The Foreign Exchange was established with a simple mission?to unite the culinary traditions of several nations. The menu's largest influences are the flavors of Asia, from the spicy fried noodles and curries of Thailand to more than 50 Japanese sushi rolls. Hints of Chinese cuisine sneak into the chefs signature dishes, with the country's ever-popular sweet-and-sour sauce heightening the flavor of deep-fried walleye or salmon. Regardless of the origins of their dishes, the staff at The Foreign Exchange aims to please. They even go so far as to customize the spice levels of all their Thai curries, using an eight-point scale that goes from mild to profound regret.
The performing arts and the culinary arts combine into a single mouth-watering discipline at Fuji Steak House, a Japanese eatery where chefs concoct hibachi meals and sushi tableside. They draw on training from the US and Asia to man teppanyaki grills sizzling with gourmet proteins ranging from scallops and lobster tail to chicken and filet mignon; chefs can prepare tender meats in simple hibachi style or coat them with teriyaki sauce or light tempura breading. Alternatively, they wrap sushi rolls in seaweed and construct bite-size sashimi morsels, serving their handiwork on planks or in a wooden “Love Boat” complete with masts, rigging, and sassy talking parrots.
The chefs at Blue Elephant Restaurant craft Thai curries, Japanese sushi, and Italian pasta dishes, tying them all together with the common thread of fresh ingredients and careful preparation. They specially order ingredients that are not available locally to ensure that each dish contains the freshest possible items. Basil leaves flavor the Thai-style basil chicken, and cashews add salt and crunch to mango chicken. Within sushi rolls, thinly sliced fish such as tuna and salmon complement the silky texture of cream cheese and avocado.
Prior to establishing the restaurant, the owners committed themselves to observing environmentally responsible building practices. As a result, the entire building is constructed from sustainable and recyclable materials. Energy-efficient light bulbs illuminate the dining room, and a geo-thermal heating and cooling system regulates the temperature. On stormy days, an onsite pond directs raindrops into the soil, preventing them from falling into a gutter or discarded chip bag.
Located within Findlay Market since 2010, Panda Chefs serves up an eclectic collection of ethnic foods like sushi sliders and Indian favorites such as shrimp curry all washed down with wheat grass or other healthy drinks. You can enjoy these treats from the east while you take in the sights and sounds of the Market's other vendors and artists. The eatery also offers a handful of classic American desserts such as root beer floats and banana splits. The dining room is open for lunch service Tuesday through Sunday from 11 a.m. to 3:30 p.m with table service or carry out and seating for up to twenty four guests.
Bolly Bears also offers culinary classes. During the 90-minute classes, groups learn how to prepare and get to eat three popular Indian dishes: golden yellow curry, chicken tikka masala, and the creamy spinach dish Saag. Each couple also goes home with an Indian cooking lesson DVD.
Arirang Japanese Bistro's discerning chefs funnel only the highest quality ingredients into their Japanese entrees, which are composed of seafood and meats airlifted to the eatery daily. Like a lawnmower let loose in a gourmet market, the dexterous teppanyaki chef slashes his blades through lobster tail and filet mignon, which sizzles atop table-centered grills as diners look on. Artfully presented sushi rolls hug pristine morsels of eel or crab, and entrees showcase dish designers' aptitude for searing veggies, poultry, seafood, and USDA Choice cut steaks. Vibrant, crimson walls flaunt three-dimensional swirls and visually pop next to dark vinyl chairs, obsidian brickwork, and dimly lit black holes.
CRAVE's nine locations have gained a plethora of press and even an Award of Excellence from Wine Spectator. Each sleek eatery also entices diners with a diverse menu of modern American lunch, dinner, and Sunday brunch fare devised by Corporate Executive Chef Bill King and a sushi menu of traditional and creative rolls. Each menu is then artfully executed using fresh and locally sourced, seasonal ingredients, as well as seafood flown in daily and handcrafted sauces made from authentic Asian recipes. Brick ovens give flatbreads and pizzas a crisp exterior while the grill keeps steaks, chicken, and burgers juicy.