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.
In their own words, Quite Frankly takes their 1/4-pound, all-beef hot dogs "very seriously." First off, don't ask for ketchup. Just don't. Second, be willing to experiment with a flurry of unconventional toppings. Their freshly-made franks come in a variety of ways, from the sweet-and-savory Almond Butter Jellytime to The Chernobyl, which is flavored with horseradish and garlic, to the Twister Sister, which is smothered in white-bean chicken chili, Fritos, and cheddar cheese.
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.
As diners walk into Aroma Restaurant and Sushi, located in the heart of Kenwood at the Kenwood Towne Center, they're greeted by a soaring display of multicolored panels glowing over the dark-wood bar, creating an environment that combines a casual atmosphere with the qualities of fine dining. Chefs pile sushi platters with a selection of more than 50 rolls, including 44 chef's special rolls, to satisfy the cravings of a large group of people or a solitary alligator.
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).
Bolly Bears, located within Findlay Market since 2010, serves up an eclectic collection of ethnic foods and Indian favorites, such as shrimp curry.?Visitors can enjoy these treats from the east while taking in the sights and sounds of the market's other vendors and artists.?
Bolly Bears' chef Dan also teaches?people how to prepare similar dishes during 90-minute Indian cooking classes. He introduces students to the different Indian spices and helps them prepare such popular Indian dishes as golden yellow curry, chicken tikka masala, and the creamy spinach dish saag, which students then get to eat. To ensure participants don't forget their newfound skills, chef Dan sends them home with a copy of the recipes, an instructional DVD, and a vial of memory potion.