The clatter of chopsticks and the clinking of silverware sounds throughout the dining room at D. Fong's, where diners can dig into finely crafted dishes cooked Cantonese and Szechuan-style. Owner David Fong, Jr. draws on family recipes and techniques learned while working in the kitchens of his father's Bloomington eatery, David Fong's Restaurant, which has been a local institution since 1958. D. Fong's also provides catering for corporate events, graduation parties, or the city-wide celebrations held whenever someone beats the final boss of Tekken 3.
Inside a restaurant whose vibrant purple awnings help diners spot it from afar, cooks concoct 75 different dishes derived from the "roof of the world." Artwork-laden walls surround the tables and cushioned chairs in the dining area, where patrons enjoy home-cooked items ranging from Tibetan-style dumplings made with lean chopped beef to batter-fried sesame chicken. The restaurant's separate bar area provides patrons with a place where they can grab a drink, watch TV, and practice thumb-wrestling moves with others.
Golden Tan Salons recognizes the importance of cultivating an eye-catching glow at all four of their area locations. After a complimentary tour and consultation, certified tanning professionals direct patrons toward quick misting in a spray-tanning booth. Horizontal, vertical, and open-style beds build tans with UV light instead of bronze Legos as patrons enjoy features such as built-in air conditioning and aromatherapy. The team also recommends products to nourish skin and extend the life of tans.
Luckily for the patrons of Las Sirenas, the restaurant is so authentic that staffers are happy to blend the creative ingredients to make a michelada. And the michelada is just one example of authentic Mexican coastal culture and cuisine at Las Sirenas, which translates to “the mermaids.” The concept and theme behind the restaurant stems from the Mesoamerican myth of sea-bound nymphs, and diners can see that influence in the restaurant’s watery lighting effects and mural of a mermaid lounging on the ocean floor. A glowing bar dispenses drinks and offers 12 Micheladas, or Mexican beer cocktails—some served in coconuts and pineapples, just like Caribbean divorce papers—that are playfully assigned names such as Mermaids in Heat and Tails Up.
To soak up the spicy drinks, a menu of Mexican seafood offers an ocean of options, such as ceviches and aguachiles, as well as an variety of shrimp dishes such as Sirenas en Brama and shrimp in a chipotle-cream sauce. From shrimp wrapped in bacon to oysters on the half-shell topped with ceviche and a raw-bar smorgasbord with shrimp and fish ceviche, aguachile, and octopus ceviche, each dish bears the indelible stamp of south-of-the-border inspiration. So, too, does the eatery’s entertainment, which includes karaoke, weekend live mariachi and Mexican music, and dancing when the space transforms into a Latin nightclub after-hours.
With three generations of restaurant-owning experience, the Kozlak family puts forward high-quality American fare with an emphasis on excellent service in a comfortable neighborhood setting. Only certified-Angus-beef steaks and prime rib, as well as fresh seafood, are found on the extensive menu. House cuts include the Bone-In Steer Tenderloin ($41.95), which is considered the finest steak available, fusing the flavor of the bone with the tenderness of the filet. The Filet Oscar ($42.95) is topped with crab meat and crisp asparagus and finished with smooth béarnaise sauce. For all non–beef eaters, the pinnacle of comfort food is found in the creamy abyss of the chicken pot pie ($12.95). There are many other chicken, lamb, pasta, pork, and seafood choices, including a dish that consists of watching neighboring diners feast.
Similar to the Great Wall of China, the menu at Pagoda is a daunting, seemingly endless composition: more than 200 items populate its 20-something pages. The length of the menu makes a bit more sense when patrons realize the restaurant serves dishes from China, Japan, Malaysia, Korea, and Thailand.
Such a wide variety is a good thing, too, considering Pagoda "really has an eye on feeding the busy neighborhood," according to the Star Tribune. It does just that with chef-recommended creations, such as pork rib stew and walnut jumbo shrimp. For dinner, diners can opt for entrees with bottomless sake specials, and for lunch, they can choose from more than 90 dim-sum dishes until 3 p.m., when local students awake from their afternoon naps and collectively howl in anticipation of dinner.