Dotted with circles, squares, and rectangles, Olleh Sushi and Tofu House looks a bit like a geometry classroom. Though these wooden shapes could be used for math instruction, they’re instead used as tables topped with Japanese meals and Korean specialties such as tofu soups and barbecued short ribs. More than 75 types of sushi, such as salmon nigiri and crab-and-avo rainbow rolls, pair fresh flavors with vibrant colors that are delivered on plates or in wooden boats. At the bar, mixologists pour Sapporo beer from the tap and deliver bottles of chilled sake in flavors ranging from sweet and fruity to floral and nutty. Nearby, a private dining room welcomes groups with long communal tables and cushy red booths.
At Sushi Blvd, a tantalizing display of teriyaki steaks and udon noodle soups intersects with ocean-fresh sushi creations to entice taste buds with dinners that embrace the intricacies of spicy, umami, and tangy flavors. Guests kick off feasts with plates of steamed mussels or savory enoki mushrooms before investigating specialty rolls including caterpillar rolls draped in slivers of avocado, and Flying Duck rolls dusted with crispy tempura flakes. Hot plates of pork katsu and fresh mackerel pair with potent glasses of sake, which help guests toast to the chef’s good health or the waiter’s uncanny Hume Cronyn impersonation.
Rok Bistro escorts its guests back to the Stone Age, doling out filet mignon, top sirloin, and other exotic meats seared and sizzling atop hot stones. The unique, albeit ancient, cooking method fills the restaurant with savory aromas and keeps every bite hot throughout a meal. Amid those aromas, crimson accents, arched doorways, and exposed stone create a rustic atmosphere, and sidewalk dining and a full bar whisk guests back into modern times.
With more than 100 dishes to choose from, the menu at Andrha Bhavan bursts with spiced, aromatic Indian cuisine. Inside its large casual dining room, begin meals with onion or masala dosas. Then, move onto larger plates of shish-kebab chicken cooked inside a traditional clay oven, which results in tender, juicy pieces of meat with crisp exteriors.
Taverna Bistro specializes in organic versions of traditional Mediterranean dishes and serves only humanely raised meat from Niman Ranch. Diners can chose from a large menu featuring manti, homemade Turkish beef ravioli with butter sauce and garlic yogurt ($15), or meat moussaka, a tasty mixture of minced lamb and veggies lounging on a bed of rice and served with a Béchamel sauce ($13, $11 for vegetarian moussaka). Entrees include stuffed cabbage leaves ($12), whole white bass ($17), and organic lamb shank ($18). Burger and kebab fans alike can rest easy knowing their beef was raised without gluten, antibiotics, or hormones—a humane practice that heightens flavor, despite dashing many young heifers' dreams of playing professional ball. Fortunately, Taverna's humane treatment does not extend to its vegetarian options, which give eggplants the unrelenting mincing they deserve.
Puro Peru serves diners a menu of palatable Peruvian cuisine that blends Spanish and Latin themes with unique ingredients indigenous to Peruvian climates. A fresh selection of calamari, fish, and shrimp soak up cilantro-infused lime juice in the ceviche de mixto ($14), and the anticucho rewards adventurous eaters with grilled morsels of chicken, beef, or cow heart, a delicacy revered for its tenderness and its film career as a prop in Indiana Jones movies ($8). Hearty appetites fill up on the bistec a lo pobre's marinated steak surrounded by a supporting cast of eggs, french fries, and plantains ($14.50). A spread of seafood entrees appeases watery whims with the lightly breaded mélange of scallops, octopus, and fish that make up the jalea ($16) or chaufa de mariscos, Peruvian-style rice prepared with bite-size sealife and stir-fried by a Cordon Bleu–certified kraken ($13.95).