Serving everything from steamed crawfish to snow crab legs, Seafood Heaven smites appetites with a menu of delights dredged up from the ocean depths and cooked to order. Feast your eyes on a bevy of blue ($8.99–$35.99), snow ($7.99–$48.99), and dungeness ($7.99–$48.99) crab helpings, augmented by the addition of shrimp, if desired. Diners can settle a stomach bet with a pound of steamed, garlic, lemon, or fried crawfish ($4.99), a dozen jumbo shrimps ($11.99), or 50 chicken wings sauced up in a mild, hot, or specialty flavors ($30.79).
At Mikado Japanese Cuisine, art is not hung, but served horizontally. Expertly sliced fish nestles against lettuce leaves inside a miniature wooden boat, and sprigs of blooming flowers garnish snugly wrapped maki rolls. Clearly, the chefs behind the sushi bar put presentation on the same high pedestal as culinary finesse. Their emphasis on eye-catching edibles has helped to propel the restaurant's growth, transforming it from a single tiny sushi shop into three expanded establishments.
At each one, diners can peruse a menu of 31 specialty rolls, including the Hot Mama—a compilation of smoked salmon, avocado, crab, bay scallops, tempura crunch, and cinnamon-honey sauce. Fresh fish also arrives as nigiri, sashimi, and sushi, creating oceanic complements to grilled hibachi steaks at the Lake Mary location. Tempura shrimp and fried vegetables accompany toasty bowls of udon and soba soups, and appetizers range from skewered barbecue chicken to baby octopus, which only differs from adult octopus in that it never learned to count its tentacles.
It's not much of a leap to guess that chef Eddie James is the head cook and owner of Chef Eddie's. Along with his wife, Bess, he cooks up tangy barbecue and traditional soul food with all the southern-style fixings. Whether cooking for diners in the laid-back eatery or catering for a private party, chef Eddie aims to please with his red-wine-marinated beef ribs and seasoned barbecue chicken, slow-cooked and smothered in sweet, mildly spicy barbecue sauce. His restaurant's walls sparkle with history, adorned with memorabilia from the Civil War and the Civil Rights movement. Motown nights and Sunday gospel brunches keep the eatery echoing with song, and poetry nights fill in the gaps when instruments take a break to fill up on waffles and fried chicken.
Westerly’s Restaurant serves up upscale American cuisine, lunch, and brunch amid the scenic beauty and rolling greens of MetroWest Golf Club’s top-rated course. The Sunday brunch buffet welcomes guests to select from an array of eats, from fresh Florida fruit, eggs Benedict, and cream-cheese-stuffed french toast to basmati-rice pilaf, grilled vegetables, lemon-herb chicken breast, scrambled eggs, bacon, and country sausage links. Brunchers can wash down seconds or eighths with coffee, tea, or freshly squeezed orange juice.
At 11 a.m. each day, the scents of fresh-brewed coffee and blueberry french toast begin to shift to those of homemade meatloaf and mashed potatoes at Café Perks. The quaint, country-style eatery churns out hearty meals to keep bellies warm and pleasantly stuffed all the way up until dinner, with egg and cheese sandwiches and platters of biscuits and gravy preceding lunch options such as club sandwiches and pork chops. Six types of salads satisfy lighter cravings.
With meats, seafood, rice, and veggies brought in daily, the master chefs at Urban Hibachi craft a wealth of fresh, authentic Japanese cuisine. Artfully arranged into award-winning presentations, they create traditional maki such as avocado, salmon, and philadelphia rolls. Their more innovative specialties include the Hawaiian roll's blend of coconut shrimp and cream cheese as well as the Ninja roll, which bombards taste receptors with tuna and asparagus without ever being seen. When they aren't crafting rolls, the chefs sear scallops and tofu on the hibachi grill or pack bento box lunches with teriyaki steak and shrimp tempura. To help wash down each meal, staffers keep the bar stocked with boba tea, bonsai wine, and sake.
Mediterranean cuisine meets southwestern cooking at Kabbab House, where natural marinades, gourmet ingredients, and a mesquite grill flesh out a savory menu. Pita bread accompanies each appetizer, including a quintet of stuffed grape-leaves ($4.99) and hummus ($4.99). Guests can slurp a bowl of harira soup, which contains fresh tomatoes, celery, cilantro, chickpeas, and lentils sprinkled with mouth-opening Moroccan spices ($3.99). To keep stomach muscles from atrophying, dine on merguez kabbab, an entree of grilled lamb and beef sausage soaked in house spices and served with rice and house salad ($11.99), or vegetarian couscous ($8.99).