Most American chefs never even flirt with the ingredients Cho Won Garden’s chefs rely on heavily, from the garnish radish kimchi to their popular Bulgogi dish, which consists of sliced, boneless prime beef. They also serve meat, rice, and vegetable medleys in traditional stone pots—the very vessels in which the earliest cooks in human history learned how to boil down rocks into pebbles.
At Sapporo II Japanese Korean Restaurant, chefs whip up delicate plates of nigiri and sushi maki, savory hibachi steaks, and flavorful Korean dishes. Guests dine on spicy kimchi soup, steamed dumplings, and hearty beef bulgogi, or savor morsels of tuna, yellowtail, snapper, and clam.
Anyone unsure of how Tap's Pourhouse and Eatery got its name need only glance at the bar area. More than 60 taps, ranging from such classics as Guinness and Sam Adams to craft brews including North Coast PranQster Belgian and Stone IPA, line the custom wood bar. Customers can perch there on a barstool or sidle up to a dining table to pair their brews with plates of jumbo wings or bacon cheddar burgers. Wherever their position, diners will have a plentiful view of the big game—more than 30 TVs line the restaurant's walls, displaying a full spread of the night's sporting events. Tap's also features a brunch and lunch menu, along with unusual kid's meals that include chopped chicken salads and 4-ounce hangar steaks.