Inside Fuji’s modern, lounge-like dining space, dimly lit by drop lighting, hibachi chefs flip shrimp and slabs of new york strip steak on the grill. Meanwhile, sushi chefs chop, blend, and roll ingredients into 65 varieties of colorful rolls, many oven baked, partially or fully tempura fried, or draped in spicy and sticky sauces. Bartenders pour international wines, beers, top-shelf spirits, and a wide range of sakes to complement each dish. As diners toast to a romantic dinner date with someone special or a successful business lunch with an entrepreneurial sock puppet, servers bustle between tables, ferrying traditional and contemporary Japanese dishes such as broiled mussels, spicy gyoza pot stickers, sukiyaki steaks, and deep-fried, katsu-style pork and chicken.
At Kobe Japanese Steakhouse, patrons can enjoy entertaining teppanyaki-style dining in front of a limber habachi artist or opt for more intimate seating in the dining room. The teppanyaki experience invites bold guests to take seats at a square bar and watch Kobe's centrally located master chefs juggle flames, knives, vegetables, seafood, meats, and appetites as they whip up meals before diners' growling stomachs and flickering eyes. The Iron Plate Grill menu tantalizes tongues with fried oysters ($5.95), soft shell crab ($7.95), pan fried dumplings ($3.95), and more. If you choose to snuggle up in the dining room, temp your tonsils with filet mignon ($17.95), lobster and steak ($23.95), or beef teriyaki ($14.95). Sushi, noodles, fried rice, salads, and hot and cold appetizers round out the edible roster. Everything on the menu can be enjoyed with a premium Japanese sake or a Kobe sake cocktail, like the Sea Splash, made with blue curacao, triple sec, and pineapple juice ($5.50), ideal for easing lingering tidal stresses.
Chefs in tall blue toques command Mikato Steak and Sushi's ten tabletop grills, where they combine culinary derring-do with entertaining showmanship while frying rice with steak, seafood, and vegetables. The main kitchen bustles with activity, as well; chicken katsu joins other Japanese cuisine such as broiled eel and shrimp teriyaki, and sushi chefs slice sashimi and coil specialty rolls. In addition to sating hunger of all stripes, Mikato Steak and Sushi welcomes families with a children's menu and kids' birthday special, which includes ice cream, a Japanese rendition of happy birthday, and a senryu about the transitory nature of life.
Brightly colored fish swim lazily in an aquarium recessed into the wall at Majid St. Matthews, evoking coastal wildlife as the eatery’s cuisine evokes the coastal culture of the Mediterranean. In the newly remodeled eatery’s dual dining rooms, duck bruschetta and escargot starters are enjoyed at tables topped with white cloths. The small plates whet appetites for vegetarian pastitsio—baked pasta tubes with squash and leafy greens in tomato sauce—or a rack of spring New Zealand lamb flame-roasted kebab style.
For a change of scenery, diners can retire to a fully stocked bar and lounge area lined with sleek grey couches and arm chairs. The lounge menu of small plates, also available throughout the eatery, centers on finger foods such as smoked salmon crostini. Sonically separated from the main dining area, the bar hosts live music Wednesday through Saturday. Visitors can also step onto the outdoor patio to get a breath of fresh air or try to signal a passing helicopter for a pickup.
When The Melting Pot originally opened in 1975 just outside Orlando, the location was cozy, but diners had only three options: swiss-cheese fondue, beef fondue, or chocolate fondue. However, as the restaurant grew, so did its menu selection and atmosphere. The restaurant first expanded four years later under the leadership of a Melting Pot waiter and college student named Mark Johnston, who teamed up with his brothers Mike and Bob to open a new restaurant in Tallahassee. This location grew to pave the way for the future. Today, the company—now owned by the trio of siblings—is the premier fondue, wine, and drink restaurant, stretching across North America with more than 140 restaurants. The restaurant's menu has also grown, and patrons can now expect six varieties of hot dipping cheese paired with salads, meats, and molten chocolate.
On a given night, groups of foodies gather around tables to nosh on signature four-course meals, from cheese-fondue appetizers and various salads to steaks and seafood cooked in a choice of healthy broth or oil. Birthday revelers and couples can share decadent evenings at private tables, capping off meals with chocolate desserts that have defined The Melting Pot for decades.
Named one of the Top 100 Places to Drink in the South by Imbibe, Bourbon’s Bistro fills glasses with more than 130 varieties of rare bourbons including Heaven Hill, Ancient Age, and Old Rip Van Winkle. In the restaurant, located within a 1877 building, diners feast upon bourbon-inspired meals seated at one of many cozy tables lining a brick wall decorated with pictures of the past and midnight blue curtains. The bone-in pork chop exudes the sweetness of bourbon with a topping trio of caramelized apples, country ham, and bourbon glaze, while the Maple-leaf Farms duck breast is paired with roasted fingerlings, caramelized brussels sprouts, bacon lardons, and aged balsamic.