Curry powder, a blend of spices such as turmeric, coriander, and fenugreek seeds, is lauded for its curative properties; many Ayurvedic practitioners believe that it aids in digestion and detoxifies the body. At Shagor Indian Cuisine, chefs use the traditional spice blend to flavor a menu of recipes from across the Indian subcontinent. Options range from East Indian bhuna, an entree chock-full of garlic, ginger, veggies, and meat to tandoori chicken tenderized with yogurt and lemon juice. Diners may supply their own adult libations at this BYOB eatery or sip glasses of mango lassi, a yogurt-based beverage.
Inside the eatery, white tablecloths drape over tables, and yellow walls stand out brightly from white walls and a black ceiling like a bumblebee’s contrasting stripes—if the bumblebee just rolled in red paint, Shagor’s fourth major hue. Green plants and framed artwork fleck the flanks of the dining hall, where white pillars furnish both structural and aesthetic goodness.
The Marble Slab Creamery sensory experience begins by just walking past the storefront, where the buttery scent of fresh-baked waffle cones drifts out into the air. Gourmet ice creams are freshly crafted on site from Marble Slab’s original recipe, enticing customers’ eyes with a rainbow of colours. Once clients have made a flavour selection, they choose from a smorgasbord of mix-ins, from fresh fruit to nuts to candy and crumbled cookies, which an ice cream chef then hand-folds in atop a frosty marble slab before packing the finished custom-designed flavour masterpiece into a house-made waffle cone.
In addition to procuring handheld treats, Marble Slab Creamery can send creations home in a variety of other formats, such as ice cream cakes, cupcakes, and hand-packed half-litres, or in the capable hands of a catering team for sprucing up special events such as corporate get-togethers or school functions with portable marble slabs or sundae bars in tow.
Designed by Jerry Lemmons and sculpted into the Tennessee countryside in 2001, Riverside Golf Course challenges golfers with 6,500 yards of winding fairways and greens. Clubbers can unsheathe their collection of golf-ball tenderizers and attempt to conquer the par-71 layout, which demands precision to avoid three water hazards that loom throughout the course. Riverside Golf Course is situated alongside a large driving range and a 9-hole, par 3 course, where golfers can practice their short game and enjoy the entertainment as the pint-sized course deals with the constant noogies supplied by its 18-hole bigger brother.
As humans, we want what we can not have, like real working Hoverboards and the love of our distant father. But today's Groupon can satisfy the universal desire to fly by giving you $20 worth of wings at Wow Cafe and Wingery for $10. The same food that inspired the Wright Brothers to go airborne is yours for the munching, with 17 flirtatious sauces yamming for attention from your hungry mouth.
Inside a cheerful restaurant decorated with yellow walls and streamers, culinary wunderkinds dish up traditional Mexican–style enchiladas, burritos, and fajitas. Green sauce, sour cream, and salsa drizzles over three types of enchiladas, and eight different burritos encase protein-packed mouthfuls of chicken, grilled steak, pork tips, and beans. Traditional desserts such as churros and fried ice cream celebrate the marriage of crispiness and sweetness, much like a deep-fried love letter. Barkeeps also pour imported beers, blend monster margaritas, and expound on the virtues, vices, and variances of more than a dozen tequilas stashed in their well-equipped watering hole.
When Sean "Sully" Sullivan was a kid, he loved eating hot dogs with his mom at the Woolworth's lunch counter. He loved franks so much, in fact, that even as a small-bellied 7-year-old, he'd routinely put away two. In opening Cori's Dog House in 2009 and naming it for his daughter, Sully resurrects the culinary component of his favorite childhood memories?complete with the butter-grilled, New England?style bun. A staggering 35 different toppings provide practically endless combinations, meaning diners will never have to eat the same sausage twice and can easily update their wardrobes with new mustard stains.
To help customers narrow down their cravings, Sully's grouped 35 different hot-dog combinations by region. The East menu, for example, is home to the maple-baked-bean-smothered Boston Nor'Easter, while the Midwest/Central menu includes the sauerkraut-and-swiss-laden Kansas City. Hand-cut french fries, hand-breaded onion rings, and high-fived fried pickles form a few of the sides, while overloaded sandwiches offer non-dog options. Business is going so well, says Sully, that Cori has "only fired me four times, but hires me back two minutes later when she realizes she has to do the work."