Japanese and Thai cuisines share table space within the romantically-lit dining room of Aozora Restaurant. Plates of fresh sushi sporting bites of white tuna or giant clam sit next to steaming plates of pad thai or thai red curry. At one of the restaurant's hibachi tables, a large hibachi grill sizzles hunks of Angus steak or lobster tail. The space includes a large dining room and sushi bar, a separate hibachi room, and a separate private party room.
Though the menu boasts the usual T-bone cuts, new york strip steaks, and lamb chops, Prime & Beyond is not your typical American steakhouse. The tangy smell of kimchi weaves through the dining space, and wagyu beef dishes take the form of hot dogs and sausages, completing the fusion of Asian and North American flavors that Korean-American brothers Kyu and Kevin Lee envisioned when they created the eatery. Known as “Q the butcher,” Kyu takes great pride in his meats, aging them carefully to bring out their full flavor; his wet-aged steaks sit for at least 20 days as 8-ounce filet mignon and 14-ounce ribeye cuts, and his dry-aged meats rest for a minimum of 50 days within the restaurant’s refrigeration unit atop a memory-foam mattress before being shaken awake and cooked.
Burgundy booths and dark-clothed tables give Sweet Basil Thai House's spacious dining room an alluring mystique, which sets the scene for the artful plating of classic Thai dishes presented by native-born chefs. Their specialties run from favorites such as pad thai and pineapple fried rice to red-curry duck, which they roast to crisp before simmering it with pineapple and vegetables. While these dishes are prepared, the wait staff moves about the tables, dropping off glasses of Thai iced tea and fresh coconut juice or willing corks to leap from bottles of wine that diners brought with them.
The chefs at Tokyo Seoul conjure mountains of Japanese and Korean fare that includes sushi, hibachi, and pan-Asian cuisine in a spacious eatery suited for groups of all sizes. On arrival, guests can choose to sit in the fiery hibachi section, conveniently housed inside a miniature volcano, or opt for the cooler climates of the smaller party-seating area or large-party dining room. Bento boxes ($10.95 each) and sushi combos filling lunchtime bellies give diners the chance to customize their own noontime grub. Brandish chopsticks or taped together sporks to pluck up thin slices of marinated beef with bulgogi surrounded by an orbit of crispy vegetable tempura, Japanese chae noodles, rice, miso soup, and tongue-tickling ginger salad. The midday sushi and maki combo simmers with a steamy side of miso soup that complements delectable california rolls and nigiri ($13.95).
Though Christine Skivington specializes in spa and Shellac mani-pedis, she also crafts artful hairstyles with shears and clippers and removes unwanted hair with waxing services, including bikini and Brazilian waxes. She can also do french nails or change out any nail polish, replacing it with a fresh coat or a tiny written message broadcasting anti-glove propaganda.