At Wasabi Steakhouse & Sushi Bar, chefs prepare hibachi dinners on teppanyaki grills, located at the heart of private dining stations. Guests sit on the perimeter of the grills, feeling the heat as flames rise and consume cooking oils. Meanwhile, chefs assemble fine ingredients—filet mignon, salmon, scallops, and fresh veggies—and fire them with seamless choreography. Aside from grilling, chefs prepare sushi and teriyaki dishes, displaying each entree with artful panache. For instance, the caterpillar roll is green to resemble its namesake creature's envy of butterflies.
Hokkaido Steak House's chefs draw inspiration from centuries of Japanese culinary tradition, recreating familiar recipes and relying on time-honored preparation techniques. Pillars of flame occasionally erupt from the tableside hibachi grills, which sear vegetables, filet mignon, and scallops directly in front of diners while the chefs entertain the crowd with dexterous knife skills. The sushi chefs avoid the sizzling grill tops and the winged creatures of Hades that fuel them as they roll fresh, specialty maki with premium fillings of lobster tempura, mango, or cilantro from the safety of the sushi bar.
Joe Helbing captained Howlett's tavern for 13 years before deciding to explore a new career path, only to discover he missed the clink of beer glasses and the chatter of happy guests. Having reaffirmed his passion for the restaurant biz, Joe reopened his restaurant, where he continues to serve the original Howlett's memorable menu of steak-house favorites.
Deep in the kitchen, chefs grill a variety of hand-cut steaks, ribs, and fresh seafood dishes. To craft their signature crab cakes, they season fresh lump crab with a savory rémoulade. Come lunchtime, they turn their attention to making thick paninis and hearty burgers and shaking their fists at the relentless midday sun. Guests linger over last sips of cocktails and final bites of housemade pecan pie at tables that speckle the spacious dining room.
Windowpanes stretch from the floors to the 20-foot ceilings at Bistro 27, flooding the spacious dining room's wood floors and white tablecloths with natural light throughout the day. This sense of refined comfort extends to Brazilian-born chef Carlos Silva's menu of French- and Italian-inspired cuisine, which draws from the passion he developed while studying classical European cuisine in culinary school.
After immigrating to America in 1993, Silva honed his techniques by manning the stovetops in a French café, an Italian eatery, and an Easy-Bake Oven focus group, polishing the skills he would eventually use to develop his menu at Bistro 27. In addition to house-made pastas, the kitchen also fills diners' plates with high-end proteins such as Wagyu Kobe-style beef, cage-free chicken, and Scottish salmon.
The aroma of baking bread wafts from Great Steak's kitchen, where sandwichsmiths pack quality cuts of meat into sandwiches, wraps, and burgers. Their renowned philly cheesesteak reaches skyward with grilled sirloin steak, onions, and provolone cheese, and their extensive selection of specialty sandwiches pairs with sides including baked potatoes, fries, fruit bowls, and parfaits. To help patrons make health-conscious choices, the menu's nutrition facts are available online and the chefs whip up a selection of low-carb and low-fat sandwiches, wraps, and salads served in the absence of exploding forks. Patrons can place an order for pickup with the convenience of the restaurant's online menu and request catering to feed large groups.
After walking under Kabuto's red gate and through its ornately decorated doors, guests walk past miniature gongs and framed scrolls illuminated by yellow and blue lighting fixtures set in the walls. Experienced hibachi chefs toss and catch shrimp, deftly ladling teriyaki or soy sauce over piles of veggies and meat or flinging it upwards to catch in the brim of their 10-gallon hats.