Cops, lawyers, secretaries, hipsters, football fans, and neighborhood residents sooner or later, everyone ends up at Karls, for the good food, well-stocked bar, and unpretentious vibe. A one-pound corned-beef sandwich is the house specialty; other good bets include the Friday-night fish fry and the well-dressed Snuggery Burger.
It’s clear that chef and owner Leon Liang takes pride in his sushi, buying and slicing the finest fish he can get his deft hands on. In addition to staples like tuna, salmon, and yellowtail, there are daily specials like sea bream, horse mackerel, and fresh uni. For non-sushi diners, Kasai offers the usual roundup of tempuras, yakitoris, and noodle and rice dishes.
If you sent the Lee Road diner cars through some sort of magical car wash, what would come out the other end is the Katz Club Diner. The chrome is brighter, the glass clearer, and the linens crisper. On the menu are comfort foods like eggs Benedict, corned beef hash, chicken a la King, and meatloaf with mashed potatoes – all cooked the "Doug Katz Way." In the morning, a well-tended coffee bar dispatches cups of locally roasted java and fresh-baked pastries.
Ken Stewart's newest endeavor is a top-notch restaurant disguised as a fanciful homage to rural rusticity. Fish and seafood are the stars of the contemporary menu, and while the prices are as up-to-date as the preparations, generous portions, imaginative decor, and polished service make a meal here seem like a value. Impressive wine list.
A little bit glam, a little bit retro, and entirely fun-loving, this handsome, possibly haunted martini bar brings plenty of flair to downtowns burgeoning entertainment district. Full dinner menu, from upscale noshes to desserts, is also available. Open Friday and Saturday only.
There is more to Korean food than kimchi and bulgogi, and this cozy eatery is the perfect place to expand one’s range. Meals begin with crispy pan-fried mandu, or beef dumplings. Sweet bits of seafood and scallion dot a fluffy egg pancake. And bibimbap is a glorious bowl of rice topped with beef, veggies, runny egg and hot-chile paste. Fragrant condiments known as banchan fill what little space is left on the table.
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