A combination of savory, sweet, and spicy aromas greets diners when they enter The Queen and I Restaurant, serving as an aromatic prelude to the menu's extensive selection of fragrantly seasoned cuisine. The cooks can stir-fry chicken, pork, or scallops and moonlight-ripened vegetables in a number of sauces, imbuing their entrees with flavors of ginger, basil, or fiery chili paste.
Featuring taupe-hued walls and white tablecloths, the dining room has walls with framed artwork and a painted mural of Thai statues that lend a more authentic trans-Pacific feel than a flipbook made entirely of travel brochures.
Tokyo Bay Mang Sushi and Japanese Steakhouse spans a spectrum of cooking ideologies, simultaneously folding fresh, raw fish into sushi rolls, searing hibachi items in a scorching blaze, and rounding out the menu with pan-Asian entrees and Thai dishes. Chefs fire up three front-and-center teppanyaki tables, where flaming plumes obscure steak, shrimp, and scallops. The King lobster sushi roll sports dual tempura and fried lobster tails swept up in the flavors of faux crab, asparagus, avocado, and eel sauce. Basil sprinkles thai curries and piping-hot seafood, served behind a façade that mimics the tiered roofs in Thailand that protect possessions from pad thai monsoons.
No matter the night, there’s fire at Mythos Greek Taverna, whether it’s emanating from the belly dancers twirling flames or the servers’ lit platters of saganaki. In addition to the flaming kefalograviera cheese, diners also dig into classic Greek cuisine such as gyro platters, chicken kebabs, and dolmades—tender grapevine leaves stuffed with ground beef and rice. Staff members pour drinks behind the full bar, and patrons are welcome to meander to outdoor tables overlooking the water.
A collage of dark woods, gilded statues, and vibrant textiles greets the eye at Rouen Thai, perfumed by a spiced aroma that floats out from the kitchen. As patrons settle into high-backed booths or around sunken tables with traditional floor-cushion seating, they can prime their palates with sips of thai sweet iced tea with a touch of cream. The menu includes familiar noodle dishes such as pad see ew as well as frog legs, squid, and sea scallops in numerous sauces. Racks of lamb, grilled and topped with basil leaves, form a counterpoint to the vegetarian menu’s siam tofu with thai chili sauce. The chefs also serve a substantial list of macrobiotic dishes, many of which come with sautéed shrimp, a mélange of veggies, and rice that's naturally tan.
The chefs at Tasty Thai Cafe piece together a spread of classic Thai recipes with garlic, coriander, mint, lemongrass, and other quintessential spices. Pad Thai, lad nar, and other noodle dishes share menu space with sweet and sour chicken, basil fried rice, and specialty creations, such as the Two Friends Panang curry filled with chicken and shrimp tethered by mixed vegetables and lanyard bracelets. Thai iced tea and coffee, wines, and desserts, including mango sticky rice and fried bananas, help round out each meal.
As diners enter Joto Thai-Sushi, their attention is drawn to the newly redecorated, amber-toned dining room. In the kitchen, chefs cut, roll, and transform fresh fish into more than 50 kinds of sashimi and maki, such as the spider roll—packed with deep-fried soft-shell crab—and the fried-fish Tampa roll, appeal to sushi-eaters not ready to go raw, while more traditional options, such as fresh salmon or sweet-shrimp sashimi, slake cravings for fish in its purest form. Groups can order an assortment of rolls and sashimi, typically served on a large wooden boat for the table to share, or settle into a table and enjoy fresh-grilled salmon teriyaki, shrimp tempura, or udon soup. In addition to the sushi and Japanese offerings, diners can also enjoy expertly prepared Thai classics such as Pad Thai and a variety of Thai curries. For dessert, the chefs perform the seemingly impossible and deep-fry ice cream.