The Painted Fish offers a vibrant menu of delectable dishes that combine Eastern and Western culinary traditions as seamlessly as spray-on trousers. Choose fresh seafaring fare such as emerald shrimp, sautéed with spinach, ham, garlic, and sesame oil ($12.95), or sate a carnivorous craving with the 6 oz. filet mignon, which can be cooked to each diner's preferred level of un-raw ($16.95). Super-fans of protein synthesization can opt for the surf 'n' turf in order to follow a meaty mouthful of seared flat-iron teriyaki steak with the fetching flavors of seared Chinese five-spice bay scallops ($14.95).
The chefs at Blue Elephant Restaurant craft Thai curries, Japanese sushi, and Italian pasta dishes, tying them all together with the common thread of fresh ingredients and careful preparation. They specially order ingredients that are not available locally to ensure that each dish contains the freshest possible items. Basil leaves flavor the Thai-style basil chicken, and cashews add salt and crunch to mango chicken. Within sushi rolls, thinly sliced fish such as tuna and salmon complement the silky texture of cream cheese and avocado.
Prior to establishing the restaurant, the owners committed themselves to observing environmentally responsible building practices. As a result, the entire building is constructed from sustainable and recyclable materials. Energy-efficient light bulbs illuminate the dining room, and a geo-thermal heating and cooling system regulates the temperature. On stormy days, an onsite pond directs raindrops into the soil, preventing them from falling into a gutter or discarded chip bag.
Don't let the name mislead you. Though the restaurant is called Mr. Sushi, the menu is expansive and includes traditional dishes from all over eastern Asia. Those seeking noodles to twirl around a fork or spell "I love sushi" with can choose from pad thai, lo mein, or udon. Korean favorites such as beef short rib kalbi and bul kogi slide onto tables alongside hibachi steak or salmon teriyaki. And of course, there's the sushi, served in combinations selected by the chef in maki or atop sticky rice.
CRAVE's nine locations have gained a plethora of press and even an Award of Excellence from Wine Spectator. Each sleek eatery also entices diners with a diverse menu of modern American lunch, dinner, and Sunday brunch fare devised by Corporate Executive Chef Bill King and a sushi menu of traditional and creative rolls. Each menu is then artfully executed using fresh and locally sourced, seasonal ingredients, as well as seafood flown in daily and handcrafted sauces made from authentic Asian recipes. Brick ovens give flatbreads and pizzas a crisp exterior while the grill keeps steaks, chicken, and burgers juicy.
When he made the trek from his native Korea in 1999, sushi chef Charlie Choi brought with him an energetic demeanor and culinary inventiveness. He relies on more than 20 years of sushi-making experience to craft traditional and modern Asian comestibles for his loyal clientele. Meals top bamboo serving trays inside vibrantly colored, themed rooms: natural light spills in through the skylights of a sunroom capped in overhanging tapestries, and a traditional dining room sports glass mosaics and swirling wood-grain chairs. In the warmer months, diners chill out with scoops of mochi ice cream as winds whispering faint chopstick tutorials flit through the cool, cobalt-blue décor of the patio.
As diners walk into Aroma Restaurant and Sushi, located in the heart of Kenwood at the Kenwood Towne Center, they're greeted by a soaring display of multicolored panels glowing over the dark-wood bar, creating an environment that combines a casual atmosphere with the qualities of fine dining. Chefs pile sushi platters with a selection of more than 50 rolls, including 44 chef's special rolls, to satisfy the cravings of a large group of people or a solitary alligator.