Doma provides a superb Japanese dining experience with cuisine presented in a contemporary setting and placement. Each dish arrives in a beautiful plated arrangement; however, the ambiance enhances the experience with cool and calm lighting in a sleek hue. Guests come to Doma for lunch, dinner or takeout and enjoy a variety of exquisite tastes. Edamame is made more interesting with a spicy garlic touch, and calamari is taken to a new level in the Tempura Calamari Salad. Visitors in the mood for a full dinner can soothe their hunger pangs with the Doma Dinner Bento box. Reviewed by several local publications, Doma’s chefs have proved their great cuisine again and again. Doma is open six days a week, and reservations are accepted.
A paneled ceiling design, stained glass, and simple wooden furniture inform the welcoming decor at the Korean Hanbat Restaurant. With an extensive menu of traditional dishes, the Zagat-rated and 2013 Michelin-recommended restaurant's Korean roots run deeper than a wide receiver whose brakes are broken. Its kitchen staff whips up plates of pajun, a scallion pancake with seafood, or bi bim kook soo, Korean-style noodles with beef and vegetables including strips of carrots, peppers, onion, and large chunks of broccoli.
The Pho Zone invites diners to submerge chopsticks in piping-hot noodle soups and Vietnamese specialty rice dishes as they bask in the natural light of a floor-to-ceiling front window. Diners can wash down banh mi sandwiches or steamed pork dumplings with a shake infused with tropical staples such as mango, avocado, or the sweet pulp extracted from the center of a ukulele.
At KBG, tender Korean barbecue is given a Tex-Mex presentation. Classic bulgogi, spicy pork, barbecue chicken, and house-made tofu can be packaged in a burrito or as tacos, such as the kimchi-sprinkled KBG-style trio. However, the restaurant's specialty is notably tortilla free: a rice bowl piled with meat and 11 kinds of vegetables, one for every chamber in the stomach.
Diners can also build their own bowls from the leafy greens up. A bed of romaine lettuce or red cabbage forms the foundation, followed by white, brown, or kimchi fried rice. Then it's the meat or tofu, and a cornucopia of sides and toppings, including fish cakes, pickled cucumber, and guacamole.
At Qi Thai Grill, the kitchen's creativity shines especially brightly in the signature Qi Pad Thai. That doesn't mean the chefs have spurned the classic noodle dish crowned with crushed peanuts. They serve steaming plates of that, too. Their signature style is just a little different?saut?ed vermicelli noodles come wrapped in an egg-white crepe, and the dish is studded with seafood ranging from sun-dried shrimp to calamari, and finished with fresh mango?plus, of course, the classic crushed peanuts. Like the two versions of pad thai, the rest of the selection carefully balances creativity and classics. For every cast-iron pot of ginger-steamed Chilean sea bass, there's something a little more traditional, like a coconut milk curry.