In the bright spaces of Jamba Juice, mixers sprinkle mountains of all-natural, low-fat frozen yogurt with choices from seven toppings, such as almond and coconut. Dubbed Whirl'ns, cups filled with swirling, rivulet-etched peaks of frozen yogurt fuse the nutrition of real fruit and natural ingredients with the beneficial circuit training of active yogurt cultures.
Bursts of flame spring from the tableside teppan grills at Shogun Japanese Restaurant / Izakaya 88. These flares aren't used to scare away Frankensteins; rather, the fiery pillars are showy flairs of personal chefs as they grill tender meats, veggies, and stacks of onion. Away from the sizzling show, velvety-red wooden chairs line a bar focused on chefs tucking seafood into carefully wrapped rolls of rice and folding traditional Japanese dinners into bento boxes for lunch and dinner.
Most people don't associate lemon-pepper sauce with the need to chug down cooling drinks. But at Buffalo Wings & Rings, it's an option. That's because the chefs made the decision to separate their 11 signature wing sauces from heat levels. They do this by offering five separate heat sauces, ranging from mild to atomic, which can be blended into the wing sauce of choice for just the slightest kick or tear-worthy hotness. But this isn't the only way chefs can customize wings. They offer their signature dish in three styles, from the traditional bone-in wing to boneless wings and chicken tenders. With any of these options, chefs can fry the wings in a batter or grill them to create a healthier snack. For an extra kick, they can even smother wings in extra sauce. Finally, they serve wings with a choice of bleu cheese or ranch dressing, both of which take the edge off of spiciness.
A quick glance at Thai Sookdee's menu shows that many Thai staples are well represented, from pad Thai to crab Rangoon. Closer inspection, however, reveals some unexpected surprises. Peanut sauce coats piles of steamed broccoli, a homemade sesame-ginger dipping sauce accompanies gyoza dumplings stuffed with pork and veggies, and homemade duck sauce tops roasted duck tossed with steamed greens and pineapples. Thai Sookdee's chefs also craft eight curry dishes, two of which are original recipes. To counterbalance the heat of these curries, guests can order a creamy Thai iced coffee or politely ask to use the restaurant’s fire extinguisher.
The kitchen staff at Bavaria Hof Restaurant aims to satisfy, which is why it pairs every order with a range of sides––from a warming cup of soup to a mound of sauerkraut––in addition to bread dumplings, spaetzle, or fried potatoes. But these are only accoutrements to the house's rich meat dishes. Platters of veal, pork, and beef sausages arrive at tables and are perhaps second only to sauerbraten that has been marinated for five days to pack a flavorful punch. In an effort to cater to everyone, the staff also prepares more than 25 entrees from a gluten-free menu.
The sizable portions are served inside a cozy dining room marked by light-blue upholstered booths and intimate tables. Along the walls, German-style paintings add a splash of color that is illuminated by tavern-style glass lamps hanging from the ceiling.
Beneath the classic yellow and red Vienna Beef sign, the cooks of Hot Dog Richie's labor as they have since 1975, bringing neighborhood diners Chicago-style dogs, homemade Italian beef sandwiches, and pizza makings. They dish up their signature invention known as the Auggie Dog, a jumbo-sized hot dog wrapped in bacon, deep fried, and doused with cheddar. Recently, the owners expanded their eatery, either to seat twice as many customers or to leave room for customers to eat twice as many hot dogs.