Mexican and Mediterranean cuisine don't have too much in common, but at Frankiez, both cuisines get the star treatment. Cooks craft made-from-scratch tortillas for Mexican specialties such as steak burritos, tacos, and quesadillas. For Mediterranean platters, they grill kabobs of fresh meats to pair with chopped salads. Sides of lemon rice or rice pilaf round out Mexican and Mediterranean orders, respectively, and freshly homemade organic yogurt smoothies wash them back.
When you visit the home of the Colorado Slopper, you have to try the Colorado Slopper. The staff at ShabberS Restaurant & Bar takes pride in this signature sandwich––an open-faced, handmade cheeseburger topped with green chilies, lettuce, and tomato––which comes surrounded by a moat of fried potatoes. For other cravings, ShabberS's menu encompasses huge selection of bar-friendly eats, including 15 burgers and sandwiches, as well as wings, burritos, and fried chicken.
For 20 years, indoor fun park Planet X has been mesmerizing families with its sheer number of activities. Guests of all ages can zap their least favorite cousins during laser tag, release pent-up road rage in bumper cars, practice their putting on the mini-golf course, challenge themselves to climb a craggy indoor rock wall, and immerse themselves in flashing lights in the expansive arcade room. And those are just a few of the activities at Planet X.
Planet X fuels the merriment with its own Pangea Pizza?made-from-scratch pizzas sprinkled with fresh, hand-sliced toppings?and Full Moon ice cream. This handcrafted, organic-milk ice cream satisfies sweet teeth with more than 24 ultra creamy flavors and nearly 80 toppings.
The fun park hosts sports-team celebrations and church gatherings, holiday and birthday parties, and even corporate team-building activities. Its party space gives patrons a bird?s-eye view of the action.
The chefs at Sam's Pizza spend 60 minutes with each Chicago-style pie. They stuff its double crust with mozzarella, fresh toppings, and good intentions before baking it to a golden brown. Toppings for the Chicago-style and thin-crust pies range from the traditional (sausage or mushrooms) to the novel (gyro meat or nacho chips). The chefs at Sam's Pizza also concoct their own marinara sauce, ladling it onto calzones and platefuls of spaghetti.:m]]The chefs at Sam's Pizza spend 60 minutes with each Chicago-style pie. They stuff its double crust with mozzarella, fresh toppings, and good intentions before baking it to a golden brown. Toppings for the Chicago-style and thin-crust pies range from the traditional (sausage or mushrooms) to the novel (gyro meat or nacho chips). The chefs at Sam's Pizza also concoct their own marinara sauce, ladling it onto calzones and platefuls of spaghetti.:m]]
Long John Silver's staff of salty dogs stockpiles baskets with fresh seafood, chicken, and signature hush puppies, all doled out in a fast casual-dining cabin. Exchange Groupons in-store, and receive a punch card valid for five & More Meals. Try a two-piece Alaskan pollock plate anchored by a pair of diamond-filleted fish surrounded by a barricade of miniature igloos (a $5.99 value). Diners can also navigate their nosh-worthy cravings to land, where three, crispy-fried chicken strips await (a $5.99 value). Bountiful tails of butterfly shrimp adorn plates in a 10-part arrangement that lights up mouths with zesty accompaniments of lemon and cocktail sauce (a $6.29 value). All seafood and chicken plates cozy up with sides of tangy coleslaw, fries, and Long John Silver's lauded hush puppies, famous for entertaining diners by chasing silverware around the table.
When guests step inside Zins, they hand their car keys to a greeter who sees that vehicles are steered to a safe spot with the complimentary valet service. Next, they’re whisked to a white-draped table beneath modern chandeliers, where they can consider the menu’s internationally inspired offerings before settling on a perfect combination of small plates or opting for one big one.
Menu headings such as nibble, reminisce, begin, and experience hint at the range of culinary options. Chefs pair local cheeses with a berry reduction and housemade crostini and pan-fry thai crab cakes to dip in peanut sauce. Maple brown butter, sage, pecans, and parmesan coat sweet-potato gnocchi, and classic goulash made with braised Iowa beef zips to tables beside a housemade baguette.
It’s fine-dining cuisine that was almost lost to the community after the June 2008 flood. After the restaurant had been open less than a year, Cedar River overflowed its banks, and Zins was flooded with nearly 4 feet of water. Though the owners were devastated and unsure whether they’d be able to open, a steady stream of volunteers arrived to help them clean up—employees who wouldn’t be able to go back to work, family members, and friends, as well as people the owners had never met before. Moved by the hundreds of volunteers, they vowed to reopen and continue serving their community with renewed vigor. A year after Cedar Rapids had been evacuated, down to the minute, the restaurant opened for the second time.