The Hershey Theatre, conceived in 1933 by noted philanthropist and chocolatier Milton S. Hershey, stands as an opulent tribute to the performing arts. Taking architectural cues from Saint Mark’s Basilica in Venice, the foyer’s towering arches gleam with golden paint and crystal chandeliers. The blue-and-gold mosaic that leads to the main seating area is the masterwork of two German artists who spent two years on its construction. Once inside the theater, audiences might think they’ve stepped onto the streets of Venice thanks to the atmospheric ceiling, stonework facades, and gondoliers paddling them to their seats. ####Bethel Woods Center for the Arts Music has permeated the 800 manicured acres where the Bethel Woods Center for the Arts has stood since 1969, when farmer Max Yasgur agreed to let love, peace, and harmony grow wild at the very first Woodstock festival. These days, the renowned outdoor venue and cultural center continues to attract the biggest acts in music to its pavilion stage. The open-air design ensures ample ventilation on the natural sloping lawn, and a roof protects up to 15,000 fans from inclement weather and the prying eyes of Cessna pilots.
Voted Best Sushi in Dallas for three consecutive years by Citysearch, Kenichi is a combination restaurant and lounge that exudes modernity. Bottles of sake are back-lit on a towering shelf (the sake list here is designed by one of the world's only Level II sake sommeliers) and there are tall stools at the brushed-steel sushi bar.
The chef and his culinary team infuse specialty house sashimi and makimono with a distinctly Southern accent. Their rolls bring together unusual combinations such as wild salmon and goat cheese, yellowtail and serrano peppers, and blackened tuna and mango. Entrees draw on high-quality proteins such as wild salmon, Japanese black-hog pork belly, and steaks from 100% pure Akaushi cattle, whose ancestry can be traced back to Japan's Mount Aso cattle.
Calling themselves "three Thais and a white guy," Naga Thai Kitchen's quartet of founders imparts creative, contemporary influences to traditional Thai cuisine. Flowers and dramatic, modern design elements spangle the dining room, interrupting orange walls with cutouts, staggered wood panels, and hanging fringes. When they're not plucking ripe lychee martinis off the branches of the bar, patrons select dishes from a menu of curries, stir-fried noodles, and chef's selection seafood plates.
Golden lanterns dangle inside of intricate iron spheres. Bright purple, yellow, red, and pink fabrics drape over booths. Colorful tiles coolly cover the floors and bar. The staff at Medina Oven & Bar wanted a genuine Moroccan look for their eatery, and they got one by flying in every piece of decor directly from Morocco. In fact, everything at Medina Oven & Bar exudes this air of authenticity, from the interior aesthetic to the menu. Chefs drizzle chicken breasts with preserved lemon-saffron sauce and bedeck warm beds of cinnamon couscous with shrimp and scallops. A fiery oven bakes oregano, fennel, and lamb-sausage pizzas; skewers of tenderloin and Andalusian shrimp also see flames before they’re served, much like a break dancer with a horrible temper. The cuisine here has garnered much praise from the likes of Haute Living magazine, which named Medina Oven & Bar the city’s best Mediterranean restaurant in 2010.
Well-heeled Uptown crowds flock to Ocean Prime for ultra-fresh seafood and fancy cocktails. Hardwood floors, an impressive stone fireplace, white tablecloths and slick modern lighting set the scene for extravagant dishes like a “smoking” shellfish tower, deviled eggs dressed up with truffles and caviar, twin lobster tails over asparagus and Chilean sea bass with whipped potatoes and champagne truffle sauce. Red meat lovers will be taken care of here as well, with gargantuan plates like a Maytag blue cheese-crusted bone-in filet, and in true steakhouse fashion, they offer a whopping five different varieties of potatoes, including lobster and jalapeno au gratin varieties. Round things out with a bottle from the California-heavy wine list and perhaps a slice of ten-layer carrot cake.