Restaurants in Fernway

Saga Hibachi Steakhouse & Sushi Bar's chefs appease appetites with freshly rolled maki as well as classical Japanese entrees that come to life on tableside hibachi grills. After scouring the oceans in a conjoined diving suit, chefs utilize their fresh seafood to transform sticky rice into such visions as the rainbow roll, filled with spicy crabmeat and crowned with a spectrum of tuna, salmon, yellowtail, and tobiko. Sushi disappears from plates inside the dimly lit dining room, where exposed-stone sections of wall flank bamboo plants brightened with little spotlights.

Patrons seeking dinner and a show can order something off of the hibachi menu, then gather around black-granite-topped counters inside a room with rich wooden accents. Before each hungry audience, chefs sear salmon, chicken and scallops, or lobster and filet mignon before accessorizing meals with two pieces of shrimp, soup, salad, vegetables, rice, and noodles.

The chefs at Artisan Pizza Co ladle homemade sauce over freshly made dough, forging gourmet take-and-bake pizzas for customers to cook from the comfort of their own homes. During the pizza-making process, they pay careful attention to every detail to ensure that each pie leaves their kitchen at the pinnacle of quality and tastiness. They concoct their gluten-free options in a gluten-free prep area with specially designated utensils to avoid cross-contamination, and they source their ingredients locally from artisanal enterprises such as Brenckle's Farms and Parma Sausage Co to guarantee they're as fresh and environmentally friendly as a vacuum-sealed Greenpeace boat. They also whip up salads and bake-at-home cookies that, like their pizza counterparts, come with easy-to-follow cooking instructions.:m]]

Slinging dough for well-nigh 50 years in Imperial, Pennsylvania, Don's is kicking up new restaurant turf in Robinson Township with its thin and Sicilian-style pies on dough made daily from scratch. Specialty pizzas ladled with ranch, buffalo, garlic, or marinara sauce slide out of the oven strewn with selections from more than 15 available fresh-cut meat and veggie options. Because Don's partners with Clever Cone ice cream, diners can get hoagies and calzones delivered alongside vanilla ice cream or the head of the snowman that broke your heart.

Helmed by a head chef who has accrued experience in India and along the East Coast, Mirchi's culinary team forges a menu of traditional, regional eats made with halal meats and fresh ingredients. Soft, fluffy garlic naan and roti made from scratch soak up the delicate yogurt sauces of lamb and goat curries. Indo-Chinese entrees present hakka-style noodles and gobhi manchurian—cauliflower whirled in a tomato-soy sauce. Mirchi’s BYOB policy and free WiFi lets diners feast alongside self-supplied libations and celebrity cat blogs, while its proximity to an Indian grocer lets guests stock up on ingredients to recreate their meals at home.

Choices abound at Captain's Pizza & Subs, where customers build their own pies, pulling from ingredient options that include 5 different cheeses, 13 meats, 11 veggies, and a generous slathering of homemade tomato or garlic sauce. Creative types can start by sprinkling a disc of the shop's fresh, daily made dough with ricotta or sharp cheddar, adding on pepperoni, capicola, and gyro meat or lending a pop of color in the form of fresh chopped broccoli, artichoke hearts, and roasted red peppers. Those with indecisive appetites can let the cooks do their picking for them by opting for one of 17 gourmet pies that pile on pre-vetted flavor combinations such as steak, mushrooms, and ranch sauce or barbecue sauce, grilled chicken, and red onions. To round out the menu, the restaurant also offers a smattering of specialty pasta dishes, salads, and 8- or 16-inch hoagies, along with their famous Captain's Wings, which arrive tossed in one of four sauces that vary in both spiciness and drinkability.

Chef Jim Brown whimsically incorporates new ingredients into traditional recipes, creating innovative flavor combinations that manage to make familiar dishes feel surprising. The chili-soy-marinated flank steak sizzles in Korean barbecue sauce, and the mahi mahi amandine melds with amaretto glaze as seamlessly as a cotton-candy-wrapped jalapeño. To accompany the eclectically inspired menu, Luma features an extensive list of internationally sourced wines that highlights the food-friendly vinos of California. A special section of Twenty-Five Wines for Twenty-Five Dollars directs diners toward select bottles while still leaving room in the budget to order toffee made with endangered raisins.