Meridian's seasonal menu draws inspiration from global bar bites made from all-natural and locally grown ingredients. Start with an order of bacon mac ‘n’ cheese with buttered panko ($8) or the almond-breaded cod fingers served with jalapeño tartar sauce ($12). For a refreshing post-triathlon meal, opt for the togarashi ahi-tuna niçoise salad with capers, tomatoes, Humboldt fog, and sesame-orange vinaigrette ($14) or quell carnivorous cravings with an all-natural beef burger served with cheddar or blue cheese ($9). The grilled bangers and mash ($13) will evoke sweet childhood memories of playing hopscotch outside the smoky pubs of Bangladesh and also will serve as a delicious stomach stretcher for a third course of sticky toffee pudding ($6) or a house-made ice-cream sandwich with mocha sauce ($6).
With an emphasis on local, organic, and sustainable ingredients, FIVE takes a fanciful flight in the afternoon with its signature market business lunch, which gives diners the option of pairing a tea or soda with a two-course meal built from three-course options. Because the chefs at FIVE keep close tabs on seasonally fresh ingredients, the menu changes on a weekly basis. To paint a more palate-pleasing picture, check FIVE's website for the latest menu.
Shattuck's massive 20'x40' dance floor, sublime lighting, and comfortable booths, couches, and tables set the stage for the extermination of boredom and the complete and utter devastation of faces by the forces of rocking. Past performers on Shattuck's stage include Mos Def and Method Man; check the events for upcoming musical acts such as Katchafire and The English Beat, as well as DJs spinning funk, soul, hip-hop, reggae, salsa, and tender flugelhorn ballads. Fuel your brain with the rhythms as you fill your tank with $6 specialty cocktails, such as Shattuck's island delight (Malibu and Absolut with a splash of orange juice and pineapple juice), Jameson and cola, or an amorously inviting Absolut love machine (Absolut ruby red, pomegranate liqueur, and orange juice).
Born in Melbourne in 1978, Circus Oz is an animal-free circus troupe that performs all the death-defying stunts and astounding feats of Cirque de Soleil while undercutting its spectacle with a refreshing dose of irreverent Australian humor. The motley band of tumblers, tightrope-walkers, foot-jugglers, magicians, and acrobats favor leather pants, Viking helmets, and wild facial hair over spangly Lycra unitards—giving the circus a wondrously raw feel, like a steampunk Victorian circus comprised of Mad Max extras. Over the course of two hours, voluptuous ringleader Sarah Ward will unfold a cheeky phantasmagoria of star-crossed trapeze artists, roller discos, bicycles overflowing with 11 riders, two men balanced atop the shoulders of a single woman, and a mysterious event known only as “the senior citizens’ hour of power.” An off-kilter brass band (complete with a tiny tricycle organ) replaces the typical cirque’s New Age mood music with joyous rock and roll.
The chefs at Mint Leaf follow family recipes to fashion Northern Indian dishes with seasonal, organic produce, free-range meats sourced from local farmers, and spices handpicked by family back home in India. Kebabs spear mahi-mahi, chicken, and other meats marinated in a house-made yogurt sauce before baking in a clay tandoor oven. A collection of vegetarian, vegan, and gluten-free options eases the strain of dietary restrictions. Mint Leaf's selection of more than 50 wines and specialty cocktails helps temper the heat when guests get ambitious in selecting their meal's spice level. On select nights, local musicians entertain diners as they eat and inspire guests to break it down on the dance floor after finishing their meal or winning a game of I Spy.
The cooks at Lanesplitter bake up a menu of New York–style pizzas and pocket-like calzones, and bartenders at the three pub locations pour a large selection of microbrews. An army of nearly 30 meaty, veggie, and vegan toppings stands ready to occupy thin neapolitan or thick sicilian crusts in combinations such as the herbivore's spinach, mushrooms, onions, and olives ($23.50 for a 19-inch) or the garbage pie's heaping mélange of spiced meats and crisper-drawer items ($27.50 for a 19-inch). The bar's taps have recently flowed with Racer 5 by Bear Republic, E.J. Phair's doppelbock, and hand-pumped Bombay by Boat IPA from Moonlight Brewing Company. Some locations host art openings, where diners and drinkers may admire photography, paintings, or mosaics made entirely of anchovies.