As the centerpiece of Kublai Khan, the mongolian grill reaches temperatures of 650 degrees and can cook more than 30 meals at the same time. The restaurant's methods revive an ancient tradition from centuries ago, when, after a long day of hunting, Genghis Khan and his warriors would cook meat, vegetables, and whatever spices were available atop their upturned shields?which had the logos of several sponsors on them. In similar fashion, diners at Kublai Khan gather their self-selected bowls of ingredients before handing them over to the chefs, who slice, dice, and sear them into stir-fry creations. The fiery production earned Kublai Khan the Talk of the Town customer-satisfaction award in 2012 for the second year running.
Sushipop sends the now-familiar fare of the Japanese sushi bar headlong into the future with its menu of Asian-Latin-American-fusion cuisine. The eclectic bill of fare runs the gamut from the umami flavor of pork vermicelli bowls and seaweed-wrapped grilled tuna to the unadulterated American decadence of a deep-fried Oreo cookie. In between those extremes, fusion dishes such as tempura-battered corn dogs and spicy-tuna-wonton tacos mix and match cultural traditions with a satisfying crunch. Inventive flourishes such as jalapeño-infused mayo and sweet-chili sauce spice up sushi rolls of crawfish, snow crab, and salmon; sprinklings of fresh bean sprouts, cucumber, and field greens add a touch of color and crispness to hearty Kobe burgers and tuna steaks. Sushipop's decor and plating also advance a sleek, modern theme. Behind the sushi bar, chefs tuck meals into black lacquered bento boxes or artfully arrange them on bone-white serving trays. After placing their orders, guests take their seats among streamlined, battleship-gray chairs, where they sprinkle soy sauce from small capsules that, like Poseidon's fleet of custom jet skis, are all shaped like stylized fish.
Embers American Grille embraces flame-kissed flavors with a menu packed with tender steaks and classic American dishes enhanced by a sophisticated touch. Chefs accent crushed pepper New York strip steaks with a mustard demi-glace and kick up saut?ed shrimp with a fiery siracha butter. On weekends, the eatery?s brunch dishes feature similarly modern twists such as chipotle hollandaise poured over eggs benedict and grilled salmon. And during happy hours, guests can down buffalo wings dipped in mango sauce while sipping on beer or wine and feeling ecstatic about life.
When ordering a dish at Bangkok Thai Cuisine, you always know what you’ll be getting into. The restaurant classifies its dishes according to four levels of spice: mild, medium, spicy, and Thai hot. The last of these is reserved for those brave diners whose dietary staples consist of jalapenos, deep-fried chilies, and dragon meat. The rest appeal to a more diverse crowd and include highlights such as sweet-and-sour tilapia and eggplant with basil. Despite the menu’s penchant for customization, there’s only one word to describe Bangkok Thai’s dining room: warm. Chairs of rich cherry wood juxtapose spotless white tablecloths, and plants bask in the glow of small red lanterns that hang from the walls.
Topped with salmon, two kinds of tuna, eel, and red snapper, the Harry Roll is an elaborate creation named for Sasu Sushi's owner. Drizzled in each one of the house sauces and sprinkled with chili pepper, this roll lets the chefs demonstrate their sushi-rolling prowess in a way a simple california roll can't. But that’s not to say that the basic rolls here aren’t crafted with as much care as they are packed with fresh ingredients. In fact, diners can watch the chefs in action from a seat at the cozy restaurant's sushi bar. Guests can also tuck into other Japanese staples, including tempura, noodle, and fried rice dishes before chasing the whole thing with sake bombs.
At Zushi Japanese Cuisine, experienced executive sushi chef Christopher Nemoto draws from traditional Japanese culinary traditions and augments them with modern flourishes. The result is a menu of inventive fresh sushi and Japanese classics. In the Houston Press’s list of top 10 sushi restaurants, the writer hailed both the restaurant's fresh fish and its "impeccably seasoned rice." Patrons can sample both in the eatery's delectable specialty rolls, including the Slammin Sammy—a mélange of imitation crab, cucumber, and cream cheese topped with smoked salmon and a citrus chili paste; or the Surf and Turf—finely sliced and grilled rib-eye steak with carrot, jalapeño, avocado, and sweet lobster. And as diners sup on the delicate pinks and oranges of tuna and salmon or the mottled grays of the countertop roll, they'll do so amid the chic ambiance of a sushi bar complete with booths, patio seating, and a cocktail bar equipped with flat-screen televisions.