Pad Thai Cafe's menu of popular Asian plates and authentic Thai cuisine crafted with fresh, delectable ingredients heeds the call of grumbling bellies with delectable dishes. Rice noodles, peanuts, sprouts, scallions, egg, and garlic tango in the pad thai dish, and chili, garlic, jalapeño, basil, egg, and scallion congregate for a savory conference in the spicy basil Thai-fried rice ($8.50–$16 depending on choice of protein). Order an appetizer, such as the crab rangoon ($5 for six pieces), house fresh spring rolls ($4.50 for two), or fried spring rolls ($3 for two), and nibble on tasty bites instead of chewed-up pen caps. Stop by the café to sate a midday craving or eschew afternoon soap-opera viewings to enjoy a lunch special such as the kung pao chicken, a spicy mélange of chili, nuts, baby corn, and chicken ($5.95).
Fulin's Asian Cuisine is home to a diverse spread of Asian dishes, from Japanese sashimi to Thai curry. Still, the world's most populous country also populates much of the menu here. Traditional Chinese dishes include spicy kung pao shrimp and Szechuan eggplant?both fine choices, though you'll want to save some room for chef's specialties such as the savory boneless duck and zesty orange beef.
Anchored by a menu of spicy-salmon rolls, chicken-lettuce wraps, and ginger lobster, Fulin’s Asian Cuisine won Toast of Music City's Best Chinese award three years in a row. This culinary excellence extends to all eight locations throughout Tennessee and Alabama, where chefs craft eclectic Asian fare that reflects the standards of the flagship restaurant. Additionally, talented mixologists shake up martinis or margaritas at each eatery, and diners can freely access the WiFi in order to sip a cocktail and enjoy a sizzling teriyaki rib eye with their Skype date.
A casual spot for a quick, satisfying meal, Hibachi Express' chefs prepare a daily spread for their massive buffet in addition to a menu of Pan-Asian dishes. Inside the clean, low-key dining room, diners can stop by during lunch to load plates with everything from stir-fry to fresh fruit. Meanwhile, a huge variety of freshly-prepared meat and seafood dishes is served up alongside noodles and a variety of hibachi entrees.
In 1938, J. Oliver Wintzell opened a tiny seafood joint on Dauphin Street in historic Mobile, Alabama. With room for just six customers to hop up on barstools and sample oysters prepared in three signature styles??fried, stewed, or nude"?the eatery harbored modest ambitions and kept itself in check with walls strewn with Oliver?s homespun sayings. Oysters this great can?t remain a secret for long, though, and Wintzell?s Oyster House began to grow at such a rate that Oliver was compelled to expand to new locations throughout Alabama.
Despite the restaurant?s rapid growth, remarkably little has changed since those early days. Oliver?s wit and wisdom still covers the walls, and the menu still tempts with its stuffed crabs, USDA-certified steaks, and signature oysters. In keeping with the cozy atmosphere Oliver cultivated by necessity more than 70 years ago, shuckers stationed at the oyster bar chat with diners as they garnish half shells with hickory-smoked bacon and slap away the tentacles of sneaky krakens. Tom Bross of Delta Sky Magazine has some helpful words of advice for first-time visitors to the restaurant: "Let the Southern hospitality, laid-back tempo and maybe a cold one help you unwind."
The story of Sperry?s Restaurant began in Jacksonville, Florida, with famed restaurateur and hotelier Burton W. Sperry, whose reputation for fine food and sterling service made him the toast of the South in the late 1800s. Fast-forward to 1974, when Sperry?s descendants?eager to uphold their great-great-grandfather?s commitment to dining excellence?started their own restaurant to honor his memory. Since opening its doors more than three decades ago, Sperry's Restaurant has expanded to two locations and developed a loyal following thanks to its continued dedication to cooking palate-pleasing steaks and seafood entrees and bending over backwards for its guests.
The aroma of Alaskan king crab legs and bacon-wrapped filet mignon converge to form a culinary siren song for diners sitting at tables made from the hatch covers of World War II Liberty ships. The restaurant?s bartenders sling libations down a hand-carved bar sporting a unique epoxy resin finished for a mirror-like shine, and a stone fireplace occasionally serenades guests with its crackling flames.