Red Koi Thai & Sushi Lounge?s interior is as striking and colorful as the symbolic fish it takes its name from. Walking inside, you'll find a high-hanging chandelier illuminating Japanese paintings and ornamental bamboo suspended against a backdrop of tomato-red walls. The Japanese minimalism that defines the first-floor dining area also features upstairs in a slick, straight-lined lounge, where a full bar stands ready to complement a candlelit meal or add spice to weekly karaoke and DJ events.
This dramatic presentation extends to the Coral Gables restaurant's cuisine: diners may find their appetizers arranged to resemble petals on a flower or their sushi rolls stacked into a tower. That?s thanks to Bangkok native and resident chef Tasha Tang, who also incorporates creative, globally inspired ingredients such as guava paste and sweet plantains. In addition to artfully wrapped sushi, diners can also sample traditional Thai dishes, including five types of curry and pad thai.
CRAVE's eight locations have gained a plethora of press and even an Award of Excellence from Wine Spectator. Each sleek eatery also entices diners with a diverse menu of modern American lunch, dinner, and Sunday brunch fare devised by Corporate Executive Chef Bill King and a sushi menu of traditional and creative rolls inspired by Executive Sushi Chef Tony Lam's upbringing in Hawaii. Each menu is then artfully executed using fresh and locally sourced, seasonal ingredients, as well as seafood flown in daily and handcrafted sauces made from authentic Asian recipes. Brick ovens give flatbreads a crisp exterior while the grill keeps steaks, chicken, and burgers juicy.
Sawa's chefs creatively cook up the distinctly different cuisines of Japan and the Mediterranean, fusing the flavors into a menu of tapas, soups, sushi, and kebabs. Prevent an unnecessary belly vacancy and entertain taste buds with small plates of tempura vegetables with honey-yuzu sauce ($6.75) or pan-fried frog legs in roasted garlic aioli ($9.75). More than 20 sushi options, such as the Black and White roll of cream cheese, caviar, sesame seeds, scallions, and lobster ($12), keep company with six grilled kebabs, including the filet-mignon kebab ($18). A wide selection of beers, sakes, cocktails, and wines patiently wait to compliment mains—such as the pan-seared chilean sea bass ($25) and grilled lamb rack in a jalapeño mint-demi reduction ($24)—on their impeccable taste and ability to sit completely still.
After honing their culinary talents in New York, chefs Johnny HK and Kevin Z joined forces to develop a "non-traditional buffet-style dining restaurant" that features New and Old World staples hailing from all seven hemispheres. The duo founded POC American Fusion Buffet & Sushi, plucking more than 160 items from the eclectic garden of global cuisine. In addition to serving up an ever-changing selection of hot entrees, which may include prime rib, Grand Marnier shrimp, and veal ossobuco, the chefs coil up fresh sushi rolls with fishes that, like mail-order babies, are delivered daily. They can also prepare items from an à la carte menu, which allows diners to sample tapas from the kitchen or the raw bar without committing to a full meal from the buffet.