At each bowling center, balls hurtle down smooth, polished lanes as LCD screens keep track of scores and shimmering party lights illuminate the faces of determined bowlers. After lacing up some slide-enabling shoes and clearing the gutters of deciduous pins, bowlers set their sights on toppling 10-pin clusters. Carpets bedecked with psychedelic swirls lead to shelves stocked with neon-colored balls, which proffer their pin-busting talents to bowlers of various sizes. Fingers can warm up by mashing buttons in an arcade full of entrancing video games or bench-pressing french fries at the onsite grill and pub.
Serving the Hartford area with American bistro cuisine, Michael Christophers spruces up standard dishes with stylish preparations and singular sets of flavors. Thrill taste buds and tongues with starters such as grilled cheese sliders ($6.95), chicken parmesan spring rolls ($8.95), or loaded garlic bread, a savory strongman of a plate that hefts artichoke hearts, tomatoes, garlic butter, and four types of cheese with ease ($5.95). Then sink teeth into mouthwatering sandwich-styled main courses, such as the signature Michael Christophers burger topped with crispy onions and Vermont cheddar cheese ($9.95), and the genoa and pepperoni-stuffed grilled hot Italian ($9.95). Other platters include Cajun-spiced blackened salmon, expertly backfloating amidst watermelon salsa ($18.95). Fridays bring an all-you-can-eat fish fry, served with a choice of fries, baked potato, or cole slaw ($15; available during Lent). The bistro also plays home to a full-service bar stirring up a large selection of cocktails, and frequently hosts events, such as beer-paired dinners and readings of Shakespeare’s surf 'n' turf themed sonnets.
Dedicated to bringing the culinary traditions of Peru to Hartford’s diners, Piolin Restaurant II has been serving the signature sizzling meats and sautéed veggies of the region since 1998. Within the bustling kitchen, chefs architect dishes such as Peruvian yellow potatoes, sweet plantains, and fried yucca in addition to hearty meats ranging from grilled chicken to fried red snapper. Along with the re-creation of time-honored recipes, the brightly hued walls and cheery decor of Piolin’s dining room grant guests the feeling that they’ve escaped to Peru without the hassles of answering a TSA officer’s riddles.
Specializing in American Continental and Italian cuisine, chef Oscar Monterroso immerses taste buds into gourmet meals packed with emerging trends and flavors. With nearly a decade of restaurant experience tucked into his apron, Chef Oscar has doled out dishes across the United States. Today, having planted his fork-emblem flag on the East Coast, he showcases his talents by travelling to clients' homes and preparing three- to five-course gourmet meals. Chef Oscar also leads interactive dinner parties, enabling groups of students to chop, dice, and whisk their way to becoming better cooks.
With the exact same management, cooking staff, and emblematic painting since its founding in 1989, Mona Lisa Restaurant has had nearly three decades to perfect its Italian and Mediterranean cuisine. It was three decades well spent. Today, the eatery serves veal piccata, new york strip steaks, and a rack of lamb brushed with dijon mustard. They also serve rich pasta dishes such as penne ala vodka with prosciutto and light cream, the angel hair and shrimp adriatico with sweet peppers and a white wine sauce, and the Southern Italian sampler, made up of manicotti, ravioli, eggplant, meatballs, and sausage. The fine food is matched by an equally excellent drink selection, which includes dry, sweet, and fruity martinis, vintage ports and cognacs, and a top-tier scotch selection that includes Bordeaux-finished Bowmore and an 18-year Glenlivet.
Located on the Farmingbury Hills Golf Course, East Street Eatery plates Italian American staples fresh off the grill. Wings drenched in one of 10 hot or sweet sauces serve as tangy prelude to angus burgers, steaks, and sandwiches stuffed with buffalo chicken. The kitchen's savory eats also fit atop catering platters, as do hors d'oeuvres and Italian-American-style pastas and chicken dishes.