Hokkaido's veteran kitchen staff rolls, chops, and flips fresh fish and other flavorful ingredients onto diners’ plates while interacting with onlookers sitting at the restaurant's hibachi. On the salmon sushi platter, the rich colors and aromas of salad and miso soup distract nearby grizzlies from five pieces of sushi and a full roll stuffed with the platter’s namesake fish ($11). Chefs also wrap snow crab ($4.50) and crayfish ($4.95) into rice blankets by hand, and tuck eel and cucumber into an avocado-topped dragon roll ($9.95). Hibachi chefs interact with both lunch and dinner crowds by flipping food morsels through the air onto diners' plates, or amuse onlookers by building flame-spouting volcanoes and realistic facsimiles of the J. Edgar Hoover building from sizzling cuisine. After the performance, patrons partake of the resulting chicken ($14.95), vegetable ($9.25), and steak ($18.95) meals, and curb cravings for sweets with vanilla, green-tea, or red-bean ice cream ($3).
The chefs at Red Samurai Hibachi Express specialize in genuine Japanese and hibachi-style cooking techniques that showcase a high level of culinary skill and speed. They sear onions, tender scallops, and savory cuts of steak fresh to order, and then serve the still-sizzling morsels directly to plates. Diners can also opt for yakisoba noodles flavored with soy sauce and ginger or sushi rolls laden with snow crab or crawfish. Meals are available for both dine in and take out.
The fine-foodstuffs purveyors at Olivia's Food Emporium assemble fresh seasonal ingredients to craft a gourmet slate of frozen take-home comfort fare. The prepared meals—ideal for harried home cooks, pressed-for-time dinner-party planners, and Cold War nostalgists stocking underground bunkers—include house-made casseroles ($9.70–$13 / lb.) in classic flavors such as mac ‘n’ cheese and savory lasagna. Other offerings in savory casserole form include green-bean, squash, and hash-brown varietals. At-home diners can gussy up plates with cornbread dressing before adding a finishing touch of fresh-frozen vegetables ($10) in portions large enough to beta-carotenize two to five guests at once. Visitors to Olivia's Food Emporium can stroll the quaint store's bright aisles, filled with aqua-colored shelves and steam-powered grocery carts.
For 31 years, The Haute Pig has slow-smoked meats over hickory wood and slathered them with savory sauces for Southern barbecue platters. Hearty fixings such as home fries and baked beans join slabs of ribs and chopped beef lounging atop red-and-white checkerboard tablecloths. The tiled dining room’s walls turn green with jealousy as they watch diners sip on draft beers and specialty drinks or fork into homemade desserts including the restaurant’s specialty Hershey-bar pie. The interior space also keeps guests cozy with couches, an armchair, and a table of books that assist during mock jury trials of the big bad wolf.
Beagle Bagel Cafe turns farm-fresh ingredients into a bevy of confectionary treats and scrumptious café fare. Refreshingly cool smears of cream cheese in flavors such as garlic and herb, lotta lox, and cinnamon swirl alight upon more than 20 types of bagels, including blueberry blitz and sun-dried tomato. Early risers can catapult themselves mouth-first into a new day with gourmet coffee ($1.25–$1.65) partnered with breakfast-menu scarfables such as bagel sandwiches ($1.99–$3.95) and wraps stuffed with eggs, cheese, and a choice of meat ($6.80). Hot paninis ($7.50) and deli-meat bagel sandwiches ($5.65+) from the lunch and dinner menu pacify postbreakfast hunger pangs. A rotating assortment of cupcakes silences the griping of whiny sweet teeth, providing nearby molars with the silence they need to study for the GRE.
Devoted to Southern hospitality, Antranette and Moses Sallis open Frenchie’s Fine Foods every weekend to serve fresh helpings of soul-food favorites. Customers can bring their own adult beverages to wash down bites of Cajun chicken, beef brisket, and blackened redfish served with sides of grilled asparagus, caramelized mashed potatoes, and macaroni and cheese made with white cheddar.