Flames from a glowing hibachi grill flicker beneath China Inn's expert chefs, who incorporate fresh ingredients into their selection of Chinese and Japanese noodle dishes. They drizzle signature teriyaki sauce across yakisoba noodles and tailor the spice level of hot braised wings to each diner’s desires.
While growing up in Taiwan, Grand China Restaurant co-owners K.C. Chang and Tse-Chih Chang watched their mothers??the best cooks in the world??prepare fresh, delicious meals. While she tinkered with the balance of herbs and vegetables in her secret recipes, Tse-Chih?s mother dreamed of owning her own restaurant. As the mother of eight, she never had the time, but her daughter did. After Tse-Chih moved to the United States for graduate school, she opened a Chinese restaurant with her husband.
In business since 1978, Grand China Restaurant dishes sizzling plates of Chinese fare crafted with family recipes. As food trends evolved and customers grew more adventurous, the Changs have expanded their menu to add pan-Asian cuisine, including Vietnamese and Malay appetizers and Japanese and Thai entrees. The new menu earned Grand China the Best of Citysearch award for Best Chinese food every year from 2007 to 2010. Haute Living also called it one of the top five Chinese restaurants in Atlanta, recommending the scorpion or zombie cocktails. Like the food, the cocktails are made from scratch, using fruits, flavored rums, and top-shelf liquors rather than juices or mixes.
Formosa Chinese Cuisine's colorful dishes enliven tables with plates of meat, noodles, and fried-rice dishes, as well as contemporary takes on classic Chinese flavor profiles. The menu lists time-honored dishes such as mongolian chicken ($8.25) and beef lo mein ($7.50) among a cavalcade of entrees that can be written down and given to Santa as next year’s holiday wish list. Seafood entrees, such as a peppery shrimp with ginger scallions ($9.50), ship ocean-fresh cargoes of shellfish to awaiting taste buds, whereas veggie-flecked dishes such as the Triple Green ($7.25) liven sides of fried or steamed rice with verdant landscapes of broccoli, snow peas, and string beans. Like a Yanni album, the chef's specials section offers contemporary original recipes that blend complex flavors, textures, and tastes, as exemplified in dishes such as the nutty sesame shrimp ($10.95).
Young Barn Pub & Oyster Bar respectfully contests the notion that the coasts have a monopoly on oysters. They put a southwestern spin on theirs, prepping them Texas-style?baked and covered in cajun seasonings, cheese, bacon, and jalapenos. There are also Wild Bill's oysters, named for the famous gunslinger's ability to hit an oyster from 20 yards away on the shoreline. These up the seafood ante with toppings of shrimp, scallops, and crabmeat, plus bacon and mozzarella.
Purists can still get their hands on oysters Rockefeller or oysters on the half-shell, of course. And aside from shellfish, Young Barn's menu features po'boys, ribeye steaks, shrimp platters, and even pizza and pasta.
It's clear from The Seafood Bistro's name that the chefs specialize in foods from the ocean. It's the casual eatery's sheer range of seafood, though, that is its biggest draw. Served in simple paper baskets, the custom-prepared meals include fried oysters and claws, battered and baked fish, and shrimp po'boys drizzled with spicy remoulade. Eclectic Southern sides such as cheese-smothered fries and cups of seafood gumbo make for a colorful addition to each meal and hot weapons to throw at any pirates trying to steal the last bite.
Master Chef Rudolph Matthews adores the cuisine from his hometown so much, he just can't stop making it. He's passed down this fever to his sons as well. At A Taste of the Island Restaurant, his sons Kevin and Dashaan assist Chef Matthews in dishing up authentic Jamaican food. They make dishes such as curry goat and brown stew chicken fresh every day, not photocopied from a photocopy. One specialty, the jerk chicken, gets soaked in traditional spices before being flame-grilled.