After years of managing other people’s restaurants, Tinker Berson realized a long-cherished dream by opening her own deli, where a menu of lunches and all-day breakfasts stuffs diners amid verdant potted plants and climbing vines. Clients opt for the simplicity of staff-conceived deli creations or engineer their own, choosing a bread base, favorite condiments, meat such as pastrami or roast beef, cheese, and veggies to match the size of their appetite or one-up a lifelong rival sandwich eater. Breakfasts beckon morning diners with similar creative possibilities as well as quick bites, such as a veggie burrito or belgian waffle drizzled with syrup and topped with strawberries. Fresh salads and real-fruit smoothies with optional Red Bull boosters infuse meals with sweet vitamins, and the onsite espresso bar jump-starts brainwaves with handcrafted caffeine hits that ready minds for Jeopardy tournaments or memorizing the dictionary. Tinker's Rainforest Deli stocks catering trays with vegetables, sandwiches, or assorted meats and cheeses that can feed up to 35 partygoers.
The thud of well-aimed balls precedes the satisfying crack of crashing pins, a sound that signifies victory for competitors spread across North Bowl's family-friendly lanes. A retreat for seasoned and novice bowlers alike, the alley keeps competitions balanced with lightweight balls and bumper lanes available upon request. Booming music and flashing disco lights herald a shift from open bowling to neon bowling—special sessions on Fridays and Saturdays when athletes face off or dance off in a nightclub atmosphere. Parties and leagues bond bowlers of all ages via lively recreation, and fundraisers enlist the sport to benefit worthy causes. On-site snacks and libations fuel sporty endeavors until closing time or the nachos gain self-awareness.
The Mediterranean Sea is a long way from the Bering Strait, and it took a lot more than a land bridge to import the flavors from one to the other. But that’s exactly what the owners of Sophia’s Café have managed to do with their menu of Mediterranean-style breakfast treats and cleverly named sandwiches. They dress up their Spartan sandwich—a salami and cheese affair—with sun-dried tomatoes worthy of any Greek dish, and the Odyssey pita fills its pocket with scrambled eggs, feta, and tzatziki sauce. The restaurant features a sit-down dining room with tall rectangular windows and colorful centerpieces placed atop each of the tables, as well as a drive-thru perfect for eating in your car or astride your camel.
A’s Grill salutes classic American cuisine with a menu of fresh-grilled burgers, sauce-spun wings, and hearty salads and sandwiches. In addition to staples such as bacon cheeseburgers and BLTs, the cooks put a spin on the classic fare with hot-dog-shaped burgers and hawaiian burgers with pineapple, teriyaki, and mayo. A beef patty smothered with peanut butter, pickles, and american cheese comprises the Elvis burger, rumored to be the only thing he ate for 30 years after his disappearance. Inside the eatery, wide, arched doorways lead to a dining room lined with dark-green booths.
Named one of the United States' Top 10 Healthiest Fast Food Restaurants by Health magazine, Taco Del Mar envelopes fresh ingredients and savory meats in hand-rolled tortillas, granting eager eaters a flavor-packed meal with portability. The cantina-inspired menu of customizable burritos and tacos whisks soggy Alaskans to sunny Baja with daily made salsas and guacamole, authentic wheat, flour, spinach, or tomato-basil tortillas, and fish caught in the Gulf of Alaska. The mondo burrito ($6.99) boards rice, beans, pico de gallo, and choice of meat (carne asada steak, ground beef, shredded beef, seasoned pork, braised chicken, fish, or vegetarian/vegan) on a belly-bound train, and the taco salad ($7.49), a beans, lettuce, pico de gallo, and meat-packed portion with a crispy tortilla shell, negates the need for uncomfortable steel jaw implants.
The rustic and earthy ambiance inside the restaurant ensconces casual diners in hospitality while the locally-sourced fishes, meats and succulent vegetables get ready for their culinary close-ups. Red Beet's bistro menu changes daily, reflecting not only the freshest ingredients available to the kitchen but also the electromagnetic waves that make it readable. Though choices vary day to day, some sandwiches featured in the past include the slow roasted beef, and the lightly cured roasted ham, both topped with yogurt spread, sweet onions grown locally, and sliced apples. Red Beet is happy to work around dietary restrictions; call ahead with gluten, dairy, and other allergen free needs.