Tokyo Bay Mang Sushi and Japanese Steakhouse spans a spectrum of cooking ideologies, simultaneously folding fresh, raw fish into sushi rolls, searing hibachi items in a scorching blaze, and rounding out the menu with pan-Asian entrees and Thai dishes. Chefs fire up three front-and-center teppanyaki tables, where flaming plumes obscure steak, shrimp, and scallops. The King lobster sushi roll sports dual tempura and fried lobster tails swept up in the flavors of faux crab, asparagus, avocado, and eel sauce. Basil sprinkles thai curries and piping-hot seafood, served behind a façade that mimics the tiered roofs in Thailand that protect possessions from pad thai monsoons.
Max & Sam's Bar & Grill carries on a classic neighborhood-chophouse tradition with hand-cut steaks and seafood served within dark-wood-paneled walls built in 1924 and brushed against by the likes of Al Capone, Marilyn Monroe, and Joe DiMaggio. Under the gaze of jazz-age crooners swirled onto framed canvases, soaking up aromatic inspiration for their next musical meditation on cheese grits, the five-course meal kicks off its culinary set list with parmesan-crusted beef tips or calamari. Bowls of the chef's french-onion or soup du jour, depending on whether jour is in season, set the scene for a simple house salad of mixed greens and veggies.
Yuki Japanese Steakhouse satisfies wanderlustful taste buds with a tantalizing spread of authentic international fare in a family-friendly dining environment. Set sail toward appetizer island with the seaweed salad ($5) or head straight for dinner bay with the beef katsu, a breaded culet fried to a crunchy crisp and served with rice and vegetables ($17.95). Fresh sushi options include the Mexican roll, curled up with fried shrimp, smelt, avocado and mayo ($5.50), and the Rainbow roll, which cleverly combines the flavors of seven different types of fish with refracted ultraviolet light ($8.50). Harrowing hungers find a three-course solution with the filet mignon and scallops-teppan dinner, served with soup, salad, veggies, and rice ($21.95).
Chef Chuck draws upon a degree from the New England Culinary institute while presiding over Silas’ creole-inspired spreads of seafood, po boys and burgers, and house-cut steaks. Brandish gleaming cutlery to slice into thick chops such as the slow-roasted 16-ounce prime rib ($21.99) or the 8-ounce filet mignon ($24.99). The spicy creole seafood pasta invites diners to dig into a feast decorated with maritime morsels of shrimp, clams, mussels, and fresh fish like a love letter from Poseidon ($12.99); the pasta primavera pairs tongue-tickling tendrils with sun-soaked summer veggies ($8.99). The shrimp po boy surrounds a coterie of six jumbo shrimp, which cooks blacken or fry depending on customer preference ($6.99).
During World War I, Greek immigrant Louis Pappas served in the Army as a personal chef to General John Pershing. To give the hungry general some extra nutrition, Louis began adding scoops of potato salad to his traditional greek salads. When Louis returned to the United States, he opened up his own restaurant, Louis Pappas Riverside Café, where he would re-create this signature dish using fresh produce from his own ranch in Tarpon Springs.
Today, Louis Pappas's grandson continues his grandfather's old Florida family tradition at Pappas Ranch. There, he and his kitchen serve up a new menu of fresh seafood, poultry, sandwiches, street tacos, hand-cut steaks, and barbecue dishes whose "family flair" has been lauded by Metromix Tampa Bay. They continue to scoop savory housemade potato salad into their internationally renowned Louis Pappas Famous greek salad, tossing it in massive bowls that serve as many as four diners. Bartenders dole out glasses of locally brewed craft beers and wine or mix cocktails and martinis at the full center bar with flat-screen TVs.
The restaurant's decor channels that of the original Pappas family ranch. In the dining room, spacious booths are surrounded by rustic wooden walls, and outside is a covered outdoor patio.