Mizu Sushi & Grill plumbs the endless fathoms of deep sea deliciousness, converting diners’ stomachs into culinary aquariums with its neatly rolled menu of savory sushi and Japanese cuisine. For dinner, curl up by the flames of the hibachi grill for a portion of filet mignon ($19.95), or satisfy your inner vegetable farmer by chasing scuba-diving rabbits out of a seaweed salad ($4.75).
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Several years ago, a family of new owners planted their spatulas at Cheng's Chinese. They're from Fujian, China, a province known not only for its oolong tea but also for its diverse array of fresh fish. Perhaps this familiarity with seafood is why one of the most popular menu items is the lunch buffet's fried shrimp, which careens through a blizzard of rice flour before it briefly hurtles into a hot pan. Chefs also wrap egg rolls, simmer soups from scratch, and make their own dumplings and wontons.
While every dish at ChopStix can be eaten with traditional chop sticks, it isn?t a requirement. The experience is more focused on the flavors in the dishes, from teriyaki-glazed salmon to eggplant in spicy garlic sauce. Chefs tuck veggies and pork into bowls of fried rice and lo mein noodles, and a number of Chefs? Special dishes whip tongues with chili sauce or Hunan-style spices. The chefs also delicately slice strips of salmon, tuna, and eel to make sushi rolls.
The Top of the Reef plunges diners into dual menus of water-borne dinners and afternoon repasts. Dinner starters, such as the freshly shucked oysters ($7.95–$9.95) or the deep-fried calamari ($5.95), prepare diners to delve further into undersea fare from the dinner menu. The grilled or blackened salmon fillet ($15.95) and deviled crab crakes ($12.95) provide a protein alternative to eating land-dwelling fish, while the broiled twin lobster tails (market price) impress guests by finishing each other's sentences. Lunch options include Cajun fried shrimp ($6.95), fingerling catfish ($6.75), and fried clam strips ($6.25).
For the cooks at Lila's Seafood & Steaks, no imitation seafood can ever compare to the real thing. That's why they never rely on imitation crabmeat; instead, they sell real snow crab legs by the pound and stuff mushrooms with actual blue crab and crab stuffing. Crab only skims the surface of Lila's selection, which ranges from conch fried into fritters to mussels coated in housemade seasoned butter.
Equally choosy about beef as they are about seafood, the cooks shape certified Angus cuts into half-pound burgers and 16-ounce T-bone steaks. To end feasts on a sweet note, the culinary team creates several housemade desserts, including peanut-butter pie, a more satisfying dish than peanut-butter cups that you pretend are tiny pies.