sushi bar, where culinary gurus fill specialty rolls with ingredients such as tempura-fried cream cheese, fatty tuna, and fried salmon.
The 100% vegan menu at Path stands as a tribute to the scrumptiousness of sustainable, locally sourced fare. Housed beyond a bright red door of a cottage, the ordering counter acts as a gateway to three-course meals, sandwiches, and vegan desserts. Local art and thank-you notes from carefree cows hang on the walls, and musicians perform for diners on weekend nights. Path's dedication to minimizing its carbon footprint also extends to its bike-delivery service, which is free for customers in downtown Norfolk and Ghent during lunch.
When The Melting Pot originally opened in 1975 just outside Orlando, the location was cozy and quaint, but diners had only three options: swiss-cheese fondue, beef fondue, or chocolate fondue. However, as the restaurant grew in popularity, so did its menu selection and atmosphere. The restaurant first expanded four years later under the leadership of a Melting Pot waiter and enterprising college student named Mark Johnston, who teamed up with his brothers Mike and Bob to open a new outpost in Tallahassee. This location grew in reputation to pave the way for future franchise expansion. Today, the company?now owned by the trio of siblings?reigns as the premier fondue, wine, and drink restaurant, stretching across North America with more than 140 restaurants linked by underground tunnels. The restaurant's menu has also ballooned, and patrons can now expect six varieties of hot dipping cheese paired with salads, meats, and molten chocolate.
On a given night, groups of foodies gather around tables to nosh on signature four-course meals, from cheese-fondue appetizers and various salads to steaks and seafood cooked in a choice of healthy broth or oil. Birthday revelers and couples can share decadent evenings at private tables, capping off meals with chocolate desserts that have defined The Melting Pot for decades.
The chefs at Chopstix top their artistic maki, sashimi, and hand rolls with vibrant caviar and crunchy tempura flakes, entertaining guests who dine at the sleek, black sushi bar. Behind the kitchen's doors, chefs quickly sauté meats and seafood on their hot hibachi grill or on the stove, the enticing aromas of tangy teriyakis and saucy curries wafting to customers as a prelude to arriving meals. In fairer weather, diners may choose to sit outside on the restaurant's patio or remain inside at large banquettes with plenty of room for leg stretching.
The menu at The Cutting Edge Cafe is written on a blackboard, neatly scripted in impermanent chalk. The chalkboard setup makes sense, because owners Matt and Melanie Hayes often need to update the menu with new specials that they craft using seasonal ingredients from local farms. They bake loaves of artisanal breads each day, then pile slices with gourmet ingredients such as grilled cheese and apple or wasabi braised beef. Diners can also find an abundance of vegan, gluten-free, and non-GMO options for both lunch and dinner.