Sushi Ichi Japanese Restaurant's seasoned chefs recruit fresh fish and sticky morsels of rice to build a menu stacked with more than 50 types of maki rolls. The culinary team fills seaweed-wrapped cylinders with predetermined combinations of snow crab, tuna, and salmon, as well as custom-builds sushi rolls to incorporate diners' favorite ingredients. Thai and Chinese dishes also abound and include classics such as spicy kung pao chicken, shrimp pad thai, and green and red curries flanked by rich coconut rice.
Wild Ginger's woven lanterns drizzle light on a wall-spanning triptych of paintings that blends modern abstraction with traditional Asian styles. Cherry-red banquettes cushion patrons as they dine on dishes that blend the cuisines of China, Japan, Thailand, and Indonesia. Sushi shares menu space with made-to-order entrees of chicken, duck, and scallops in curry and fruit-based sauces. While waiting on a wok entree to cool, patrons can try to down a frothy brew using only their chopsticks.
Whether beneath the thatched roof of the tiki hut or at an intimate table surrounded by bamboo shoots, Papaya Thai and Asian BBQ’s tropical themes pervade the eatery’s confines. The barbecue bar grants diners a front-row seat to watch chefs expertly grill marinated meats and veggies on wooden skewers, wielding the power of fire like Prometheus to cook beef to its tender best state. A variety of Thai tasting plates and main dishes include classics such as pad thai, sizzling chicken in a thai barbecue sauce, and skewered chicken satay. From the tiki bar, bartenders pour tropical drinks such as papaya thai-ritas made with sweet mango and nutty monkeys, an almond-rum-banana concoction the staff delivers to tables by way of swinging through the rafters.
Fusion 84’s cosmopolitan menu takes palates on a culinary tour of the world with exotic sauces and spices, fillets of fresh seafood, juicy steaks, and poultry. Like Cary Grant’s unplaceable accent, the tantalizing bill of fare draws influences from throughout the globe, blending Asian, Caribbean, European, and southern traditions in tasty small plates such as the mini blue crab tacos ($9) stuffed with citrus jicama slaw and garnished with pico de gallo.
Wild Ginger’s crew draws upon culinary traditions from Japan, Thailand, and China as the chefs slice burdock root, shiitake mushrooms, and lemongrass. In the bustling kitchen, they decorate colorful eats with tobiko and curlicues of honey-infused wasabi. Steam trickles from bowls of noodles and tempura-battered lobster. Servers whisk the newly minted dishes out to the yellow, orange, and green dining room, delivering them to tables of guests and cartoon silverware seeking a night away from the demands of constant singing.