Golden Spoon Frozen Yogurt has been here for years??30 years, in fact. At first Jeff Barnes began serving frozen yogurt as an offshoot of his health food store. Soon thereafter, he couldn't keep cups filled fast enough; so in 1983, he began serving the chilly delight exclusively. The rich flavors, which include pistachio, s'mores, pumpkin pie, and salted caramel, all made with real milk and real fruit and available in low-fat and nonfat options. The staff also works to be as eco-friendly as possible, which includes filling cups that bio-degrade within 21 days and spoons that self-destruct in 60 seconds.
Tucked away in the kitchen of each Paris Baguette, bakers trained in French techniques craft buttery, flaky croissants and tart crusts, and their success at this has earned attention from the likes of the New York Times. In addition to pastries and sweets such as mocha rice balls, the bakers knead bread for their namesake baguettes and yeasty creations that hold an Asian twist, such as red-bean-paste-filled donuts. The experts also create fondant-cloaked cakes that venture beyond classic flavors into green tea, cappuccino, and sweet potato, delighting partygoers bored of the same laminated sheet cake that makes its appearance at each year’s birthday celebration.
To wash down these treats, patrons sip cups of java or more exotic drinks such as wheatgrass and black-sesame lattes, persimmon smoothies, and bubble tea. At lunchtime, many locations layer sandwiches, filling hungry stomachs with croque monsieurs and baguettes stuffed with chicken and pesto.
Knights in shining armor. White horses. Fair maidens. All the magnificent trappings of a bygone era come to life at Medieval Times, where ironclad knights clash for the title of King's Champion in front of a wide-eyed audience that peppers the battlefield with cheers and jeers between bites of a four-course dinner. Each two-hour tournament channels the pageantry and spectacle of 11th-century Spain, pitting six competitors against each other inside a spacious, sand-filled arena for the honor of earning the title of champion and the favor of the royal court. A spirited musical score infuses epic onslaughts with an extra dose of tension as adversaries joust atop stallions, deflect ferocious blows, and slice through suits forged of authentic junk mail. To further immerse guests in the fairy tale, Medieval Times encourages each guest to declare their allegiance by cheering loudly for the knight in their corner.
Like royal guests centuries ago, spectators bask in the revelry while feasting upon a finger-friendly bill of fare without the aid of utensils or the "choo-choo" sounds of parents. The four-course feast includes a tomato-bisque soup starter, oven-roasted chicken with a garlic-bread side, single spare rib, and an herb-basted potato. Servers periodically fill patrons? goblets with soda or water, which adults can supplement with purchases from a full-service bar. Meals conclude with the castle's sweet pastry dessert.
John's Incredible Pizza Co. graces guests with acres of incandescent entertainment options and a fully stocked buffet ($9.49 value, $1.50 value for drinks). In addition to a slew of soups, salads, pasta, desserts, and traditional pizza choices, the buffet brandishes a bouquet of specialty pizza creations, including spicy peanut-butter, barbecue chicken ranch, and alfredo pizza.
Fans of Golden Nights Restaurant come for the Lebanese food, hookah, and live entertainment, but the grand feel of the eatery opens with a sense of drama before diners even sit to order. Outside, a sandstone fa?ade impresses with inlaid arches and a massive, cylindrical turret. Inside, a classical expanse of white marble floors, multistory ceilings, and snowy linens take center stage. Arches, columns, and floor-to-ceiling windows draw eyes toward gold-glowing crystal chandeliers and ethereal drapery. It's a vivid sight, and one that is as memorable as the kitchen's kibbeh rolls, flame-kissed kabobs, and lamb chops. A covered, heated patio is home to the hookah area and on Friday and Saturday nights, a live band and belly dancers add their vivid artistry to dinners. There's also plenty of space for special events.
Namastey India looks like a small grocery store from the outside, but once inside, you’ll catch a delightful whiff of the OC Weekly's Best Indian Restaurant. According to the Los Angeles Times, owner, chef, and New Delhi transplant Ashish Pal grinds his own spices and bakes every batch of bread to order because he "wanted to do it authentic, do it right, do it the way it should be." Pal churns out regional fare such as channa batura, a spicy chickpea dish, as well as Indian staples, including samosas as perfectly crispy golden as if they were dipped in Midas’s fryer.