Fried softshell crab, grilled squid, and Rod Stewart’s greatest hits. At Honey Pig Izakaya, guests might experience all three as they dig into Asian specialties and listen to fellow diners sing their hearts out on a karaoke stage. Founded by the owners of Honey Pig Korean BBQ, Honey Pig Izakaya continues the culinary traditions of its sister restaurant with raw, fried, and grilled seafood dishes stuffed into a menu of authentic Japanese and Korean cuisine. Guess can sip sakes and savor tapas, hearty entrees, and sushi rolls at tables, bar tops, or inside one of eight private karaoke rooms, which can accommodate small parties or large groups of Elvis impersonators.
"Seek Happiness" proclaims one of the pieces of colorful artwork on Thai At Corner's walls––and for some, happiness may come in the form of 60 asian wings. Served with celery and blue cheese or ranch dressing, the spicy wings are a main attraction, but far from the only one. Cinnamon duck, broiled in the traditional Thai style and served with a spicy lemon sauce, goes toe-to-toe with shrimp stir fried in garlic sauce for the title of Most Likely to be President. Beef marinates overnight before being stir-fried, topped with ginger, and fried bananas a la mode prove an appetizing conclusion to meals.
As the food child of filmmaker Sunny Zhao, Fan House fuses a medley of Asian flavors, receiving attention from Richmond magazine. The focused menu houses 15 small plates and eight entrees, each showcasing a sharable portion of artfully presented morsels. Patrons can stretch jaws around scoops of lobster mactini, a martini glass brimming with creamy, crustacean-rich mac 'n' cheese ($12), or bite into crazy dumplings ($12), a secret family recipe locked up tight in a steel dead-bolted dough casing. Entrees include the lobster and crabmeat fried rice ($18) and grilled asian beef ($19), which comes with an entourage of crisp greens and jasmine rice. Fan House rounds out its menu with a trusty protractor and traditional Asian bites that include edamame, meat kebabs, and tuna sashimi.
At China Wok, Chinese voyages begin with authentically prepared appetizers such as deftly wrapped spring rolls and seafood soup for two. Chicken, pork, beef, seafood, and vegetarian entrees dot the expansive Chinese menu. Performed in the Dragon and Phoenix Sichuan style, which fell between the development of glam rock and new wave, plates of shrimp, lobster, and diced chicken are sautéed in the chef's signature red sauce. Among the sushi menu's appetizers, a delicately flavored miso dressing runs through the avocado salad, warning its inhabitants of impending doom. Eight specialty rolls tempt diners with flavorful cylinders: shrimp tempura, cucumber, and crab sticks happily crowd into the Dragon Roll's eel envelope. Like the geishas of Edo-period Japan, the geisha roll bears a stylish hat of spicy tuna over a pile of crab, avocado, and cucumber.
The culinary maestros at Mystic Jamaica Restaurant draw on their extensive knowledge of classic Jamaican cuisine to give form to a menu of spicy seafood, beef, and chicken dishes. Red snapper––prepared steamed, stewed, or escovitch––silences hunger's mighty growl and warms up tasters more effectively than a woolen mouth mitten ($11). Awaken snoozing palates with the bold flavors of jerk chicken ($7–$8), or dive fork-first into oxtail that shares plate estate with a choice of two sides, including potato salad and fried plantains ($9–$10). Lunchtime diners sink their cuisine crushers into afternoon specials such as jerk chicken wings ($4.25), and evening eaters refuel their body's seafood-burring core with dinner specials such as seven pieces of fried shrimp ($6.25).
As ballooning fire recedes, dining parties behold their personal chefs, intricately manipulating juicy meats and fresh vegetables on the heated surface of the table's personal teppanyaki grill. After passing around a silk-textured veggie-tempura starter ($4.50), patrons can share a lobster sushi roll ($9.95) or employ chopsticks to dismantle the explosive flavors of a TNT roll, a tempura-fried bundle of crabstick and avocado ($5.95) or fried firecracker appetizer featuring crab, cream cheese, jalapeno, and seaweed ($6.95). In the reflective black lacquered tabletop, waiters could be seen unloading kitchen-prepared entrees of chicken teriyaki ($10.95), but instead all eyes are focused on the artful choreography of the personal hibachi chef. In a flurry of practiced slicing, chefs encourage morsels of filet mignon with salmon ($18.95) or filet mignon and scallops ($19.95) to kiss flames before they toss the sizzling proteins onto diners' plates and fill golfers' notebooks with some never-considered swing ideas.
Yukai Buffet's chefs fill their sushi and seafood buffet with 40 kinds of sushi, sashimi, and rolls stuffed with tempura shrimp and spicy mayo. The circular buffet, which basks beneath neon blue light, curves around more than 100 hot entrees and salads. For dessert, eaters can frequent the buffet's self-serve frozen yogurt machine or toss chocolate pennies into its chocolate fountain.