The chefs at Blue Elephant Restaurant craft Thai curries, Japanese sushi, and Italian pasta dishes, tying them all together with the common thread of fresh ingredients and careful preparation. They specially order ingredients that are not available locally to ensure that each dish contains the freshest possible items. Basil leaves flavor the Thai-style basil chicken, and cashews add salt and crunch to mango chicken. Within sushi rolls, thinly sliced fish such as tuna and salmon complement the silky texture of cream cheese and avocado.
Prior to establishing the restaurant, the owners committed themselves to observing environmentally responsible building practices. As a result, the entire building is constructed from sustainable and recyclable materials. Energy-efficient light bulbs illuminate the dining room, and a geo-thermal heating and cooling system regulates the temperature. On stormy days, an onsite pond directs raindrops into the soil, preventing them from falling into a gutter or discarded chip bag.
Soho Sushi’s menu features a variety of perfectly prepared rolls and sea-centric fare in a casual dining environment. Soak up soy sauce with a bevy of bites that include signature rolls such as the spicy salmon, twined with cream cheese, scallion, carrots, and sesame seeds ($6.50), or the steak with jalapeño, asparagus, scallion, and yakisoba sauce ($6.50). If pre-selected recipes don’t suit your sense of rugged individualism, craft your own crazy roll concoction. Pick a wrap ($4–$5), add a meat ($1.50–$3), choose a veggie, and top it off with garnishes such as eel sauce or tempura crunch before flinging the tasty bites into your primary head-hole with an excessively complicated fish launcher. No matter where patrons sit, the friendly, attentive serving staff will try to meet any request, except for those beginning with "I dare you to…" Sample the sea’s natural bounty of fresh fish with today’s Groupon to Soho Sushi.
The Painted Fish offers a vibrant menu of delectable dishes that combine Eastern and Western culinary traditions as seamlessly as spray-on trousers. Choose fresh seafaring fare such as emerald shrimp, sautéed with spinach, ham, garlic, and sesame oil ($12.95), or sate a carnivorous craving with the 6 oz. filet mignon, which can be cooked to each diner's preferred level of un-raw ($16.95). Super-fans of protein synthesization can opt for the surf 'n' turf in order to follow a meaty mouthful of seared flat-iron teriyaki steak with the fetching flavors of seared Chinese five-spice bay scallops ($14.95).
CRAVE's nine locations have gained a plethora of press and even an Award of Excellence from Wine Spectator. Each sleek eatery also entices diners with a diverse menu of modern American lunch, dinner, and Sunday brunch fare devised by Corporate Executive Chef Bill King and a sushi menu of traditional and creative rolls. Each menu is then artfully executed using fresh and locally sourced, seasonal ingredients, as well as seafood flown in daily and handcrafted sauces made from authentic Asian recipes. Brick ovens give flatbreads and pizzas a crisp exterior while the grill keeps steaks, chicken, and burgers juicy.