A coalition of ice arenas endorsed by the Dallas Stars, Dr Pepper StarCenters help nurture athletes of all ages and skill levels with activities on or off the ice. Dr Pepper StarCenters house NHL-regulation ice-hockey rinks that host hockey leagues for players of all ages, eradicating the need to play on dangerous frozen lakes dotted with irritable frozen geese. StarCenters' skate schools instill students with the fundamentals of ice hockey or figure skating, allowing them to progress to hockey leagues and local skating competitions if they choose. To warm up after laps around the Euless ice rink, skaters can check out the onsite baseball stadium, batting cages, soccer fields, and Texas Star Golf Course. All locations are open for birthday parties and special events; see each location's website for details.
Bewitching aromas compete for your attention within the colorful confines of Caribbean Grill, where pots of oxtail stew simmer in the kitchen, plates of jerk chicken arrive at the tables, and liberal applications of the house pepper sauce awaken the palate. Tropical curries, Jamaican spices, jerk seasonings, and Scotch-bonnet peppers add island flavor to chicken, goat, oxtail, and fresh fish and shrimp. Housemade guava and cashew juices help extinguish the cuisine's infamous heat.
In the dining room, pool tables provide between-bite entertainment amid purple pillars, yellow ceilings, and painted wall murals. Live reggae bands electrify the stage every Friday night. A small grocery store attached to the restaurant even gives patrons the chance to recreate their meals at home or observe how plantains behave in their natural habitat.
After moving to America at 3 months old, Steve Shin didn’t have much time to learn the culinary traditions of his native South Korea. But when he returned for a year in 2001, he witnessed the cuisine's slimming properties firsthand. Though he consumed lots of food, his waistline shrank, most likely due to the minimal grease and fat content in South Korean cuisine. Inspired by his journey, he tried to eat a more healthy diet when he returned to the U.S, but after several rounds of salads and sandwiches, fast food lured him back to his old habits. Frustrated, he started brainstorming ways to build healthy and balanced meals, which led to b.b.bop. At his Asian-fusion restaurant, the menu is centered on wholesome bowls of rice, veggies, and protein, steering customers away from heavy, fatty meals, such as a giant butter sculpture.
To whip up b.b.bop's signature entree, cooks line bowls with a rice of the customer's choice, from a jasmine-scented Thai type to a nutty, fiber-filled brown variety. Next, the customer selects a lean, flame-grilled protein from options including pulled pork, chicken breast, or marinated tofu. Veggies such as bell peppers and bean sprouts add color and crunch to the dish, and sauce—the finishing touch—comes in more than a half-dozen flavors, from spicy red pepper to sweet teriyaki.