At Federal Hill noodle bar Republic Noodle, chefs employ European techniques to prepare pan-Asian dishes such as udon, pad thai, and pho. The eatery crafts broth-doused dishes from locally sourced, organic ingredients, eschewing foodstuffs with artificial hormones and antibiotics. Instead, the menu is populated by entrees and small plates crafted with components such as wild-caught tuna tartare, cage-free deviled eggs, and meat and poultry as natural as the human instinct to do somersaults over sheets of bubble wrap. Diners at the BYOB establishment are free to pair their meals with spirits from home, unencumbered by a corkage fee or the beseeching gaze of the French-born family parrot.
At Nichi Bei Kai, the owners seek to present authentic slices of Japanese culture for American consumption, from Teppan-style tableside cooking to beautifully plated sushi rolls. During meals, cooks juggle knives and fire, flipping ingredients before them as they fry rice; dice chicken, steak, and seafood; and fill plates with hot eats. Meanwhile, behind the sushi bar, sushi chefs perform knife work no less impressive, if far more delicate. They dice fine rolls of seafood, rice, and vegetables into perfectly even, bite-sized chunks after measuring each diner’s mouth with only their well-trained eyes.
As its name suggests, Hanaro Restaurant & Lounge is made up of a restaurant-style dining area and a laid back bar area. Hanaro is operated by Mike and Gene Han, a father-son tandem that has teamed up to immerse diners in an Asian-fusion dining experience, and one that is especially committed to sushi. To that end, Hanaro features nearly 20 signature rolls. The fire cracker roll packs spicy tuna, spicy crab, and a spicy chili sauce, at once waking up tongues and setting off sprinkler systems installed in the roofs of mouths. Diners can douse the flames with Hanaro’s extensive selection of wine, sake, and specialty cocktails, many of which feature heavy Asian influence.
Cuisine Type: Hotpot , Asian fusion
Most popular offering: Hotpot All You Can Eat
Delivery / Take-out Available: Takeout only
Number of Tables: 25?50
Outdoor Seating: No
Parking: Parking lot
Handicap Accessible: Yes
Pro Tip: Be hungry
In your own words, how would you describe your menu?
We have lots of variety in our AYCE menu. We have six types of soup base??both spicy and non-spicy flavor. Thirteen choices of meat , 13 choices of seafood , 21 choices of vegetable, and 6 choices of miscellaneous. It provides a chance for customers to DIY their own healthy meal.
D?cor can say a lot about the type of food a restaurant serves. How does your d?cor inform or reflect your culinary practice?
Fashionable and comfortable.
What is one fun, unusual fact about your business?
DIY your own healthy meal. It's good for both vegetarians and meats-lovers.
Is there anything else you want to add that we didn't cover?
This restaurant comes from China and it already has 22 franchisees in China. The brand was established in 2005 as organic hotpot cuisine from China.
Barhopolis streamlines nights out in Annapolis, Baltimore, and Washington, DC, by acting as a nightlife directory to upcoming events and organizing bar-tours in lively neighborhoods. Every day, its website and iPhone app compiles happy hours and other specials at its vast directory of bars, and calendars of events track special happenings at local watering holes, speakeasies, or speakhards.
Tsunami’s dim lighting is an abstract burlesque, enrobing tables in an air of mystery while exposing the beauty that lies on the plates. In the darkness, diners can focus on the flavors placed before them, considering each hint of sweet and savory. At the bar, mixologists teach exotic spirits how to mingle gracefully, blending tequila and botanical liqueurs to form cocktails such as the Green Regal and Humpaloma. From here, genial servers whisk more than two dozen varieties of craft beer to thirsty patrons pondering menus filled with Asian-inspired fusion fare and more than 50 types of sushi conceived by executive chef Bobby Massa. A lineup of maki sports geographical influences, from the sriracha and avocadoes of the Miami roll to the smoked salmon, cream cheese, and taxi honks of the New Yorker roll. Filled with gourmet creations such as ahi tuna wonton tacos and wok-seared sea scallops with lemongrass-guava coulis, the restaurant’s hot fare highlights Chef Massa’s whimsy, inventiveness, and extensive culinary training.