A hunk of brisket at VooDoo BBQ & Grill begins its journey suspended over a bed of pecan and oak logs. Coated in a dry rub of local spices, the meat slowly turns on a rotisserie rod for up to 16 hours, its skin crisping while the inside stays a warm pink. The chefs smoke all their beef brisket and pulled pork over logs from Louisiana-based trees to lend them the region's unique smoked flavor, even at the risk of confusing passing botanists. They lightly coat grilled sausages, chicken, and burgers in three signature sauces inspired by the state's Cajun recipes. To complement their menagerie of smoked and grilled meats, they sling a variety of southern sides such as corn pudding, greens, and potato salads. At each of the 13 locations, the aroma of roasting meat fills a space of dark-stained wood and wrought iron; dining rooms awash in a palette of reds, greens, and oranges buzz with the sounds of jazz and blues.
Centered around a selection of the classic New Orleans sandwiches, Crescent Kitchen Poboys and Seafood's cooks assemble nine types of po' boys lined with ingredients such as fried crayfish, oysters, and shrimp. More unusual offerings include roast beef and meatballs. These sandwiches, along with seafood platters featuring fried catfish, oysters, or shrimp, can be paired with sides such as golden-brown hush puppies and tangy fried pickles.
Cafe Delphi Greek and Lebanese Restaurant's proprietor, Mir Hassan, and expert chefs take taste buds on culinary tours of the cradle of humanity with an extensive menu of delicious Mediterranean delights. Paying homage to the ancient Greek tradition of filling up on breadsticks, appetizers prelude Near Eastern feastings with tantalizing dishes such as the fried-cheese or grilled-eggplant musaka. On main plates, Mediterranean samplers unite cabbage rolls, kibbeh, and a choice of chicken shawarma or gyros with meat tastefully dressed in a cape of grape leaves. In addition to tasty terrestrial meats, tongues swoon over sea specialties and vegetable entrees such as the Delphi?s fish topped with special pasta sauce and served with hummus and rice, or the vegetarian plate, a tasty m?lange of hummus, musaka, spinach pie, and feta salad.
As the sun dips below Jones Creek Cafe’s wood-slatted roof, the scent of frying catfish and hush puppies wafts across the patio, momentarily distracting guests from the evening’s live music. Inside, the glow of a half-dozen TVs illuminates wood-paneled walls laden with New Orleans Saints memorabilia. Though the lively atmosphere is akin to a sports bar, Jones Creek Cafe strives to surpass traditional bar fare: Chefs stuff potatoes with shrimp and crab and drizzle grilled fish with white-wine sauce. Additionally, at the oyster bar, servers dole out fresh Louisiana oysters and tiny statues of Venus on the half shell.
The family that founded China Garden Buffet did so with a passion for sharing Chinese home cooking with the community, and to that end they present an all-encompassing scope of Cantonese, Szechwan, Peking, and Hunan cuisines. With that wide spectrum of dishes on hand, the menu bulges with an expansive selection, tempting guests with simple, elegant choices such as roast pork lo mein, egg drop soup, and general tso's chicken glazed in a signature sauce with hot pepper. The chefs add a touch of showmanship to the newly renovated dining room by grilling up Mongolian barbecue dishes right before diners' two eyes, unlike the cooks at fast-food restaurants, who do everything behind a giant scoreboard often called a "menu." For convenience, the staff makes the buffet available during lunch and dinner for sit-down dining or carryout.
Flames soar from the surface of griddles built into the middle of Ginza Sushi & Japanese Steakhouse's tables, as chefs drum out a steady rhythm against the heated metal surfaces with their knives. Beneath the flashy blade-work, delicious proteins – such as filet mignon, scallops, grouper, and chicken – soaked in Japanese style sauces divide into bite-sized cubes of flavor. Meanwhile, sushi chefs perform equally deft, if less often observed, tricks with their knives, dicing rolled conglomerations of rice, seaweed, and raw fish into even morsels. They prepare such treats at the super dragon roll, featuring snow crab and avocado topped with barbecued eel, or the cherry blossom roll, with tempura shellfish beneath a blanket of lobster salad. Mixologists wash the seameats down with concoctions of their own, brewed to order at the full bar.