Flat Top Grill

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Customers choose stir-fry components from a buffet featuring about 80 fresh selections, piling them into a bowl (a restaurant staff member is on hand to make suggestions if needed). Then they ladle on some sauce and hand the whole bowl to a cook, who slaps the contents onto a griddle; the food is quick-fried and returned to the diner. Spices, cooked rice and noodles are on hand to complete the creation. ''You see the food from start to finish,'' says owner Keene Addington.