The expert teppanyaki chefs at Ichiban use their iron griddles as the primary tools in building a menu that sizzles with steaks, seafood, and noodle dishes, and a sushi bar that unfurls with makimono. Although the sushi wears its Japanese pride on its seaweed sleeve, both steakhouses also boast a streak of avant-garde international influence, with such offerings as the seared salmon roll––salmon skin and cucumber topped with seared salmon and salsa ($13). The Crazy roll's deliciousness makes diners believe that their tongues are flavor magnets with morsels of shrimp tempura, avocado, flying-fish roe, and spicy mayo ($7). Hibachi dinner entrees—such as the filet mignon and scallops ($22.95)—arrive with an entourage of sides that include two pieces of shrimp tempura, vegetables, and steamed rice (substitute fried rice for $1.65).
Founded in 1947 as a poker hall for traveling tycoons, The Clarmont became a steakhouse when it fell out of fashion to use grilled beef slabs as chips. Since then, the Columbus institution has added seafood and fresh fish offerings to its sumptuous menu. The culinary fireworks begin at dinner with the always-goes-fast prime rib of beef ($19.59), seasoned and roasted on-site each day, or The Clarmont's 50-year standby: 12 ounces of filet mignon ($30.99), which you can top with fresh mushrooms ($2.99), drizzle with port demi-glace ($2.95), and side with french-fried onion rings ($4.79/full order), among other things. Beyond the beef, discriminating diners can branch out into lamb osso bucco ($23.99), Long Island duckling in a bing cherry glaze ($21.99), or potato-encrusted salmon in an orange horseradish beurre blanc ($19.99). A wine menu featuring 17 by-the-glass options, such as Italian Al Verdi Pinot Grigio ($5.25), and more than 100 bottle options are available to pair with delectable dishes, as well as lubricate conversation that's been desiccated by too many office anecdotes.
At Smith & Wollensky, it?s not unusual to spot a movie star sipping martinis or a politician savoring their first bite of a juicy porterhouse. And the menu at this swanky steak house?which operates in eight cities across America?is just as impressive as the clientele it attracts. At each location, an executive chef expertly prepares USDA Prime dry-aged steaks and stacks shellfish bouquets with lobsters, oysters, and other marine delicacies flown in daily by a grizzled sea captain piloting a plane named The Sorrowful Pearl. Meanwhile, each location's resident pastry chef whips up mouthwatering chocolate and coconut cakes, and bartenders fill glasses with signature cocktails or wines, such as the steak house's exclusive Private Reserve cuv?e meritage or sauvignon blanc.
Knives swish through the air behind the sushi bar at Ajisai Japanese Steakhouse & Sushi, slicing red snapper, yellowtail tuna, and other fresh seafood for sashimi platters and elaborate rolls such as the Tuna Dynasty, which combines crisp cucumber with crab tempura, black-pepper tuna, eel, cream cheese, and avocado. Hibachi chefs sear filet mignon, lobster tails, and other proteins on tableside grills, pairing them with sizzling rice and other sides. Natural-wood accents and a hanging chandelier lend the eatery a subdued yet sophisticated ambiance.
Following the lead of Paris-trained owner and chef Mike Mariola, City Square's skilled cooks quench carnivorous cravings with Chicago-style steakhouse fare. The menu invites patrons to warm up mouth muscles with a cup of the signature seafood bisque ($6.75–$9.25) or dive into a dish of homemade parmesan-cheese fries drizzled in truffle oil ($8.50). Meat seekers may partake in succulent slabs of USDA choice or prime beef, such as the 10-ounce peppered strip steak smothered in shallot sauce ($26.95), 12-ounce rib eye ($26.95), or Filet Oscar, a mixed bag of twin filet-mignon medallions caught up in a whirlwind of crabmeat, asparagus, and political intrigue ($28.95). Vegetarians can chew on the caesar salad ($6.50) or garden pasta, a mélange of vegetables served over freshly made penne in a garlic white-wine sauce ($16.95), and an extensive beer, wine, and martini list summons intrepid imbibers to cap off any meal with liquid-induced warm fuzzies.
The pit master at World Bar-B-Que works hard slow-cooking Carolina-style pulled pork, Texas brisket, and St. Louis–style pork ribs, imbuing each meat with distinctive barbecue bark and deep, smoky flavors. After the cuts have smoked for 6–15 hours, diners take over with finishing touches, adorning their choice of meats with sauces such as sweet-and-spicy blackberry habanero and classic sides such as potato salad and baked beans. They can also forge everything from smoked and beer-soaked burgers to authentic Cuban sandwiches.
On certain nights, patrons can finish off meaty cuts and showcase their singing chops with open-mic and karaoke sessions. The generous eatery also sets aside one day a week for a "World Invasion"—a chance for local groups, charitable organizations, or extraterrestrial barbecue-reconnaissance parties to take over the restaurant and receive a portion of the evening's sales.