The sounds of metal against metal reverberate through the interior of Hokkaido Hibachi Grill & Sushi Bar, as showy hibachi chefs delight their audiences with knives, spatulas, and safely airborne morsels of food. The chef stands in the center of an audience and orchestrates a fiery feast upon the hibachi grill. Steak, salmon, and scallops all transform under the chefs’ flashy techniques; each has a different repertoire of tricks, but they almost always perform the “volcano” maneuver that displays controlled spouts of flame. The atmosphere is a bit quieter behind the sushi bar, as a chef with 18 years of experience carefully rolls and slices fish that’s brought in daily and shushes anyone with enough gall to cut their food with a jackhammer. Earth-toned stone walls surround Hokkaido’s interior, which generates an upscale vibe with sleek dark chairs and booths. Large front windows admit streams of sunlight during the day, and hanging lamps exude a golden light over booths at night. To accompany flame-kissed or rice-wrapped food, bartenders pour specialty drinks at the bar, such as the Funky Monkey with banana liquor and piña colada mix, or teetotal with bubbly Japanese Sprite.
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.
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.
Pig Shak BBQ's founder, a former pig farmer, began his barbecue career by towing his mobile trailer around the Mississippi Delta and serving slow-cooked meats doused with a signature rub and thick sauce. Various meat dishes populate the menu and include pulled pork, pulled chicken, hickory-smoked sausage, brisket, and pork ribs. Plunge a tusk into a po boy sandwich with a french roll ($7.49), a plate with a serving of one meat ($6.99+), or a platter with two meats ($11.99+). All the aforementioned options team up with two down-home sides that include barbecue beans, slaw, potato salad, and mac 'n' cheese. A half-slab order of pork ribs slays appetites and renders fingers as saucy as insults on a playground full of British children ($9.99).
The owners of Wings To Go set up shop in the summer of 1985. They were surprised when customers began streaming in from a nearby beach, hungry from days spent lolling on the warm sand and playing in the waves. Sauce-drenched wings and grilled catfish sandwiches sated those beachgoers' appetites, and today, the eatery's cooks marinate meats at five locations. Among the restaurant's 20 sauces are a Cajun blend and a Caribbean jerk sauce that combines sweetness and waves of rolling warmth. The hot sauce, menacingly dubbed “Homicide,” is ideal when you need to show off a tolerance for spice or pretend to be crying at your boss’ terrible production of Carmen.
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.