If cooking were a language, the chefs at Makoto Japanese Restaurant would be multilingual. They follow Chinese, Japanese, Malaysian, and Thai cooking traditions to craft dishes ranging from Thai-style duck with curry sauce to broiled eel with seaweed salad and Japanese pickles. At any given time, they might be slicing fresh sashimi in the kitchen or dazzling hungry guests at tableside hibachi grills. They approach grilling as a performance, thrilling audiences by flipping juicy steaks, sizzling tender scallops, and chopping vegetables fast enough to ignite the flames that light the grill. Wooden walls border the hibachi tables, creating an air of exclusivity as diners delight in the semi-private show.
Inside Made in Brazil's brightly colored walls, waiters brandish sword-like skewers of roasted meat that can be sliced directly onto diners' plates. Taste an array of savory meats with this serving style, known as rodizio de churrasco ($23.93–$25.95), which was invented in the early 1800s by Brazilian gauchos. Diners can also peruse the equally scrumptious entrees on Made in Brazil’s menu, from the grilled-onion-topped sirloin steak known as bife acebolado ($16.95) to the robalo ao molho diablo ($18.95), a tasty fillet of striped bass and mussels. The steakhouse has spacious, comfortable booths for reclining after a long day of equator drawing, as well as a full bar that serves specialty drinks such as the Caipirinha, Brazil's answer to the mojito, and classics such as martinis and beer.
The culinary sovereigns at the King George Inn sate the hunger pangs of all those who enter their domain with toothsome American fare depicted on the lunch and dinner menus, served in a historic building constructed in 1756. Midday munchers can delve into the seafood layers of lobster-and-shrimp crepes interlaced with mascarpone cheese ($13.95), or brandish forks to gleefully capture the chicken dijon with fettuccini in pasta-loving prongs ($10.95). For dinner, reward valorous stomachs for their emotional and abdominal support with tender veal-picatta medallions, flash sautéed in lemon-caper butter ($21.95), or sharpen mouth bones on the Dorneyville Sizzler, a 12-ounce, premium-gold, Angus NY strip steak gilded with maître d’butter and served on a blazing-hot pewter plate to discourage entrée burglars and hungry snowmen from snatching the precious dish off of tables ($31.95). Top off tuck-ins with a treat from the dessert menu, which bursts with renderings of homemade cheesecake ($6.95) and chocolate mousse ($5.95).
Shula’s Steak House is the classic American, fine dining steak house. Our restaurant is themed after 1972's Undefeated Miami Dolphins and showcases their "Perfect Season" - the only team in NFL history to finish a season 17 - 0.
Chic contemporary surroundings, dozens of fine wines, and thick cuts of prime choice beef?KC Prime sets the stage for an upscale dining experience. But the restaurant goes beyond steak. Whether diners visit the New Jersey or Warrington location, they can delight in a dinner of sesame-crusted ahi tuna, tender baby back ribs, crab-cake sandwiches, or Scottish salmon with mustard spaetzle. But the main event, of course, is the beef?filet mignon with bourbon sweet-potato mash, succulent prime rib with wasabi mashed potatoes, and a hefty chunk of porterhouse drizzled with a peppercorn steak sauce.
Arirang Hibachi Steakhouse and Sushi Bar's hibachi chefs pull double duty, acting as entertainers in addition to grillmasters. They captivate large groups of diners with whirling knifework, dynamic spatula twirls, and the occasional spout of flame at tableside hibachi grills, flipping hot portions of lobster and chicken directly onto waiting plates. Behind the bamboo-finished bar, the sushi chefs move more slowly as they carefully seal colorful combinations of veggies, seafood, and vinegar-anointed rice within sheets of delicate seaweed. Like a poltergeist beauty pageant, not all of the talent is visible to the eye—the culinary team makes some of the restaurant's most exotic dishes, such as kobe beef sliders and wasabi-crusted filet mignon, behind the closed doors of the kitchen.