Garden Gourmet slakes stomach suspirations with a menu ripe with mouthwatering vegetarian and vegan dishes. Amid a casual ambience, guests can coronate a meal or accentuate a lively debate with an appetizer, such as the vegan tabouli salad—a savory concotion of couscous and millet mixed with tomato, black olive, cucumber, cilantro, olive oil, and lemon ($6.99)—or a main plate, such as the vegetarian burger—an oat garden patty with mozzarella and chipotle vegenaise served with tempura onion rings and choice of veggie chips or sweet-potato fries ($8.50). Guests can also relish the timeless satisfaction of the vegan falafel dish, which blends cilantro-infused papaya chutney with seasoned garbanzo patties and fresh spinach. Beyond partaking in sit-down satiation, customers can also freely browse Garden Gourmet's vegetarian grocery section, stocked with fresh-baked grains and pastries.
Google, Safari, and PowerPoint all share something special: a place on the sushi menu at Otto Sushi & Seafood. At least, they inspire some of the tongue-in-cheek rolls that chefs create there. The Google roll hugs avocado and fried shrimp inside fried rice; the Safari roll is composed of crab, avocado, and cream cheese; and the PowerPoint roll includes asparagus, cheese, and fried fish in soy paper with squid salad on top. The rolls represent the Japanese portion of the menu, but chefs also pay homage to Mexico and America through cooked seafood plates—try the spicy à la diabla fish or shrimp for a taste.
The menu at Hime Sushi Bar & Grill hits a wide range of temperatures, with dishes that range from cold to sizzling. There's sushi, of course, rolled with cuts of fresh salmon and yellowtail, and sizzling filet mignon that chefs sear in the leaping flames of a teppanyaki grill. Other options include traditional teriyaki dishes and house specialties such as sweet-and-sour red snapper. The drink menu is just as varied, with options such as organic tea, signature martinis, and raspberry sake.
When Popeyes first opened in a New Orleans suburb in 1972, it wasn't exactly an instant hit. Known back then as Chicken on the Run, it experienced several months of lackluster sales. Not ready to give up, founder Alvin Copeland Sr. changed his recipe from traditional southern fried chicken to the native spicy New Orleans?style chicken. He then gave his eatery a similarly spicy new moniker: Popeyes, named after "Popeye" Doyle, the hardboiled detective in the hit movie The French Connection.
A little more than a decade later, the popular chain had opened its 500th restaurant, expanded to Canada, and added its fluffy buttermilk biscuits to the menu. It also introduced the country to crawfish, which?much like draping beads over everything from trees to the local alligator population?had been beloved by Louisianans for decades.
Nowadays, patrons can dig into the Louisiana favorites that made Popeyes famous, including breaded seafood, po' boys, and sides like mashed potatoes and red beans and rice. Of course, the main event is still spicy or mild chicken that marinates for 12 hours before being hand-battered, hand-breaded, and fried.
Jing Yang grew up in China, training to compete in the world's most elite gymnastics competitions since she was five years old. Her lifetime of hard work paid off: she joined the National Women's Gymnastic Team of China, tumbled her way around the globe, and even won a bronze medal in the 1988 Olympics. When she retired from active competition, she still wanted to be involved in her sport. So, she began coaching the Women's Gymnastics Team of Beijing while attending the College of Athletics and Kinesiology to pursue a degree in coaching. Eventually she moved to the United States, bringing her expertise with her to found Jing's Gymnastics, Cheer, and Dance. As the head coach and owner of the gym, she maintains her commitment to elite competition, using the latest equipment to help young gymnasts participate in national, international, and soon interplanetary competitions.