Restaurants in East Brainerd

The chefs at Fuji Japanese Steak & Sushi dazzle diners with virtuosic hibachi cooking that takes place on tableside teppanyaki grills. As guests watch, flames lap at filet mignon, salmon, and calamari before the bounty gravitates toward outstretched plates. Dozens of specialty rolls also grace palates, from the Under Control roll stocked with spicy tuna and shrimp tempura to the Ocean roll of shredded lobster and spicy mayo surrounded by snow crab and eel sauce. Wood paneling adorns one wall in the dining room and another is composed of interlocking rectangles of colorful patterns. Guests can also unwind beneath the bar's cylindrical overhead light fixtures, where they cheer for and shout stock tips at the millionaire athletes displayed on an HDTV.

Despite the establishment's lack of interior dining space, the menu printed beneath Dixie BBQ's walk-up window reveals the vast scope of its barbecue selection. Chefs slather slabs of ribs in tangy sauce and plate hunks of smoked chicken, pork, and beef. They also serve up a dozen sides, including fried pickles, baked beans, and hot fries, a customer favorite.

Peruvian-born chef Pilar Albernas and her family opened Ají Peruvian Restaurant in 2011, naming the eatery after the Peruvian word for "pepper." True to their name, Ají imports many varieties of peppers to flavor its authentic cuisine. Maize tamales steamed in banana leaves, Peruvian rotisserie chicken, and Andean corn salad with fresh cheese and an herb dressing are among the kitchen's specialties. Many dishes can be made vegetarian or vegan, and at the end of meals, diners can sweeten palates with desserts such as picarones—Peruvian donuts made with Andean squash and sweet potato.

In the midst of ever-multiplying chain eateries, Gabriel's Pizza embraces its status as a mom-and-pop pizza joint. Though the restaurant boasts patio seating and exposed-brick walls, owners Charley and Allen Eisenmenger generally avoid frills and instead focus on perfecting a menu that brings together New York’s thin-crust pizzas and Chicago’s deep-dish pies. Their fresh dough never sees the inside of a freezer or kitchen igloo, and it takes on a whole new layer of taste when chefs coat it with the restaurant's signature sauce. They top specialty pies with USDA-certified meats and produce largely sourced from a Charleston vendor, gracing dough with accessories ranging from classic pepperoni to rich artichoke hearts. The chefs stretch crusts extra thin for piattos, or avoid pizza dough altogether and craft entrees such as baked spaghetti and ravioli.

The police aren't on to him––yet. But Capone can't leave anything to chance. He's bullet-proofed the hardwood floors with sand. He's dug secret tunnels, and rigged escape hatches on the roof. Despite his preparations, though, he never feels quite secure. With a final glance over his shoulder, he heads to the stone patio to kick back some contraband suds with Dillinger.

A lot of stories like this one fly around High Point restaurant, where the digging of the tunnels in the basement may or may not have been funded by Al Capone. Though these rumors are gospel to owners Ron and Jama Turner, they make sure that their eatery offers visitors more than just stories. Listed on the National Register of Historic Places, the three-story compound brings to mind a quaint ski lodge with its large courtyard and verdant hedges. Inside, the dining room is flooded with natural light from large bay windows, and a floor-to-ceiling stone fireplace sits atop the original 1920s hardwood floors.

Then, there's the food. At dinnertime, dark wood tables populate with fresh seafood and steaks in wine and butter sauce. The menu also bespeaks bayou influence, with zesty preparations of jambalaya, crawfish, and New Orleans–style barbecue shrimp. While spooling seafood pasta around their forks, patrons can question servers about High Point's catering services or question the owners about whether the fountain out front was ever used by Capone to make homemade gin.

Please give Otter's 24-hours' notice when placing your catering order. Delivery fees apply but you may pick up for free.