The Roanoker - January/February 2015 - 106

The Metro! Sushi Happy
Hour offerings include the
Volcano Roll (above) and
the Star City Roll (right).

shrimp, avocado, and crab, surrounded by rice, wrapped
in seaweed, and then tempura fried with a dash of spicy
"angry" sauce on top. It's a blast of flavor that never
compromises any values.
Same with the Metro! Roll, with crab, avocado, tobiko (fish roe), but wrapped in a sesame soy wrapper
instead of traditional nori. My favorite on offer, by far,
was the Star City Roll. A larger futo maki roll stuffed
with tuna (likely pole-caught albacore), wild salmon,
tomego (egg), marinated seaweed, avocado, and cream
cheese, then tempura fried and served with that "angry"
sauce. It's a mouthful (literally, I couldn't eat it in less
than two bites), but it's one of the more playful rolls I
sampled at Metro! and one that highlights the ease Chef
Andy Schlosser has with using sustainable ingredients.
For a date or a quick after-work bite to eat, Metro!
has the downtown happy hour scene on lock-down. The
three of us were able to eat enough sushi until we were
stuffed for less than $50 total, and even with cocktails
tallied in, we didn't break the bank. Sustainable for both
the ocean and your wallet, Metro!'s sushi happy hour
proves that it pays to be a cheap date.
Metro!
Campbell Ave SE, Roanoke
540-345-6645; metroroanoke.com

SUREFIRE DATE NIGHT AT
ALEXANDER'S
Date night. Those two words conjure a fair amount of
pressure, right? The task of picking the right restaurant,
ordering the best dishes, finding the correct glass or
bottle of wine to pair with the meal - it can be daunting,

106 JANUARY/FEBRUARY 2015

especially in Roanoke, where the fine dining scene has
expanded over the past few years. Impressively, though,
an old standard in downtown Roanoke, - Alexander's
- continues to offer up one of the most compelling date
night locations in the valley.
In business since 1979, Alexander's is hardly a newcomer to the Roanoke fine dining scene. Thanks to Chef
Bonni Webb, however, the restaurant's flavors are far
from stagnant. Take for instance an appetizer of seared
scallops - standard fare - served alongside a creamy
parmesan panna cotta, seared foraged mushrooms, and
halves of local pear tomatoes. The components transform an everyday seared scallop into something more
refined and playful, from the pop of juicy tomato to the
smooth and panna cotta. It's a savory and fun appetizer.
Entrees run the gamut from the often-requested
Pecan Crusted Chicken to the more playful Five Spice
Maple Duck Breast served with a pineapple kumquat
relish, offering diners a choice to stick to the traditional
or branch out a little into new culinary territories.
I opted one evening to try the Roasted Tomato &
Olive Crusted Salmon, a unique dish which married
the very earthy ingredients of tomatoes and olives with
an often overcooked and maligned fish. I wasn't sure if
the olives would complement with salmon, but ended
up falling in love with the briny crust and spicy pop
of whole grain mustard on the perfectly seared but not
overcooked fish. It's not a dish you'll find anywhere else
in the valley and it's one I'd order again and again.
As for the Tuscan Lamb Ragu with soft polenta, sage,
and parmesan? I've been dreaming of this hearty, rich
bowl all winter. It's a must for any cold, blustery night.
Thankfully, Chef Webb's creative and local take on
cuisine doesn't depart when it comes to desserts. While
you could opt for the traditional Glace au Chocolate, a
towering paean to dark chocolate (and no one would
fault you if you did, it's divine), you'd be remiss if you
THE

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The Roanoker - January/February 2015

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