At Daiwa Sushi Bar & Japanese Cuisine, executive chef Ken transforms fresh ingredients into dishes that embody the traditional spirit of Japanese cuisine. Building upon a decade of schooling, chef Ken hand selects superior ingredients for his dishes, from top-end Japanese rice and fresh uni to ruby-red tuna steaks and jewel-encrusted salmon fillets. These ingredients contribute to hibachi dishes and sushi rolls—plated with zig-zags of sauce and curled herb sprigs—that emerge from the kitchen either piping hot or revenge cold. Inside the dining room, light fixtures shaped like flowers and walls with murals of cherry blossoms contribute to the tranquil ambiance.
With 15 finger-devouring flavors of Buffalo wings and a menu offering meaty burgers and fresh salads, Wing Zone has become a national go-to for delivery and takeout. Nosh on wings in their boneless or original style, with orders ranging from 7 ($5.99) to 50 wings ($31.99), and use the flavor's heat index (1 for mild, 4 for hottest) to determine the sauce's spiciness and ability to provide warmth when coating a body. The garlic-parmesan sauce artfully blends garlic with cracked pepper, and the hot honey-teriyaki mixes honey with ginger and soy. Wing Zone also serves a variety of side dishes, such as wedge fries ($1.99–$3.49) and beer-battered onion rings ($2.99–$4.99), which offer the occasional respite from wing munching. Savory half-pound burgers and chicken sandwiches ($7.99+) make for an adequate post-wing dessert.
Situated in a sweet spot along the bayou, Restaurant des Familles sates rumbling bellies with Cajun cuisine, including fresh and local seafood, chicken, and more. The dinner menu starts stomach engines with authentic turtle soup ($5 for a cup, $11 for a bowl), titillating the tongue while saving room for a feast or for the tongue to retract into the stomach. The crawfish-stuffed rainbow trout wears a buttery garlic sauce ($19), and the fisherman's jambalaya ($15) introduces shrimp, chicken, and sausage to one another over seasoned rice. Lunchtime Creole classics include the half po' boy, served with a cup of chicken or seafood gumbo ($12), and the prix-fixe Sunday brunch¬ ($28)—a 5-course menu—comes bearing gifts of limitless champagne (or a non-alcoholic beverage).
The health-conscious staff at City Blends Smoothie Café blends sweet yet nutritious smoothies that serve as refreshing beverages or meal replacements. Their menu unveils a wide variety of flavors—including peach mango, chocolate peanut butter banana, and orange vanilla--amped up with such nutritional supplements as protein, energy, and a fat-loss blend. They also cast a healthy spin on frosty desserts in the form of creamy frozen yogurt and snowmen with Brussels sprouts for eyes.
The chefs at Gattuso's steep their menu of salads, sandwiches, and seafood platters in the New Orleans culinary tradition. Using ingredients such as farm-raised Louisiana catfish, oysters, and fried green tomatoes, they craft creole classics such as jambalaya, red beans and rice, muffaletta sandwiches, and po boys. The roast-beef version of the juicy, baguette-encased sandwich placed first in its category at the 2009 Oak Street Po-Boy Festival.
In the café, servers field guests' requests gargled through mouthfuls of bottled local beer such as Abita Strawberry and imported draft beer such as Stella Artois. Live music plays on Fridays and Saturdays. Catering crews convey platters of sandwiches, cheeses, and spiced seafood to guests at business lunches and birthday parties.
From the foggy confines of their functioning smokehouse, The Pitt BBQ's meat magicians puff through traditional techniques to create platters of sauce-slathered meats. Quiet rumbling stomachs with a special plate, piled to the edges and beyond with a choice of savory pulled pork, brisket, pterodactyl, and more ($7.99). Two sides flank each plate's meaty main-eventers, with picnic classics such as baked beans, potato salad, and mac 'n' cheese quelling appetites alongside their barbecued brethren ($1.49–$1.99 for a small side, if ordered separately). Diners can share barbecued bounty with famished cohorts with an order of pork or brisket by the pound ($9.99) or a raft of individual sandwiches ($5.99).