Game Day at Martino's Sports Bar & Grille is no laughing matter?well, unless your team is winning. The Dublin bar takes its sports seriously, broadcasting everything from football to tennis on TVs viewable from every table. The menu of classic pub food similarly doesn't mess around, with massive sandwiches and pizzas crafted from a secret crust recipe. And that's to say nothing of the wide selection of beers on tap, without which a sports bar would simply be a stranger's living room.
With one hour of bowling and shoe rental for up to six people per day from June 1 to August 31, Ten Pin's summer package lets you finally put yourself through the white-knuckled bowling training montage you've been secretly planning ever since your crushing defeat at your nine-year-old nephew's birthday party. With regular bowling rates ranging from $25 to $27 per hour, plus $3.95 for shoe rentals per person, a dedicated pin-pummeler could easily stretch this Groupon beyond its projected value.
When Basil Restaurant opened in 2009, the Columbus Dispatch reported on owner Rhome Ruanphae's inspiration: his mother?s string of successful Thai restaurants?beginning with Thai Village in Chicago?s Wicker Park neighborhood?that she ran with her husband while he was growing up. Rhome borrowed his mother?s culinary mastery for Basil, which teleports taste buds to Thailand with a menu of authentic Southeast Asian cuisine. Chefs gather rice or egg noodles to lay the foundation for many entrees, such as specialty kee mow, a soft or crispy maelstrom of rice noodles with thai basil, tomatoes, and bell peppers. The menu also features a rainbow of curries, soups, salads, and appetizers to keep ravenous diners from eating their napkins.
The seasoned confines of a former antique shop welcome diners to Basil Restaurant, decked out with bare brick and a retro advertisement for ice painted on the back wall. As a glittering chandelier casts light on colorful curries, wine-dark panels of varnished wood gaze at diners from the wall, and exposed lengths of ductwork add a neoindustrial aesthetic without the overkill of steam-powered dessert trays or austere Orwellian maitre d's.
Deep-fried sweet potato, jalape?o aioli, honey-infused wasabi. These aren?t ingredients found on the traditional sushi menu, but the chefs at Red Bar & Sushi somehow incorporate them into their lengthy repertoire of specialty rolls. The team puts their imagination to good use, designing innovative maki such as the UFC roll?crab, eel, jalape?o, and cucumber rolled together and deep-fried in a tempura batter?or the simple, but sophisticated, Samba roll made from tuna, cilantro, and avocado. Red Bar?s chefs offer the classics as well, including fresh servings of salmon, yellowtail, and octopus sashimi, and what they call ?standard? sushi rolls, like the california roll crammed with crab and avocado or the philadelphia roll made with cream cheese.
With its intermingling aromas of garlic, ginger, coriander, turmeric, and cumin, New Taj Mahal is unmistakably dedicated to the bold, traditional flavors of regional Indian cuisine. You'll find further evidence on the menu, which features homemade paneer cooked with spinach and creamy curry sauce, crispy samosas, and yogurt-marinated lamb served straight from the clay tandoor oven. To ensure that their cooking is suitable for virtually every palate, the chefs tailor the amount of spice added to each dish. This means that orders can be prepared mild or with enough incendiary heat to require a chaser of glacier fragments.
Mozaik’s menu of elegantly prepared small plates careens taste buds through a tour of Asian, southwestern, and Italian flavors. The raspberry pecan salad drenches pecans, roma tomatoes, blue cheese, and dried cranberries in a tangy raspberry dressing. Fingers revel in an array of grilled naan flatbreads, such as pollo e pomodoro, which is festooned with homemade tomato jam, grilled chicken, and asparagus, or the mediterranean, which recruits a choir of hummus, feta cheese, green peppers, and kalamata olives to tap out flavorful tunes against tone-deaf molars. Average-size forks lance a selection of 12 small plates, including the NY Strip Tease, which nestles slices of char-grilled meat into a trove of truffles fries and parmesan cheese. Artistic chefs meticulously hand roll a rainbow of cabbage and carrots into the vegetarian-friendly spring rolls and masterfully craft the Voodoo shrimp plate out of Cajun seared shrimp soaked in a vat of Voodoo beer-tomato sauce paired with homemade cornbread.