For more than 20 years, the friendly staff at Bo Loong has sated a diverse range of appetites with authentic Chinese fare. Culinary pioneers in the art of dim sum during lunch hours (10 a.m. to 3 p.m.), servers consistently cart out trays bedecked with new portions of food, opening the palate to a wide variety of flavors, textures, and regional styles of cooking from China. Commence taste transmigration with steamed dumplings such as the har gow ($2.50), its shrimp swathed in a light rice wrapper, or the sue my, which melds pork, shrimp, and mushroom ($2.50). The nor my guy ($3.50) harbors a treasure trove of sticky rice, pork, sausage, duck, and egg wrapped carefully inside a lotus leaf, whereas pastry dim sum such as the gin doin ($1.75) stuffs a fried sesame ball with red-bean paste. Dinner hours (past 3 p.m.) showcase a vast edible archive of China's finest cuisine classics, including roast pork lo mein ($7.95), vegetable egg foo young ($5.95), and Szechwan pork ($8.45).
The recipient of Cleveland Magazine's 2008 Silver Spoon Award for Best Chinese, Hunan Solon’s multiple menus chronicle an eclectic array of traditional Chinese and pan-Asian cuisine. A vast lunch selection pits the Sino-centric Hunan chicken combo platter ($7) against the Southeast Asian pad thai ($6) in a gustatory battle of poultry/noodle supremacy.
In addition to a sensory-stimulating spread of Asian and American buffet fare, Royal Buffet & Grill offers a full menu of Chinese classics. At the hibachi grill, an accommodating chef slices and dices dishes to your liking, whether square, saucer, or obtuse-isosceles shaped. Adults pay $6.95 for the lunch buffet, $10.95 for dinner, and $5.50 to $7.99 for standalone entrees. Children under 3 eat for free and wicked witches trapped under houses can eat leftovers if they behave.
Bobo Rice Bowl's chefs shift seamlessly between Japanese and Chinese dishes, slicing fresh fish into maki or nigiri sushi and preparing general tso's chicken. Every sauce, from the teriyaki that tops tofu and chicken or the white sauce ladled over fish, is made in house from scratch, and small dishes such as barbecue pork and dumplings compose feasts of dim sum. For dessert, the menu explores Latin American cuisine with cheese empanadas and slices of caramel-topped flan.
Serving up French-style Louisiana cooking along with traditional American favorites for lunch and dinner, Fat Fish Blue also hosts live jazz and blues performances five nights a week. Start tongues tapping with a half pound of boiled crawfish ($6.99) and fried green tomatoes with collard greens, mobile relish, and Cajun mayo ($5.99). Entrees include the mumbo jambalaya chicken ($9.99) and the Cajun crawfish ravioli, which replaces the tiny crustaceans' hard outer shells with tender pasta and tosses them with sauteed chicken, onions, and pepper in a Cajun pepper cream ($17.99). Vegetarians can nosh a crisp veggie burger heaped with lettuce, tomato, and shaved onion ($7.99), while roving sweet teeth can be wooed back with desserts such as the carpetbagger, a chocolate sack filled with sponge cake, fresh fruit, and Godiva white chocolate mousse ($11.99). Fat Fish Blue also offers a spacious bar full of potent potables.
NFL coach Don Shula, the legendary founder of Shula's, doesn't work with inferior cuts of meat. His restaurants serve Shula-Cut steaks—center cuts of Premium Black Angus beef—that meet rigorous quality specifications. To ensure his restaurants get the best beef on the market, Shula's partners with farms that raise only purebred Angus cattle. The result is an especially juicy and flavorful steak with the uncanny ability to keep a table totally silent as long as there's any steak left.
Shula-Cut filet mignon, New York strips, and cowboy steaks anchor the menu at Shula's 2 Steak & Sports, a more casual eatery adorned with NFL memorabilia, big-screen TVs, and a river-rock fireplace. The chefs also put equal care into their lighter fare, which includes fresh salads, hearty sandwiches, and a slew of burgers freshly ground from Premium Black Angus short rib and brisket.