Crazy Fire Mongolian Grill

News & Observer food critic Greg Cox says: Just half a year after it opened as Stir Crazy, this restaurant changed its name to Crazy Fire in the spring of 2002. Crazy is still right: The place is a sensory barrage, from customers banging a gong to alert the cooks that their bowl is ready to cook, to the clatter of long metal paddles used to cook the food on a huge flattop griddle, to the rock music the cooks are listening to, to the different rock music playing in the dining room, to the TV sets in virtually every corner, to the - you get the idea.Mongolian Grill is right, too, though this isn't like the Mongolian barbecue you're probably familiar with. In both cases, customers place their own raw ingredients in a bowl and take them to the grill, where they're stir-fried. At most Mongolian barbecues, though, the selection is limited to a handful of meats, maybe a dozen veggies and four or five sauce/seasoning combinations ñ all of them more or less Chinese. Stir Crazy sets itself apart by expanding its palette far beyond those parameters, including 10 meat and seafood options, and twice that number of veggies, seasoned with a dizzying, global assortment of flavors, from Jamaican jerk to chipotle. For $11.95 in the evenings, you can go back as many times as you like. The North Raleigh location, which opened in February 2003, also offers a sushi bar.