Since its founding in 1983, Magic Wok’s open-style kitchens have entertained onlookers and delighted taste buds with meals cooked-to-order in the establishment’s namesake pan. Founder Sutas Pipatjarasgit’s guiding principle–that all dishes must be freshly made–empowers diners to customize each menu item to their personal tastes, dropping disliked vegetables from stir fries or adding extra meat to hearty bowls of noodles. Seven locations around Ohio and one in southeastern Michigan make acquisition of Magic Wok’s fast, fresh fare an easy task for mall-goers, students at the University of Toledo, or hungry octopi with very long arms.
Tea Tree Asian Bistro's pan-continental menu includes everything from bento boxes with Korean beef bulgogi at lunch, to dinner entrees of Thai basil chicken. There's also a separate sushi menu that includes nigiri, sashimi, and specialty maki such as the Sex and the City roll, and seared ahi tuna. Meals can be taken in the regular dining room, or guests can reserve a room for parties of 25?40, such as the Zen Garden private dining room or Preston View semiprivate dining room.
Centuries ago, in Mongolia, hunting parties prepared meals by slicing food with their swords and searing it on overturned shields, or, if no shields were available, stolen hubcaps. In the intervening years, chefs have modernized this cooking technique into stir-fry, the signature dish at Mongolian Grill. Patrons fill their bowls with their favourite fixings from a buffet of fresh meat, seafood, and veggies and then hand it to a chef, who stir-fries the food before their eyes. Diners hungry for Western flavours can opt for an array of sandwiches—such as the bacon cheeseburger and the veggie wrap—or build their own pasta dishes from noodles, sauce, and fixings such as meatballs and sautéed veggies. Barkeeps at the full-service bar pour beer, mix martinis, and blend frozen drinks. The kids’ menu, meanwhile, satisfies youthful palates more effectively than deep-fried Angry Birds.
In the 1930s, a glimpse inside the brick building at 2350 Cleveland Road might have revealed Al Capone and his associates sipping coffee in the midst of a tense conversation. These days, though, the atmosphere inside Red Gables Mesquite Grill is relaxed and intimate, with white tablecloths and the scent of a mesquite fire drifting through the air. Over that fire, chef Jamie Pribanic grills Certified Black Angus steaks that he claims are the finest in the world. The Plain Dealer writer Debbi Snook stopped by to taste them herself, and came away impressed: “The medium-cooked rib-eye instantly became one of my all-time favorites”, she wrote. “Hearty structure but tender chew, pepper-rubbed, vaguely charred and whispering of cowboy terrain.”
The seafood at this grill is no afterthought. Diners can slurp oysters flown in fresh from Cape Cod, dip steamed Alaskan King Crab legs into drawn butter, or slice into the crimson flesh of wild Chinook salmon. Pours of wine or beer and a slew of house-made desserts complete the dining experience.
Because getting exactly what you want has never hurt anybody, Mama Fu's Asian House gives guests the option to design their own meals from top to bottom. When building a rice or noodle bowl, you can choose from a variety of sauces and meats such as sesame shrimp and teriyaki chicken. There's also a wide assortment of pre-imagined dishes. The Thai dynamite shrimp salad packs a spicy punch, and the crisp lettuce wraps, like the best letters from fans, come stuffed with minced tofu or chicken.
The servers at Arrabiata's dole out hearty portions of classic pastas and other Italian entrees, setting the delectable dishes on tables topped with white tablecloths. At the bar, patrons can enjoy martinis, beers, and glasses of vino. Chefs spike pans of marinara with mushrooms, meatballs, or sausage before blanketing plates of noodles in red sauce or dressing servings of veal Sinatra in tuxedos.