Two Fish Bistro is the yang to the yin of Red, a sushi bar in the same building also owned by the Daeoh group. While Red draws out the essence of raw seafood, Two Fish unleashes the flavors of its flame-kissed counterpart to craft a menu that 614 calls "concise and approachable." To introduce diners to their distinct flavor parings, Two Fish's chefs assemble mini fish tacos from housemade crispy flour chips, sautéed whitefish, and garlic-parmesan aioli. Their entrees draw on wild-caught seafood purchased fresh daily, such as the specialty tuna, a walnut-crusted, medium-rare cut that perches on a pillow of fluffy wasabi mashed potatoes with a maple-butter reduction and treats diners to the satisfying crunch of a charred-scallion garnish. To accent its colorful, carefully plated cuisine, Two Fish keeps its interior sleek and simple. Several enormous windows marry form and function, bathing the square wooden tables and mixed wood walls in natural sunlight or the unnatural glow of bioluminescent snowflakes. Three flat-screen TVs watch over a gray stone bar, surrounded on all sides by minimalist low-rise chairs.
At Ugly Tuna Saloona, college students and locals alike gather for live music, fresh seafood and pub fare, and an extensive menu of frosty beers and fruity cocktails. Acoustic troubadors and live DJs serenade crowds on the expansive dance floor, while plates of fish n' chips, burgers, and spicy hot wings quell hunger pangs. Potent tropical cocktails and margaritas delight guests with fun presentation?served in containers such as a 64-ounce fishbowl replete with fake sharks and microcosmic hurricanes.
At Shoku, morsels of succulent beef, marinated chicken, and ocean-fresh seafood fill out feasts of Japanese noodles and sushi or dishes inspired by national favorites of Asian nations including Korea, China, and Thailand. Broth-soaked udon noodles jostle for attention with plates of pad thai, pan-fried pot stickers, and bowls of sizzling beef bulgogi. Guests take a seat inside to watch a master chef deftly carve seafood at the sushi table, or they can lounge under umbrellas at the outdoor seating to watch the passing foot traffic and hourly soapbox derbies along Grandview Avenue.
A part-time college job turned into a career when John Ko married the daughter of China Dynasty's original owners. John, his wife, and his in-laws are content with maintaining the same traditions that have lasted more than 25 years. John's mother-in-law continues to work in the kitchen as head chef, cooking a familiar assortment of classic Chinese dishes that draws inspiration from various regional styles throughout the country. Chinese eggplant in garlic sauce, Cantonese-style roast duck, and spicy Szechwan green beans with chicken represent just a handful of dishes that have endured at China Dynasty over the decades.
A golden statue of a jovial, laughing Buddha greets diners as soon as they enter the restaurant's expanded space, which features two dining rooms as well as a full-service bar area. Lipstick-red chairs surround the tables that fill the intimately lit space, and red accent walls similarly add a splash of color amid the rooms' pale green and tan color schemes. In addition to the Buddha statue, China Dynasty features a small collection of traditional Asian artwork and artifacts on its walls, including silk clothing, oversized Chinese hanzi, and baby pictures of the restaurant's first lo mein noodle.
At Kaya Grill & Sushi, diners cook their own Korean barbecue to taste at built-in tabletop grills. Patrons grill their choice of two meats, such as marinated beef short ribs or tender rib eye and sample sides of rice, onions, peppers, and lettuce. The eatery's chefs also whip up classic Korean food and fresh sushi rolls for more conventional dining. A karaoke party room with buffet-style service can accommodate up to 80 people for events such as wedding receptions, birthday parties, or business meetings where quarterly earnings reports are delivered to the tune of "I Will Always Love You."
As weary guests lug their suitcases and collapsible travel saxophones up to the front desk of Best Western hotel, their senses are suddenly awakened to the scents of sizzling garlic, simmering coconut, and fresh basil. The source of the exotic aromas is the onsite Thai Lagoon Bistro—an elegant Thai eatery lauded by reporters from Crave Magazine as a hidden gem. In the restaurant's kitchen, chefs fold fresh seafood, meats, and vegetables into a sweeping variety of authentic Thai favorites and rarities—from the popular pad thai noodles to the lesser-known tiger cry spicy beef. They stir pots of soup peppered with lemongrass and chili before turning their attention to massaman chicken curry, which writers from The Columbus Dispatch praised as being “aromatic with allspice, clove, and cinnamon…” They even extend their culinary expertise to a selection of Chinese classics, including kung pao chicken and orange beef.
Diners await meals at white-cloth tables in the elegant dining room lit with soft candlelight and speckled with tropical plants. In the mornings, the restaurant transforms into a breakfast buffet with American-style dishes, including cereals and pancakes shaped like John Wayne waving the US flag.