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Sai Thai and Sushi Bistro (2002-208 New Garden Road; 288-6777) has opened at The Shoppes at Brassfield Station, a new development a few blocks off Battleground Avenue in Greensboro.

Sai is a showcase for the senses. And it's no wonder. The restaurant is a collaborative effort of Angelo Adamo, a Winston-Salem designer who has designed interiors for Noma Bar and Grill in Winston-Salem and Chalkboard Restaurant in Chicago; Sam Nash and Marlene Graham, both of the furniture industry; and the restaurant's namesake, longtime chef Sai Phongsavanh, formerly of Thai Garden.

"It's modern simplicity," says Nash, a managing partner. "It's energy. Elegant but inviting."

Once diners have settled into the comfortable ambience that includes retro seats, plush sofas, low sunburst lighting and imported string curtains, they are greeted with a menu that includes appetizers such as a baked pastry bag filled with chicken called a Money Bag ($9), Apollo Shrimp ($10) stuffed with chicken and tempura fried, and Shrimp Tamarind ($14).

Phongsavanh incorporates galangal, a root with citrus and ginger flavors, and Kaffir lime leaves in soups such as the creamy coconut Tom Kha Kai and Hot and Sour Shrimp. Duck Noodle Soup ($10) includes boneless duck and fried garlic. The Papaya Salad ($13) includes shrimp, and the Waterfall Beef salad ($15) includes sliced beef with red and green onion.

Entrees include traditional Thai items such as Pad Prik Khing ($15) with a choice of meat in a red curry, Pad Thai Noodles ($14 and $15) with egg and cabbage and Kaho Pad Curry shrimp ($21) served in a clay pot. Some specialties include Royal Duck Curry ($24), Thai-style Basil Lamb ($22), Amazing Basil Seafood ($25) with a variety of shell fish and squid and the Hor Mock ($19), a fish-of-the-day served in a clay pot filled with a red curry coconut broth with Kaffir-lime leaves.

Vegetarian items include Basil Tofu and Stir Fried Vegetables at $13 each.

Sai offers lunch specials from 11:30 a.m. to 2:30 p.m. Monday through Friday with a choice of shrimp ($8.95), beef, chicken, pork or tofu ($7.95) or seafood ($11.95) and includes Pad Ginger, Stir-Fried Basil, Pad Thai Noodles and a selection of four curries. Lunch is served with Jasmine Rice and soup of the day.

Sai's sushi chef Nick Nikawadori, who has 30 years of experience and was previously with Nikko Japanese Restaurant and Sushi Bar in Charlotte, offers a sushi menu and bar that includes sushi and sashimi and specialty rolls such as the California ($4.95), Dynamite ($8.95) with spicy crab, Godzilla ($8.95) with crab and avocado and Dragon ($8.95) with shrimp tempura and eel.

The wine list includes good pairings such as a Chardonnay from Raymond "R," Chenin Blanc from Dancing Coyote, Cabernet Sauvignon from Red Diamond and a Syrah from Hey Mambo. Cold and hot sakes are also offered as well as imported beer.

Sai plans to open a patio that will seat about 35 and feature a fire pit with table and sofa seating. Live Sunday jazz is also planned.

Sai is open for lunch from 11:30 a.m. to 2:30 p.m. daily and for dinner from 5 to 9:30 p.m. Sunday through Thursday and 5 to 11:30 p.m. Friday and Saturday.

Youngster invents burger

A Greensboro youngster has been recognized by a national burger chain for her innovative burger recipe.

Kayelynn Green, 11, was selected by Red Robin Gourmet Burgers to be featured in the chain's third annual "Red Robin Kids' Cook-Off Cookbook." Kayelynn's The Bad to the Bone Buffalo Burger recipe was selected from more than 14,000 entries to be included with 49 other kid-invented gourmet burger recipes from across the country.

Kayelynn's burger combines the classic flavors of Buffalo Wings including blue cheese, celery and Louisiana pepper sauce.

The cookbook also includes back-to-school safety tips and conversation starters from the National Center for Missing and Exploited Children.

Through Sept. 13, Red Robin will feature the cookbook's grand prize-winning burger, the Holy-Peno Burger, with 50 cents from the sale of each burger benefitting NCMEC. Red Robin has locations at 1507 Highwoods Blvd. in Greensboro and 3110 Waltham Blvd. at Alamance Crossing in Burlington.

Red Robin has also opened its fourth annual Kids' Cook-Off for next year's cookbook. Deadline is Sept. 13. For contest details and a free download of the Red Robin Kids' Cook-Off Cookbook, visit www.redrobin.com.

Butcher shop opens

New York Butcher Shoppe (www.nybutcher.net), an upscale retailer of prime meats and sides based in Greenville, S.C., is opening a location at 3606-L N. Elm St. at the Lake Jeanette Commons shopping center in north Greensboro.

In addition to specialty meats such as certified Angus and prime beef, the shop offers sides, meals to go, sandwiches and wine.

New York Butcher Shoppe is expected to open in August.

Hibachi grill opens

Tokyo Grill II (2631 Lawndale Drive, Greensboro; 286-2184) has opened at the Lawndale Target Shopping Center.

Entrees, with fried rice and vegetables, include Hibachi ($5.50) or Sesame Chicken ($5.55), Hibachi Shrimp ($6.50), Hibachi Steak ($6.45) and Hibachi Vegetables ($4.95). Junior bowls include Chicken Nuggets ($3.25) and Shrimp ($3.55).

Owners Michael and Susan Chu also own Tokyo Grill at 5201-107 W. Market St. in Greensboro.

Tokyo Grill is open from 11 a.m. to 9 p.m. Monday through Thursday, 11 a.m. to 10 p.m. Friday and 11:30 a.m. to 9 p.m. Saturday and Sunday.

Chicken franchise opens

Zaxby's (www.zaxbys.com), a Southeast chain specializing in chicken fingers and Buffalo Wings, has opened at 1316 Mebane Oaks Road in Mebane.

The franchise is the first for Alamance County. Hours are 10:30 a.m. to 10 p.m. daily.

Locations also can be found in High Point (3895 Brian Jordan Place) and Asheboro (1205 E. Dixie Drive).

Lunch deals

Fatz Cafe (619 S. Regional Road, Greensboro; 841-0081) is offering a new, budget-conscious menu that includes Ying Yang Tacos, Fried Green Tomato BLT, the Knife and Fork Chicken Philly and the Key West Shrimp Salad.

Fatz also offers a $5.99 Creation Station where you create a combination from a list of soups, salads and half sandwiches.

Lunch specials are offered from 11 a.m. to 3 p.m. Monday through Friday. For a full menu, visit www.fatzcafe.com.

Contact Carl Wilson at 373-7145 or carl.wilson@news-record.com