Located inside the Wildlife World Zoo and Aquarium, Tiburón serves deep-sea treats with courtside views to a 60,000-gallon shark tank. Tiburón's menu features succulent seafood creations made with sustainably harvested fish. The New Orleans shrimp ($12.95) comes sautéed in Cajun spices in a beer-butter sauce, while the firecracker calamari ($9.50) sizzles in a spicy tomato coulis and roasted-poblano aioli. The East Coast is well represented with rich, creamy lobster bisque simmered with jumbo crab meat ($6 cup, $8.50 bowl). The entree choices are equally aqueous and ambrosial—a grilled Arizona pecan-crusted trout ($20) is served with wild-rice pilaf and seasonal vegetables in a lemon-butter sauce, while the shrimp tortellini ($22) comes with fresh asparagus and a choice of alfredo or marinara sauce. Diners who suffer from acute cases of crustacean commiseration can opt for land-based dishes such as the chef's famous roasted-duck tacos ($12.95) or a steak option ($28–$29) with a choice of sides. Each menu selection is paired with a wine or beverage recommendation.
Local thespians Matt McAuley and Richard Vines banded together with the Dysart Community Education Department to conceptualize Ghostlight Theatre on the tenets of entertaining and educating the community with the dramatic arts. The theatre's live productions give members of the community an opportunity to flex their theatrical muscles through acting, designing costumes, and pursuing careers as prop trees. Meanwhile, Ghostlight Theatre’s summer camps prepare budding thespians aged 10–18 for their moments in the spotlight.
UltraStar Cinemas cossets moviegoers in cushy seating as they enjoy Hollywood hits alongside buttery servings of popcorn. Film buffs can peruse the current showtimes to handpick an action-packed flick, romantic comedy, or chilling thriller featuring inexplicably aggressive hamsters. The concession stand outfits moviegoers with snacks, drinks, and buckets filled with warm kernels, keeping stomach grumblings to a minimum during showings and providing crunchy projectiles in case of sudden younger-sibling attacks.
From the 24 taps?many of which contain limited-offer or hard-to-find beers?Kegs, Corks & Forks' bartenders pull foamy pours of IPAs, lagers, and American ales. After choosing a beer or wine to sip on, patrons are free to move on to their next round of options from the dinner menu. The chefs prepare a full menu of cuisine, including giant sandwiches and burgers, pasta with shrimp and scallops, and fresh-cut onion rings dunked in a housemade batter and fried to a golden-brown, edible halo.
Surprise Hookah Lounge’s menu of more than 50 shisha flavors ignites olfactory senses with the tastes of sweet fruits and savory chocolate. Designed with relaxation in mind, the lounge lets visitors kick back under plumes of hookah smoke or try their hands at games of pool. Music, movies, and belly dancing serve as weekly entertainment. During karaoke on Tuesdays and Thursdays, singers belt out their favorite tunes or hum along to the constant buzzing sounds in their ears.
Since its founding in 1934 by archetypal cowboy Roy Rogers and a group of like-minded cowpeople, the Sons of the Pioneers have sung classic compositions chronicling life in the Old West to audiences worldwide—earning them entry into the Country Music Hall of Fame and National Cowboy Hall of Fame. A veritable Supreme Court of country music, the sextet's rotating lineup of members perform for several decades before retiring, and a mandatory majority vote from the Senate is required for new cowboy singers. The venerable current roster still burns through fiddle and guitar strings like undomesticated flames fanned by the mellifluous breeze of six-part harmonies. In keeping with the authentic music and Western themes, the Sons of the Pioneers encourages audiences to applaud the performance with hearty "yee-haws," but asks them to refrain from firing six-shooters wildly into the air.