As the restaurant's website explains, Otaku means “obsessed, hardcore fan” in Japanese, which serves as an appropriate echo to the chefs' enthusiasm. Maki rolls in aesthetically pleasing arrangements have a starring role on the menu, employing sweet asian pear and mango to enhance savory slices of raw fish, sautéed scallops, and mushrooms. While sipping from 1 of 13 sakes, diners can also savor hot platters—such as curry chicken or crispy walnut prawns—or enjoy an omakase meal, where the chef presents five courses of off-the-menu rolls and dishes.
The culinary masters at Otaku also aim to “remove the veil of mystery” from sushi dining and preparation through their Otaku Academy. During the learning experiences, patrons of any knowledge level have the opportunity to sit down with a chef as he slices rolls and serves them with ample education.
Sweeping structural curves dressed in warm colors lead patrons through Otaku's dining room, characterized by its sushi bar and multiple counters for parties to dine upon. In a lower section of the dining room, a tree rises from the center of a circular stone counter with chairs, proving that trees thrive when fed salmon.
Let your inner gourmand run wild and free like a child gourmand with today's Groupon: $60 worth of fine dining and drink at Cork for $30. This East Valley restaurant has been earning a ton of rave reviews and awards for its eclectic small-plate dining style and desserts, particularly its "edible work of art", the chocolate-drizzled banana cream pie with Oreo crust, brûléed homemade marshmallow, and a side of brûléed banana slices ($8).Wine Voyeur has consistently received poor notices and few subscribers, likely due to its complete lack of wine-related features and its many articles that are simply a list of Wine Spectator employees’ social security numbers. Its one popular monthly feature is its Letter From The Editor, which consists of a photomontage of editor McNeil standing outside the Wine Spectator office attempting to duel with anyone who enters the building.
Successfully polishing off one of Blu Burger's signature creations isn't always an easy feat. Described as "delightfully messy" by Metromix Phoenix, the meaty towers and onion buns teeter under the weight of generous portions of applewood-smoked bacon, caramelized onions, and melted cheeses dripping with housemade sauces. Though some diners try to tackle the five signature selections, others extend their culinary creativity to design their own burgers, choosing from an eclectic variety of bases—including Black Angus or Kobe beef, bison, and portobello mushrooms. Customers further customize patties with their choices of buns, cheeses, specialty toppings, and more than 10 types of sauces, which join the selection of 12 craft beers on tap.
In the bustling dining room, tinted windows cast a blue hue on funky artwork and colorful hanging lights. Outside, blue umbrellas speckle the courtyard, protecting diners from both the elements and the notice of paragliding Hamburglars.
It's not unusual to find Tammy, owner of Pearl Sushi Lounge & Bomber Bar, standing behind the bar at one of her two restaurant locations, chatting with customers while they sip her signature cocktails and sake bombs. Her crew of bartenders takes their tasks seriously, mixing up martinis infused with soju, sake, fresh fruit juices, and muddled blackberries, or pouring red and white wines straight from the special tap designed to prevent oxidation. Inside the kitchens, the chefs work with equal dedication, whether crafting classic california sushi rolls or the more inventive White Snake roll stuffed with sweet-potato tempura, tamago, asparagus, and cream cheese, and topped with escolar and a spicy peach sauce. Small plates sport crispy calamari sautéed with fresh ginger and garlic while Big Plate meals feature wok-charred beef and teriyaki salmon flanked with miso soup, salad, and steamed edamame.
Instead of frittering away quarters at the arcade like most boys his age, Dean Laplant began learning his trade at age 13 by working the grill at his parents' steak house. He went on to open his own steak house in Wisconsin at the young age of 28, and later moved to Chandler to start DC Steak House, where he channels his years of experience into effortlessly preparing a menu of fine steaks, seafood, and chops.
Dean's wife, Lori, adorned the dining-room walls of DC Steak House's 100-year-old building in vivid murals that depict the local area's rich history. These elegant murals, along with soft hanging lights and white tablecloths, create a dining atmosphere more comfortable than a sofa stuffed with cotton candy. Patrons exit the restaurant into Chandler's bustling downtown square filled with shops and home to a variety of seasonal festivals.
Servers and patrons alike crunch across scattered peanut shells on the way to their tables at Teakwoods, a boisterous neighborhood watering hole crowned Best Sports Bar in 2009 by Phoenix New Times. A team of chefs cooks up classic American eats, including half-pound burgers, meaty sandwiches, and their award-winning wings, which can heat up gastro-chambers and cargo-pants pockets with flavors such as medium, hot, and honey-barbecue hot. As bartenders pour draft beers and concoct tasty libations, guests can catch their favorite sporting events on one of many high-definition TVs that broadcast events from the MLB, NFL, and UFC. When guests can't make it to the restaurant, Teakwoods' chefs cater fare to events, gatherings, and parties.