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Tuesday, March 12, 2013

First Look: Dynasty Hibachi Steak, Seafood and Sushi Buffet

Posted By on Tue, Mar 12, 2013 at 10:00 AM

Behold! 'Tis but a fraction of all that Dynasty Hibachi Steak, Seafood and Sushi Buffet has to offer. - EVAN C. JONES
  • Evan C. Jones
  • Behold! 'Tis but a fraction of all that Dynasty Hibachi Steak, Seafood and Sushi Buffet has to offer.

Occupying the former Outback Steakhouse space next door to the AMC Esquire 7 in Richmond Heights, Dynasty Hibachi Steak, Seafood and Sushi Buffet (6710 Clayton Road; 314-781-8888) offers a wide array of choices for diners (even for a Chinese buffet).

And that's how general manager William Luan intended for it to be.

"For a regular buffet, you don't just want Chinese or just sushi," Luan says. "People want to try a little bit of everything."

Having seen a lack of Asian restaurants in the well-populated business and residential area, the ownership team leased the property when Outback Steakhouse departed. The team spent more than a year and about $1 million redoing the space.

Now the only entrance for the restaurant is through the parking lot, which cuts down on confusion and opens up the floor plan. Off the entrance is a large party room that seats 60 and is available at no charge. The central focus of the main space is the buffet, which offers booth and table seating for 300.

Dynasty delivers all the staples of a Chinese-American buffet -- General Tso's chicken, fried rice, egg drop soup, potstickers and the like.

Then things get interesting.

  • Evan C. Jones

We were most curious to sample the the fruits of the buffet's namesake, the hibachi. Guests can choose from a variety of meats (including pork, beef, chicken and shrimp), vegetables and sauces, which are stir-fried on a flattop grill and served piping hot. We nearly forgot to add a dash from the container of sauce next to the grill, which would have been a mistake -- the condiment adds a welcome zip to the grilled meat and vegetables. When we asked what was in the sauce, Luan flashed a smile and said it was a "chef's secret."

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