Roll Play

It's easy to get cast under Voodoo Tuna's spell. Since the Asian fusion restaurant opened in July, we've been bewitched by the Lakewood spot's menu of nachos, steam buns and sushi. With unexpected influences from modern American to French, executive chef Andrew Jackson has worked his magic on 13 devilishly delicious rolls incorporating unusual ingredients such as banana, pot stickers and pecans. "We always try to think outside of the box and tweak it as we go," says Jackson, who honed his culinary skills at Lure Bistro and Ballatine in Willoughby. You'll find us worshipping over the Sea Swine ($17), made with tempura-fried shrimp, meaty scallops, smoked slab bacon, avocado, roasted red peppers and topped in a soy sesame sauce. "It's a little bit of a play on the bacon-wrapped scallop," says Jackson. 15326 Detroit Ave., Lakewood, 216-302-8862, voodootuna.com