The quick-serving cooks at Spangles engage appetites in a '50s-themed dining environment, having recently bolstered the menu with a saucy taste of the Far East—Wok 'n' Roll Bowls, which come in three flavors ($4.49 each). The sweet chicken teriyaki and sirloin steak spoon with stir-fried carrots and broccoli on a bed of steamed white rice, and diners longing for legumes can sink their teeth careening into the spicy kung pao chicken bowl crowned with peanuts. Keep thirsty mouths from imbibing ketchup packets by dangling a pair of 32-ounce soft drinks in front of them ($1.69 each). Ten varieties are available, such as tropical punch, green-peach tea, Pepsi, and root beer.
Make & Take Meals provides a space for busy cooks to assemble and customize simple, pre-prepared meals chosen from a menu stocked with hearty freezable entrees that feed about six. Select the entrees you would like and schedule a time to come in and prepare your meals. A staff member will show you to your first prep station, where all the necessary ingredients, already chopped and prepped, are laid out, waiting for assembly like a tastier, less sassy version of Mr. Potato Head. The menu rotates monthly, but recent items include a chicken almond bake ($25, $13 for half), a casserole of tender chicken chunks in a velvety alfredo-white-wine sauce mingled with rice, celery, and onion and crowned by parmesan cheese and almonds. House favorites include calzones ($24, $12 for half) and chicken enchiladas ($24, $12 for half). After assembling the meal and customizing it to your tongue papillae preferences, make like a housecat and leave the cleanup to the in-house staff.
Kumeo Komazaki, known to friends as "Koma", relocated to New York City from Japan 30 years ago, bringing with him the culinary skills he learned as a chef for Japan's Imperial Palace Hotel. While working as a chef in New York, Komazaki happened to read the address on a box of beef shipped from Wichita, then seized the opportunity to establish his own restaurant there. At the Wichita location and its sister restaurants in St. Louis and Omaha, chefs entertain diners as they prepare steaks, seafood, and chicken at teppanyaki tables, flipping sizzling victuals through the air and searing meat to perfection. Sushi chefs roll and slice fresh seafood into bite-size pieces, which can be brought to mouths with chopsticks or hunger-induced telekinesis.
At Sirens & Sailors Salon, master stylist Maria Mistretta crafts edgy and retro 'dos with the help of products from MoroccanOil and L'Oréal. In addition to traditional haircuts, coloring, and highlights, Maria slices strands with razors and sculpts fauxhawks out of real imitation hawks. Ever the versatile stylist, she also installs feather extensions, flattens tresses with keratin treatments, and sets the stage for shotgun weddings with anytime updos. When not revamping coifs, she extracts unwanted facial fuzz with warm wax and keeps the salon's shelves stocked with jewelry and chic Lux De Ville handbags.
Neon beer signs cast blue, green, and red light across the black ceiling, and tables populate with okra, mushrooms, and cauliflower starters—all deep fried to a golden crunch. An enormous projection TV broadcasts the latest game amid the pulse of a jukebox, and several flat screens promote revelry at the weathered wooden bar.
For more than 20 years, this casual sports bar has unleashed its signature third-pound burgers on Derby, topping them with everything from whole grilled-cheese sandwiches to chili and nacho cheese. After two-handing hot dogs or brisket sandwiches, guests can test their motor skills with the bar's free Xbox 360 with Kinect game base, or improve their coolness quotient by ordering the trendiest new summer drink: water on the rocks.