Mama Romano’s transforms fresh ingredients into from-scratch pastas, pizzas, and proteins that populate their lunch and dinner menus. Satisfy appetites with classic pasta dishes or traditional entrees such as veal picata ($15.95) and Frutti di Mare—schools of shrimp, calamari, clams, and mussels frolicking in a buttery sea of linguini ($19.95). Groups can share one of Mama’s hand-tossed 16-inch specialty pizzas including steak and cheese ($17.95) or Hawaiian ($15.95), while diners with color preferences can customize a pinkish pie with shrimp, prosciutto, and sun-dried tomatoes. Swig a beer or a glass of wine, and ask Mama's sociable servers for pairing tips, meal suggestions, or strategies for disguising marinara stains.
Tykes carom to their heart's content in Puzzles' felicity-inducing indoor playscape, full of things on which to bounce, slide, and merry-make. The center's bounce-house arena hosts a bevy of bounding delights, including the World of Disney, decorated with popular animated characters such as Tigger and Mickey Mouse, and the dodgeball arena, where combatants can face off like the Aztecs of legend: in a bounce house. For less rigorous physical activity, little 'uns can give lower limbs a break while enhancing coordination skills and strengthening digits in the arcade area, or visit the concessions to fill empty tummies with pizza (not included in this Groupon).
The name Hana Kimi originates from the Japanese phrase meaning "for you in full blossom,” which is fitting for founder Song Xiao's restaurant, as his primary goal is to dazzle taste buds with the freshest possible meal. He blends locally sourced and imported seafood with seasonal ingredients to highlight his sushi's shape, color, texture, and shoe size. But sushi and fresh-cut sashimi aren't his only specialties. Stir-fried noodles arrive to the table laden with shrimp and scallops, and tender steak and chicken sizzle on the kitchen's hibachi grill. Diners may also request a plump scoop of green-tea ice cream, or wash down dinner with one of Hana Kimi's signature sakes.
At Little New Orleans Kitchen & Oyster Bar, the piquant seafood staples of Louisianan Cajun cuisine quell robust belly rumblings. Diners silence stomachs by sinking spoons into New Orleans jambalaya or cracking into snow crab legs and shrimp smothered in butter sauce. A side of Cajun fries complements the flavors of Cajun fried shrimp, and french bread po' boys contain gravy-slathered roast beef as opposed to rich boys, which are stuffed with $100 bills.
Garlic Crabhouse's menu overflows with shrimp, crabs, and Caribbean fare festooned with garlic or bathed in alfredo sauce. Diners can anchor fork tines in tilapia or catfish ($7.99 for lunch; $8.99 for dinner) prepared fried, steamed, grilled, blackened, dipped in a brown stew, or doused in curry. A sextet of garlic crabs ($18.99 for dinner) shares plate space with red-skin garlic potatoes, whereas a lobster tail conducts a singing quartet of blue crabs ($27.99) in spirited renditions of doo-wop classics. Caribbean-style meals include the spicy punch of jerk shrimp ($8.99–$10.99) and the less belligerent flavors of curry chicken ($4.99–$7.99).
Born in the Andalusia region of Spain, siblings Jose and Bernie grew up watching their mother prepare traditional Spanish dishes. Their fondness for her cooking lasted into adulthood, prompting them to leave their respective careers and open Paella House to re-create those flavors together. In the restaurant's kitchen, chefs infuse rice with saffron and mix in meats and seafood to create platters piled with enough paella for two people to share or build a fort with. The paella Negra blends scallops, shrimp, clams, and mussels with a black squid-ink sauce that gives the dish its signature hue, and the paella Valenciana harmoniously melds chicken, chorizo, and pork. The chefs also whip up tapas to share, such as aged serrano ham with manchego cheese, sausage, and olives and empanadas filled with spinach, as well as entrees such as the San Jacobo—a breaded sirloin steak stuffed with manchego and mozzarella cheeses and drizzled with a creamy blue-cheese sauce.
It was a stifling, sultry day in Houma, Louisiana, when Dave (aka "Seprock") tasted his first snoball—a New Orleans–style frozen treat of soft shaved ice drenched in sweet syrup. Dazzled by its delicate texture and rich flavor, Dave became determined to bring the treat back to his hometown. With his wife's blessing, he eventually opened his own snoball shop in a cheerful plaza in Hunter's Creek.
Today, Seprock’s Snow is a kaleidoscope of color. Bright walls surround vibrantly decorated tables, and servers adorn icy snoballs with a rainbow of fruity syrups. Dave and his staff also stuff their treats full of creamy ice cream to add an extra dimension of goodness and help patrons sneak dairy past airport security. For colder days, they supplement their frozen treats and wash customers' tongues clean of their red, blue, and green color with steaming coffee, hot cocoa, and apple cider.