When she dances, Sarah Murray doesn't just use a pole?she incorporates more than 15 years of ballet and modern dance training. And as the owner of Impulse Pole Dance & Exotic Fitness, she doesn't just dance. She and all her instructors have gone through pole safety and training certification, which they use to teach sultry, graceful routines in the studio's pole dance sequence. It starts with basic spins and transitions in the mandatory Intro to Pole Dance class, then progresses to more complex inversions and tricks such as The Phoenix, in which the dancer burns down her pole and builds a new one. In business more than five years, Impulse Pole Dance & Exotic Fitness was voted Best of the Bay 2011-Pole Fitness, and caters to women of all dance and fitness levels.
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.
There are two menus at The Art of Sushi: one for Japanese entrees, and one for sushi. That doesn't mean that the kitchen and the sushi chefs can't collaborate, however. During dinner, they join forces to create bento boxes lined with crispy tempura, gyoza, and California rolls. The King Lobster maki roll, by the same token, pairs lobster tempura rolls with half of a fried lobster tail.
If you'd rather stick to one style, then peruse ginger stir-fries, noodle soups, and meats flavored with homemade teriyaki sauce. Alternatively, the sushi side features both raw and cooked seafood, balanced atop pads of rice without a single safety harness. Pair meals with glasses or bottles from the wine list, which also features sake options, plum wine, and imported Japanese beers.
Owned in part by former Heat star Matt Geiger, Courtside Grille reflects its dedication to sports with its distinctive logo: four sleek, intersecting streaks forming a stylized basketball. The crest can be found in every area of the restaurant, whether glowing white against the brick walls, or hanging over the bar as a light fixture. In the dining room, guests share piping-hot flatbreads and bites of burgers, pork chops, or Caribbean-style glazed salmon while betting their antique spoon collections on sports games broadcast on the 24 TVs.
Using fresh, locally sourced ingredients, the King Fish Grill & Tap House chefs create seafood, pasta, steak, and other fresh fish dishes for lunch and dinner. At lunch, thick-cut, sea-salt fries complement the menu’s sandwiches, such as smoked salmon clubs and french dips. At dinner, alternatively, pan-seared, sautéed, or grilled seafood augments fresh fish from the raw bar. The seafood slate gets some time off during breakfast hours, where pancakes, eggs, and healthy oatmeal or yogurt options take over.
The man behind the menu, Robert Uzzillia, developed the sensibilities to cultivate this cuisine roster while attending the Culinary Arts Institute in New York. He cut his teeth at a four-star restaurant in Tampa, Armani’s, and eventually worked at three other restaurants, one for each arm an ideal chef would have.
Edo Japanese Steakhouse’s chefs simmer and slice tender cuts of chicken, seafood, and steak into sauce-coated dishes. Enter a sleek dining room peppered with authentic Eastern artwork such as traditional fans and Godzilla’s third-grade self-portrait before diving into bowls of yakisoba noodles with chicken ($11.99) or special seafood udon ($12.99). Yakiniku beef inundates taste buds with a wave of hot and spicy flavor ($13.95), and cutlets of deep-fried tonkatsu pork ($11.99) are whisked to plates by blue-robe-bedecked wait staff. At the crimson-seat-adorned sushi bar, two fish manipulators lure raw octopus, salmon, and tuna into hand-wrapped rolls by beatboxing a rendition of the Free Willy theme, as detailed on an expansive sushi menu.