Saisaki's chefs weren't content to simply fuse the dishes of two different cultures. Instead, they culled culinary techniques and recipes from Japan, China, Thailand, and Malaysia to prepare raw and cooked Eastern cuisine. Traditional and specialty sushi rolls slip snugly between chopsticks, as do Hunan-style scallops and tender cuts of steak cooked over a toasty hibachi flame. Desserts such as hot-fudge chocolate cake provide a satisfying epilogue to any meal, and this year, the bistro is celebrating its third anniversary.
The flavors of three tropical nations meet in the kitchen of Lola's Caribbean Restaurant, where Chef Roberto Sierra prepares Cuban, Dominican, and Puerto Rican classics. He marinates fresh seafood for his ceviche, mashes plantains to serve with shrimp, and flavors steaks with house-made chimichurri sauce. Land and sea come together in dishes such as the Zancocho, a medley of tender oxtail, flank steak, chicken, Dominican sausage, and shrimp that a Daily Press writer described as "a rich, flavorful stew." Though the menu brims with meaty dishes, Chef Sierra prepares vegetarian entrees by request. White tablecloths and a glowing chandelier create an ambience that feels relaxed, yet elegant—much like wearing a larger person's tuxedo.
In downtown Norfolk, on a bustling part of Granby Street just steps from the Norfolk Scope Arena, Granby Theatre, and Flatiron Park, you'll find Scotty Quixx Lounge & Bistro, a one-stop entertainment destination that serves up world fusion food alongside a schedule of live music and DJs. The hot spot also keeps things classy, welcoming guests decked out in accordance with a “smart casual” dress code with cocktails crafted from top-shelf spirits. On the food side, an eclectic menu includes fish tacos, burritos, and quesadillas as well as rib eye steaks, chicken alfredo, and fish and chips.
Venue 112 Rock N Sports Lounge's black-leather and brushed-metal sports lounge lives a double life as a high-energy dance club as chefs unceasingly sling a menu of contemporary American bar fare. To begin savory excursions, the spice of buffalo shrimp crosses palate wires by mingling with vodka-lime cocktail sauce, while towering plates of barbecue-chicken nachos smolder beneath chipotle salsa. Half-pound patties of sizzling beef forge hearty bases for 10 creative burgers, including the spicy pineapple-salsa burger and the Chesapeake burger, which drapes its patty in succulent bluefin crabmeat, sizzling bacon, and horseradish mayo. Meanwhile, full entrees of blackened ahi tuna and blue-cheese-slathered new york strip steaks fuel bodies for the impending celebration better than a diet composed entirely of birthday cakes.