Japanese steak house & seafood. Hibachi style grill & sushi, First Japanese steak house in Peninsula VA, Chef owned restaurant since 1985, Best awarded for Daily Press, Diner's choice, Hamptonroad.com, and more.
Cactus Steakhouse grills up hand-cut strips of certified Angus beef and fresh seafood before weaving them into a surf-and-turf tapestry or authentic Southwest dishes. Palates oversee peace talks between aquatic and land-based victuals, pairing rib-eye steak with mounds of seafood in the surf-and-turf dinner ($18.99), which democratizes dining with a piscatorial choice of snow-crab legs, spiced jumbo shrimp or grilled mahi mahi. USDA beef patties get the flavor assist from mild green chilies, jack and cheddar cheeses in the signature Cactus Steer burgers ($6.99), and the Trail Blazer sandwich ($6.99) fits ergonomically into hands, delivering thinly sliced grilled steak slathered in onions, mushrooms and melted provolone to taste buds. Traditional Southwestern flavors, like a rookie table dancer, strut all over platters of steak or chicken fajitas served sizzling with peppers and onion ($12.99) or chili rellenos—cheddar jack cheese, veggies, and sour cream stuffed into poblano peppers, fried and doused in red sauce ($8.99).
At Kyoto Japanese Steak House & Sushi Bar, guests feast their eyes on the fiery display of lively chefs forging a menu of authentic Japanese cuisine with teppanyaki-style foodsmithing. The sushi bar reels in taste buds with raw sea-fruit assortments, including the tekka don bearing sliced tuna ($15.50) and the vegetable maki combo ($10.50). Diners shovel in sizzling pieces of filet mignon ($26.95) and hibachi sirloin steak ($24.25) to mute bellies that bellow like an opera singer stubbing his big toe. Patrons can sink fangs into the battered and deep-fried shrimp-and-vegetable tempura ($14.50) or celebrate evenings out with friends with $1 sake bombs (not included with this Groupon).
Fireside Chophouse embraces famished guests in its intimate, warmly lit space and touts premium-cut steaks, fresh seafood, and hearty homemade dishes. Start off with the jumbo shrimp cocktail ($8.95) or the hot spinach-and-artichoke dip flanked with chips and a heated exchange between verdant veggies ($5.95). Carnivorous cravings can be quelled after grappling with the filet mignon ($24.95) or the grilled pork chop, a boneless cut delicately cooed to a tooth-worthy tenderness and brushed with an apple-butter glaze ($15.95). The sesame-seared tuna ($18.95) is ammunition for fork-trebuchets to launch palate-pleasing protein at your vulnerable taste buds. Ravenous tykes can dig into the junior steak and fries ($7.95) or the chicken strips and fries ($6.50), and dessert doyens can fill hourly cocoa quotas with the triple-chocolate ice-cream cake ($5.50).
Joe Helbing captained Howlett's tavern for 13 years before deciding to explore a new career path, only to discover he missed the clink of beer glasses and the chatter of happy guests. Having reaffirmed his passion for the restaurant biz, Joe reopened his restaurant, where he continues to serve the original Howlett's memorable menu of steak-house favorites.
Deep in the kitchen, chefs grill a variety of hand-cut steaks, ribs, and fresh seafood dishes. To craft their signature crab cakes, they season fresh lump crab with a savory rémoulade. Come lunchtime, they turn their attention to making thick paninis and hearty burgers and shaking their fists at the relentless midday sun. Guests linger over last sips of cocktails and final bites of housemade pecan pie at tables that speckle the spacious dining room.
The aroma of baking bread wafts from Great Steak's kitchen, where sandwichsmiths pack quality cuts of meat into sandwiches, wraps, and burgers. Their renowned philly cheesesteak reaches skyward with grilled sirloin steak, onions, and provolone cheese, and their extensive selection of specialty sandwiches pairs with sides including baked potatoes, fries, fruit bowls, and parfaits. To help patrons make health-conscious choices, the menu's nutrition facts are available online and the chefs whip up a selection of low-carb and low-fat sandwiches, wraps, and salads served in the absence of exploding forks. Patrons can place an order for pickup with the convenience of the restaurant's online menu and request catering to feed large groups.