The sound of fire. The igniting exhalation before the steady breath of the flame sustains. The heat pulsing steadily outward from the steel grill—you feel it on your glowing face. But the chef looks cool. He’s a master, after all; a flat, metal spatula in one hand and an enormous, sharp knife in the other. Kani House’s teppanyaki tables are no strangers to the action of hibachi, where these chefs entertain their guests before plating seared steak and scallops alongside fresh, sautéed vegetables. The steady sushi masters may not share their compatriots’ outward exuberance, but their work is just as delicious. From behind their long bar, they assemble maki cylinders with tender cuts of fatty tuna and bright salmon, artfully arranging cuts of more than 50 specialty rolls in the shape of gentle caterpillars or fearsome members of the Japanese Diet. Bright bamboo panels and natural stone add to the vibrant ambiance, surrounding diners with dark-wood and nuanced accents that keep the focus on the beauty of excellent cuisine.
CiCi?s Pizza combines the variety of a buffet with the thrill of bottomless pizza. Each pie is crafted with dough made from scratch daily and then slathered with homemade marinara and showered with toppings ranging from traditional pepperoni and Italian-style sausage to creative combinations including buffalo chicken and mac 'n' cheese. The buffet is stocked with a plethora of fresh pastas, as well as signature salads with the option to put tossing talents to the test at the salad bar. After they've feasted on savory options, diners can revisit the buffet for dessert including freshly baked brownies, slices of apple pizza, and cinnamon rolls drizzled with icing?or they can eat dessert first, thereby tearing an irreparable hole in the space-time continuum.
The Derby Sports Grille Pub's crew of cuisine crafters delivers a capacious menu of pub favorites and beverages. An appetizing arrangement of cheese sticks bathes in a marinara concoction ($6.50), and battered buffalo shrimp inhabit oceans of mild, medium, or hot sauce ($6.95). The deft cooks stack up the Derby Melt, an 8-ounce burger cushioned by marble-rye bread and melted swiss cheese ($8.95), and diners can dollop mounds of barbecue-infused pulled pork and coleslaw on waiting buns ($7.95). Order a mealtime multiplicity of wings engulfed in sauces both classic and inventive, such as teriyaki, lemon-pepper, or sweet and sour⎯all served bone in or out ($6.99 for 6, $7.99 for 10, $13.99 for 20). Any of these meals can be enjoyed with a mug of beer, a glass of wine, or a derby hat filled with cognac.
Whether you like to crunch, sip, or scoop your way to a better body, chances are, Reload Health Bar & Supplements carries the products you need. The company keeps its shelves stocked with the industry's latest breakthroughs, including pre- and post-workout supplements and healthy snacks designed to keep bodies performing at their maximum capacity. Perhaps most importantly, Reload fulfills its role as a health bar by concocting nutrient-packed smoothies. These refreshing elixirs feature natural supplements and 100% fruit, unlike other smoothies, which often rely on artificial ingredients and magic spells for their flavoring.
Upon walking into Prince Hookah Lounge, patrons are enveloped in hues of crimson that set off a sinuous forest of hookah pipes. Merlot-hued curtains draped across the ceiling and walls filter light from hanging globe lambs, casting shifting light across the lounge and through veils of scented smoke. Once visitors settle onto long benches or cushioned banquettes, they pop open BYOB beers or wine and pass around a hookah pipe's mouthpiece. The cool smoke from flavored tobacco rises past mounted TV screens, and hands snag bites from shareable plates of hummus or potatoes sautéed with roasted chili and lemon. In the kitchen, tzatziki sauce brims with cool yogurt and cucumbers near grape leaves stuffed with extra-virgin olive oil, mint, rice, and tomatoes like the backpack of a child who is not prepared for first grade.
Drawing upon his 16 years of experience cooking Asian and Mediterranean cuisines, Chef Zhe fills Tokyo Boat 2's menu with an eclectic array of dishes that draws inspiration from Korea, Thailand, and Japan. The Japanese influences are the most readily apparent, as evidenced the extensive selection of sushi rolls and the broiled meats in housemade teriyaki sauce. Even the hibachi chefs combine traditional cooking techniques with a bit of modern showmanship as they sear orders of red snapper, steak, or vegetables on tabletop grills while a small audience of diners watches the impressive displays of dexterity.
Although the occasional burst of flame erupts from the hibachi stations' grill surfaces, the areas are mostly lit by a modern collection of blue pendant lamps that dangle above the diners. The sleek metal surfaces and exhaust hoods stand in contrast to the simple wooden shelving of the sushi bar, which lies just behind a jet-black counter where guests can sit and watch as the chefs slice nigiri, roll maki, and mold rice into snowmen during the warmer seasons.