Chefs cook lobster, steak, and chicken over hibachi grill, douse veggies in teriyaki sauce, and craft dozens of creative sushi rolls

24/7 eatery dishes up create-your-own omelets, half-pound Black Angus burgers, texas-toast BLTs, and Philadelphia-style cheesecake

Family-style portions of tilapia oreganta, veal marsala, and gluten-free or whole-wheat pastas in white clam sauce

An eatery featured in the New York Times serves up St. Louis–style ribs and Michigan craft brews

Sushi chefs roll fresh eel, fish, and vegetables into specialty rolls

Thin-crust or deep-dish Sicilian pizza, calzones, pasta, and subs

Bacon, portobello mushrooms, artichokes, and sausage headline a menu of pizza toppings; pizza lovers enjoy 12 months of handmade pies

Hand-rolled sushi or marinated chicken, steak, or lamb seared at tableside grills

Cooks pan-roast Chilean salmon, sear truffle scallops, and grill pizzas topped with figs and caramelized onions

Authentic tandoori entrees and other traditional dishes fan out across behemoth menu dubbed "daunting" by Metromix Louisville