The quick-serving cooks at Spangles engage appetites in a '50s-themed dining environment, having recently bolstered the menu with a saucy taste of the Far East—Wok 'n' Roll Bowls, which come in three flavors ($4.49 each). The sweet chicken teriyaki and sirloin steak spoon with stir-fried carrots and broccoli on a bed of steamed white rice, and diners longing for legumes can sink their teeth careening into the spicy kung pao chicken bowl crowned with peanuts. Keep thirsty mouths from imbibing ketchup packets by dangling a pair of 32-ounce soft drinks in front of them ($1.69 each). Ten varieties are available, such as tropical punch, green-peach tea, Pepsi, and root beer.
A wave of flavor washes over visitors to Tsunami Teriyaki, who can dig into charbroiled teriyaki, chicken wings, and Thai and Vietnamese dishes. Spring rolls stuffed with chicken and vegetables and garnished with a ginger-lime sauce can start off meals, or diners can sample salad rolls made with carrots, bean sprouts, and peanut sauce. The hearty selection of noodles ranges from pad thai, “Thailand’s official rice noodle,” to vermicelli, Vietnam’s “light and healthy rice noodle.” The luscious noodles arrive mixed with cilantro, toasted peanuts, lemongrass, bean sprouts, and proteins such as tofu, chicken, or steak. The house Tsunami Specials platters include chicken or tofu mixed with string beans, Thai herbs, or a crushed peppercorn sauce. Thai iced tea and Vietnamese iced coffee wash down spices, and boba drinks of avocado, mango, and sour-green-apple flavors provide refreshing sips that may come with pearls of tapioca freshly stolen from the elusive tapioca oyster.
Named Best Bakery in 2013, for the fourth consecutive year, by The Best of Wichita, W.O.W. Cakes' expert baker and decorator, Pam Pletcher, concocts artful gourmet confections slathered in copious quantities of house-made toppings and homemade buttercream. Bakers craft more than 50 flavors of cakes and cupcakes–including 12 gourmet cupcakes–easily accommodating requests for coconut wedding cake topped with chocolate fondant or red velvet birthday cake filled with bavarian cream. Alternative recipes turn treats into gluten-free and sugar-free of time-tested favorites to accommodate special diets or throw dessert-sniffing detectives off track. Imaginative bakers transform cakes into pieces of art with hand-piped chocolate, sculpted frosting, and strategic props, and have used their skills to transform a simple sheet cake into everything from a ski boat to a flame-licked barbecue grill.
Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, sandwiches, and breadsticks.
Breakfast used to be simple. Just have a glass of oatmeal with a teaspoon of half-and-half and run for the school bus. These days, our evolved bodies require a bit more sustenance to jumpstart a productive weekday or hyper-productive weekend, and the freshly revamped menu at Egg Cetera won't let anyone down. Simpletons can take a pared down two-egg plate with bacon, house potatoes, or toast, but a breakfast savant might opt for the more refined eggs benedict with poached eggs, hollandaise sauce, and smoked salmon.
But Egg Cetera's chefs don't cease to emphasize the "Cetera" half of the eatery's name—the expansive menu lists an array of classic Mexican dishes: from morning-time huevos rancheros and breakfast burritos to sizzling fajitas and tamales. Mid-day diners can also gorge on BLTs and cheeseburgers while sipping on a classic soft drink or juices from a freshly squeezed piñata.
A chef stands over a flaming tableside teppanyaki grill, twirling his cooking instruments in the air and catching them in each hand. As his audience whistles and cheers, he sears juicy morsels of filet mignon, chicken, and seafood alongside colorful slices of mixed vegetables. Chefs are equally busy behind the sushi counter, artfully arranging more than 100 different types of rolls with fresh tuna, spicy salmon, and crispy shrimp tempura. At the bar, expert mixologists shake premium liquors and juices into cocktails, garnishing them with duos of plump olives and curls of lemon rind. At nightfall as the moon filters in through the skylight windows, the contemporary dining room comes alive with glimmering televisions, lively music, and friends debating the existence of wood nymphs over drinks.