Behind Bluekiwi's sunny blue door, servers sprinkle dollops of nonfat frozen yogurt with fresh fruit and candy toppings. The owner draws from a degree in hospitality with an emphasis on nutrition to craft wholesome icy treats and answer customer questions and concerns, while counseling them against common nutritional errors such as trying to eat plastic fruit. The rotating selection of fresh yogurt flavors, such as classic California tart, cupcake, and cherry amaretto, teem with calcium, potassium, and live active cultures. Containers of freshly hewed fruit line countertops alongside dry cereal and candy toppings, while a stock of miniature cupcakes can deluge taste buds with mouthfuls of peanut-butter cup, cinnamon, and red-velvet flavors. Blue tabletops and Frank Gehry–style stools allow customers to linger over treats and chitchat, while whiteboard walls allow them to draw out detailed map reminders of where they parked their cars.
Maui Wowi Hawaiian's aloha spirit pervades every corner of its menu of island-inspired fare. Thirst-slaking smoothies perform a mash-up of up to 90% pure fruit and hip-hop beats, and they travel up straws in flavors such as mango orange, black raspberry-strawberry banana, and passion papaya. Energize afternoons with cups of authentic Kona coffee or specialty espresso drinks including the Pele's Cup, a simmering volcano of espresso, chocolate, cinnamon, and milk. Garlic herb, white, or wheat tortillas corral chicken or steak in Maui Wowi's wraps, and baja-chicken-enchilada soup and tomato bisque warm up jaws for crunching into salads without performing 15 minutes of hamstring stretches.
Jim Cucuzza serves as both co-owner and chef at Bongiorno's Family Ristorante & Pizzeria, where he crafts traditional Southern Italian food in a casual, family friendly environment. Just because the dining room and heated outdoor patio welcome casually-dress patrons, though, doesn't mean the food isn't gourmet. In fact, one of the compliments Chef Cucuzza regularly receives is the suggestion that he should be baking dishes like his chicken and sausage arrabiatta in some swank New York hot spot. Occasionally, diners will quietly confess that his homemade gravy trumps even their grandma's recipe.
For guests who don't know where to start, Chef Cucuzza recommends checking out a few of the menu's hidden gems. His suggestions included the halibut romano—encrusted with a cheese and bread crumb coating soaked in lemon butter sauce—or the calamari steak appetizer, a hearty slice of squid sauteed in with homemade tomato sauce. Though Jim's favorites are seafood-focused, he promises that the menus "[have] something for everyone. Everything I cook is to order, [using] fresh ingredients."
And by everyone, he even means pint-sized diners. The chef puts together a children's menu featuring kid-friendly Italian favorites. Meanwhile, adults can enjoy a happy hour every Monday through Friday from 4 p.m. to 7 p.m., accompanied on Fridays by live music on the patio during warmer months.
Cuisine Type: Italain
Reservations: Not necessary
Handicap Accessible: Yes
Number of Tables: 11–25
Parking: Parking lot
Most popular offering: veal
Alcohol: Full bar
Delivery / Take-out: Parking garage
Outdoor Seating: Yes
Gionino's Pizzeria serves up Italian and American eats ranging from pizza and pasta to fried chicken and wings. Specialty pizzas include the mediterranean, topped with spinach, feta, and roasted red peppers, and Gionino's Best, a signature pie with nine toppings, including four meats and veggies such as black olives, banana peppers, and mushrooms. Fried chicken is prepared in peanut oil, and unbreaded chicken wings are slathered in a choice of seven sauces, including hot, honey mustard, or spicy garlic.
Pulp Juice and Smoothie Bar serves drinks blended with real fruit and freshly squeezed juice. Try one of more than 30 smoothies including Peach Beach, Mango Tango, and Soy Blueberry—each enhanced with a jolt of vitamins. These naturally sweet beverages pair with cafe items such as fresh wraps filled with lean meat and fat-free dressing.
Every 20 years our government allows one business to turn every day of the week into a Friday with a series of special calendars printed on stone. Today's Groupon honors the restaurant gubernatorially ordained in 1993 with $20 worth of week-ending cuisine at T.G.I. Friday's for $10. Bring your family, friends, or a group of tourists that follow you because they think you're Jamie Farr to indulge in distinctly Friday fare at a restaurant renowned for delivering the euphoric feeling of having two consecutive days off work.