Pizza boxes stacked up to the ceiling at Rival's Pizza wait patiently to be stuffed with piping hot New England?style pan pizzas. Guests can take home a traditional or gourmet pizza, such as the hot-sauce-covered buffalo chicken, or eat a slice while perched in one of Rival's dark red stools at the counter. Along with pizza, chefs churn out hot subs, calzones, and pasta, which pair with sips of beer and wine.
Bagel Hut & Lunch’s fresh-baked bagels fill the thatched tiki hut-style dining room with hearty aromas of yeast, flour, and flame. The menu sates appetites from morning to afternoon with New York–style bagels in a variety of flavors to wrap around cream cheese, thick stacks of deli meat, or ambitious salmon smoked by jumping too close to the sun. Customers can dine in the restaurant under the watchful eye of Hawaiian tiki figures or carryout meals on the beach across the street.
The crew at Mister Beaujeans Ice Cream Company is committed to crafting soft-serve ice-cream treats and American fare with wholesome ingredients and minimal environmental impact. They combine all-natural cream, vanilla beans, pure Belgian chocolate, and evaporated sugar cane juice to make rich ice cream, and utilize certified carbon-free cane sugar and renewable products as part of an eco-friendly philosophy. Staffers dress up cups and cones with seven types of syrup and rainbow sprinkles that guests can separate into neatly color-coded piles.
For lunch and dinner, cooks steam cheeseburgers and deep-fry hot dogs, serving them on house-made buns alongside razor fries in flavors such as salt and vinegar. Early morning patrons can get their hands on breakfast sandwiches, waffles with house-made caramel syrup, or handmade beignets with cinnamon sugar, while they last.
Chef Ratib draws inspiration from international culinary traditions to create fusion fare that pulls from Italy, Greece, France, Japan, and India. Metromix called the spot ?one of those not-quite-hidden gems?where delightful surprises await? for its innovative dishes such as the santa fe chicken egg rolls with spicy rémoulade and the chicken crepes with spicy curry sauce. Guests enjoy their eclectic fare in a dining room made lively by whimsical touches such as the purple trim that runs along its taupe walls. Vibrant paintings of red and green chili peppers, kaleidoscopic schools of fish, and ceramic kilns full of Crayola crayons also help to brighten up the space, which opens for breakfast, lunch, and dinner seven days a week.
According to the Viera Sun, when Loris and Rafaella Barsiola first moved to the United States from Italy in 1999, they didn't speak a lick of English. A year later they opened Bacco Wine Cafe and let their cooking do the talking for them. Though they're now well acclimated to the States, they still serve their pastas, chicken, and beef dishes they way they did in Savona, Italy: inside a Ferrari. In the kitchen, Rafaella prepares ever-changing menu selections featuring her family recipes. Loris curates a wine list with dozens of varietals from Italy and selects jazz music to play in the dining room.
Besides strengthening arm muscles and Jeff Bridges impressions, 10-pin bowling on Shore Lanes' brand new alleyways strengthens socio-familial bonds by giving friends and families a casual, nonviolent arena to challenge each other. 42-inch LCD screens adorn this official PBA practice center's shiny lanes, each outfitted with QubicaAMF electronic scoring systems and automatic bumpers for pintsize orb pitchers. Guests can also use their Groupon during X-Factor bowling, which combines an eye-popping light show with pumping pop tunes, allowing friends to go head-to-head against cosmic pinheads while engaging each other in Barry Manilow sing-along battles.