At the heart of Pepz Pizza and Brew House lies its owners' passion for bettering the community through outreach and service. They show their neighborhood love not only through fundraisers and discounts for the star student, but also with an atmosphere warmer than the sun?s feelings for coconut-scented tanning oil. The pizzeria's hefty menu gives diners loads of options, from specialty pizzas including the vegetarian and a chorizo-topped Mexican-style pie, to crisp salads tossed with barbecue dressing and chicken breast. Pasta, sandwiches, and the house secret-recipe "broasted" chicken hold their own on the menu to the unbridled admiration of second-string dishes at pizzerias everywhere. Once meals have wrapped up, parents can kick back and catch some TV as kids horse around in the arcade and game area.
Bowlers on a quest for either recreation or league glory can soak up the retro vibe at La Habra 300 Bowl until at least 11 p.m. every night. On Friday and Saturday, cosmic effects add a festive glow to nocturnal bowling (extra fee), evoking the excitement of outer space without the danger posed by reckless spaceship drivers. The center also offers party packages that furnish groups with lane space and shoes but require partygoers to bring their own cakes.
A Broadway-style extravaganza set aboard a replicated 18th-century Spanish galleon, Pirate's Dinner Adventure is one of the only theater performances to require a 250,000-gallon water tank outside of Andrew Lloyd Webber's Manatees. While the dastardly Captain Sebastian the Black lords over his feasting crew of rapscallions, guests get to dine from the deck of one of the six ships surrounding the galleon?and cheer on the plucky pirate representing their vessel in the show. What unfolds is a swashbuckling spectacle of stunts, songs, magic, and acrobatics punctuated with as many fired cannons as belly laughs. Pirates dangle precariously from silk off the 40-foot mast. Treasure chests overflow with booty. Heroes rise from the ranks?and select members of the audience might even be invited by Captain Sebastian to come aboard the stage.
Tony Alcazar spent six years cooking in the kitchen of the Ritz-Carlton Pasadena under Michelin-rated chef Craig Strong. It was there that he learned the “Modern American” style of cooking, a simple yet elegant approach that favors seasonal ingredients and contemporary cooking techniques. He brought this unique style to The Bottle Room, along with his love of craft beer, and fused the two. Chef Alcazar’s menu includes Sriracha-honey chicken lollipops and tacos filled with slow-braised beef cheeks, dishes cooked with a simple elegance and often a splash of craft beer. Those looking to turn that splash into a pint need only browse the extensive beer menu. Though it rotates frequently, expect to see brews from Rogue Brewing Company in Portland, Abbaye De Scourmont in Belgium, and Bear Republic Brewing Company in Healdsburg, California. The Bottle Room also features wines from California, Italy, France, and Spain.
It didn’t take long for Brian Kozak to discover his passion for food: at the age of three, after he first tried shrimp cocktail and crème brulee, he would spend hours leafing through cookbooks and family recipes in his parents’ kitchen. His fascination with food led him to build an impressive culinary resume: after graduating from Le Cordon Bleu, Brian spent four years cooking for Bon Appetit, opened his own catering company, and learned how to fold a puff pastry according to army-bed making standards. Today, he demonstrates his culinary prowess as the resident Chef at Sage Restaurant and Lounge. Kozak’s influences span the globe: try the Spanish saffron paella with chorizo and shrimp, or any of six 10-inch pizzas. The dining room also has global flair, from its Tuscan yellow walls to its terra cotta tile floors.