The scrape of knives being sharpened, flames shooting from the teppanyaki grill?these are but two signs that another meal has begun at Hibachi Japanese Steakhouse. Here, chefs toss teriyaki salmon filets and 22-ounce rib eye steaks with housemade sauces and seasonings, all before diners' eyes. The feasts come complete with Japanese onion soup, salad, shrimp, and grilled veggies.
While hibachi chefs man their grills, sushi chefs artfully assemble 20 specialty and deep-fried rolls. The latter category features a roll named for the restaurant itself?the Hibachi?jam-packed with filet mignon and cream cheese. Raw specialties, meanwhile, include the Halloween roll, a mixture of spicy and white tuna topped with black tobiko, a tastier alternative to melted-down candy corn. Complemented by more than 10 cocktails, feasts unfold inside Hibachi's five eateries in Independence, Fairview Park, Mentor, Highland Heights, and Erie.
Restaurateurs Nick and Giovanna Kustala split the duties of designing the menu at Vault Steak House, with Nick crafting the cuisine and Giovanna cultivating a list of wines to pair with the food. The main attraction is the 28-day dry-aged steaks, ranging from cuts of chateaubriand to 28-ounce delmonico steaks and 24-ounce porterhouses. Diners can add sauces and toppings to steaks as well, including blue cheese, béarnaise, and gorgonzola fondue. Elsewhere on the menu, the eatery's versatility is reflected in dishes such as white truffle and portobello ravioli and farm-raised, crab-crusted snapper with spicy mayo.
The first Cleats Club Seat Grille was founded in 1996 in North Royalton?but since then, the colorful sports pub has expanded to seven franchise locations around Northeast Ohio. Perhaps this spread was due in part to their signature chicken wings, which are served traditional or boneless and drenched in one of 18 zesty sauces. Diners can even forego the typical chicken wing altogether for Cleats' Water Wings, which use crispy fantail shrimp. An expansive sports-themed menu also highlights rich pub grub such as half-pound burgers, melts, mac 'n' cheese bowls, and slow-cooked ribs.
At Austin's Wood Fire Grill, hand-carved hunks of filet mignon and swordfish sizzle over wood-fueled flames, soaking up a smoky aroma. The restaurant’s refusal to use gas or the pages of paperback romance novels reflects a commitment to traditional, down-home cooking. This commitment also surfaces in their made-from-scratch breads, pan gravy sauce, and cognac cream sauce.
The flames dance atop the hibachi grill, reaching higher than the chef?s head. It is an impressive sight, to say the least, and one guests get to experience up close as chefs chop and flip chicken, steak, and shrimp right at the table. The hibachi master's creative efforts are rivaled only by the eatery?s sushi chefs, who tuck tuna, chili tobiko, and radish sprouts inside rolls shaped like caterpillars, turtles, and DNA strands.
The Original Roadhouse?s chefs use a wood-burning fire to cook the many steaks, chicken, ribs, and wings served each day. Meats are paired with a choice of sides, tucked between slices of bread, or placed in a bed of lettuce and toppings. Two nights a week, the chefs whip up hordes of wings in more than 40 flavors, including mild ranch, Cajun garlic, and hot barbecue. Friday fish nights welcome guests to eat as much deep-fried fish as can fit into their belly and second papier-m?ch? belly.