A traditional Japanese art form, kabuki theater involves elaborate displays of song and dance. Living up to this tradition, Kabuki Japanese Steakhouse & Sushi Bar puts on a show every day during lunch and dinner with an unlikely cast. Atop tableside grills, meats sizzle in song; flames dance into the air; and knives refuse to perform unless their name is first on the marquee. Hibachi chefs direct all of this action, and their skilled hands slice and cook meat entrees that range from sesame chicken to lobster to rib-eye steak. Complementing the grilled cuisine, sushi chefs prepare classic california rolls and specialty rolls such as the Krazy: avocado, crab, and cream cheese bundled beneath a cap of lobster salad.
Jimmy's Seafood & Oyster Bar offers a vast menu stacked with southern seafood favorites and traditional hearty dishes. Delight dulled tongue buds with the wild stylings of the Malibu coconut shrimp, six coconut-battered and butterflied shrimp fried to crispy resistance accompanied by an orange marmalade sidekick ($6.99). Or give gastric baskets a bit of loving with the onion blossom, a bouquet of deep-fried glory coupled with spicy horseradish sauce ($5.99). Entrees include a homemade crabmeat-stuffed flounder ($14.99), a full pound of snow crab legs ($16.59), and bowtie salmon pasta ($12.99), which has little in common with the time you used fish scales as buttons on formal wear. Sea discriminators will want to try the half-pound cheeseburger ($6.99), the teriyaki chicken ($10.99), or the southwest chicken pasta, where linguine, roasted corn, and blackened chicken collide within the velocity-resisting medium of creamy Cajun parmesan sauce ($12.29).
We are a family owned restaurant, feeding our little corner of the world with an eclectic mix of fin dishes from around the world. Mediterranean-inspired cuisine takes several side trips to parts of Europe, Asia and the Middle East. We use mostly organic produce and offer the finest dining experience for you and family.
The chefs at El Rincon Mexican Restaurant create Mexican specialties such as enchiladas with mole poblano sauce, pork chops slathered with a green hot sauce, and sincronizada—a grilled tortilla sandwich stuffed with chicken or beef and cheese and served with sliced jalapeños and avocado slices. Guests pair these eats with libations from the full bar, including imported Mexican beer such as Bohemia and Tecate bottles and Negra Modelo drafts. After concluding meals with fried ice cream, patrons can head over to the eatery’s game room for some foosball and pool.
Since the inception of its flagship location in 1973, Golden Corral has continued to load plates with an ever-expanding menu of homestyle fare served in a family-oriented atmosphere. Among the never-ending dinner buffet’s offerings, 15 types of protein, including sirloin steaks cut and aged on the premises, pair with comfort-fare staples such as mac 'n' cheese and banana pudding. At lunch, pot roast simmered for 12 hours and made-from-scratch meatloaf fill the buffet’s ranks, and breakfast promises made-to-order omelets, hearty slices of ham and sausage, and sizzling hash browns. Each of Golden Corral’s locations opens its doors to group events, seating parties of 25 or more, or one house of Congress in recess.
The canvas ceiling ruffles slightly as a belly dancer twirls, creating a slight breeze with her upraised shawl. Lantern sconces cast shadows over the band while their hands pluck strings, pound drums, and blow raspberries. On the walls, ornate Middle Eastern patterns and silhouettes of onion domes surround the audience—their eyes flit to another dancer's fingers, now walking the edge of a golden sword. The spectacle has distracted them from the aromas at their table: scents of Syrian spices, housemade tahini sauce, and pomegranate molasses mingle in the air and only draw the diners back to their meals once the dancers have taken a bow.
These performances typify Friday and Saturday nights at Jerusalem Garden Cafe, a venue that strives for immersive authenticity. Incorporating cuisine from Istanbul, Lebanon, Cairo, and other locales, the menu whisks patrons away to the Mediterranean. Skewers of beef fillet and chicken breast depart the kitchen alongside lamb, salmon, and shrimp, whose seasonings build on the flavors of housemade hummus and baba ghanouj. Vegan and vegetarian options are also on hand to sate herbivorous appetites.
At Steve The Southern Gourmet Restaurant and Catering, chefs Steve Graham and Yanci Evans want diners to feel like they're at grandma's house. To accomplish that, they went to straight to the source—they visited the kitchens of grandmas all around the area, studying techniques for making dishes from smothered pork chops to fried catfish. And like their grandmotherly mentors, they eschew anything prepackaged, using only fresh ingredients such as wild mushrooms and ground Angus beef. Their dedication to southern cuisine extends to the beverages, from the sweet tea brewed with sugar to the Carolina muscadine wines. The chefs keep the kitchen warm daily at the restaurant's large, airy dining space, as well as take it on the road to cater events such as weddings and eating-contest after-parties.