When putting together his edible art, Unique Oceanside’s chef Andy Yang uses seafood-preparation methods from around the world, be it for his hot and cold tapas or for his sushi and European-style entrees. “It is hardly the only place around that mixes sushi and Japanese standards with Western dishes. … But Unique does it very well,” says Joanna Starkey in her New York Times review. Starkey particularly praises Yang’s crispy lobster dish, a pairing of Maine lobster with phyllo dough, as a small plate ideal for sharing.
Even main dishes such as duck confit and wasabi-bedecked chilean sea bass cannot escape his creative touches, which also extend to his sushi rolls. Chef Yang’s Monkey Jump roll tucks tuna in with sweet mango and fiery jalapeño and his Scottish Goat roll wraps Scottish salmon with creamy goat cheese for a flavor named after what was once the country’s biggest dance craze.
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.
Volcano's Burger and Salads emulates bygone American diners’ swivel seats and milk shakes, but the restaurant’s menu—filled with a draft beer section and allusions to its eponymous topographical feature—embraces modern times too. French fries "erupt" with chili and cheese or dip into Volcanic Chili hot sauce alongside burgers such as the veggie Mt. St Helens, the Mt. Vesuvius with fried tomato and mozzarella, and the Lava burger, whose sauce and gorgonzola cheese cause patrons to lose the game if stepped on. The kitchen also prepares waldorf and caesar salads and blends caramel-peanut-butter shakes for dessert.
Aromas of broiling cheeses, roasting lamb, and baking spinach pies have filled Taste of Greece's dining area for more than 35 years, during which chefs haven't altered a single authentic recipe. Inside the restaurant, servers glide under arched white doorways, delivering plates of gyros, stuffed grape leaves, and kebabs. For dessert, patrons can dig into rice pudding or arrange pieces of honey-soaked baklava into chess openings atop blue tablecloths.
Phat Daddy's Irish Pub stays true to its role as an American take on an Irish pub. There's a great selection of beer and signature drinks, and all dishes on the menu are created in the comfort kitchen?an apt name, considering the selections. From creamy tomato soup paired with crispy bacon and cheese toast to pulled-pork tacos and corned-beef sandwiches, every dish makes homestyle comfort and taste its top priority. If there's any room left, guests can also indulge in fun desserts, such as the Phat MO FO brownie sundae or a deep-fried Snickers or Three Musketeers bar, complete with powdered sugar, caramel, hot fudge and ice cream.
The chefs at Twain's Chicken & Ribs deep-fry chicken and shrimp and baste slabs of ribs in tangy barbecue sauce to populate a menu of down-home favorites. Diners quell poultry cravings with four pieces of fried chicken ($6.25) or feed a ravenous family with a meal of eight pieces of fried chicken, six fried shrimp, and two large sides, such as macaroni salad and creamed spinach ($24.99). A half-rack of ribs ($10.59) induces salivation with a zesty dry rub, and a basket of popcorn shrimp ($6.95) greatly enhances underwater film screenings.