Steve Kuhnau grew up battling allergies and low blood sugar, and in the late 60's, he finally found the perfect solution, and it was delicious. Blending real fruit, proteins, nutrients, and other mix-ins, Steve created Smoothie King to provide nutritious drinks, many of which can be as filling and healthful as a meal. Fiber, probiotics, antioxidants, and other enhancements can boost the health effects of customers, plus skipping added sweeteners can help avoid calories, carbs, and conniving tooth fairies who have a malicious contract with all sugars.
The ominous buzz of a bloody chainsaw. The dead stare of an evil clown. The shocking sight of a feasting cannibal. They'll all feel eerily real at Hell Scream Haunts, and that's because the creators are professionals who work the same magic for film and TV. Of the three spaces—the Screamatorium, VonHellton’s House of Horrors, and The Dungeon of Despair—the Screamatorium carries the spookiest story, as it's the rumored former site of a sinister hospital. But no matter which cutting-edge attraction you brave, each are bound to terrify.
Founded by local brew maestro Jason Yester, Trinity Brewing serves fresh food and beer amid a people- and environment-friendly atmosphere. Drawing on his years of experience as former brew master at Bristol Brewing Company, Yester personally crafts a variety of staple and seasonal brews, such as the Sunna Belgian Wit or the 12.5% ABV Farmhouse Nocturnum Saison. With a thundering beerfall of more than 30 taps, Trinity Brewing surrounds 6 to 10 original creations with about 27 offerings from signature breweries such as Avery, Dogfish Head, and New Belgium. The kitchen keeps the brew munchies at bay with a full menu that appeals to vegetarians, meatitarians, gluten-free gourmets, and ascetic Antarctic ice temple monks. Juxtapose a well-aged Stop Making Sense eisbock with appetizers such as the authentic belgian fries ($5) and Awaken bison jerky ($5). For heartier hungers, try a mediterranean wrap ($6) or sink your moistened molars into the holy mole enchilada ($9) or the falafel with house-made tzatziki sauce ($9).
Meat is the primary item on the menu at Flatiron's American Bar & Grill. Blank-angus steak comes in three cuts—the signature Flatiron, the rib eye, and the New York strip—and shares a plate with a choice of veggies and potato. Orders of chicken wings, whether coated in spicy buffalo sauce or honey-chipotle glaze, weigh in at one pound, making for a hefty appetizer or a delicious paperweight. Although it's technically meat-free, the three-cheese mac-n-cheese comes with a “robust bread-crumb crown” and benefits from the addition of shredded spiced chicken, according to food critic Nathaniel Glen of The Gazette. On a daily basis, the restaurant’s chefs inspect each meat shipment to ensure top-notch quality and freshness.
Bambino's Italian Eatery and Sports Bar boasts an extensive menu of freshly made pizzas, pastas, salads, and more. Handmade pizzas are its specialty, hatched from sauces and dough made in-house every day and pounded, poured, and flourished with an array of decorative delectables. Appreciators of classic Italia and can revel in the Mama Mia Special, a doughy disk topped with pepperoni, mushroom, green pepper, onion, Italian sausage, ham, ground beef, and black olives ($12.95–$19.95). Pie prohibitionists can opt for one of pasta dishes with a combination of Bambino's noodle shapes and sauces, including the primavera ($7.75), the clam alfredo ($8.95), and the bolognese ($7.25), or sink chompers into a hot pastrami sandwich, filled with green peppers, onions, and mozzarella cheese ($5.95). Ward off post-meal boredom or sugar-afeared demons with a full-size peach dessert stromboli (9.95). Libation-seekers can find shelter at Bambino's sports bar, which is fully stocked with beer, wine, spirits, and liquefied sports broadcasts.