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Create-your-own stir-fry. Choices include a variety of meats, poultry, and seafood; many different vegetables, oils, and sauces; and lots of spices. Watch as the chefs prepare your order.
Create-your-own stir-fry. Choices include a variety of meats, poultry, and seafood; many different vegetables, oils, and sauces; and lots of spices. Watch as the chefs prepare your order.
Dining out in Auburn Hills will never be the same! BD's Mongolian Barbeque offers a unique dining experience where guests assemble bowls of stir-fry from a wide assortment of choice meats, fresh vegetables, oils, sauces and spices. The combinations are then cooked with giant chopsticks on a 600-degree, two-ton grill by skilled chefs who entertain the guests with songs, tricks and jokes. The Auburn Hills restaurant is one of a few locations to introduce new appetizer and signature dessert menus. Appetizers include 'Shrimp Bombs' and the BD-exclusive 'Dynamite Sticks' (cheese, shrimp and crawfish stuffed in Santa Fe-flavored sticks). Desserts include the 'Big Brownie' and 'Mongolian Mud Pie' – both are large enough for two!
Create-your-own stir-fry. Choices include a variety of meats, poultry, and seafood; many different vegetables, oils, and sauces; and lots of spices. Watch as the chefs prepare your order.
Create-your-own stir-fry. Choices include a variety of meats, poultry, and seafood; many different vegetables, oils, and sauces; and lots of spices. Watch as the chefs prepare your order.
Neighborhood bar & eatery with an enticing, warm modern feel. Celebrity chef Hai-Ying Bushey specializes in fusion and French cuisine. Appetizer favorites include coconut shrimp, fried oysters and steak bits. Popular salads include the Asian noodle and Greek salad. Sandwiches such as the ruben weigh more than one pound. Steak lovers should try the char-grilled 12 oz. New York strip steak, and meat lovers can feast on Merlot braised short ribs. Stylishly trendy decor, comfortable furnishings, earth toned walls, sizeable sleek L-shaped emerald granite bar and chocolate draped tablecloths with cozy spacious booths surround Bar Star. Plasma TVs with HD Direct TV. WI- FI available. State of the art sound system.
Bonzai Bob's Mongolian Grill is a make-your-own stir-fry place. Choose from a wide variety of meats, poultry and seafood, add fresh vegetables, oils, sauce and spices then watch our cooks grill it for you. There's a large non-smoking area, full dessert and appetizer menus, and also a children's menu. An eclectic decor, including hand-painted floors and tables and the original floor from the 1960s bowling alley, makes this a great spot for dinner for two or a fun place for a party. A thatched roof bar and a Key West, Hemingway-style room for relaxing with cigars and martinis complete the feel. Be sure to sample a Mighty Mongolian flaming drink! A wide variety of entertainment takes place throughout the week, including dueling pianos, blues, comedy, jazz, acoustic guitars and much more. There's a large dance floor and stage, with hula hoops on the dance floor for added fun. All ages are welcome.
At Hong Hua, widely regarded as the best in the area, diners will enjoy the the fare without being knocked off their feet. The restaurant's decor has more of a fine-dining than a Chinese feel. It’s elegant to look at, with its curving lines of cherry wood and tasteful paintings of flowers. The shredded duck and mushroom soup comes highly recommended. The Szechuan hot and sour soup is another winner, more complex and flavorful than hot, it actually seems a bit sweet. An excellent entrée is eggplant in chili sauce. The mu-shu pork is tasty if not overly interesting, slightly sweet and crisped-up by the shredded cabbage that’s used. Dessert can be peppermint or ginger ice cream, or translucent lychees served on ice. Offers a full complement of fried rices, chow meins and lo meins, along with all the dishes found at corner Chinese restaurants throughout America.
With a wide-ranging menu, striking presentations and quality cocktails, Inyo has sparked a buzz in Ferndale's dining scene. The dishes have not just flavor, but pleased texture contrasts within a dish. Take the cold appetizer maguro yookwhe: Strips of raw, lean tuna are deepened by a quail-egg topping and served with crunchy sliced Asian pear and a spicy dipping sauce. The hot side of the appetizer menu has everything from unagi (freshwater eel) and avocado rolled in a French crepe to Hong Kong-style spare ribs. Entrées include Inyo's version of kung pao chicken, or pepper steak that's startling in its simplicity. The sushi menu is the standard makimono (rolls), sashimi and nigiri ranges from ordinary maki to specialties, such as the Inyo roll is a marriage of king crab, strawberry, Japanese cucumber and mango sauce all topped with caviar. As usual, the textures and tastes harmonize beautifully. Space sports oversized, wraparound booths and a granite horseshoe bar, with a soundtrack of easygoing nu-disco and downbeat lounge tunes. Excellent specialty cocktails.
Nu Asian cuisine: sushi, Thai, Phillipine and Japanese.
Very extensive menu featuring crispy duck, sliced tender abalone sauteed with Chinese greens. Plenty of poultry, beef and seafood. Peking dinners for up to six persons.
Oslo patrons can choose between sushi and a longish list of superior Thai dishes; the sushi is sliced and rolled by Korean-born John Riney. Tom kha, the soup with coconut milk and chicken, is both creamy and salty, with generous chunks of chicken. Drunken noodles are peppery yet luscious, the noodles fat and slippery, with a fold-in garnish of fresh basil leaves. Equally delicious was a “signature” dish called simply “Oslo Udon Noodles.” Chicken and shrimp and the usual vegetables join wide noodles of a pleasing firmness in a faintly sweet and certainly hot garlic sauce. Almost all the signatures feature garlic, and none coconut milk, so now you know Chef Rossbach’s tastes.
Shiro is a study in elegant contrasts, featuring a fresh fusion menu highlighting the best of European and Asian cuisines. Its intimate dining rooms were once the living quarters of a 1920s Greek Revival mansion. White linen, dark paneling, ornate cove moldings and fireplaces provide a classic setting for the adventurous menu. The list of entrees emphasizes seafood, but also includes roasted rack of lamb and filet mignon. Chef Tobin Harris says his favorite dish is probably the sesame-crusted ahi, for its contrasts in color, texture and flavor. The rare tuna filet is coated with black and white seeds and served with a pale green wasabi cream sauce, which Harris believes is unique to his restaurant. The restaurant’s lower level features a complete sushi bar, and Shiro offers a full Japanese lunch menu.
Thielk's Mongolian Grille brings exceptional Mongolian style dining to Grosse Pointe with a touch of flare. Along with our fresh meats, vegetables, spices and sauces we offer unique one-of-a-kind marinated meats and special home made sauces to satisfy your mongolian appetites. Create your own all-you-can-eat stir fry or select an item off of our traditional menu section. Also, try our extensive selection of desserts, cocktails, beer and wine.
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