Dishes as vibrant and diverse as the UN’s annual Mardi Gras celebration deck the tabletops at Kogen’s, the seventh Asian-influenced eatery borne from the Mark Pi restaurant group. Drawing inspiration from Japanese street food, Chinese dry-food markets, and upscale American cuisine, the chefs craft an artful and varied menu that embodies both traditional favorites and experimental creations. Here, helpings of pad thai and hunan chicken share real estate with kung pao lo mein and sashimi platters. The signature sushi rolls dabble in a range of flavors, for example, the Margarita roll combines spicy tuna with avocado, lime, and wasabi mayo, and the Fire Dragon roll sets tongues ablaze with tempura shrimp, spicy tuna, spicy mayo, and sriracha sauce.
Aromas from the cuisines of China, Thailand, and Vietnam mingle in the air at Mulan Asian Bistro. Spicy red thai curry, which coats shrimp and chicken, hints at fistfuls of spice, and traditional Chinese Szechuan spicy beef lets steam trickle from USDA Choice flank steak. The pho soup’s Vietnamese noodles swim in clear golden broth at booths with wave-like swooping backs. Beneath the eatery’s wasabi-hued walls, chefs accommodate diets of all types by forging gluten-free options and tailoring the heat of spicy dishes. Patrons looking to eat at home and those who have just spotted a clingy VCR they gave away years ago dash out the door toting carry-out bags laden with fried-rice dishes and kung pao noodles.
A part-time college job turned into a career when John Ko married the daughter of China Dynasty's original owners. John, his wife, and his in-laws are content with maintaining the same traditions that have lasted more than 25 years. John's mother-in-law continues to work in the kitchen as head chef, cooking a familiar assortment of classic Chinese dishes that draws inspiration from various regional styles throughout the country. Chinese eggplant in garlic sauce, Cantonese-style roast duck, and spicy Szechwan green beans with chicken represent just a handful of dishes that have endured at China Dynasty over the decades.
A golden statue of a jovial, laughing Buddha greets diners as soon as they enter the restaurant's expanded space, which features two dining rooms as well as a full-service bar area. Lipstick-red chairs surround the tables that fill the intimately lit space, and red accent walls similarly add a splash of color amid the rooms' pale green and tan color schemes. In addition to the Buddha statue, China Dynasty features a small collection of traditional Asian artwork and artifacts on its walls, including silk clothing, oversized Chinese hanzi, and baby pictures of the restaurant's first lo mein noodle.
True to its name, Flags and Beyond doesn't simply stock the stars and stripes. Its catalog boasts colorful banners for both general decoration and holiday cheer. Seasonal flags ring in autumn with images of kittens lounging in a jack-o'-lantern or honor spring with Easter bunnies and painted eggs. Alternatively, a selection of patriotic flags includes classic American symbols, such as the Liberty Bell and a soaring eagle carrying George Washington in its talons. Flags for everyday display proclaim welcoming phrases, from There's no place like home to You are my sunshine! And for added exterior decor, the store carries creative mailbox covers that delight neighbors and mail carriers alike.
At The Lazy Chameleon, chefs bring out the best in fresh seafood with tropical flourishes: they serve back-fin crab cakes with creole mustard, for instance, and drizzle cilantro-lime sauce over blackened tilapia. The environs are similarly subtropical, with hanging fishnets and verdant plants enlivening the dining room. In keeping with the jovial atmosphere, guests can try out experimental dance moves to the beat of live music four nights a week or feel the adrenaline rush that accompanies winning a card game at euchre night on Tuesday.
At Maanas, chefs create authentic selections of North- and South-Indian cuisine. Within the spacious, 5,000 square-foot dining area, groups can dine on vegetarian and non-vegetarian options, tasting traditional dishes such as paneer tikka masala or chicken vindaloo, or take part in a lunch buffet served daily. Additionally, the restaurant's amiable staff even invites guests to visit their kitchen, to take glimpses of the state-of-the-art facility and dishes currently being made-to-order.