A hibachi meal at Tokyo Japanese Steakhouse begins with the chef joining guests at tables with inset grills. Standing feet from diners, the chef socializes with them while slicing and dicing chicken, lobster, steak, salmon, and veggies. Food sizzles atop the grill before being tossed onto plates and into diners? mouths and hand puppets' mouths. Another up-close dining experience occurs when customers sit at the sushi bar and watch as chefs create rolls with fillings like sliced tuna, cream cheese, and dollops of eel sauce. The eatery?s expansive menu also includes a variety of dishes made in the kitchen, from tempura and gyoza appetizers to chicken slathered in teriyaki sauce or tucked into piles of fried rice.
Christopher’s Seafood & Prime Steak House uses only optimum 21-day-aged USDA prime handcut beef, seafood that’s flown in daily from around the world, and locally sourced produce to engineer upscale and elegant eats. The dinner menu bursts at the seams with hearty hand-cuts of meat, such as the 16-ounce New York strip ($43) or the "kings crown," boasting an 8-ounce filet mignon topped with a quarter-pound of king crab ($43). Seafood seekers can drop culinary cargo nets into stomach shipholds with oceanic options including spicy plum-glazed sockeye salmon ($25) and fresh ahi tuna ($28). Other Neptunian nourishment includes the "by sea" tasting plate, a Davy Jones' high-school locker-full of calamari, coconut shrimp, crab-stuffed mushrooms, and lobster corn-dogs ($16). Midday meal-seekers can peruse Christopher’s lunchtime menu, featuring creamy New England clam chowder ($5–$8) and a spicy blue cheese burger ($9).
At Dry Creek Steakhouse, beef is king, and that king's name is Angus. Working with certified Angus steaks, chefs introduce filet mignon, new york strip, and choice sirloin to the waiting flames of their grill. These cooked-to-order cuts form the backbone of the menu, but they're not the only delicious preparations that await diners. Rich pastas, inventive chicken dishes, and seafood including Atlantic salmon and Maine lobster occupy their own indulgent corners of the expansive menu.
Carvers Steaks and Seafood flavors its eponymous catches and chops with sauces spiced with whiskey and peppercorn, or butters churned with garlic, Pernod, or Cajun spices. These and other seasonings top generously portioned Carvers Cuts of filet mignon, prime rib, and other meats, as well as halibut fillets and lobster tails caught off the coast of Maine. The dinner menu also includes vegetarian dishes, such as a pear and feta garden salad, as well as raspberry-vanilla bread pudding for dessert.
Prime Steak House and Piano Bar carves up a menu highlighted by an array of succulent steaks made with Midwestern, custom-aged beef. Protein-hungry incisors can gnaw on Prime’s signature 8-ounce fillet as the accompanying bluefin crabmeat and béarnaise sauce smother taste buds ($33), similar to a 45-minute voicemail from Mother. Like the fillet, the 16-ounce new york strip is seasoned with kosher salt and pepper, lightly caressed with butter, and served on a hot plate to sustain the flavor-sealing warmth produced by the restaurant’s 1,800-degree broiler ($41). Strap on homemade scuba gear to explore sea-sourced dishes such as the tuna steak, an 8-ounce fillet seared rare and served with a ginger-mustard wasabi sauce ($33). Prime’s signature molten-chocolate cake, crafted with imported Valrhona chocolate, makes an eye-catching entrance onto tables accompanied by an entourage of cool vanilla ice cream ($11).
With its vibrant, modern décor and dazzling handcrafted nouvelle-American cuisine made from local, seasonal, and organic ingredients whenever possible, Metropolitan has earned a multitude of accolades. From the lunch menu erupts the metro bison burger, a galloping herd of mushrooms, onions, swiss, and truffled pomme frites ($10), and the Mediterranean sampler, a tantalizing tray of hummus, baba ghanoush, olive tapenade, stewed tomatoes, and seasoned Bluetooth ($8–$12). Adventurous options pepper the dinner menu, including the Metropolitan mushroom appetizer, flanked by truffle potatoes and red-wine sauce ($6 taste, $12 full plate); the Utah trout, decorated with fiddlehead ferns, radishes, pear, and a pistachio puree ($25); and the veal chop, donning an ensemble of green apple, celery root, quinoa, and mustard jus ($35). Find repose in the martini lounge to tackle the tasty bar menu, which includes entrees such as chicken pot pie ($12); appetizers come two-for-one during the bar’s “attitude adjustment hour” starting at 5:30 p.m.