Funfuzion entertains adults, children, and childless college roommates alike with their wide selection of rides, video games, and other indoor activities. Mix and match your three activity credits among five popular amusements such as Roc’n Bowl, which returns bowling to its Studio 54 roots with flashing disco lights and music. Alternately, laser tag returns tag to its roots on the radioactive playgrounds of the Truman administration, but adds computerized sensor vests to tally points lost on the space-age battlefield. Fulfill a need for circuit-contained speed on the electric-powered go-kart speedway (riders must be at least 60” tall) or test your own black-light sensitivity during a round of glow-in-the-dark minigolf. Players who hate to spoil a neon-laden walk can opt for pool, where a well-sunk ball merely spares you the embarrassment of losing your wife to Robert Redford.
With two main dining rooms, Hibachi Factory is both a restaurant and a theater of sorts. In the first room, patrons can settle into a seat and enjoy unique Asian-inspired entrees, such as prawns sautéed in a sweet mango sauce or an extra-hot beef, chicken, and shrimp curry. The second dining room, however, features something a bit more special. Dressed in crisp white chef uniforms, hibachi masters take their positions behind a flat-top grill, encircled by an audience of hungry diners. Patrons order chicken, scallops, or perhaps a couple of plump lobster tails, and from there the show begins. Flames dance from the grill as the chefs sear filet mignon, salmon, and swordfish, serving each entree with a traditional Japanese-style onion soup, salad, and plenty of noodles and fried rice. The entertainers then take a bow, leaving patrons with an ice-cream dessert and a signed poster from their European tour.
Though BC Chicken—formerly Bonchon Chicken—may have changed its name, its menu still centers on poultry. Here, diners get their fix with crispy fried wings or drumsticks dressed in soy-garlic sauce. The Asian-inspired marinade hints at dishes included in the expanded menu, which features pot stickers stuffed with chicken or hot shrimp. Beef makes an appearance in the form of Korean-style bulgogi, which is the basis for the cheeseburger buried under kimchi coleslaw and the beef tacos with soy sauce and onions. Set to the backdrop of the bar’s 70-inch projection screen, meals are complemented by helpings of fried Oreos.
Marly and Matt, who contributed their initials to M & M Pizza Bistro, use a range of fresh ingredients, as evidenced by a large selection of daily specials based purely on the morning’s market finds. The eatery’s tables populate daily with tender gnocchi, ravioli, and tortellini in thick bolognese or creamy alfredo as well pizza draped in roasted red peppers, goat cheese, meatballs, and other toppings. Wine-infused marsala and piccata dishes steam beside fresh bruschetta and garlic knots. At the counter, guests ask the cashier about fillings for a calzone or confuse it with Cal Ripken’s treehouse, The Cal Zone.
The deft chefs at Johnny Roll House roll fresh ingredients into cylindrical eats, purveying a menu of innovative sushi and Japanese entrees. Six steamed shrimp dumplings ribbon dance across tongues with an order of shumai ($5), making way for the deep-fried spring rolls of a harumaki starter ($5). Capped with a homemade sauce, the Johnny Roll ($13) layers crispy shrimp tempura and avocado atop tuna and salmon. Use sweet-heat to blast dust-bunnies out of sinus cavities with the Super Fire roll’s ($13) triumvirate of yellowtail, jalapeño, and scallion topped with seared tuna and spicy mayo. The salmon teriyaki entree ($15) girds muscles with protein and, unlike divorce papers, comes served with miso soup and salad. With vibrant rosaceous walls to complement its tasty fare, Johnny Roll House rouses sensory systems without Pavlovian reinforcement.
A link of an East Coast chain that's garnered acclaim from publications such as Think and The Boston Globe, Energy Kitchen only slings burgers, wraps, salads, and American dishes with less than 500 calories per serving. Its chefs opt for grilling, baking, and steaming their noshes instead of frying food in heavy oils or tongue-staining oil paints. The menu is backed by a triumvirate of wellness experts: a recipe developer with celiac disease, a nutritionist, and a fitness trainer. Each incorporates their area of expertise into low-fat, high-protein meals comprised of lean free-range beef, whole-wheat buns and wraps, and fat-free dressings that taste just as delectable as high-calorie counterparts or butter sculptures of meatloaf.