Both chefs at Sichuan Gourmet hail from Chendu, the capital of China's Sichuan province. They both tap into nearly 20 years of experience to populate their menu with Sichuan-style recipes such as tea-smoked duck and the Triple Fairy, a medley of shrimp, sea scallops, chicken, and veggies stir-fried in a spicy sauce. These authentic dishes are served in a dining room that's cloaked in warm hues, including orange booths, yellow and peach walls, and prints of autumnal foliage.
Katana’s chefs draw inspiration from Thai, Chinese, and Japanese culinary traditions, creating faithful renditions of iconic dishes from each culture. Teppanyaki chefs thrill diners by searing cuts of lobster or filet mignon amid the towering flames of hibachi grills that adorn the tabletops of select seating areas. In contrast, sushi chefs studiously avoid open flames as they roll more than 15 kinds of specialty maki, which can include smoked salmon, mango, or piquant chili sauce within a cylinder of individually peeled grains of rice. The rest of the menu spotlights the seemingly disparate flavors of Thailand and China, listing aromatic curries along with meat-laden orders of lo mein or fried rice.
Red Tea House peppers palates with an amalgam of Asian flavors with a menu of Chinese specialties and freshly bundled sushi options. While skilled maki chefs manipulate scallops, salmon, and yellowtail into intricate rolls, diners wrap their own morsels of classic peking duck and mu-shu pork in delicate, steaming crepes. Seven days a week, patrons can stop in for a dumpling appetizer, or savor Asian fare at home with complimentary delivery in order to effectively discipline a misbehaving wok.