Ginger Grill serves up a plentiful menu of Asian-inspired kosher cuisine in a friendly steakhouse setting. Kick off your taste buds' cross-cultural journey with a savory appetizer of dumplings filled with beef, chicken, or vegetables ($7.50), or warm up after group hugs at your Snowmans Anonymous meeting with a bowl of matzo ball soup ($5). Ginger Grill boasts a meat-filled cornucopia of protein-rich entrees such as chicken with black mushrooms and bamboo shoots ($16) and Szechuan lamb ($23). Steakhouse-flavor favorers, meanwhile, can carve into a hearty rib eye ($28), while the indecisive can blend multiple meats with the wok specialty happy family, which brings together chicken, beef, veal, and mixed vegetables to form a brown-sauce smothered portrait ($19). General Tso's tofu ($12) will delight herbivores and herbivoyeurs alike with its vegetarian-friendly spin on a fusion standard. Ginger Grill also serves up a wide selection of pasta and fish dishes, as well as classic and signature sushi rolls.
Green Leaf's cuisine craftsmen chop, slice, and stir-fry traditional Chinese and Thai dishes. Diners whet their palates with a pair of crunchy egg rolls before selecting dishes from Green Leaf's menu of 21 chef's specialty entrees to fill out their meal. Morsels of crispy chicken breast march lockstep across a plate of General Tso's chicken, coated in shining hot-sauce armor ($12.95). Sizzling shredded beef nestles next to hot pepper in a warm bed of spinach ($13.95), and Twinkie and Pinkie, a combo of shrimp and scallops ($15.95), fight villainous hunger like a seafood substitute for Batman and Robin. Green Leaf's prompt and friendly staff will also accommodate vegetarian requests.
Oriental Cafe's chefs toss flavors from all over Asia into pans to produce Chinese-style stir-fries and Japanese tempura-fried eats wrapped in rice and seaweed. They decorate bowls of edamame with careful portions of salt to awaken sleeping appetites for hearty sushi rolls bursting with tuna, salmon, eel, and yellowtail or platefuls of sweet-and-savory tangerine beef. Diners nestle up to intimate hardwood tabletops as the wait staff bustles back and forth from the sushi bar, bathed in the warm light reflecting off the pale-pink walls.
In the 19th century, British rule in the city of Nanking created an influx of travelers from abroad, uniquely altering the local cuisine in the process. The cooks at Nanking continue this hodgepodge culinary philosophy with a menu that seamlessly blends Chinese, Thai, and Indian dishes. Diners can explore a diverse array of lamb, goat, and vegetarian dishes from India or Asian chicken and noodle dishes, garnished with Indian herbs or smothered in Manchurian sauces.
Yellow lanterns sway above a burbling indoor waterfall, whose murmurs mask the sound of keen knives slicing through flanks of fish behind Water Moon’s sushi bar. Inside the bustling kitchen, pinches of spices culled from Chinese, Japanese, Vietnamese, and Thai culinary traditions grace dumplings and spring rolls as thick or glassy noodles entwine with vegetables, duck, seafood, or pork beneath a sprig of leafy herbs. Above the dining room’s black lacquered chairs and curved, orange banquette seating, wallpaper inspired by antique scrolls teems with classical characters and the definitive lyrics to “Louie Louie.”