Teppanyaki chefs twirl their knives and ignite towers of flame while cooking meals tableside inside Hana Japan Steak & Seafood. They slice new york steaks, chicken, and salmon and toss scallops onto the grill alongside chopped veggies and mounds of rice, all without ruffling their tomato-red toques. Each hibachi dinner comes with a shrimp appetizer, a bowl of soup, and a salad with organic Hana dressing imported from the organic part of Japan.
Hand-rubbed with a signature seasoning, char-roasted over an open flame, and then smoked in the oven until the center reaches the perfect shade of pink. Buckhorn Grill’s certified-Angus tri-tip is not just the franchise’s signature item—it’s the reason behind its initial creation. After selling thousands of these tri-tip sandwiches at the Napa Chef’s Market, the founders knew they had something great, leading them to open the very first Buckhorn Grill in Metreon. That was in 1999; today, Buckhorn has expanded to nearly a dozen locations across California and New York.
At each location, chefs pile their perfectly charred and tender tri-tip atop half a dozen sandwiches, such as the Bacon-Cheddar Buck or the Roadhouse Buck topped with red ranch and blue cheese. They also use that same certified-Angus in their burgers, topping the 1/3-pound patties with everything from apple-wood smoked bacon and avocado to simple lettuce, tomato, and onions. Beyond beef, the eatery smokes its own sausage, slow roasts barbecued chicken, and even marinates and grills portabellas for vegetarians and finicky pet rabbits.
Chemmeen's chefs remain true to the spice-laden essence of southern Indian cuisine by faithfully re-creating some of the region's most iconic dishes. In addition to crisping dosas on the griddle and roasting skewered chicken in the kitchen's tandoor, the chefs incorporate familiar flavors by adding liberal doses of dried red chilies, coconut, and native vegetables to the entrees. The menu also acknowledges Indian cuisine's international influences by featuring a selection of Indo-Chinese fried rice and noodle dishes, which combine ingredients from both countries.
Behind a façade of yellow bricks and twinkling string lights is Citrus Indian Fusion, a hub for North and South Indian dishes. Through the glass doors, aromas strike first––indication that morsels of marinated lamb, chicken, and fish are curing in a tandoor grill. Scents of ginger, garlic, and Andhra spice waft through the air, prompting guests to sop up zesty curries and their tears of joy with whole-wheat roti or warm naan.
At Earthly Delights Fitness, founder Win Shortland leads Get Fit circuit training classes and personal training sessions, as well as heading up a team of instructors who orchestrate kids’ fitness programs and Zumba classes. Choosing to focus on communal fitness efforts than on solitary weight-lifting or machine-tipping, staff strive to create a welcoming atmosphere. Earthly Delight’s partner company, Earthly Delights Healthy Meals, complements classes by mailing nutritional meals and talented chefs directly to customers’ homes.