Beginning with japanese culinary techniques and thai flavors, Sushi Cafe's chefs create innovative fusion cuisine with Eastern as well as Western touches. Traditional sushi rolls with spicy tuna or tempura lobster tail appear along with more imaginative options, which can feature seared new york strip steak, sweet-chili vinaigrette, or strawberry purée. Although the chefs fly in bigeye tuna from Hawaii and sockeye salmon from Alaska, they also supply flavors from farther across the Pacific. Sweet-potato fries accompany panko-crusted red snapper to create an inventive take on fish ‘n’ chips, and steamed mussels arrive in a creamy, sake-spiked broth.
Mimicking the eclecticism of the menu, the dining room features everything from bamboo stalks and a sumo-wrestler statuette on the sushi bar to pop-art portraits of Marilyn Monroe along its lemon-yellow walls. The decor also helps create a thoroughly modern ambiance with its track lighting, flat-screen televisions, and hovering tabletops.
Curry in a Hurry invites hungry guests to slow down and taste from an ample menu of classic Indian cuisine. The vibrant menu presents a range of colorful dishes, many of which roast in a clay tandoor oven to achieve their ideal level of succulence—chunks of lamb and beef kebab, to name just two. This eatery—like King Edward the Confessor—is named after its core competency, but it also barbecues many of its cuisines. Mounds of tomato curry can join plates already bursting with lentils, potatoes, or cauliflower. The kitchen team also dresses many of its creations in thoughtful combinations of exotic spices, and their naan adorned with garlic or spinach can complement any entree.
Whether customers want to relax at the bar after work or enjoy a night out with friends, Next Bistro and Bar accommodates patrons with a host of cocktails and wines and small, shareable tapas-style plates. On the menu, sliders are lined with pulled pork, beer-battered chicken, or gouda and caramelized onions, while dips and hummus sate the natural human urge to jab things with chips. Behind the bar, cocktail slingers shake and stir specialty martinis and pour wines by the glass.
Quality cuts of meat and freshly prepared seafood fill the pages of SBiP's upscale dinner menu. Kick off feasts with a carpaccio appetizer ($10), which beckons eaters with beef tenderloin and capers topped in a cap of horseradish cream and blue-cheese crumbles mined from deep inside the Earth's dairy core. In the kitchen, chefs roast semi-boneless duck ($17) and fresh salmon on a cedar plank ($17), and pound chicken cutlets, sauté the tender morsels until golden brown, and then drizzle them in lemon-caper beurre blanc for a flavorful piccata ($18). Each entree arrives at tables alongside an entourage of vegetables as well as a choice of potatoes or rice, which guests can devour amid exposed-brick walls and the sounds of live, local jazz and blues music on Fridays and Saturdays, or their stomachs' harmonized growls every night of the week.
With a reputation that includes titles such as the "Pie Guy" and "The Man Who Made 100 Different Pies in One Night," it's no great surprise that Chris Monroe—a dedicated pie lover and enthusiast—runs Hunka Pie. Open since 2007, the restaurant is dedicated to small-batch and handcrafted pies that boast flaky, hand-rolled crusts and are made without the preservatives found in big-batch bakeries. Equipped with the childhood pie memories and experience of growing up with three generations of pie makers, Chris claims the "largest selection of handcrafted pie in Arkansas." And judging from his list, he may be right. Interesting flavors such as chocolate hazelnut baklava and peach with rum glaze pop out alongside classic combinations such as southern pecan and key lime.
But though Chris and Hunka Pie specialize in pie, they also bring their A-game to breakfast, lunch, and dinner food, as well. They tout classic and creative burgers made with a third-pound of ground beef, some seasoned with secret spices, and others with more exotic flavors. The bombay burger adds garam masala to the mix, and the turkey burger's patty is seasoned with herbs. And though the restaurant was once relegated to a small drive-in counter, the restaurant's new digs invite patrons to sit and relax in the classic chrome and red of a former diner.
When he cofounded his first sandwich shop in 1965, 17-year-old Fred DeLuca planned to use his profits to pay his way through medical school. But the combination of quality ingredients and friendly service at the shop—then called Pete's Subway—proved so popular that nine years later, he and his partner found themselves in charge of 16 locations across Connecticut, and Fred left behind his doctoring plans for a career in business.
Today, Subway boasts more than 34,000 locations around the world—almost as many shops as there are sightings of Elvis buying cold cuts. At each location, staffers pile sliced ham, marinara-slathered meatballs, and other fillings into halved loaves of bread before customizing handhelds with tomatoes, shredded lettuce, and other healthy toppings plucked from chilled containers behind the counter. Salads free crisp veggies from bread's overprotective embrace, and crunchy baked chips or apple slices accompany entrees to tables. Subway’s website also facilitates health-conscious eating by listing each item's nutritional information and fastest mile time online.