At JJ Madisons, less than 15 burgers on the menu would be unthinkable. The chefs have created 18 separate sandwiches, some of which have their own variants?the Malibu Beach burger, for example, comes with mushrooms, swiss, and avocado atop beef or chicken. Others are less like classic patties and more like enticing burger hybrids. The Buffalo Fire patty is prepped in zesty chicken-wing sauce, whereas the PB & J bacon burger mixes peanut butter, jelly, and sriracha hot sauce for a truly unique flavor combo.
The rest of the menu celebrates a wide range of American eats. There are award-winning wings flavored with 17 different sauces, deli sandwiches from reubens to turkey melts, and entrees of steak and fried shrimp. Much of the food is categorized under a relevant U.S. city, whether it's tacos honoring Santa Rosa, California or a Pittsburgh patty melt.
The eatery also provides plenty of nighttime entertainment: live music, karaoke events, and poker games are on the calendar every week, much like a greedy person's birthday. Happy hour runs all day and night throughout the summer with food specials until midnight.
The bar?s hanging lights glow like down-turned tulips against cobalt walls. A plush corner nook invites lingering with low-slung tables and vibrant throw pillows. Peeking through the lattice of Guru Palace Cusine of India?s decorative blue dividers, patrons can catch an eyeful of the restaurant?s centerpiece, a sprawling wall mural of the Taj Mahal.
Surrounded by decor that the Phoenix New Times called ?a deliberate antidote to the sameness that sometimes pervades local retail complexes,? patrons tuck into a menu of traditional Indian dishes. The paper also named Guru Palace Cusine of India Best Indian Restaurant of 2010, lauding foods baked in a traditional tandoori oven and a wide range of vegetarian options. The chefs at the eatery specialize in Mughlai cooking, and the dining room?s burgundy tablecloths crowd daily with fish and lamb entrees infused with ginger, cumin, and red chili. Warm], baked naan breads and samosas sop up sauce, and bottles of wine can raise spirits after the realization that a vehicle?s owner?s manual says nothing about driving underwater.
If you?re tired of Arizona's desert landscape, blame the Flancer goat. Legend has it, the greedy little guy saw Arizona?s once-lush land and greenery as a personal buffet?he ate and ate until the landscape became barren. And though he's now extinct, it is said that the goat's shadow can be seen running through the caf? with a satisfied grin on his face.
Lucky for hungry Arizona natives, Flancer?s manages to offer a robust, diverse menu despite its desert location. Sandwiches are built on made-from-scratch breads that are baked throughout the day. They come stacked with unique flavor combos such as filet mignon and caramelized onions, or chicken breast marinated with prickly pear.
Owner Jeff Flancer claims you won?t find the caf?'s bruschetta anywhere else but Flancer?s. The appetizer comes with breaded goat cheese, basil, and tomato piled atop baked-to-order crouton bread. With innovative food offerings such as this, it?s no wonder the restaurant claims to have been "rockin' taste buds" since it opened in 2000.
Hidden behind an unassuming A-frame exterior, The Original Blue Adobe Grille surprises guests with colorful decor and a variety of innovative twists on New Mexican cuisine. From appetizers such as green chile lobster dip to entrees such as the Blue Adobe burger cooked over a pecan-wood grill, the restaurant's surprising eats earned them a mention in Jane and Michael Stern's survey of American cuisine, 500 Things to Eat Before It's Too Late. Other menu favorites include shrimp enchiladas stuffed into blue corn tortillas and rims of salt served with margaritas to wash it down. Composed of a blue peaked roof and white stucco siding, The Original Blue Adobe Grille's outside belies its more exciting interior, where stained glass windows and colorful chandeliers illuminate a room filled with reds, oranges, and pinks—a spectrum reflected in the handwritten chalkboard menu announcing the daily specials.
Go-karts hugging the turns of a winding indoor track. Bowling balls tumbling down glow-in-the-dark lanes. Lasers zipping past black lights and glowing murals. Within Amazing Jake’s more than 90,000-square-foot indoor amusement park, these attractions are just the tip of the iceberg. Elsewhere, cars collide in a bumper arena, intrepid adventurers scale a towering climbing wall, and riders of the mini-coaster scream their teeniest, tiniest screams.
Those are tough to hear inside the arcade, which resounds with the bleeps and blips of more than 150 redemption and video games. While the older kids enjoy all these spoils, younger guests can savor four attractions of their own, including a train ride and carousel. To help visitors reenergize, Amazing Jake’s houses a 100-foot all-you-can-eat buffet stocked with pizza slices, pastas, and salad fixings.
PaPaYa Thai Restaurant’s chicken mango curry won Best Thai Curry 2009 by Phoenix magazine. It brims with the bold, sweet, and spicy flavors of coconut milk, mango, and red-curry paste, further enhanced by sweet basil, lean chicken, and bell peppers, each shaped like a life-size Stanley Cup. It’s testament to the carefully crafted dishes typical of PaPaYa, which serves traditional dishes that alternate between sweet, sour, and salty flavors and feature no MSG. The barbecue grill adds crispiness to chicken, beef, pork, shrimp, and salmon, each plated beside thai sticky rice and sides of sweet chili dip or spicy lime sauce. Most dishes can be made vegetarian on request, and PaPaYa’s attentive waiters encourage patrons to pick their preference of spiciness, ranging from mild and medium to thai hot.