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.
The menu at Kar-ma Asian Bistro boasts a bounty of fresh fare infused primarily with the tastes of Thailand. Start with an order of crisp chicken lettuce wraps ($8) or two classic summer rolls ($5), or show your dinner mates you care by slipping handmade bracelets into the tasty treats atop the friendship platter (two spring rolls, two egg rolls, crispy noodles, and crab Rangoon, $10). The bistro's creative as well as classic varieties of fried rice ($6–$11), curries ($7–$11), and noodle dishes serve up flavor combinations to please even the pickiest palates. Kar-ma specialties such as the seafood basil (seafood stir-fried with garlic, jalapeños, mushrooms, onion, cilantro, and bell peppers and tossed in a Thai-basil sauce, $8–$13) and the yum neua nahm tok (sliced-beef-steak salad with lemongrass, onion, Thai chili, cilantro, and spices, $9–$14) will excite adventurous surfers and turfers.
Tan Thai serves up savory noodle dishes, authentic Thai entrees, and sweet curries in a relaxing, casual atmosphere. The menu showcases a smorgasbord of seafood specialties, including spicy salmon with basil and red curry ($14.95), as well as hot and spicy scallops, piled atop a mound of bamboo shoots, baby corn, bell peppers, basil, and red-chili sauce ($13.95). Tan Thai allows guests to customize meals with one of six protein choices—tofu, vegetables, pork, chicken, beef, or shrimp—and one of five levels of spiciness, ranging from the relatively mild level one, to the will-testing level five, capable of generating enough mouth heat to melt a harmonica. Personalize a plate of pad thai ($9.95–$11.95) or one of five colorful curries ($10.50–$12.50), such as the green, yellow, and red—inspired by Bangkok traffic patterns. Sip a refreshing thai iced coffee ($2.95) or nibble on a sweet treat of mango sticky rice ($4.95) in Tan Thai's cheery dining room adorned with serene, pale-yellow walls, comfy booth seating, and arched doorways.
In a dining room with blue walls and green booths, patrons of TC Thai Cafe can savor Thai, Vietnamese, and Chinese cuisine, all prepared without a trace of MSG. Cooks crush peanuts for pad Thai, simmer duck in rich panang curry with avocado, and blend fresh pineapple and cashews into fried rice. In cold weather, diners can warm up with bowls of flavorful Vietnamese pho.