At Shogun Japanese Steak Seafood & Sushi, culinary artisans slice and serve fresh, satisfying rolls and morsels of seafood. As patrons pass the restaurant's welcoming Japanese water fountains, they work up appetites for 6–10 pieces of the crunchy shrimp roll, topped with a crown of crunchies and eel sauce ($6.50), or the Mexican roll ($10), which celebrates Mexico's rich sushi-making heritage with fried snapper and a spicy mayo sauce. In addition to slinging tightly wrapped cylinders, Shogun also delicately plates nigiri—two pieces per order—such as flying-fish roe ($3.50) or red clam ($5). As diners savor the magnificent mouthbursts of crabmeat-packed California rolls ($4.50) or flash-fried oyster tempura rolls ($7), they can watch sushi wranglers deftly prepare rolls before their very eyes or fix their gazes on the bar's TV for regular airings of sports or competitive napping tournaments.
Every morning, chefs at Mother’s Home Cooking International prepare a new menu, readying chicken and catfish for frying, stirring rich chicken dressing, and baking fresh loaves of corn bread. The house-standard crispy fried chicken typically makes an appearance in the rotating culinary cast, often hobnobbing with mashed potatoes or rubbing elbows with macaroni and cheese. Duos indulge in hearty homestyle dishes, such as spaghetti and meatballs and smothered pork chops, and Southern-inspired fried catfish and chitterlings occasionally fill bellies on weekends. A traditional Sunday dinner gathers families around the table where they feast on dishes such as chicken and dressing, and debate whether to form a traveling family band or a traveling family law firm. Match dinners with a steamy scoop of vegetables, from sweet candied yams to rowdy black-eyed peas. Mother's Home Cooking International boasts a karaoke machine, an Xbox360, and a PlayStation 3, and patrons enjoy live football on Sunday, Monday, and Thursday nights.
Glass star-shaped lanterns hang from the restaurant's ceiling at varying lengths, giving guests the impression they're wading through a nebula. Once seated, the full picture comes into view with festive red walls and banquettes the color of fresh-picked cilantro. Soon after the order, kitchen skillets begin to sizzle with the sliced steak and marinated chicken that will fill burritos, enchiladas, and warm flour tortillas. Crazy Cactus also features jumbo margaritas and homemade sangria to cap off the meal.
When you bite into the juicy tomatoes and finely tuned sauces that grace the pizza pies and strombolis at Johnny Brusco's New York Style Pizza, you're experiencing a genealogy of flavor that extends back to the recipes of Johnny Pace in his 1965 Manlius, New York, pizza shop. Today the restaurant prides itself on using the finest ingredients and a diligent sauce-stirring wrist to deliver a lot of love (and just a sprinkle of hatred to give it zing) into every savory bite.
Back Yard Burgers serves up North American Black Angus burgers hash-marked to order on genuine flame-licked grills. Third-pound patties dress for dinner with lettuce, vine-ripened tomatoes, red onions, dill pickles, and a condimental trio of ketchup, mustard, and mayo ($3.59). Or gussy up for patty prom with premium add-ons such as coleslaw, chili, sautéed mushrooms, bacon, and more ($0.35–$0.60 per topping). The grill masters also flip the first white meat, prepping Hawaiian chicken sandwiches with grilled pineapple, mustard, mayo, and lettuce ($4.09). Away from the flames, feel free to enjoy a loaded baked potato ($2.79) and a wide range of pairable plates such as chili cheese fries ($2.59 for regular size), garden salads ($2.19), and sweetly baked fruit cobblers ($1.99).
At El Mezcal, nachos are so much more than chips covered in cheese. There are 10 types of nachos, from beef- and bean-smothered ones to ones sporting zesty grilled shrimp. The large selection is indicative of the menu as a whole, which compiles several kinds of enchiladas, quesadillas, burritos, and tacos. Thankfully, 20 different combination platters allow diners to sample across these categories. There are also signature dishes, such as the El Mezcal Special: grilled rib-eye steak and shrimp mixed with veggies, served with rice, beans, and tortillas. At the bar, servers mix margaritas and pour homemade sangria, in addition to opening bottles of imported beers.