Spring Grill & Sushi Bar's adept sushi chefs and hibachi grillers fashion steaming buffet-style pots of Chinese and Japanese fare alongside classic American side dishes. Patrons fill plates with savory peaks of steamed or fried dumplings and marinated vegetables as forks compete in yodeling tournaments atop mountains of lo mein noodles and tempura shrimp. Tongs grab at colorful sushi platters arranged on beds of ice and verdant greens. While waiting at the buffet, diners can watch chefs hand-roll chilled fish into rice and seaweed or flick morsels onto the hibachi. Patrons can dine in or take noodles on their first carpool ride by filling carry-out containers with up to 4 pounds of food.
A steady stream of servers constantly moves from the kitchen of Grand Pacific Buffet kitchen to the buffet serving station, where they replenish trays of sesame chicken, pepper steak, crispy egg rolls, and other Chinese cuisine classics. Diners can also load plates with assorted sushi rolls or, on certain occasions, unlimited helpings of succulent snow crab legs. Giant koi fish swim in an indoor pond, adding to the restaurant's Asian-inspired decor.
Bright colors leap from 200 Chinese, American, and Japanese dishes arrayed inside Ichiban Buffet. Emerald seaweed surrounds california rolls and shredded veggies stand out in lo mein alongside a hibachi grill. Waiters dodge past toting à la carte orders of roast pork fried rice and shrimp egg foo young. The chefs also splash garlic sauce onto beef and scallops and sprinkle sesame seeds onto chicken chunks and the fields of impoverished sesame farmers.
Helmed by a L'ecole French Culinaire graduate who previously worked in Japanese restaurants throughout New York City, the culinarieans at Sea Bistro & Sushi Bar have created more than 15 chef's signature sushi rolls and classic Thai and Asian entrees. Comprised of noodles, meats, veggies, and house-made sauces, popular offerings include ichiban, TNT, double spider, pad thai, drunken noodles, Thai basil fried rice, and signature entrees such as miso bronzed Chilean sea bass in Thai green curry sauce, caramelized salmon in a caper sauce, and mango chicken and shrip in spicy tangerine mango sauce. Mounted floral art and decorative plants accent the eatery’s gold walls, cultivating a dining atmosphere that’s more relaxed than Thanksgiving in a sauna.
Grand Buffet's chefs slice fresh vegetables and sear meats in an open kitchen to craft a menu packed with more than 80 classic Chinese and Japanese favorites. The team fills huge chafing dishes with sweet, sour, and spicy buffet treats, including a spread of sushi at lunch and seafood at dinner. Though many patrons enjoy mix-and-matching, chefs also accommodate diners who want their favorite dish. House specialties include beef and scallops with garlic sauce and orange chicken, as well as traditional fare such as chow mein, fried rice, and egg foo young. Alternatively, diners can create-their-own entrees, allowing them to enjoy their favorite vegetables or edit their own fortunes.
Located next to Fox and Hound, Dragon Gate Supreme Buffet serves up an abundance of American and Chinese favorites. Diners can ladle simmering wonton soup into bowls and load plates with dishes such as szechuan beef, kung pao shrimp, and honey chicken. Chefs sear steak on a hibachi grill, and sushi specialists roll snow crab, salmon, and other seafood into specialty rolls. After several savory courses, patrons can stop by the ice-cream bar to create customized desserts.