The chefs at GO!Bento fill traditional Japanese-style bento boxes with entrees and sides from Chinese, Thai, and other Asian cuisines. Bento boxes in sizes from the petite Go! Ninja to the hearty Go! Sumo mingle pad thai, honey-garlic chicken, lo mein noodles, and steamed pot stickers. GO!Bento also riffs on hot dogs with katsu-fried franks, avocado, and spicy mayonnaise. The kitchen team coils specialty sushi rolls such as the BFF, whose circumference of tuna, salmon, and whitefish is measured in friendship bracelets. Branching out from their core competency of savory seafood, the staff also drizzles donuts with condensed milk and green-tea ice cream to round out the menu.
Sushi may be synonymous with Japan, but Chef Adrian Rojas draws on international influences when creating Miyako Japanese Restaurant's menu. In addition to working in modern sushi bars, Chef Rojas has cooked his way through Europe and South America. The flavors he picked up along the way add tasty flair to each plate, whether he's rolling up sushi or cooking a noodle dish.
Chef Rojas and his team infuse unexpected notes into hot entrees such as breaded, deep-fried pork, or spicy chicken saut?ed with onions and carrots. But it's the sushi rolls that best represent the kitchen's culinary fusion. The red kryptonite roll, for instance, combines spicy tuna with jalape?os, while the coconut shrimp roll holds tropical ingredients including guava and mango. Equal detail is lavished on presentation?rolls and sashimi can be strapped into tiny life vests and loaded into sushi boats, or served atop live models during body sushi events.
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.
At Siam Oishi, Bangkok native Poompaka "Pio" Komolvasri plates sushi, japanese noodles, and traditional Thai cuisine using skills she honed at Le Cordon Bleu in Miami. Handmade dishes imported from Thailand enhance her already artful presentation of sushi, which range from hand rolls to larger 10-piece maki.
The rice rollers of Sushi Central Lounge combine a menu of classic sushi recipes with Latin-inspired flavors in a third-floor lounge. Dip into an umami bath of miso soup, or leaf through the refreshing flavors of tomato, pear, and scallions in the ginger salad, each accompanied by a glass of wine or sake. Dining duos then pick two rolls from the pantheon of raw and cooked sushi, such as the tropical bahamas roll, a disk of tuna and scallion with dragon fruit and a caviar spread, or the Volcano roll, a california roll that demands a sacrifice of baked crab to quell its fiery wrath.
The Burgundy Room's kitchen serves up a mouthwatering menu of contemporary coastal cuisine in a hip open lounge. Kick off gastronomical journeys with crispy Serrano ham and gorgonzola croquettes served with poblano aioli ($6), great for sharing. Those that want to cool off mouths without chewing on an air conditioner can nosh a salad of chilled Key West pink shrimp, mingling in a party of roma tomatoes, feta, red onion, and diced apples, all running through a sprinkler of balsamic vinaigrette ($12). Alternatively, famished foodies can chow on esculent entrees, from a seafood linguini populated by lobster, scallops, shrimps and mussels in a white wine lemon sauce ($20), to the grilled filet mignon, bedecked by brandy-drunk mushrooms that stumble over onions and fall into herb-roasted red potato pillows ($24).