Smoke rises up from Bee Gee Kitchen's handmade charcoal-fueled grill as it sizzles with the bamboo-skewered meats, seafood, and vegetables of Japanese yakitori-inspired dishes. Chefs adorn the skewers in their own signature sweet and spicy sauces and also specialize in a variety of hibachi, udon-noodle, and teriyaki dishes. Waiters carry steaming dishes out into the cheerful dining room, where bright green walls and sunlight beam down upon rows of tabletops. Outside, cars line up before a drive-thru window, picking up freshly prepared dishes to enjoy at home or while taking repeated laps around their favorite roundabout.
Drawing from an arsenal of traditional Louisiana recipes, the barbecue-savvy chefs of TC?s Rib Crib smoke, slather, and grill juicy cuts of meat and simmer their secret barbecue-sauce recipe alongside a wealth of comforting homestyle sides and corn bread. Called "the best barbecue" by a reviewer for the Las Vegas Review-Journal, the savory menu allows customers to sample their favorites with combos more personalized than brisket branded with their family crest. On Fridays, chefs stock grills with spicy cornmeal-coated catfish alongside the daily selection of pulled pork, ribs, and chicken, all of which can be washed down with a selection of sweet-tea drinks and homestyle desserts, such as banana pudding or peach cobbler.
At 808 Tapas, two island cuisines converge in a bounty of Japanese and Hawaiian dishes. The worldly palates of executive chef Yoshiyuki Kojima and sous chef Rex Ibanez don't stop there, either. Elements from global recipes influence every one of their dishes, whether it?s the eatery?s take on nachos?ahi tuna poke and avocado atop fried lotus root chips?or their potato-free fries, composed of Panko-crusted slabs of eggplant. Italy even gets its time in the sun with a caprese salad crowned in lomi-lomi salmon, a Hawaiian specialty. Inside the restaurant, diners ponder whether science will ever determine how many Hawaiian islands there are at long communal tables or at the sushi bar, where chefs craft more than 20 roll varieties.