Crazy Chinese Buffet lives up to its moniker by serving a slew of more than 200 daily buffet options. Mongolian barbecue, fresh sushi, a salad bar, and delicious fruits and desserts are always available. The restaurant keeps its doors open seven days a week.
In the kitchen of China Super Buffet, chefs ladle teriyaki sauce over chicken or douse it in peanut sauce, preparing MSG-free dishes to populate the restaurant's expansive buffet. In the dining room, fish peer out from a tank at plates of steaming shrimp and broccoli. Soft blue lights illuminate an etched mural of the mountains in the party room, which can hold up to 60 people or four people who have combined their powers to form into one giant robot.
There are 66 menu options before you get to the chef's specialties at Mandarin House. Vegetable lo mein, shredded pork with garlic sauce, and sweet and sour chicken are merely preludes to such chef signatures as the chicken, beef, and pork entree with onion, bamboo shoots, green peppers, broccoli, water chestnuts, and red carrots. Sixteen all-day special combination platters also smell of savory goodness, and they come with roast pork fried rice and an egg roll.
No Coast specializes in a delicate style of cuisine: the raw bar. Behind the counter, chefs shuck and serve chilled oysters and clams with five unique sauces, such as mignonette or salsa verde and lime. No Coast also offers a wide range of small plates such as gin-cured salmon and shrimp and smoked beef skewers are designed for sharing. In addition, a la carte cheese and charcuterie platters are also available, which feature items such as a buttery idiazabal sheep's milk cheese and tangy aged gouda, as well as wild boar prosciutto and peppered duck pastrami. Knowing that such delicate fare deserves the right pairings, the bar serves from a library of canned and barrel-aged craft beers, sake, and International wines.