Rock Fire Grille fills grumbly stomachs with classically prepared American fare, complementing an eclectic array of steaks, pastas, and pizzas with a stellar wine list. Diners can watch their meals being meticulously prepared in Rock Fire Grille's open exhibition kitchen, an experience far superior to viewing an episode of Top Chef and eating the TV screen at the end. The restaurant's expansive menu begins with seafood-infused appetizers, such as beer-battered, coconut-crusted shrimp ($8.95) and pan-seared Maryland crab cakes ($9.95). When the main course rolls in, treat taste buds to the Sienna chicken penne, served with sundried tomatoes and spinach and tossed in a creamy parmesan sauce ($14.95), or the bacon-wrapped pork fillet ($15.95) with a smidgen of pineapple salsa. Pizza purveyors can bite voluptuously into the wood-roasted mushroom pizza, with melty feta cheese, savory bacon, and spinach on four-cheese bread. For dessert, discuss your status as the Statue of Liberty's husband-to-be over a slice of Julia's New York cheesecake, drizzled with wild berry coulis ($6.95).
Anazeh Sands enlivens evenings with fermented nectars, billiards tables, and meaty meals. Pool cues crash and sippers slurp at the bar at both Anazeh Sands East and West, but diners can only explore Charley’s dinner menu at the west location. The magic mushroom burger ($5.95), pile of pepperoni pizza, which features a pile of pepperoni ($10.50), and pacific tilapia ($8.95) each sing an ode to meat-craving taste buds while satiating your innermost stomach.
Arthur Murray Dance Studio has been a leading name in franchise dance since 1912, when the entrepreneur began selling mail-order dance lessons. Expanding his reach, he enlisted teachers to spread his signature dance lessons on first-class steamships and skyrocketed to fame in the '30s after introducing the public to such dances as the Lambeth Walk and the Big Apple. By the 1950s, Arthur and his wife, Kathryn, were hosting their own highly popular TV show on ABC, the Arthur Murray Dance Party, which ran for 12 years. Today, Arthur Murray's team prepares students for rug cutting at special events and weekend nightclub jaunts. Clients who arrive to lessons partnerless will be paired up with other classmates as the instructors assess their current skill level and make recommendations on the most appropriate program. Throughout lessons, instructors teach the foundations of two to four dances from a long list of styles that range from Latin to country-western, helping students to learn basic step patterns, timing, and the ability to lead or follow.
Chefs at Zen Asian Bistro and Sushi serve up Asian-fusion inspired dishes. Behind a full sushi bar, experienced chefs delicately bundle together sushi rolls of eel, cream cheese, veggies, and salmon. Asian-fusion entrees such as spicy mongolian beef stir-fried with green onion complement Western classics such as a rye-bread patty melt topped with swiss. As beer glasses click together, big-screen TVs overhead keep patrons updated on athletic events or the weatherman’s 70-minute-long attempt to pronounce “atmospheric.”
Brick walls and fireplaces surround the nautical-themed dining area of Great Lakes Shipping Co. Restaurant & Tavern. During warmer months, the casual steak and seafood house opens its large outdoor deck that allows diners to pair meals with the melodic tweets of nearby birds. Executive chef Thomas Verlin's menu showcases fresh lake catches such as breaded perch alongside oceanic fare such as Australian lobster and Alaskan king crab, often accented with simple sauces, pastas, and cue cards that let the entree speak for itself. Thomas also lassos hand-cut slices of prime rib, new york strip, and tenderloin fillets onto dinner plates and wrangles juicy burgers and sandwiches to satisfy lighter appetites.
Once each new batch of beer has passed through The Hideout Brewing Company's 155-gallon system, brewers transfer it from fermentation drums into kegs one by one. The hands-on process takes time, but brewmasters still manage to keep The Hideout's 25 taps filled. Drafts like the Promiscuous Pilsner and the Gangster IPA are available year-round, thought most of the bar's selection rotates among specialty and seasonal beers, as well as occasional hard ciders and meads. The brewers are often playful with different styles of beer, steeping chocolate and jalapeños or using wild yeasts that build a complex maze of flavors.
Along with food from outside vendors, The Hideout's pours pair well with a modest menu of bar snacks such as mini tacos, corn dogs, and soft pretzels. Drinking and dining commences on the main floor, where Prohibition-era photographs surround weekly rounds of trivia, board games, and chess. Competitive shouts drift from shuffleboard and dartboards, and there’s also a horseshoe pit in The Hideout's backyard garden, where steeds respectfully leave their hoofwear before coming inside for a drink.