Recently renovated, Assembly Steahouse's?well-reviewed on NorthJesery.com?interior still retains the classic steakhouse look, with burgundy carpet and wood tables, and the menu still offers a good balance of surf and turf. The restaurant's old standbys such as miso-glazed beef and shrimp kabobs, grilled orange-ginger salmon, and prime new york strip steak are all the more flavorful. To pair with menu selections, the bar shakes up 15 specialty martinis, such as the Basic Naked?just gin and olives?or the Bikinitini, made with Malibu rum and pineapple juice and garnished with a bandeau top.
Ohana Japanese Hibachi Seafood & Steakhouse's cooks flip and fire hibachi delicacies tableside, grilling lobster tail and sirloin steak in a sizzling fire show. At the chic bar, bartenders pluck bottles from backlit shelves. Pours of cold and hot sake, plum wine, or specialty drinks such as the chocolate martini complement each succulent dish. After lunch or dinner, a lounge area seats patrons on burgundy couches amid touches of Japanese decor. As DJs spin tunes, flat-screen TVs offset the timeless elegance of shoji screens, whose panels of rice paper and lack of commercials once entertained the Japanese nobility for hours at a time.
Wild Ginger's menu showcases healthful Asian entrees, sushi, and sashimi inspired by dishes in every corner of the Far East. Chefs tweak creative dishes, such as Asian-style duck fajitas snuggled in pancake wraps, according to special requests, dietary restrictions, or state-imposed moratoriums on using soy sauce. Bronxville rolls stuffed with spicy tuna and caviar exude local pride, and the Mind Eraser obliterates memories of hunger with tuna, salmon, lobster and king crab. While taste buds luxuriate in flavor, eyes wander amid canary-yellow walls lined with plush benches to hanging lamps that create an ambient amber glow reminiscent of an 18th-century sitting room filled with lava.
The chefs at Hachi Restaurant & Lounge accessorize the simple, straightforward presentations of Japanese cuisine with flourishes of pan-Asian and European flair. Cinnamon-coated orders of seared tuna arrive with a piquant dab of wasabi aioli, and grilled clams fist bump taste buds with their bacon-truffle butter. Even the sushi pushes its traditional bounds with a dollop of mango salsa or yogurt sauce lining rolls of spicy salmon and hand-peeled grains of rice.
Much like Paul Bunyan's cummerbund, the dining room spreads across two stories, creating the ambience of a lounge with its intimate lighting, S-curved couches, and rich wooden floors. Circular sconces cast sunburst patterns of light across the walls, and blue and purple fiber-optic lighting dangles over the bar.
Sushein's sushi will slip right through your fingers if you're not fast enough. A rotating conveyer belt, like an airport carousel full of tiny, brightly colored edible luggage, carries the super-fresh morsels past diners, who can pluck up the rolls of their choice as they approach. Wildly popular in Japan, this processes, known as Kaiten-style sushi, allows diners to sample many different kinds of rolls in a lively and whimsical environment. White blown-glass chandeliers illuminate the bite-laden conveyer belt as diners watch from their perches in stylish white booths and white tables. Flat-screens broadcast anything from the game to late-night shows on Saturday, when Sushein’s sushi scoots by diners until 1 a.m.
Chinese-American owner Yeh Ching brings the flavors she picked up while living in Malaysia to Canteen 82, teaming with her Hong Kong–born partner, Alan Lee, to further diversify the restaurant’s eclectic menu of Asian fusion fare. Dim sum influences abound, with house-made Shanghai soup dumplings served by the dozen, but small plates aren’t everything at Canteen 82, where robust entrees include a traditional Malaysian slow-cooked beef dish touted in a 2010 review by the New York Times. An espresso machine conjures velvety lattes to chase Malaysian-style curry puffs or dishes from a vegetarian menu to sate herbivorous patrons and their pet brontosauruses.