Fujiyama Hibachi and Sushi's chefs transform the art of cooking into family-friendly entertainment. Working at 12 grills embedded right into the dining room tables, they conjure pillars of fire and drum out complex rhythms with their knives. It's not all for show; they craft a multi-course meal that includes Japanese onion soup, salad, grilled vegetables, hot noodles, and steamed rice alongside main entrees of steak, chicken, and seafood. They also perform within two private rooms, ideal for large private parties or people who don't like to chew in the presence of strangers.
Not all of the culinary work happens at the table; a fair bit occurs behind the sushi bar, as well. There, chefs craft colorful rolls such as the Fuji Special Roll, which combines shrimp, crab, and eel tempura within a wrap of soy bean paper. The rolls also come in low-carb versions, which are rice-free and wrapped in cucumber.
Set within a warm, romantic atmosphere that melds modern accouterments with ancient mystique, Thai Basil regales foreign fare finders with a menu of Asian fusion cuisine. Commence exotic eating excursions with a cream-cheese-stuffed crab cheese wonton ($4.95) or lemongrass mussels ($7.95), or dive into a squall of stir-fried shrimp swimming in a spicy sea of tamarind sauce ($11.50 at dinner). The red-curry chicken slathered in peanut sauce ($9.95 at dinner) tantalizes taste buds, and the stir-fried dynamite noodles delight pasta-prone diners and consternates cartoon coyotes with an explosive sauce, diffused with chicken, beef, or tofu ($8.95, $9.95 for shrimp). Veggie-philes can sink their herbivorous teeth into the thai eggplant ($8.50) as they partake in a sudsy potable from the full bar.
With more than 700 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company?s product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
This naturalistic approach is fully realized in Jamba Juice's selection of smoothies. Made with 100% fruit juice, sherbet, and frozen yogurt, the frosty delights range from all-fruit smoothies such as peach perfection and strawberry whirl to more indulgent creamy treats, including peanut butter moo'd, an enticing blend of peanut butter, bananas, nonfat vanilla frozen yogurt, and milk chocolate.
For those with heartier appetites, steel-cut oats steep in soymilk before being enhanced with toppings such as apples, cinnamon, and brown-sugar crumble. The lunch hour presents protein-packed mini wraps, toasted bistro sandwiches and California Flatbreads that pack only about 320?420 calories each.
Comfort foods from both sides of the border appear on Carlos Miguel's Mexican Bar & Grill's menu. Chefs rely on traditional Mexican cooking techniques to craft a daily array of unique dishes. Meals may commence with table-side guacamole service, featuring a spontaneous grind of tomato, onion, cilantro, chopped jalape?o, creamy avocado, and a squeeze of fresh lime juice. From-scratch dishes, including vibrant salsas and playful street tacos, arrive alongside large entrees, including the signature pollo borracho. This steam-cooked chicken breast comes stuffed with poblano chiles, fresh mushrooms, red bell peppers, and cotija cheese, and is crowned with a spicy creamy habanero sauce. Seafood lovers can try the camarones tequila and feast on jumbo shrimp sauteed in garlic cream butter, tequila, lime juice, fresh chopped tomatoes, and cilantro. Even the seemingly American items receive subtle Mexican twists. The loaded potato skins arrive with pico de gallo and cucumber-dill dipping sauce, and the cheeseburger features guacamole and fire-roasted poblano peppers atop its charbroiled patty.
The executive chef here is one Ray Huy Hoang, and his sushi experience is extensive. Before he was rolling, slicing, and drizzling sauce at Sushi Mango, he spent 15 years sharpening his knives and skills at several other Japanese restaurants. Hoang's talents are so well known that he was commissioned to help out the Denver Art Museum. When CultureHaus threw a benefit for the establishment, they enlisted Hoang to create human sushi bars—nude models decorated with a smorgasbord of strategically arranged rolls and garnishes.
At Old Blinking Light, executive chef Christopher Hansen uses his talents to craft a menu of southwestern-inspired seasonal cuisine, highlighted by dishes such as signature enchiladas, which tuck beef, chicken, or vegetables in white corn tortillas with red or green chili, pico de gallo, and crème fraîche and sautéed salmon rubbed with New Mexico red chili and served alongside cilantro green rice and calabacitas. Additionally, diners can choose from an extensive wine list with wines by the bottle or glass to accompany meals, or specialty drinks made with juices and sweet and sour mix squeezed fresh.
The interior boasts an industrial feel, with high ceilings supporting exposed ductwork, corrugated metal accents, and seemingly rusted chains hanging from above. Outside, patrons sit at tables with fire pits at the center, into which they can toss food offerings to the gods in exchange for good baseball weather.