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.
The self-described "beer geeks" at Growler & Gill Craft Beer Shoppe work double duty, pouring brews behind the bar and helping customers select six-packs in the retail section, with an expertise that's crowned them the number one restaurant in Nanuet and lauded by CraftBeer.com as one of the top Great American Beer Bars in the northeast. Made up of certified cicerone beer servers and experienced home brewers, staff members are happy to explain the difference between a lager and an ale or a wheat beer. Visitors who decide to sample a few gills?a unit referring to a quarter-pint?can also order a bite to eat off a pub menu that includes Bavarian pretzels, Polish pierogi, and bratwurst. They also offer regular events throughout the week, such as Wednesday night trivia to free brewery tastings on Thursday. In the spring, the Lower Hudson Valley Craft Beer Fest comes to Growler & Gill Craft Beer Shoppe and features beer-centric food and samples from several domestic and international breweries.
It was a fateful day for Santhosh Kochuparambil when the chef at his restaurant didn't show up for work one morning. Unwilling to turn away hungry customers, Santhosh rolled up his sleeves and began cooking the dishes himself. From that day fourth, Santhosh continued to work in the kitchen, developing a knack with the saucepan and a skill with spices. After graduating from culinary school, Santhosh took on jobs in top kitchens across India, eventually leaving his native home for restaurants in Russia and New York.
Today, Santhosh brings his years of culinary experience to his own restaurant—Karavalli Regional Cuisine of India. Deep in its kitchen, the skilled chef stirs pots of spicy curries and bakes lamb, seafood, and breads in a traditional tandoori oven. He whips up his authentic Indian dishes using only fresh herbs and fiery spices, eschewing pre-made sauces or counterfeit magic beans. When discussing his dishes with reporters from The Saratogian, Santosh maintained, "after you eat, you feel something. Your taste buds are up. Once you start eating Indian food, then you like it. Plus, the spices are very good for the health".
There's always a flurry of action behind the counter at Cr?pes C?lestes. That's because the chefs don't hide behind kitchen doors. Rather, they showcase their crepe-flipping, sauce-spreading, and egg-cracking skills directly in front of customers. They create a range of internationally inspired cr?pes, whether it's a simple version with cane sugar, butter, and lemon juice or a decadent dessert layered with Nutella, coconut, bananas, and a splash of Bailey's. For a special treat, they can even add scoops of ice cream that melt over the still-warm batter.
They don't just fill their cr?pes with sweet ingredients, however. They also create a full roster of savory cr?pes influenced by different world cuisines, from saut?ed vegetables in a spicy chipotle sauce to pesto chicken with red peppers. But whether they're whipping up a sweet or savory concoction, the chefs customize the batter with gluten-free flour on weekends to accommodate food allergies. Additionally, gluten-free macarons are available daily in a variety of flavors.
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.