There's only one thing hotter than the surface of the sun—the dance floor at its core. Nightclub SOL lives up to its celestial namesake with a weekly lineup of dance parties, live DJs, and top-shelf drink specials. On a given night, live music, Top 40, hip hop, and house music pulse from the speakers, some mixed with a hint of Latin of vibes. Other times, artists spin the latest techno tunes from all over the world, or electronic musicians present new remixes and original music. Other special events include comedy shows and holiday parties.
The state-licensed certificate courses at Pacific Bartending School provide students with the skills and the resources needed to work behind a bar, regardless of their previous knowledge or experience. In addition to learning how to pour drinks and accessorize them with garnishes or handbags, attendees will study roughly 150 basic cocktail recipes as well as the defining flavors and characteristics of the liquors and liqueurs used to make them. Instructors use audio-visual technology to supplement their lessons, and they keep class sizes small to guarantee every student their own workstation to practice at. Afterward, graduates may attend any of the school's complimentary refresher courses or seek assistance with job placement and resumè writing.
Across nearly three-fourths of the United States, AMF Bowling Co. reverberates year-round as families, friends, and competitors send bowling balls in search of upright pins careening down slick lanes. The company first established itself as an industry leader in 1946, the same year the sport introduced automated pinspotters.
Today, more than 20 million bowlers annually make AMF their battleground for wars against pins. As the largest owner and and operator of bowling centers in the US, AMF locations offer high-tech scoring technology, a classic design, and a menu stocked with American-inspired classics such as wings, pizzas, burgers, and beer.
Inside the Torrance Marriott, chefs toss together farm-fresh ingredients to create flatbreads, sandwiches, and well-balanced entrees that complement a wine list of more than 40 different vintages. A two-story water feature gives meals a soothing backdrop for thoughtful conversations or raucous celebrations in anticipation for a new quarterly budget report. Outside, flickering flames from the fire pit cast a glow on the zen garden's orange-cushioned lounge chairs beneath the clear Southern California sky.
Gonpachi fashions its menu of authentic Japanese fare and Edomae (Tokyo-style) sushi from locally sourced ingredients, as well as authentic foodstuffs purchased from Tokyo's Tsukiji Market. Gonpachi hand-pounds its soba noodles daily from buckwheat flour threshed and milled on the premises. These freshly noodled noodles can then be served chilled with a dipping sauce as seiro ($8) or in a hot broth as kake soba ($8–$9). Gonpachi in Beverly Hills also practices the slow-cooking robata-style, preparing delicacies such as Chilean sea bass ($6) and bacon-wrapped cherry tomatoes ($3) over the gentle firelight of a traditional oak-charcoal pyramid. On the other end of the cooked spectrum, sushi fans can trap spicy tuna rolls ($5) between the bamboo chopsticks in their hands or the insect pincers on their faces. Chopsticks also protect hands from the flavor explosion of the dynamite roll ($16).