Each day the chefs at every Pollo Campero location marinate whole, fresh chickens for 12 hours in citrus and spices, infusing every bit of the meat with Latin American flavors to prepare grilled chicken. Every piece of golden, crispy fried chicken is seasoned and prepared by hand, and whether fried or grilled, the chefs always start cooking with the whole chicken. Their technique is based on the founders' family recipe, which was passed down from generation to generation. In addition to following the traditional recipe, they also add a modern twist to their menu with yuca fries, empanadas, sweet plantains, and caramel flan that can tweet. Servers deliver dishes with real plates and silverware to tables along with beverages from a selection ranging from horchata and tamarindo, a tangy fruit drink, to soda and tea.
The robust aromas of Dominican specialties float through the air inside Terra Luna Cafe's kitchen. Chefs stuff traditional quipes, or cracked-wheat fritters, with ground beef, and sprinkle plates of mofongo—smashed, fried plantains—with shrimp and crispy pork. A handful of dishes from Europe—including Italian meals such as chicken cacciatore—round out the globe-trotting menu.
On Wednesdays through Sundays, spice-laden scents from these plates mingle with the fiery melodies of musical guests in the dining room. Live bands unwind notes from Spanish classical guitars on Thursday nights, and DJs keep the restaurant's brick archways up over the weekend with an unending stream of salsa, merengue, and popular dance music.
Three Dogz Diner serves up traditional American diner fare and Southern cuisine for breakfast and lunch in a cozy, kid-friendly diner environment. Smoking specialists layer beef or pork barbeque ($5.99) and turkey sandwiches ($5.99) with thin slices of meat that has been seasoned with special dry rubs and sauces, then slowly smoked on-site over the objections of hoarse smoke detectors. The steak and cheese loads almost a pound of brisket grilled with veggies and american cheese onto an 8-inch roll ($8.39), and daily specials add edible unpredictability throughout the week. For breakfast, sample the biscuits and gravy, with two homemade biscuits bobbing in a sea of homemade sausage gravy accompanied by a pair of eggs any style ($5.79). Sneaky chefs poach the finest eggs from Faberge farms for the eggs benedict, then stack them on english muffins, add succulent ham, and smother the steaming stacks in hollandaise sauce ($6.79).
The practiced chefs at Buono Bistro have spent the last 30 years creating a mouthwatering menu of classic Italian comfort food jazzed up with a gourmet twist. In addition to their daily specials, they craft gnocchi gorgonzola, lobster ravioli, and wild-mushroom risotto from scratch. The expansive menu also includes such nonpasta specialties as braised-lamb osso buco and veal stuffed with provolone and prosciutto.
Basking in the glow of an ornate, glittering chandelier, guests can sip a handcrafted martini or a glass of bold wine. Though the food and decor are decidedly upscale, Buono Bistro keeps it low-key, offering diners a relaxed atmosphere akin to a billionaire's treehouse.
From pub grub and subs to pizzas spangled with toppings, snacks and meals at Jimmy's Famous Pizza leave no stomach grumbling. Catering menus send veal ziti and chocolate cake out to parties, and calzones can double as miniature piñatas in a pinch. There's even a kids' menu, which satisfies little appetites with mac ’n' cheese bites.
Since 1969, golf balls at Golfland USA have rolled under pint-sized barns, spun through the bottom of a small-scale lighthouse, and soared around a red loop-the-loop. These simple obstacles may not be as impressive as the ones on multimillion-dollar courses, but the course is still challenging. As told in a 2009 Eagle-Tribune article, “It’s possible to get a hole-in-one here, but it’s improbable you will.”
For a different kind of challenge, the Gyro, a tri-color rainbow of rings, spins riders around and around and upside-down, daring them to hold on to the soup crackers squirreled away in their pockets for later. The Eagle-Tribune piece also says that the gyro was the one originally used to train NASA astronauts and says past passengers include Johnny Carson, who rode it on The Tonight Show.