Naru Asian Cuisine's chefs blend the traditions of Japanese and Korean cooking over searing woks in the kitchen and behind the curved coolers along the sushi bar. Beneath racks of samurai-style swords, chefs slice and roll up a wide variety of maki rolls and assemble platters of sushi and sashimi in wooden boats, transforming meals into edible dioramas of The Odyssey. From the kitchen, hot hibachi and teriyaki entrees fill plates, and thick udon noodles simmer in bowls filled with clear, flavorful broth.
The chefs at Espresso Portuguese American Grill are dedicated to creating authentic Portuguese meals for their guests. The alentejana mingles sauteed pork, potatoes, and clams in a flavorful sauce. Seafood lovers can try the mariscada: a sampling of different shellfish with the same astrological sign. For a lighter meal, the grill also serves soup and sandwiches stacked high with steak, pork, or chicken.
Dizzy Pig Barbecue Company’s chefs hand blend gourmet spices into dry rubs whose flavors have been carefully honed over the past nine years. This same quest to refine spice, meat, and sauce led the company to found a competitive team of barbecuers to test their new recipes against pitmasters across the United States. The crew, which flavors all its meats with Dizzy Pig products, has earned 11 wins in grand championships in its 10-year history.
At Siam Classic, owner and Bangkok-native Unchalee and her sons Christian and Christopher create a huge array of traditional Thai dishes. House specialties include fish or lamb curry, plus kung ob woon sen––a casserole of shrimp, crab, and bean curd noodles served in a clay pot––and classic noodle dishes like pad thai. And, to wash it all down, there's also an array of beers and cocktails along with exotic non-alcoholic beverages such as thai limeade and thai bubble tea.
Chefs use grass-fed beef, cage-free chicken, and steroid-free pulled pork that hail from sustainable sources to craft a bounty of tortilla-wrapped treats that take their names from the likes of Caddyshack, Fletch, and Seinfeld. It's this dual mindset of serious food and irreverent attitude that tinges every one of the eatery's southwestern morsels, from the Art Vandalay burrito to the John Coctostan quesadilla. As the kitchen staff crafts their daily batch of guacamole to join the lineup of six zesty salsas, diners choose from a list of more than 20 ingredients to fill out the entree that will soon be conjured before their eyes. Because dishes are made to order, each finds easy customization for vegetarian, gluten free, and low-calorie diets, and the absence of microwaves, trans-fats, and MSG keep eats wholesome. Meanwhile, a complimentary accompaniment of chips and salsa turns portions into full meals faster than an industry-grade blow-up ray.
The Wahla brothers have spent the past 25 years perfecting their spin on authentic Punjabi cuisine, opening restaurants throughout Scotland and the United States. Inside the kitchen of their latest venture, Tandoori Village, clay tandoors bake skewers of chicken, beef, and shrimp while chefs marinate jumbo prawns in yogurt, knead soft balls of dough for baking buttery disks of naan, and deep-fry chicken and goat samosas. An ornate carved door with golden embellishments looms at the entryway of the restaurant, giving way to the vibrant reds, yellows, and oranges that accent the walls and drape across ceiling timbers, and elegant archways that house traditional lanterns and clay pots. Outside, the patio's additional seating encourages outdoor dining and easier hitchhiking on passing tractor beams.