At Indochine, if you order your drunken noodles at 5F, you'd better be prepared. The kitchen ranks the spiciness of its dishes on a scale of 1F (mild) to 6F ("Thai hot"), and chefs caution their guests that anything above a 4F is mighty fiery. The heat isn't the only part of your meal that you can customize, though. Diners build their entr?es from the plate up, choosing from a large selection of curries, noodle plates, and wok-fried combinations and then adding their favorite protein?beef, chicken, tofu, veggies, shrimp, or scallops. To cool down, there's a selection of flavored iced teas, including blackberry-jasmine and orange blossom.
In Indochine's loft-like space, paper lanterns hang down from the ceiling's exposed pipes, and striking murals alternate with raw brick. Downstairs, the Buddha Lounge thumps with music until 2 a.m. on Fridays and Saturdays. Live bands and DJs encourage the crowds to dance, while the bartenders mix craft cocktails and wistfully watch any developing conga lines.
The Flame Broiler founder Young Lee found himself eating out of paper bags quite often. His career required a deal of travel during the day, which made eating from fast food restaurants a habit. Unfortunately, his options for healthier quick service fare left him craving something different. In 1995, he took matters into his own hands and opened the first Flame Broiler location, serving Korean-style slices of beef and chicken that were free of dairy, trans-fat, HFCS, and added MSG. He didn't just take away harmful ingredients, though?he also added his signature Flame Broiler marinade and sauce, beds of white and brown rice, and slices of crisp vegetables. This more nutritious take on fast food caught on, as diners can now eat at 135 The Flame Broiler locations in four different states and two parallel universes.
Blue Bamboo sits on Jacksonville’s south side, spinning hip Asian flavors with Southern comfort food inside their fresh, inviting space. Considered one of the best restaurants in town, you’ll find dishes like red curry shrimp & grits, honey-seared ahi tuna and peppercorn beef filet on offer at Blue Bamboo, which also holds cooking classes and does the occasional catering gig. Known for their dim sum Sundays and exotic cocktails like Thai-garitas and hand-muddled mojitos, the cream colored walls, white linen tables and red hanging paper lanterns give the place a comfortable feel. Don’t leave without trying the dragon whiskers (fried zucchini).
At Watami Asian Fusion Buffet, diners can feast on Asian dishes that run the gamut from sushi to Peking duck. When they're not savoring specialties such as roasted pork, guests can find their favorite dishes among the buffet's sprawling selection of Chinese, Vietnamese, Korean, and Thai options.
Miya Sushi's menu avoids difficult dining decisions by assembling plates of fresh and authentic Japanese and Korean specialties. Fish fans can populate internal aquariums with takes on classic sushi, such as spicy tuna avocado ($5.75), or reel in a specialty roll such as the pineapple-garnished tuna colada ($6.50) before spearing a fiery lava roll, which oozes with spicy krab delite and fried shrimp ($11.95). A brigade of flaming rolls arrives at tables engulfed in flames, tempering fierce hunger cravings while offering a backup light source during power outages and impromptu tableside shadow puppet-offs. Miya Sushi's diverse dish selection makes it an ideal crowd pleaser, serving vegetarian options, six different salads as well both bento box and lunch specials.