Restaurant Europa acquaints its diners with the hearty, core-warming dishes of Russia via single servings or family-style platters before inviting guests to dance at the in-house ceviche bar, which stays open after hours. Escorted by servers who float between recessed, private booths and centrally situated tables, plates piled with sour-cream-crowned latkes, classic Russian-style schnitzel, and sautéed foie gras fill the dining room with international aromas. The option to dine family-style allows groups to sup on eight assorted appetizers and a choice of four entrees as they discuss their clan's sacred ancestral hairdo. After dinner, patrons can relax at the bar or steal away to the Siberian vodka room, where they can sip the traditional spirit from a glass made of ice.
Since joining the NBA in 1970, the Cleveland Cavaliers have built up a passionate base of basketball fans throughout Ohio. The franchise has featured some of the most talented players of the 21st century, including a two-time NBA MVP and two Rookie of the Year-award winners. Wild crowds cheer on their team at Quicken Loans Arena, nicknamed The "Q" for its monthly "Laser Wristwatch Night" promotions.
At Dervish Grill, chefs recreate dishes that have been a part of Mediterranean and Turkish culture for centuries. However, just because the recipes are old doesn't mean that the ingredients aren't fresh. On the contrary, each day, chefs turn fresh vegetables and spices into beloved treats including stuffed grape leaves, tabouli, and their signature Dervish salad--a conglomeration of arugula, grapes, walnuts, and feta tossed with pomegranate vinaigrette.
Chefs also observe another important Middle Eastern tradition—all meat dishes, from the succulent filet mignon kebab to eggplant stuffed with ground beef and lamb—are made with Halal meats. They're also happy to make dishes more or less spicy, and maintain a selection of vegetarian options for those that prefer to dine meat-free.
No matter what entrees they choose, diners often pair their meals with a Turkish tipple from the restaurant's selection of more than two dozen wines. The drink menu is home to traditional staples, such as Turkish tea and coffee, but also spotlights imported Turkish malts and locally brewed craft beer.
In 1954, Frank Sterle founded a country-house restaurant with a few picnic tables, one waitress, and a small menu from his native country, Slovenia. The eatery?s hand-pounded schnitzel and performances by the likes of ?Waltz King? Lou Trebar and ?King of Polka? Frankie Yankovic soon drew crowds. Frank was able to expand the restaurant, modeling the addition after an alpine lodge where he lived as a child, and decorate the dining room with wall murals of Slovenian mountains.
In 2012, Rick Semersky launched the Szemersky Bier Garden, an authentic bier garden with picnic tables and green space, tucked behind the restaurant. The menu includes locally made sausages, kabobs and sandwiches cooked to order on the outdoor grill along with specially brewed beers. On Sundays, the garden hosts Bloody Mary Sundays with a wide selection of garnishes and condiments.
Chef Jimmy Gibson heads up a kitchen that is committed to classic eastern European cuisine, with a twist. On Friday and Saturday polka nights, diners can tap their feet and gaze at the roof?s exposed wooden beams, taking notes for the construction of their next gingerbread houses.
In 1975, when The Melting Pot originally opened just outside Orlando, diners had just three options: swiss-cheese fondue, beef fondue, or chocolate fondue. The restaurant first expanded four years later, when an enterprising waiter by the name of Mark Johnston opened up a new outpost in Tallahassee. Today, The Melting Pot?now owned by Mark and his brothers Mike and Bob?reigns as a premier fondue, wine, and drink restaurant, stretching across North America with more than 140 restaurants linked by underground tunnels. The restaurant's menu has also expanded, and patrons can now expect six varieties of hot dipping cheese paired with salads, meats, and molten chocolate.
On any given night, groups of dip-loving foodies gather around tables to nosh on fondue appetizers before cooking their steaks and seafood in a choice of healthy broth or oil. Birthday revelers and romance seekers cap decadent evenings sharing the chocolate desserts that have defined The Melting Pot for decades.
Lunch Date's president and founder Mike Green personally meets with all clients to help them navigate the dating world's treacherous waters. From these casual, one-on-one chats, Mr. Green constructs finely tuned profiles, which he uses to find the perfect match from a large database of single professionals in Northeast Ohio. If he doesn't get things right the first time, Mr. Green continues to work with clients until they find a fulfilling relationship. These efforts have proven fruitful thus far; since he founded the company, Mr. Green has helped establish hundreds of friendships, relationships, and marriages.
Until he finds enough batteries for his robot assistant, Mr. Green can't match up every unattached man and woman in the world by himself. So, the dating expert also trains others to set up their own dating services.