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.
With an eclectic childhood that took place amid the bustling cityscape of S?o Paolo, Brazil, in the steamy kitchen of their parents? Chinese restaurant and on surfboards riding the oceans of Mexico, brothers Wing, Ed, and Mingo have tasted a panoply of flavors. Their intimate familiarity with the international cuisines of their youth has coalesced into Wahoo?s Fish Taco, a taqueria with Mexican specialties that brim with Brazilian and Asian touches. House-made sauces, such as the roasted-pepper cilantro sauce and the spicy Mr. Lee?s sauce, drizzle wahoo- and mahi-mahi-stuffed tacos and fork-ready entrees such as the Maui bowl, a customer favorite that combines teriyaki steak with beans and rice. The full bar serves margaritas infused with local limes, house-made sweet-and-sour mix, and straws handcrafted by artisan strawsmiths to anoint tongues during lunch, dinner, or the eatery's daily happy hours. To add to the global flavors, live musicians flaunt their fingerwork in the restaurant three days a week.
At Island Cafe and Bar, guests enjoy both American and Asian delights. While singing karaoke or playing pool, they can sip on more traditional draft beers and wine cocktails, or opt to make the night a little more exotic with glasses of sake. When hunger strikes, they can take to the lounge's booths, where they can eat food as varied as burgers with a teriyaki honey glaze, grilled potstickers, or even breakfast staples like pancakes. The restaurant opens at 11 a.m. Monday–Friday and 10:30 a.m. Saturday and Sunday, and continues serving both American and Asian favorites until late in the evening.