Splitsville explores contemporary consumption by pairing its elegant eventide eats with the ambient roar of rolling balls and clattering pins. Designed by Tim Cushman—one of Food & Wine magazine's 2008 Best New Chefs—Splitsville’s menu stacks up and knocks down a cadre of culinary classics. After starting with spicy edamame, three-pepper calamari, or parmesan chicken tenders ($4–$12), move onto stomach-stuffing entrees ($13–$23), such as filet mignon and mahi-mahi served with voodoo shrimp. Classic-rock vibrations leak out of the restaurant's speakers and diners add the sounds of human happiness while diving into their lightly sauced steaks and generous pizzas ($8–$12). After 8 p.m., all guests under 21 turn into pumpkin-shaped bowling balls, and fine hobby-sport decorum requests an evening-casual dress code.