Save for the sunlight streaming in through the windows, Blue Fish Restaurant and Lounge immerses patrons in a sleek, dimly lit lounge as they wash down the Japanese cuisine with swigs of hot sake. Behind the bar bathed in dim blue light, chefs carefully prepare bites of fresh sashimi and specialty sushi rolls such as the Coco Loco—spicy tuna topped with coconut shrimp and avocado in a piña colada sauce.
Ginger Grill serves up a plentiful menu of Asian-inspired kosher cuisine in a friendly steakhouse setting. Kick off your taste buds' cross-cultural journey with a savory appetizer of dumplings filled with beef, chicken, or vegetables ($7.50), or warm up after group hugs at your Snowmans Anonymous meeting with a bowl of matzo ball soup ($5). Ginger Grill boasts a meat-filled cornucopia of protein-rich entrees such as chicken with black mushrooms and bamboo shoots ($16) and Szechuan lamb ($23). Steakhouse-flavor favorers, meanwhile, can carve into a hearty rib eye ($28), while the indecisive can blend multiple meats with the wok specialty happy family, which brings together chicken, beef, veal, and mixed vegetables to form a brown-sauce smothered portrait ($19). General Tso's tofu ($12) will delight herbivores and herbivoyeurs alike with its vegetarian-friendly spin on a fusion standard. Ginger Grill also serves up a wide selection of pasta and fish dishes, as well as classic and signature sushi rolls.
As its name suggests, two halves create Full Moon Asian Thai Restaurant. On one hand is a vibrant, bustling dining room that would not feel out of place in Manhattan. The sounds of lively chatter pervade the open space, hanging over rows of wooden tables where napkins stand upright on plates like swans engaged in staring contests. This electric atmosphere juxtaposes neatly with the quieter corners of the restaurant, where eyes are drawn to elaborate woodcarvings and ears perk up at the sound of water burbling across bricks and sandstones imported from Thailand.
This fusion between West and East—between fast-paced and meditative—carries over to the Zagat -rated restaurant's menu. Sweat-inducing spices strike a balance with the sweet flavors of papaya in colorful curries. Similarly, crushed peanuts and handpicked bean sprouts lend a pleasant crunch to the rice noodles of a traditional pad thai dish. Purple- and orange-tinged lamps dangle above guests as they sample the spread of Thai cuisine, giving them the appearance of tigers at a black-light rave.
Whether you like your sushi raw and spicy or the exact opposite, Wasabi Sushi's chef has a special creation ready to make for you. The large menu of special rolls breaks it down by raw/spicy; raw/not spicy; and non-raw/not spicy—just to alleviate any confusion. For the raw/not spicy personality type, there's a Miracle roll, with salmon and avocado topped with mango, tobiko, and mango sauce. Spice seekers can go for a Toyota roll, with spicy crunch tuna and mango topped with shrimp and spicy sauce.
But there's still more to be had than the specialty sushi. The menu also includes a large selection of sashimi à la carte, hand rolls, and tempura or teriyaki dinners. For lunch, try a grownup lunch box packed with pad thai, a california roll, salad, rice, and miso soup.
At South Fin Grill, the ocean breeze mingles with a menu of upscale seafood and steakhouse dishes praised by New York magazine. Amid what critic Ethan Wolff describes as a "priceless" ocean view, servers roll out lobster, crab, swordfish, and salmon incarnated as pasta, soup, and sushi dishes. The "turf" portion of the menu showcases grilled new york sirloin, filet mignon, and barbecued pork, but the focus once again turns seaside at a raw bar that features clams and oysters kept fresh by pearl-shaped breath mints.
Beams of blue and yellow lighting hover above the interior dining tables, each blanketed with a white tablecloth and centered with a flickering candle. Outside, the ocean deck's sea-blue umbrellas shelter views of the boardwalk, ocean, and seagull beach volleyball tourneys. The restaurant bolsters its elegantly plated cuisine with occasional entertainment acts, which have included DJs.
Chefs at Ichiro Japanese Restaurant gently close scrolls of seaweed and rice around fresh slices of white tuna, soft-shell crab, and spicy salmon behind a sushi bar. Steam jets up like ghostly flowers from hibachi grills laden with scallops, lobster, and chicken, and spatulas clatter across the hot surfaces with the metallic sound of a knight in shining armor checking for his car keys. The aroma of udon noodles with broth and sounds of sake glasses clicking together travel throughout the restaurant.