Don?t let the name fool you?there?s nothing Nikko Hibachi Steakhouse & Lounge?s master sushi chefs can?t handle about the Out of Control Roll. They meticulously assemble this roll from spicy crab and cucumber, which they top with spicy tuna and thinly sliced mango to create a tasty interplay of sweet and heat, as well as an eye-catching presentation. The Out of Control joins an inventive selection of 14 other specialty rolls, including the Crazy Mama Roll, a mouthwatering medley of lobster tempura and cilantro-infused tartar sauce.
While the sushi chefs showcase their skills with raw ingredients, Nikko?s other chefs man the eatery?s namesake grills. Bright plumes of orange flame illuminate the intimate dining room, where they whip up hibachi dinners complete with fried noodles, shrimp appetizers, and white rice. These nibbles all lead up to meaty mains such as filet mignon and red snapper, which is like a regular snapper only much more embarrassed.
Thursday through Saturday, the lounge stays open late into the night and pumps to the rhythm of DJs and live music.
No matter what happens, there will always be 25 distinct burger varieties on the menu at 25 Burgers. The bulk of the menu is dedicated to the chef's Angus beef burgers, made with meat that has never been frozen. Atop these juicy patties, chefs layer toppings that range from rich blue cheese and A.1. steak sauce to the achingly spicy hot peppers in a chipotle sauce. For the other half of the menu, however, chefs use a different range of proteins. They top buns with boneless cuts of chicken, bison meat, pulled pork, and housemade black-bean patties, all with a complementary assortment of toppings. The chefs also put in the extra work to create one new house specialty burger per month, so that they stay on top of their recipe-creation game without just throwing darts at ingredients in the kitchen's fridge.
Inspired by the cuisine prepared along the southern shores of Italy's Amalfi Coast, La Cambusa's fare celebrates ultra-fresh ingredients and rustic, simple recipes. Overseen by owner and executive chef Nino Parlato, the menu begins with familiar antipasti before graduating to house-made pastas and well-loved classics of veal scaloppini and eggplant parmigiana. Visits wouldn't be complete without a sampling from the menu of house-made desserts or a bottle of wine from the extensive list.
Murals depict giant hot dogs and hamburgers on the sides of Steve's Burgers, a quaint roadside eatery built from red and white wooden planks. Inside, owner and chef Stephen Chrisomalis brings the images to life, grilling up hand-sculpted burgers and hot dogs that he'll crown with housemade chili, sauerkraut, and other toppings. Much to the chagrin of intergalactic bounty hunters, he never freezes his burgers, making them fresh each day so they retain their savory juices. He also serves up philly cheesesteaks and fries smothered with gravy or cheese.
With nearly four dozen sushi rolls on the menu, Oishii?s chefs find plenty of opportunities to make each one stand out. They tuck apples and fried shrimp inside the Angel Hair roll, decorate the Haru Maki roll with spicy mango sauce, and deep-fry the entire Fire Cracker roll. When it comes to the rest of the menu, the chefs stick to classics, such as steak and lobster hibachi meals and pork katsu bento boxes. They also slather teriyaki sauce atop salmon and hide chicken?and treasure maps?inside crispy tempura shells.