GoKart Racer safely curbs the need for speed with its fleet of Sodi RX 7 European racing karts, which come equipped with hydraulic brakes, a four-point racing harness, and a 9-horsepower Honda engine that can reach up to 35 miles per hour. The speedsters weave through each facility's indoor European-style road courses, including the 3/8-mile SuperTrack, which has more than 20 turns, an elevation change, and the occasional hotshot, road-jumping frog.
Before the green flag waves, the staff members equip racers with a racing suit, a helmet, and a brief rundown of the kart's abilities and dietary regulations. They tailor races to different age groups by offering kids? karts, a driving school for minors, and racing leagues for experienced drivers, and they augment traditional racing with a laser maze. The facility also welcomely opens its doors for birthday parties and other events.
The traditional Filipino dish of crispy pata is nearly always "pure pork bliss," according to Saveur, but the version at Patio Filipino is a cut above: it's “the best I've found,” writer David Bolosan says. To create the dish, pork foreshanks are simmered, slathered with fish sauce, and then deep-fried for a crispy coating. It's a three-step process perfected by Patio Filipino's head chef, a Manila native with both Spanish and Filipina heritage. It's no wonder, then, that the kitchen incorporates ginger, miso, and other Filipino ingredients into their tapas menu. Diners can wash down these shareable dishes with one of the restaurant's own wines, or clack their empty plates together like castanets to accompany the painting of a flamenco dancer gracing the dining room.
Bombay Garden's ties to authentic Indian cuisine run deep. Originally born in the small Indian town of Khanoor, owner Balkar Tamber grew up learning how to cook alongside his mother. That knowledge especially came in handy when he embarked on his first professional culinary foray, a roadside eatery in the Punjab region of India. Once he immigrated to the US in 1990, he brought along more than a handful of those family recipes and opened his first Bombay Garden restaurant fueled by a deep love for the rich and diverse culinary traditions of his homeland.
The menu features a selection of iconic Indian dishes from virtually every corner of India. On one page of the menu, delicate crepe-like dosas made from fermented lentil and rice flour evoke the flavors of India’s southern regions. And when it comes to northern Indian recipes, the chefs bake skewers of yogurt-marinated chicken and other meats in a traditional tandoor—a cylindrical clay oven heated by a well-trained dragon. The same blends of flavorful spices that perk up Balkar’s chicken, lamb, and seafood dishes also appear throughout the restaurant's vegetarian entrées: homemade cottage cheese and green peas meld in a spiced gravy sauce and split lentils benefit from the chefs’ one-two punch of garlic and ginger.
Run or Dye is making race running a little more colorful, one major city at a time. This 5K is divided up into four separate courses of varying lengths, each designated by a separate color??which also reflects the color of safe, eco-friendly powered dye the participants get splashed with. At the end of the race, they'll cross into the aptly-named Dye Zone?a polychromatic free-for-all, where fluorescent color is thrown freely from all sides, allowing runners to splash their fellow runners or get colorful revenge on their friends, family members, and any cranky art-history teachers that happen to be walking by.
Unlike some races that rank runners by time, Run or Dye only measures success in color and fun. While the safe-to-eat dyes should wash out of clothing, runners are encouraged to wear things they don't mind getting dirty, preferably in white, gray, or another neutral color to give the dyes maximum visibility.
The mouthwatering scent of barbecue smoke is responsible for luring many first-timers into Island Fire BBQ at the Spot, a restaurant located beneath the historic Campbell Water Tower. That savory scent drifts from the eatery's kitchen, where chefs prepare smoked meats, buttermilk fried chicken, and seafood specialties such as barbecued Tomales Bay oysters. But these heaped plates of southern cuisine aren't the only reason to stop by; relax with a beer on the huge outdoor patio, dance it out at the onsite music venue, or partake of the 62 feet of HDTVs that broadcast the big game for sports fans or professional athletes who enjoy watching themselves on television.