Whether seated at the open-air patio or in the half-circles of the corner booths, whose backs rise up like thrones over the hardwood floor, Hashi's guests find themselves surrounded by comfort. Once seated, they can browse through the eclectic Asian-fusion menu. Sushi comes in both roll and pizza form, with fresh fish mingled with soybean paper or kiwi sauce or served atop a crunchy crust. Diners can also pick out such homey delicacies as bento boxes, which channel the Japanese version of a brown-bag lunch with teriyaki meats, flavor-enhancing sides, and an intricate serving box with a note from the chef reminding you that you're special.
The deft chefs at Johnny Roll House roll fresh ingredients into cylindrical eats, purveying a menu of innovative sushi and Japanese entrees. Six steamed shrimp dumplings ribbon dance across tongues with an order of shumai ($5), making way for the deep-fried spring rolls of a harumaki starter ($5). Capped with a homemade sauce, the Johnny Roll ($13) layers crispy shrimp tempura and avocado atop tuna and salmon. Use sweet-heat to blast dust-bunnies out of sinus cavities with the Super Fire roll’s ($13) triumvirate of yellowtail, jalapeño, and scallion topped with seared tuna and spicy mayo. The salmon teriyaki entree ($15) girds muscles with protein and, unlike divorce papers, comes served with miso soup and salad. With vibrant rosaceous walls to complement its tasty fare, Johnny Roll House rouses sensory systems without Pavlovian reinforcement.
Ceetay's elegantly plated meals of grilled seafood, garlicky fried rice, and tender noodles tossed with colorful veggies tastefully blend the culinary influences of Japan, China, Thailand, and the United States. Like Bruce Springsteen lyrics embroidered onto a wool sweater, the interior evokes a post-industrial mystique that's strangely charming and cozy, with warm light from mason-jar chandeliers bathing small tables surrounded by walls clad in Chinese newsprint. Two small open kitchens allow patrons to watch chefs prepare meals of maple-kissed beef, soba-noodle stir-fry, or hazelnut crème brûlée. Interesting ingredients such as sea urchin, crispy salmon skin, and wagyu beef infuse sushi rolls with rich flavors and textures, and frosty Japanese beers and European and American wines offer suitable complements no matter the diner's dinner selection.
Like most good ideas, Gymboree Play and Music didn't begin in a business meeting?it began out of necessity. In 1976, Joan Barnes, a California mom, found herself frustrated with the lack of spaces where she could take her kids for safe and age-appropriate play time. Knowing that other parents were undoubtedly feeling the same frustration, she took matters into her own hands and founded Gymboree Play and Music. She consulted experts to design a curriculum of activities to foster the development of children?s cognitive, physical, and social skills through structured play. She hired a nationally renowned playground designer Jay Beckwith to design the proprietary play equipment at her centers. And her staff began conducting entertaining classes covering subjects ranging from music to sports to impart valuable lessons of imagination and physical activity to developing minds. As their children learned and socialized, parents also found benefit in meeting and befriending other moms and dads in their local area. More than 30 years later, her vision has proved to be a success: more than 712 child-centered franchises now spread over 42 countries, bringing confidence and creativity to thousands of youngsters in several continents and to one in the center of the earth.
Chinese-American owner Yeh Ching brings the flavors she picked up while living in Malaysia to Canteen 82, teaming with her Hong Kong–born partner, Alan Lee, to further diversify the restaurant’s eclectic menu of Asian fusion fare. Dim sum influences abound, with house-made Shanghai soup dumplings served by the dozen, but small plates aren’t everything at Canteen 82, where robust entrees include a traditional Malaysian slow-cooked beef dish touted in a 2010 review by the New York Times. An espresso machine conjures velvety lattes to chase Malaysian-style curry puffs or dishes from a vegetarian menu to sate herbivorous patrons and their pet brontosauruses.