Noodles, sushi, sashimi, and curried hot pots rub international elbows on Aji Sai Asian's diplomatic menu of fusion fare. Hungry diners and Frankie Valli aficionados will adore the Chinese-style happy four season platter loaded with chicken, beef, shrimp, and scallops tossed in a soy-ginger sauce with a side of rice ($16). Choose a robust dish such as the popular Aji Sai seafood curry hot pot with succulent shrimp, scallops, and lobster simmering in a spicy thai curry sauce ($16), or keep dinner light and fresh by sampling dishes from the extensive sushi and sashimi menu. Raw fish purists delight in the flameless sashimi offerings, including stripe bass ($4), red snapper ($4), and yellowtail ($5), and voracious vegetarians find ample nori-bound nourishment in the abyss of the sweet-potato tempura roll, a spicy-sweet beta-carotene powerhouse ($4).
The sushi smiths at Mikato churn out tightly rolled rice-and-fish treats, steaks, and other traditional Japanese fare. In addition to a variety of rolls, Mikato's chefs orchestrate ingredients in the form of entrees such as sukiyaki steak, a thin-sliced sirloin with sukiyaki sauce and vegetables ($16.95), and the Mikato dinner special, a mélange of filet mignon, lobster tail, and shrimp ($28.99). Chow on culinary creations in the comfort of plush chairs and the soft light emitted from multicolored paper lanterns, all while taking in the Japanese woodblock prints adorning the walls and cowering in the glare of samurai masks that all vaguely resemble TV personality Judge Judy.
“Warning,” declares Taste’s menu, “you may get sick of reading the word ‘Homemade.’” Skim the sandwich section and you’ll see why. Chefs flavor their creations with numerous homemade ingredients such as thousand island sauce, pickled red onions, and rémoulade. They also use their own meat—rather than pre-made deli meats—and accompany sandwiches with homemade pickles and a choice of homemade chips or potato salad. Along with sandwiches, Taste’s culinary team also crafts gourmet salads and pairs graham crackers and jams with up to six local or imported cheeses from its cheese bar. To wash down meals, guests can choose from 16 beers, 24 wines by the glass, or wine by the bottle.
The 35 flavors of wing sauces at Hurricane Grill & Wings don't just show up on the house's lauded boneless and jumbo buffalo wings. They also add a splash of flavor to a diverse range of dishes on their menu, from the grilled mahi-mahi made with an ancho-chile-lime sauce to the barbecue-bacon cheeseburger made with mango-barbecue sauce or honey pecan chicken salad . This adds a touch of inspiration to every dish, with most entrees coming with a choice of a complementary sauces. Chefs pair their feasts with a full list of domestic and craft beers, which cool the fire of the spicy sauces.
The old town of Mobile welcomed Wintzell's Oyster House with open arms way back in 1938, when it was just a 6-stool oyster shack advertising "Oysters?fried, stewed, or nude." The restaurant has a host of locations, but each serves up the same regional, seafood-centric cuisine that made the place legendary.