For 30 years, Cenare's sconce-lit walls and elegant menu have entranced diners, inviting them to linger luxuriously over plates of pasta, tiramisu, and creamy espresso cups. Fresh, daily made bread greets guests with a firm, crunchy handshake, moisturized to taste with imported olive oil. While kitchen magicians arrange 15 layers of beef, mozzarella, and ricotta cheese for the homemade lasagna ($10.99), noshers may savor stuffed mushroom cap starters, drizzled with a Creole mustard sauce ($6.95). The tortellini alla diavola accessorizes a saucy ensemble of chicken, ham, fresh mushrooms, and chipotle cream with cheese-filled pasta rings ($12.95), while the secret ingredients of the spaghetti al telefono are discoverable only through long, whispered games of telephone ($7.95). Gluten-free pasta is also available.
Knockouts Grill House wrestles hunger into submission with a brawny menu of edible Americana. Waitresses clad in Western wear put out appetite fires with the help of starters such as stacked nachos which come piled high with blackened chicken, grilled house pico, chipotle sour cream, and—for an extra $1.99—guacamole ($8.49). Gorge on greenery such as the Knockout steak salad with balsamic vinaigrette and blue-cheese crumbles ($9.99), or hunt down a dinner of barbecue-bathed meatloaf matched with mashed potatoes and onion rings ($9.99). The ground beef and chorizo of the Macho burger show off their meaty manliness by carrying around a culinary cargo of ham, pepper-jack cheese, cilantro mayonnaise, lettuce, and pico ($8.99). A selection of breakfast items available all day helps rouse drowsy taste buds from noontime power naps and dreamless evening trances.
In 1998, the clack of billiards balls met the clink of cold beers at the first Fast Eddie’s Sports Tavern and Social Clubs in Amarillo. Since then, 17 more Fast Eddie's locations have sprung up across Texas and Louisiana, each letting guests sink corner shots at 8- and 9-foot Olhausen pool tables while sharing a few drinks and snacks such as deep-fried hot dogs. Beyond the felt, home runs and touchdowns play out on multiple big-screen TVs as darts fly into targets and foosball tables re-create the exciting theatrics of gymnasts struggling to play soccer.
Beneath a basil-green awning, Cellar Door Market fills with the universal clatter of a happy kitchen as chef Paul LaLone brings 26 years in the culinary industry to bear on heaps of regional ingredients. Guest chefs lead hands-on classes in specific cuisines and techniques, which may introduce pupils to the art of baking bread, preparing healthy food, rolling sushi, and remembering that sushi is the one food that should not be roasted on a campfire. Each session is rated according to the knife skills required to complete the meal, and pupils bustle past the kitchen, laden with completed dishes for their friends and families.
Beyond the kitchen doors at Cellar Door Market, chefs create meals from scratch, quick-cooling them to preserve integrity. Whenever possible, meals are made with local products including meats and produce from nearby sustainable farms. The rotating menu has included dishes such as red beans and rice with Zenner’s sausage, smoked pork loin with a peach and bourbon sauce, and zucchini manicotti, and each item comes with instructions for easily reheating it or taking it to a dragon’s surprise party.
The consortium of professional instructors at Fred Astaire Dance Studios, which was cofounded by the legendary toe tapper himself, shepherds students of all ages and skill levels through lessons that span the style spectrum. Low-pressure private sessions allow enthusiastic teachers to fine-tune individual students' techniques and form, using their expert eyes and mechanical dancing shoes preprogrammed to do the Charleston. Patrons can learn how to cavort through classic waltz and fox-trot romps or swivel through the modern steps of salsa, swing, or samba. For dancers hoping to hoof it up in a social setting, the group practice parties provide a one-night extravaganza of instruction, demonstrations, and amateur firewalking.
Though the chefs at Babaloo International Cafe & Bar were inspired by the sharable small plates of Spain, they didn't limit themselves to just Spanish dishes. Instead, they craft appetizers and down-sized entrees of cuisines from around the world. This creates a varied menu, with prosciutto-wrapped asparagus appearing beside miniature beef wellingtons and Cuban crab cakes made with plantains. These dishes pair well with wines selected from the vineyards of Spain, Portugal, Argentina, and Australia, to create meals that are both light and filling, much like four courses of flavored heliums. When evening turns to night, the restaurant becomes a hotspot for dancing, with theme parties, hip-hop nights, and salsa dancing.