Restaurateur Ele Tran channels her native Vietnam into a pan-Asian menu of chicken and seafood integrated with coconut and lemongrass. Fire Street Food also offers prime-beef burgers, artfully wrapped sushi, and a wide spectrum of tofu dishes to feed vegetarians and the actors who play them in made-for-TV movies.
Koi Asian Cafe stirs up classic Chinese entrees and ample dinner specials served in a cozy, plum-themed dining room. Chopsticks, fingers, or forks shaped like chopsticks can inaugurate meals by unpacking appetizers of eight pork pan-fried dumplings ($5). The sweet-and-sour-chicken special confounds its rice and egg- or spring-roll cohorts with fair-weather flavors, and meat or tofu morsels skip through forests of stir-fried broccoli. A lengthy roster of beers and wines quells palate fires started by the thai-curry-coconut entree ($8 for a small, $11 for a large), which douses bites of chicken, beef, and shrimp in a tropical spicy sauce. During lunch hours, a parade of $5 specials pairs main courses with rice and an egg roll or spring roll. As they nosh on Asian eats, guests can follow football games and kid-family programs on the café's four TVs, or debate politics with talking heads of lettuce at the salad-and-fruit bar.
Dragon Palace Chinese Bistro’s Chef Cheng Sin Yung is completely dedicated to authenticity. He commissioned the construction of his bistro in Taiwan and then shipped the eatery to the states piece by piece, instead of taking the easy way out and floating it across the waters via iceberg. To craft meals that live up to his high standards of authenticity, he spent time in Hong Kong, meticulously honing time-honored Chinese recipes and techniques.
Throughout the lavish dining room, decked in rich maroons and golds, artwork from contemporary Chinese visionaries whispers of the ancient culture, and so does the food. Instead of bombarding patrons with a buffet of Chinese food, he painstakingly curates a menu of dishes including five-spice duck and royal steak kew. The menu forays into the unusual with dishes such as seafood bird nest and minced pork with chinese eggplant, but also includes some familiar dishes, such as lo mein and general tso’s chicken.
Four Seasons Restaurant and Catering slings flavorful Chinese food for any occasion, from low-key family meals set to one of the eatery's live musical performances, to a romantic feast before a high-school prom. In the kitchen, chefs sear up juicy rib eye and new york strip steaks in hot woks and craft crunchy housemade egg rolls as starters. After firing up their hibachis, they skillfully roast chicken, shrimp, and steak over the charcoal grills to pair with fried rice and egg-drop soup. They can also prepare meals free from gluten, carbs, or centuries-old curses for guests with dietary restrictions.
Great Wall brings the flavors of traditional Hunan and Szechuan cuisine from the far reaches of the globe straight to its customers’ plates. Rather than cooking dishes by roasting them under a full moon, chefs use fresh ingredients and health-conscious preparation techniques, crafting chicken egg foo young, beef with oyster sauce, and special soft-noodle lo mein with pork, chicken, and shrimp. The usual suspects—general tso’s chicken, orange chicken, and mongolian beef—also make appearances. Great Wall caters for all occasions, including parties and buffet lunches or dinners.
Ganbei is a Japanese word often said before downing a drink, the same way Americans would say "cheers!" Like its namesake phrase, Ganbei the restaurant conjures an open, congenial atmosphere. The dining room’s modern design lends itself to vibrant nightlife: behind a sleek black bar, liquor bottles glow against a backdrop of neon-green lights; neon-blue chandeliers, like the night’s most dedicated partygoers, dangle from the ceiling.
But the most impressive decor arrives on the stark white plates of the restaurant's menu. Sauces drizzle at angles across specialty rolls such as the Godzilla, a bundle of tempura shrimp, cucumber, cream cheese, and avocado sprinkled with tempura flakes. Sweet shrimp erupt out of the center of a plate, positioned at an angle, and wooden boats creak with the weight of expertly cut sashimi.