Rice Bistro & Sushi's kitchen overflows with cookware that steams and simmers dishes of pan-fried basil beef, pots of rice noodles for pad thai, and golden portions of peking duck. Outside the kitchen, sushi chefs behind the sushi bar craft specialty fresh sushi and sashimi; the combination of Chinese, Japanese, and Thai earned the restaurant a nomination for Best Asian Fusion in ABC 7's 2011 Denver A-List. Despite the traditional recipes, chefs are conscious of modern dietary restrictions and never add MSG, peanut oil, or sulfuric acid to their meals. Items such as basil lobster and scallops can be prepared gluten-free upon request. Diners sip on imported Japanese sodas, teas, or an array of more than 130 different wines to accent bites of tempura lobster rolls, along with 10 varieties of hot and cold sake and specialty saketinis from the full bar.
At Angelina's Fine Italian Dining, chef Bob Travlos whips up classic dishes inspired by New York City’s tradition of flavorful Italian cuisine. Toppings from pineapple to capicola ham grace five Neapolitan–style pizzas named after the Big Apple’s five boroughs. Chefs also stuff lasagna, ravioli, and ziti with homemade mozzarella and ricotta cheese. Lunches and dinners commence in Angelina’s spacious dining room, beneath a large-scale painting of the New York City skyline and the Brooklyn Bridge, which Al Smith famously constructed from leftover string cheese.
1950s ephemera decorate Gunther Toody's eight Colorado locations, lending an extra boost of Americana to plates of classic diner food such as burgers and meatloaf. The menu even draws its inspiration from American pop culture of yore, with Elvis fries, burgers named for Howdy Doody, and Big Bopper breakfasts served on platters of chantilly lace. Classic ice-cream treats including shakes, malteds, and black cows help lead each meal to a suitably sweet conclusion.
Fun City's laser maze, go-kart racing, and other attractions are a siren's call to groups looking for safe, thrilling entertainment. At one of the Denver area's largest indoor entertainment centers, three and a half acres of attractions—including inflatables, laser tag, and a rock-climbing wall—invite kids to run wild. An in-house bowling alley with Crazy Cosmic Bowling on Friday and Saturday nights plays host to hundreds of frames nightly. The pinnacle of this mecca of fun is the three-story foam factory, which blasts, drops, and tosses foam balls for endless enjoyment. Once young ones tucker themselves out, an arcade with virtual driving games, air hockey, and skee-ball can grant a sedentary reprieve. Winnable arcade tickets can be redeemed for prizes such as bikes or stuffed animals. To help visitors refuel, Fun City's kitchen churns out specialty pizzas, burgers, and burritos as well as alcoholic drinks for adults, and their party packages combine it all with private rooms and discounts on game credits.
After spending years working for Dominos Pizza, Vince Schmuhl decided that he could do a better job of preparing and delivering quality pies to people's homes. He challenged the nationwide chain's dominance in the region by founding the first Blackjack Pizza on June 29, 1983.
Although delivering oven-fresh pies within 30 minutes was still a major goal for Schmuhl, he emphasized the importance of quality ingredients using sauce made from freshly packed tomatoes as well as hand-tossed dough that never sees the inside of a freezer or cryogenic chamber. This dedication to quality and speedy service allowed Blackjack Pizza to not only survive, but also thrive over the decades. The chain now includes more than 40 stores operating in four different states.
In addition to offering seven signature pies, Blackjack Pizza also allows customers to build their own order from crust to toppings. A choice of up to four savory, tangy, and piquant sauces form the base, topped with any of the 3 available cheeses, 7 meats, and 10 freshly diced vegetables. Regardless of the toppings, Blackjack Pizza respects the potential danger of food allergies by ensuring that none of its pies ever contain traces of MSG, peanuts, or peanut oil.
Zaggora's founder Dessi was scrambling. She needed to lose a little weight before her wedding, but none of the weight loss products she used seem to move the needle. Eventually, she took matters into her own hands, inventing her own effective method for slimming down. Zaggora's multi-layer capris, tops, shorts, and blazers put the heat naturally emitted by the body during exercise to work burning more calories. A 2012–2013 study conducted by ETScience at University of Southern California showed users wearing Zaggora used less energy to achieve high cardio levels and burned anywhere from 6–18% more calories and than those wearing standard exercise clothing.
Made from a comfortable bioceramic material, the shorts' ThermoFit technology smoothes thighs and other dimple-prone areas by warming body tissues and increasing their metabolic rate. This process boosts energy expenditure before and after exercise, and aids in eliminating cellulite-causing toxins.