Inside Miyako Sushi & Steakhouse, diners gather around the flames of 10 hibachi grills to watch an expert chef flip and sear chicken in teriyaki sauce, while other patrons sit in comfy black chairs in the cool blue glow of the sushi bar. Sleek modern decor surrounds guests as their teeth unpack skillfully rolled sushi and their eyes stare hungrily at the nervous fish inside the restaurant’s aquarium. Miyako’s hibachi and sushi chefs use only fresh ingredients as they craft each dish to diners’ specifications.
At Buffalo Wings & Rings, groups devour thick-cut onions rings and sauce-slathered wings while catching ESPN games on 14 HDTVs. The namesake wings are served bone-in or boneless at a variety of spice levels, from mild to atomic. Juicy burgers, grilled gyros, and chopped salads line the menu, ready to pair with mixed drinks and cold brews.
Brewberry is a family owned coffee shop in Fort Mitchell, Kentucky. We feature locally roasted coffee, homemade baked goods and a variety of ice cold drinks. For a more complete menu, including a printable syrup list so you can plan your own unique beverage, visit our website at brewberrycoffee.com.
As a transplant from New York, the owner of Noce's Pizzeria spent years learning what makes noteworthy pizza crusts before sharing his findings by emulating these pizzas for the masses inside his own pizzeria. Freshly made dough crusts, cooked on a heated stone, hold classic toppings as well as jalapeno peppers, chicken, olives, meatballs, feta cheese, and ladles of creamy ranch dressing and wing sauce. And chefs don?t cut any corners with the rest of the menu either. Sauces made from scratch pour over housemade pasta noodles, eggplant parmesan, and chicken cacciatore. Additionally, beer-battered cod and tartar sauce tuck into sandwiches and plenty of cheese fills calzone pockets or the jean pockets of many a Wisconsinite.
Chef Rima had a lot of luck with the homestyle recipes at her restaurant The Porch. So when an opportunity came up to expand, she took a cue from Hollywood executives and created a spinoff restaurant, Rima's Diner. The diner has a 1950s feel, with photos of Elvis and Marilyn looking over guests as they dig into plates of crusty chicken pot pie or country-fried pork tenderloins. Her desserts are just as traditional. She decorates german-chocolate, strawberry, and coconut cakes with simple yet beautiful layers of creamy frosting and slices of fresh fruit. When the sun is out, guests can take their fare to the outdoor patio to enjoy the sunshine and be better informed when talking to strangers about the weather.
The tandoori clay oven is the centerpiece of Guru India Restaurant?s kitchen. Its intense heat seals in the flavors of chicken marinated in yogurt, spices, and herbs. The oven is also responsible for a medley of traditional Indian breads stuffed with onion, garlic, potatoes, and even cheese made in-house. Nearly 20 vegetarian dishes round out the menu; try the saag chole, a mixture of chickpeas and spinach simmered in a tomato and cream sauce.