Feeding the discerning palates of the local community for more than 25 years, Great Wall of China South earns its longtime success with a sweet and savory smorgasbord of meat and vegetarian dishes. Inside the eatery, grandiose fish tanks and candles emit a soft glow on tables, from which plated Chinese fare wafts its spiced decadence and helps customers make decisions from the extensive menu offerings. Culling tastes from land and sea, chefs top pepper steak with onions, dunk chicken in sauces such as teriyaki, and marry dishes of shrimp and broccoli under the watch of their proud parents. Lavish Sunday lunch buffets line up the eatery's popular dishes in a sampling of eats that give guests ideas for what to order on their next visit.
Capital Buffet draws on spices, cooking methods, and ingredients from diverse regions of the south to assemble a smorgasbord of classic American cooking. It fills trays with dishes such as New Orleans–style jambalaya and southern barbecue chicken. The cooks at Capital Buffet can also cater their hearty dishes for lunches, meetings, and intimate competitive-eating contests.
The Carriage House Restaurant offers a page- and head-turning menu of hearty entrees. Lead with The Carriage House's signature relish tray ($2.99–$4.99), which is a smorgasbord of pepperoncini peppers, celery, black olives, pickles, and bread. For dinner, the flank-steak beef strips ($11.49–$12.99) come delectably marinated in a piquant blend of oils and spices, and the chopped sirloin steak ($9.99–$10.99) is freshly ground and served next to a sizable mountain of onion rings. Those yearning to remember their tenure as mascot for the Detroit Claw Hands can bite into the Maryland crab cake ($10.99), featuring tender snow crabmeat lightly coated in breadcrumbs and served with homemade cream sauce. Peruse Carriage House's wine and beer menu and flush down scraps with a glass of the light-bodied Bogle Sauvignon Blanc ($6) or the Asheville-brewed Highland St. Terese's Pale Ale ($3.50).
Chai’s prepares a menu that doubles as a who’s who guide to celebrated noodle dishes from Vietnam, Japan, Thailand, Korea, and China. Fresh basil rolls ($4) pack lettuce, vermicelli, thai basil, and shrimp into rice-paper envelopes that ensure safe and flavorful delivery into a peanut-hoisin sauce and the mouths of intended recipients. Kalbi—Korean-style short ribs—($11.25) are grilled and paired with asian slaw, rice, and a diatribe against diminutive dishes that resort to high heels. Thai rice noodles stir-fried with egg, onions, and peanuts and sautéed in a spicy peanut sauce are better known by their stage name, pad thai ($7.50 for chicken or tofu, $8 for shrimp or beef). Bubble tea ($3.25) and thai iced tea ($2.50) pair well with various noodle or soup dishes and each other.
Growing up in the Udon Thani province of Thailand, the owners of Orchid Garden learned to love two things: cooking and the province's famed orchids. So when they opened their family restaurant using the recipes they learned in Udon Thani, they decided to name it Orchid Garden. There, they specialize in spicy Thai curries and stir-fried noodles, which they toss with a choice of meat, seafood, veggies, or tofu, using only the freshest, highest-quality ingredients. Their signature dish is the ba lad prig, a whole fish that is marinated and deep fried before being spiced with lemon leaves, Thai basil, garlic, and hot peppers. On weekdays, 30 of their dishes can be found on the lunch buffet. But the selections rotate every day, like the tires of someone who commutes from Seattle to Boston for work. They don't limit their menu to just Thai items, however. They also serve up classic Chinese dishes as well as beer and wine from around the world.
After more than a decade in Berkeley, California, the minds behind Thai Spices & Sushi Restaurant headed east to showcase their classic Asian flavors for North Carolinians. Locals and food reviewers, in turn, have showered plenty of praise upon the restaurant, where customized heat levels range from hot to hotter than a supermodel wrapped in an electric blanket.
The chefs' adjust the spiciness while crafting everything from tofu saut?ed with cashew nuts and snow peas to medleys of eggplant and deep-fried tilapia simmering in green curry sauce. Sushi chefs, meanwhile, assemble raw fixings into 19 specialty rolls, including a California roll topped with baked seafood and the Neptune, a union of eel and cream cheese crowned with crab-stick salad. In addition to nightly dinners, the eatery hosts lunches every weekday with everything from pan-fried salmon teriyaki to Bento boxes chockfull of veggie curries and gyoza.