With so many tasty craft beers available these days, it’s hard to settle on just a few. That’s why the bartenders of Idaho Hop House not only rotate the brews inside their six taps constantly, but also frequently update their store’s selection of take-home bottles. Though stocking beers the world over, such as the Belgian staple Leffe, the store focuses on American breweries, such as California’s Stone and Idaho’s Selkirk Abbey. Idaho Hop House’s culinary team emphasizes local ingredients in their versions of classic bar food, such as hand-battered onion rings and beer-braised bratwursts.
At Firehouse Sports Pub, a rotating roster of 14 draft beers splashes from taps as seven flat-screen TVs cast their glow onto the faces of eager sports fans. Friendly servers deliver sports-bar staples such as pizza, burgers, and nacho-cheese-filled footballs, and thanks to a strict no-smoking policy, fans can inhale fresh air between bouts of cheering and burning the opposing team's quarterback in effigy. Billiard balls carom off the sides of three pool tables, and a video golf simulator hosts putts and drives on 18 virtual greens. The community-oriented watering hole also welcomes kids until the kitchen closes at 10 p.m.
Schooners' menu crafts a variety of flavor vessels for delivering hearty tastes down esophageal estuaries. Dip a toe in with an order of wings lounging in sauce soaks of teriyaki or lemon pepper (6 for $4.49), or wade out of the shallows with a seafood salad featuring seasoned crab and lobster ($6.59).
Uniforms, Etc! puts a lot of emphasis on the etcetera. It carries uniform tops, scrub sets, and other standard-issue apparel, however racks upon racks also display the store’s collection of fashionable clothing and accessories. In addition to formal gowns and Michael Kors handbags, it carries cocktail dresses, consignment items, and designer jeans from brands such as LA Idol and Miss Chic. Uniforms, Etc! also specializes in accessories ranging from jewelry and hats to sports paraphernalia and trinkets.
R&R Public House regularly rotates the beer offerings on their 13-spigot tap, pouring domestic and international suds that accompany a menu of hearty, yet modern pub grub amid the sounds of televised sports. Grab, slice, or competitively discus-throw a steelhead burger, a third-pound Angus patty ground daily with herbs and spices and topped with sun-dried tomato, capers, and garlic aioli ($10). Otherwise, forks can impale the creamy penne pasta and crispy bacon found swimming in three-cheese blend that souses the broiled mac 'n' cheese dish ($9). To create the cured-meats flatbread dinner, culinarians bake the unleavened masterpiece from scratch before ladling on marinara, topping it with mozzarella, and speckling it with succulent morsels of salami, pepperoni, and a spicy italian sausage ($8). The braised osso bucco lamb shank is cooked in a stout and red-wine reduction before it licentiously poses on a bed of mashed potatoes, looking its best in case any food critics or recipe-magazine agents walk by ($15). Meanwhile, the Randel-family fingersteaks, summoned from Bud Randel's original recipe, sidle up to hand-cut fries and coleslaw ($10).
The gyration-inducing instructors at Dance Arts Academy guide students ages 2 and up through the steps behind an array of dance styles. Classes are scheduled throughout the week and teach pupils of all ages how to boogie to such dance styles as tap, jazz, ballet, and ballroom before setting them free to preen across the glossy floors of mall food courts. Typical classes, which are arranged according to age and skill level, gather between 10 and 15 students for each session to ensure that each student receives fitting, focused attention. The academy sports two expansive dance studios with hardwood flooring and large viewing windows for appreciative parents. An open house on August 16 and 17 will allow customers to see the studio, register for classes without having to call, and annex their future parking spot.
Muse Bistro and Wine Bar dazzles diners and sates stomachs with a rotating menu of artfully designed and presented entrees built from seasonal ingredients and market-fresh fish. Lasso stampeding appetites with starters such as calamari fritti dredged in crispy panko crumbs and sidled up next to a lemon-basil aioli. Though entrees change weekly, like a fickle gorilla's opinions on foreign affairs, offerings include dishes such as top sirloin garbed in a sherried mushroom ragout and joined by a sidecar of vegetables and whipped potatoes. Gastronomic gurus tickle market-fresh fish en papillote with basting brushes coated in sun-dried-tomato-basil butter before nestling the piscatorial provender atop a bed of flavor-enhancing aromatics.