Knife tricks and bursts of flame enliven hibachi meals at Fuji Japanese Steakhouse, where chefs clad in bright red hats juggle steak and seafood over tableside grills. A sushi bar supplies an extensive list of flameless fare, and tempura and teriyaki dishes arrive at tables awash in their signature sauces. Groups of up to eight can withdraw to private dining chambers to practice human pyramids atop soft tatami mats.
The flames dance atop the hibachi grill, reaching higher than the chef?s head. It is an impressive sight, to say the least, and one guests get to experience up close as chefs chop and flip chicken, steak, and shrimp right at the table. The hibachi master's creative efforts are rivaled only by the eatery?s sushi chefs, who tuck tuna, chili tobiko, and radish sprouts inside rolls shaped like caterpillars, turtles, and DNA strands.
Situated downwind of the Great Lakes, Painesville turns into a winter wonderland in the colder months when lake-effect snow blankets the area's slopes with a fine, skiable powder. About a 30-minute drive south from Quail Hollow, families and scrawny snowballs looking to bulk up take to the downhill trails of Alpine Valley, which range in difficulty from easy to expert. Adjacent to the ski slopes, snowboarders bounce off the rail grinders and tabletops of the terrain park, and at a separate tube park, visitors go careening over runs while tucked inside an inflated donut.
At Austin's Wood Fire Grill, hand-carved hunks of filet mignon and swordfish sizzle over wood-fueled flames, soaking up a smoky aroma. The restaurant’s refusal to use gas or the pages of paperback romance novels reflects a commitment to traditional, down-home cooking. This commitment also surfaces in their made-from-scratch breads, pan gravy sauce, and cognac cream sauce.
The staple of Sushi Rock’s menu is its selection of roughly 50 sushi, sashimi, and maki rolls, which collect multiple Japanese flavors into one neat package. The Sushi Rock roll alone packs a punch of shrimp tempura, crabstick, salmon, tuna, asparagus, and masago. A slate of USDA Prime steaks and fresh seafood entrees such as sesame-seared tuna complement the sushi-bar creations. Each meticulously plated dish arrives in Sushi Rock's ultra-modern dining space, where backlit bottles glisten against a cityscape mural in the bar area, and color blocks of red and black pop in the dimly lit dining areas. Together, Sushi Rock’s choice food and hip vibe earned it a No. 1 ranking on CityVoter's Best Sushi list in 2010.
Cool breezes caress the faces of diners seated at the brick-walled outdoor patio at Marbella Restaurant, recalling the Mediterranean climate of the Spanish seaside resort for which the eatery is named. Indoors, tuxedoed waiters deliver fresh seafood such as twin lobster tails, grilled scallops, and jumbo shrimp to tables lit by flickering candlelight. Spanish wines, from sparkling cavas to rich, red riojas, pour into glasses from a full bar.