Balance Pan-Asian Grille is a grassroots Asian-American restaurant. Their staff believes that every restaurant should be like theirs?one that serves from-scratch, healthy food made from fresh ingredients, noting that if customers wanted a microwaved meal, they wouldn?t go out to eat. The name Balance is a reference to restaurant's flavorful bowls, which contain a balance of proteins, carbs, and vegetables.
In the kitchen, Head Chef Jang, who worked for years at his parents' traditional Chinese restaurant, heats up the wok to create fusion recipes such as sweet butternut squash soup and vegan potstickers. He also cooks vegetarian and vegan dishes built on brown rice, salad greens, and tofu. Jang and his staffers often design their seasonal menus using fresh, farm-to-table ingredients, and they eschew any produce or proteins that are classified as genetically modified organisms or that have been handled by robots at any point during the harvesting process.
Blossoming from the original Pennywise, established in 1969, Expresso Car Wash now shoos dirt form begrimed automobiles at six convenient lube-and-detail facilities. Upholding a focus on swift service, mechanics perform quick 10-minute oil changes, towel off 12-minute full details, and scrub cloths on their eight-minute abs. As environmental stewards, the detailing staff carts off all used water to a water-treatment facility and uses fewer chemicals than home washings tend to.
Each vehicle's aesthetic and under-the-hood beauty gets continual boosts with additional services, including air-conditioner and timing-belt repair and transmission flushes. When they are not pampering autos, the Expresso staff lends philanthropic support to nonprofits, including local schools, the Make-A-Wish Foundation, and teenage cars saving up for a new driver.
It's not every day that a dinner with friends risks a murder accusation. That's a good possibility for the guests of The Murder Mystery Company, who find themselves in the middle of a investigation for which any one of them could stand accused by a hapless detective. During each interactive dinner, the company's troupe of professional improv actors ignites the dining room with entertaining outbursts and hilarious one-liners in an effort to divulge clues and redirect guilt. Meanwhile, guests work together to sniff out the real culprit, which is definitely not the school janitor in a mask. Birthday parties, bachelorette celebrations, and corporate events can also get in on the interactive action by scheduling a private murder-mystery dinner.
The name Barry Bagels conceals the diversity of its menu. In addition to 16 bagel varieties, the staff churn out homemade soups, sandwiches, desserts, and coffee. The flagship Barry Bagels shop opened in Toledo in 1972?the company celebrated its 40th anniversary in 2012?and now shares its oven-mastery with three other Toledo-area locations as well as one in Ann Arbor, MI.
Since its founding in 1983, Magic Wok’s open-style kitchens have entertained onlookers and delighted taste buds with meals cooked-to-order in the establishment’s namesake pan. Founder Sutas Pipatjarasgit’s guiding principle–that all dishes must be freshly made–empowers diners to customize each menu item to their personal tastes, dropping disliked vegetables from stir fries or adding extra meat to hearty bowls of noodles. Seven locations around Ohio and one in southeastern Michigan make acquisition of Magic Wok’s fast, fresh fare an easy task for mall-goers, students at the University of Toledo, or hungry octopi with very long arms.
Pioneer and entrepreneur Smedlap Effingtas famously forged a trail into the West, brewed his own secret moonshine, drove a general mad, and won a fair maiden's heart as a stowaway. But his most memorable contribution to the world turned out to be his descendants. Generations after Smedlap's heyday, his kin opened a restaurant to honor the memory of their infamous ancestor, instead of conducting a seance. After nearly 30 years in business, ownership was passed to Jim Favorite and his family, who had blazed a trail West in the footsteps of Smedlap.
After years of working in the steak-house business, Favorite snatched up the opportunity to transform a local institution into his dream restaurant. Though he and his chefs changed the menu a bit, he made sure to preserve some of the beloved traditions, such as the two-story slide behind the hostess stand. The overhauled menu includes a varied blend of dishes, from lake perch to lean burgers decked out with a dozen possible cheeses. Though broad, the menu's focus remains the steak, with choice cuts served on a plank and drizzled in peppercorn sauce.