For more than 30 years, Quiznos has toasted its submarine sandwiches to bring out the hidden flavors found in butcher-quality meats, cheese, and artisanal breads. Its classic and signature subs take on a variety of shapes, sizes, and styles, ranging from the prime-rib mushroom and swiss to the classic italian, which dons black olives, mozzarella, red-wine vinaigrette, and plentiful sliced meats. Those closely monitoring their waistline can take unabashed bites of sandwiches that have fewer than 500 calories, such as the baja chicken and the veggie guacamole sandwich. Soup and a salad line rounds out Quiznos' varied menu.
With more than two decades of Japanese culinary experience as his guide, chef Joe Takeda crafts and serves creative sushi rolls with artful authority. City Weekly writer Ted Scheffler relished in the chef's expertise when he dined omakase-style at Mt. Fuji Sushi Bar and Japanese Cuisine, letting Joe surprise him with a parade of custom rolls and a sampling of the teriyaki, tempura sauce, and spicy mayo, all of which are made from scratch. As he dined, Scheffler unearthed stories from the chef's lengthy career, starting at his birthplace in Osaka, Japan, and moving on to the cauldrons of sushi rice he made, weighty boxes of fish he hauled, and wasabi-breathing dragons he conquered on his journey to rolling and slicing his own sushi.
A long chrome counter in front of Mt. Fuji's sushi bar seats patrons for an up-close view of the chef's expert skills as he rolls Gokudo rolls with ginger and mackerel and Nemo rolls stuffed with salmon topped in unagi and mango. The kitchen also serves Japanese cuisine from shoyu ramen with sliced pork to chicken teriyaki to wasabi steak. Chef Joe transfers his master skills to novice sushi rollers in BYOB sushi-making classes every weekend, during which they can eat their freshly wrapped creations and belt out love songs dedicated to the most beautiful salmon at karaoke parties.
Andaman Kitchen’s chefs fill their pantries with locally sourced ingredients to craft dishes that strike the balance of sweet, sour, and spicy flavors essential in Thai cooking. They simmer tender pieces of chicken and pork in creamy red or green curries and drizzle lemony Thai-style dressing onto troops of deep-fried shrimp. Out in the dining room, sky blue walls and decorative Eastern statues surround tables scattered with a variety of noodle dishes, from plates of pad thai to bowls of glass-noodle soup that must be handled carefully to avoid shattering.
At 5 years old, Agave owner Lenny Garcia was already working alongside his father in the family’s Mexican restaurant. Gathering produce from the walk-in fridge and learning cherished family recipes by heart, he developed a deep-seated love of authentic Mexican cooking traditions. But it wasn’t until he studied alongside a chef in Guadalajara that he realized he could make those same family recipes without all of the saturated fats and oils.
When he took over the family business, Garcia updated the menu to bring together the best of both worlds. The restaurant promotes healthy eating while preserving the delicious tastes of Mexican cuisine, with MSG-free chipotle burritos, enchiladas a la crema, tostadas, and tacos made with cholesterol-free vegetable oils and organic ingredients. Guests feast on hearty steak fajitas, smoky chicken mole poblano, and slow-cooked pork carnitas, or sample seafood plates, such as spicy camarones a la diabla, or vegetarian mushroom chimichangas.
On a given night, a skilled squad of chefs and sushi masters slice, roll, and plate cuts of fresh fish flown in from Hawaii and Japan. It's here at Mizumi Sushi Bar & Grill–referred to by its customers as the "Cheers of Sushi Bars"–where specialty sushi rolls, sashimi, and local, fresh ingredients have taken center stage over the past 18 years. The staff of culinary experts work with a sweeping variety of fresh fish and shellfish, from spicy tuna to exotic fish, along with sauces and vinegar made in-house, to craft inventive maki rolls and traditional Japanese entrees. In the kitchen, the team folds free-range chicken and tenderloin beef into authentic teriyaki and noodle dishes and stirs pots of sukiyaki soup while sizzling pans of shrimp tempura. To craft their Flying Chicken specialty dish, the chefs simmer tender chicken breast in spicy curry and magical pixie dust.
A vine-laced trellis arches over the sidewalk that leads to Tiburon Fine Dining, an unassuming space that once housed a fruit stand within its brick confines. Subtle lighting imbues the dining room with an understated elegance that extends to the menu. Chefs drizzle international meats and seafood with savory reduction sauces and serve all entrees with a dollop of homemade sorbet garnished with a single snowman tear.