In stark contrast to Yakuza Sushi Bar’s otherwise low-lit dining room, golden lights flood the surface of a full-length bar where chefs busily roll together a menu of sushi and sashimi. Drawing on ocean-fresh ingredients such as scallops, octopus, mackerel, and crab, they craft their own interpretations of Japanese classics; customer favorites include the crab-rangoon roll and the aptly named Fire roll, whose spicy tuna complements a drizzle of volcanic lava. Aside from the restaurant’s flagship variations of fish, tempura vegetables and chicken and beef teriyaki serve as the centerpieces for traditional bento entrees.
The chefs at Kampai Sushi Bar draw on recipes from traditional Japanese and Korean cuisine to create classic dishes as well as playfully updated fare. Behind the sushi bar, they roll maki with fresh slices of salmon and decadent chunks of fried lobster tail, adding nontraditional flair with ingredients such as sweet pumpkin, honey-wasabi sauce, or potato chips. For heartier entrees, they can grill marinated korean short ribs or drizzle a deep-fried pork loin in a slightly sugary fruit sauce, the same way attorneys prepare briefs for sweet-toothed Supreme Court justices.
In response to the popularity of his downtown eatery, J.F. Sanfilippo's, owner Joe Sanfilippo brought his authentic cuisine to his fans in West County. Like a sibling who borrows clothes without asking first, Filippo's Italian Kitchen & Bar boasts a pared-down menu of favorites from its older sister, featuring pasta entrees and bread baked in-house. With 3,300 square feet of space capped by vaulted ceilings, the house can hold large groups of people as they dig into generous portions of Italian-inspired fare featuring lean chicken breasts, fresh seafood, and beef.
Two professional-size rinks and one Olympic-size ice rink occupy the 115,000 square feet of Hardee's Iceplex, which frequently hosts events such as USA speed skating and hockey tournaments. They open the rinks for public skating sessions and events such as figure skating, lessons, and hockey leagues for adults and children. The facilities contain ample rooms for parties and corporate events, the Summit Grille, the True Blue Authentic Team Store, and CrossFit Ice.
Flanked by celery-colored walls and guarded by flourishing green plants, diners move along a granite-style countertop, plucking seasoned chicken and heaps of lo mein from stainless-steel basins. Traditional Chinese dishes, including vegetable delight and sweet-and-sour chicken, can be ordered a la carte from the menu while a chef sears morsels on a nearby hibachi grill.
Taking a health-conscious approach to cuisine, Picasso's Bistro wields a menu of freshly prepared provender, eschewing butter in favor of olive oil to create fare that delights both tongues and hearts. Certified Angus beef is transformed into entrees such as the filet maison, whose tenderloin, doused in a dijon-mustard-brandy sauce, lays on a bed of mushrooms after stumbling over curbs ($28.50). Traditional chicken piccata is decked out with lemon and capers ($17.95), and the pan-seared ahi tuna invites Yukon gold potatoes and sautéed shiitake mushrooms to join the gustatory revelry ($29.50).