Sushi Mentai’s cooks evoke authentic flavors from Japan and Thailand with freshly made entrees, such as teriyaki chicken, Thai-style fried rice, and panang curry. At a visible workstation, meanwhile, sushi chefs slice and dice fresh seafood into 28 different types of sushi and hand rolls before topping them off with spicy mayo, cream cheese, or fresh vegetables. During the afternoon hours, they stuff bento boxes with a four-piece california roll, gyoza, and edamame for lunch on the go.
Sushi Mentai’s authentic Asian touches don’t stop with the food, though. Traditional red paper lanterns hover above wooden booths, illuminating cups of hot green tea or glinting off decorative statues of Buddha.
Ocean Market Seafood's fishermen cast their lines and nets in the sea every day to snag the fresh mahi-mahi, shrimp, and tuna that crowd the market's enormous display cases. Customers can fill bags or 28-gallon hats with spiny Florida lobster ($12.99/lb.), or line white platters with wild-caught red snapper ($7.99/lb.) and live blue crabs ($5.95/lb.) for patriotic feasts. Friendly staffers also pile lunch plates ($6.99+) to curb midday hunger, and oysters on the half shell ($8.50/dozen) make ideal hors d'oeuvres or platforms for Barbie-doll dioramas of The Birth of Venus.
A former linebacker and defensive end, Kim “Bo” Bokamper spent his entire 10-year career with the Miami Dolphins, helping propel them to two championship games. But just because he made his name on the gridiron doesn’t mean his restaurant limits itself to football. Far from it, in fact. Its more than 70 plasma-screen TVs broadcast everything from hockey and basketball to UFC and boxing, the sport where athletes race to pack their belongings.
Those televisions speckle Bokampers' high-ceilinged dining room, where craft beers complement a menu of classic pub food. Flatbreads crowned with marinated sirloin and balsamic sauce give way to “bostrami” sliders, a medley of pastrami, creole mustard, and Russian slaw. And, for a true challenge, The Beast awaits. The signature burger that Naples Daily News calls “the size of a small birthday cake” contains more than 3 pounds of wagyu and Angus beef, applewood-smoked bacon, four slices of cheese, four fried eggs, and fries. If diners finish it within an hour, The Beast is on the house.
The more than 100 dishes on Yummy Asian Grill’s menu span the culinary traditions of China, Japan, and Thailand. The menu's sections are broken up by protein, ranging from general tso chicken and cashew beef to thai green-curry shrimp and mu shu pork. On the sushi front, the signature Diana roll combines spicy tuna, cucumber, cream cheese, spicy mayo, and tempura flakes in a cylinder of rice packed tighter than a sleeping bag rolled by a Boy Scout who's just had his first cup of coffee. Sushi chefs also whip up the fried-bagel roll, stuffed with salmon, cream cheese, and scallions in a sheet of seaweed, then deep-fry the ensemble for a crispy shell.
If they're lucky, diners at Weston Sushi & Grill might see the restaurant's massive sushi boat, a handsome wooden vessel showcasing a dazzling array of ornate sushi rolls and colorful pieces of sashimi. The masterminds behind this splendid spread of seafood are the restaurant's sushi chefs, who extend their expertise towards dozens of traditional and imaginative rolls. While the sushi bar churns out fresh-fish creations, the kitchen sizzles up Japanese and Chinese specialties ranging from teriyaki ribs and scallops to bubbling pots of udon soup. There are stir-fried Chinese noodles and fiery Szechuan specialties—including spicy chicken and sizzling steak—as well as ice-cream desserts flavored like red bean, vanilla, and green tea.
Noodles’ kitchen shares traditional flavors from across Asia with a menu of diverse dishes that trace their roots to China, Vietnam, and Japan. Customizable rice and noodle bowls give control to the diner instead of the cold hand of fate by tossing their choice of chicken, beef, shrimp, tofu, or vegetables with a variety of sauces, from savory teriyaki to zesty orange peel and citrusy pad thai. They round out the repertoire of classic recipes with asian beers and sake.