Spring Grill & Sushi Bar's adept sushi chefs and hibachi grillers fashion steaming buffet-style pots of Chinese and Japanese fare alongside classic American side dishes. Patrons fill plates with savory peaks of steamed or fried dumplings and marinated vegetables as forks compete in yodeling tournaments atop mountains of lo mein noodles and tempura shrimp. Tongs grab at colorful sushi platters arranged on beds of ice and verdant greens. While waiting at the buffet, diners can watch chefs hand-roll chilled fish into rice and seaweed or flick morsels onto the hibachi. Patrons can dine in or take noodles on their first carpool ride by filling carry-out containers with up to 4 pounds of food.
Head chef and owner Arnold Myint applies his culinary aptitude at Suzy Wong's House of Yum by crafting flavorful Asian appetizers and bowls designed for sharing. As groups swap bites of pineapple red curry shrimp or wonton nachos in a 1,100-square-foot dining room, a stretched canvas emblazoned with a colorful dragon hovers overhead, much like a knight-in-training's to-slay list. Exposed brick walls provide a backdrop for plush candlelit benches and tables, which can be crowded with wine, sake, and specialty cocktails as diners participate in weekly karaoke nights. Two patios provide even more space for cavorting, the lower tier stretches across 300 square feet, and the upper level commands 840 square feet of floor space.
Creamy curries, drunken noodles, and sushi rolls stuffed with barbecue eel and fried oysters helped earn Stir Fry Cafe runners-up nods in both the Best Asian and Best Sushi categories for Knoxville News Sentinel’s Best of 2012 list. Blackened tilapia and thai teriyaki chicken stand on plates beside walls decorated with art from local artists. Wine and beer flow freely at the black-and-white checkered bar, which also served as the base for Stir Fry Cafe’s attempt at crafting the longest fish taco in known space.
Pad Thai Cafe's menu of popular Asian plates and authentic Thai cuisine crafted with fresh, delectable ingredients heeds the call of grumbling bellies with delectable dishes. Rice noodles, peanuts, sprouts, scallions, egg, and garlic tango in the pad thai dish, and chili, garlic, jalapeño, basil, egg, and scallion congregate for a savory conference in the spicy basil Thai-fried rice ($8.50–$16 depending on choice of protein). Order an appetizer, such as the crab rangoon ($5 for six pieces), house fresh spring rolls ($4.50 for two), or fried spring rolls ($3 for two), and nibble on tasty bites instead of chewed-up pen caps. Stop by the café to sate a midday craving or eschew afternoon soap-opera viewings to enjoy a lunch special such as the kung pao chicken, a spicy mélange of chili, nuts, baby corn, and chicken ($5.95).
The story of Sperry’s Restaurant began in Jacksonville, Florida, with famed restaurateur and hotelier Burton W. Sperry, whose reputation for fine food and sterling service made him the toast of the South in the late 1800s. Fast-forward to 1974, when Sperry’s descendants—eager to uphold their great-great-grandfather’s commitment to dining excellence—started their own restaurant to honor his memory. Since opening its doors more than three decades ago, Sperry's Restaurant has expanded to two locations and developed a loyal following thanks to its continued dedication to cooking palate-pleasing steaks and seafood entrees and bending over backwards for its guests. The aroma of crab legs and bacon-wrapped filet mignon converge to form a culinary siren song for diners sitting at tables made from the hatch covers of World War II Liberty ships.
A steady stream of servers constantly moves from the kitchen of Grand Pacific Buffet kitchen to the buffet serving station, where they replenish trays of sesame chicken, pepper steak, crispy egg rolls, and other Chinese cuisine classics. Diners can also load plates with assorted sushi rolls or, on certain occasions, unlimited helpings of succulent snow crab legs. Giant koi fish swim in an indoor pond, adding to the restaurant's Asian-inspired decor.