Our dining atmosphere is fine-casual. You will be as comfortable in a tie or dress as you are in blue jeans. From our hand painted Tuscan wall murals to the linen wrapped silverware our environment evokes a high expectation and we intend to please you. We want you to be so favorably impressed that you come again, and again.
The stylists at Milan’s Hair Studio pride themselves on their talent and versatility. With a finely honed eye for personal style and a willingness to stray from the cookie-cutter mold, they fashion haircuts for clients of all ethnicities and hair types, embellishing each client’s features. Their ears do the listening as their hands do the work. Depending on the client's wishes, they customize coloring schemes that range from natural hues to dramatic tones. And on top of cutting and coloring, the stylists offer relaxers, fasten extensions, and apply keratin treatments that add a smooth, shiny luster to hairdos and bungee cords.
Papa Murphy's Take 'n' Bake Pizza was born out of the owner's frustration with bad pizza from chains, which often tasted as if every ingredient was canned or frozen. Deciding to change the industry, Papa Murphy's tosses every ingredient, all of which are never frozen, onto the crust in front of the customer's eyes and sends them home to bake in a home oven. This dedication to fresh flavor earned Papa Murphy's the top spot on Zagat's National Chain survey.
Visitors can create their own take on the pizza pie or chomp into one of their signature pizzas, which range from meat-filled stuffed crust to calorie-conscious lite varieties covered in vegetables. Their appetizers and desserts follow the same pattern. Customers order raw cookie dough or cheesy bread ripe for the baking, resulting in every course being fresh from the oven.
Anothai Cuisine's chefs grind their own fresh herbs and spices to awaken patrons' tongues with each bite of their Thai dishes. Pungent curry coats seafood, chicken, and noodles, and on the other end of savory-to-sweet spectrum, mango imbues shrimp with flavor that evokes the tropical drinks of which ice fishermen's dreams are made. Artfully arranged garnishes complement colorful dishes to excite the eyes, which can scan the bright red and white accents between bites.
Within the kitchens at Chefs 2b, culinarily-curious kids learn to use their own hands to whip up delicious repasts and then pick up and taste the flambéed fruits of their labor beneath the watchful eyes of certified chefs. Variety abounds in the 1.5-hour-long cooking classes, where cheflets may bone up on cuisine from other countries, learn basic techniques, or reflect on the importance of keeping the lid on the blender. Classes are equal parts art and science, and kids learn how, like scouting for boy bands, a combination of disparate ingredients can come together to create something wholesome and harmonious.
The fish connoisseurs at Wazabi Sushi Bar slice up a vast assortment of sushi filled with fresh ingredients flown in from Los Angeles, Hawaii, and Japan. An extensive menu of rolls and sashimi brims with hand-held fish devices such as tuna, salmon, and yellowtail sushi ($5 for two pieces). The cuisine-melding Texan roll ($10) tops salmon and jalapeño with beef tataki, served alongside cilantro-citrus sauce, and the prismatic Rainbow roll’s tuna, salmon, yellowtail, white fish, and shrimp cast a polychromatic glow across an awestruck California roll base ($13). Crab-infused creations such as the Alaskan roll ($10.50), with spicy crab, salmon, and avocado, side-walk around imitation crustaceans in favor of the real thing.