The practiced chefs at Buono Bistro have spent the last 30 years creating a mouthwatering menu of classic Italian comfort food jazzed up with a gourmet twist. In addition to their daily specials, they craft gnocchi gorgonzola, lobster ravioli, and wild-mushroom risotto from scratch. The expansive menu also includes such nonpasta specialties as braised-lamb osso buco and veal stuffed with provolone and prosciutto.
Basking in the glow of an ornate, glittering chandelier, guests can sip a handcrafted martini or a glass of bold wine. Though the food and decor are decidedly upscale, Buono Bistro keeps it low-key, offering diners a relaxed atmosphere akin to a billionaire's treehouse.
From pub grub and subs to pizzas spangled with toppings, snacks and meals at Jimmy's Famous Pizza leave no stomach grumbling. Catering menus send veal ziti and chocolate cake out to parties, and calzones can double as miniature piñatas in a pinch. There's even a kids' menu, which satisfies little appetites with mac ’n' cheese bites.
Since 1969, golf balls at Golfland USA have rolled under pint-sized barns, spun through the bottom of a small-scale lighthouse, and soared around a red loop-the-loop. These simple obstacles may not be as impressive as the ones on multimillion-dollar courses, but the course is still challenging. As told in a 2009 Eagle-Tribune article, “It’s possible to get a hole-in-one here, but it’s improbable you will.”
For a different kind of challenge, the Gyro, a tri-color rainbow of rings, spins riders around and around and upside-down, daring them to hold on to the soup crackers squirreled away in their pockets for later. The Eagle-Tribune piece also says that the gyro was the one originally used to train NASA astronauts and says past passengers include Johnny Carson, who rode it on The Tonight Show.
Beneath softly lit chandeliers, Chama Grill's gaucho chefs navigate tables piled with fried bananas and other Brazilian sides, whisking cuts of fire-roasted meats to diners. They hand-carve lightly seasoned top sirloin, brazilian pork sausage, bacon-wrapped filet mignon, and more—and the meat keeps coming whenever diners flip their table cards to indicate they want more. This rodízio style of dining is native to Brazil, as is the churrasco cooking method the chefs employ: All the meat is seasoned, skewered, and slow-cooked over the fire or a sleeping dragon's nose.
The chefs also make their own pasta for a selection of Italian dishes, including handmade jumbo lobster ravioli drowned in a light cream-saffron sauce. In-house wine connoisseurs recommend the best pairings for a certain meat or a diner's zodiac sign from the international wine list, which includes bottles from Chile, Argentina, Europe, and the United States.
A wall of glass flanks one side of the dining room at Hokkaido Restaurant, starting at the floor and stretching up to include a slanted portion of the ceiling. Punctuated only by wooden beams, this wall of windows floods the entire restaurant with sunlight, keeps out sushi-stealing birds, and offers a view of leafy, green trees. The sunlight slides across the bar's glossy, marble top, speckles a wall of leafy bamboo, and, most importantly, illuminates colorful plates of Japanese, Thai, and Chinese cuisine. Under photo murals of serene Asian landscapes, diners can dig into dishes ranging from pad thai and curry to orange chicken and specialty sushi rolls. Add in the karaoke that animates restaurant-goers on weekends, and the result is a vibrant environment equally suited to intimate dinners and convivial gatherings.
Each day the chefs at every Pollo Campero location marinate whole, fresh chickens for 12 hours in citrus and spices, infusing every bit of the meat with Latin American flavors to prepare grilled chicken. Every piece of golden, crispy fried chicken is seasoned and prepared by hand, and whether fried or grilled, the chefs always start cooking with the whole chicken. Their technique is based on the founders' family recipe, which was passed down from generation to generation. In addition to following the traditional recipe, they also add a modern twist to their menu with yuca fries, empanadas, sweet plantains, and caramel flan that can tweet. Servers deliver dishes with real plates and silverware to tables along with beverages from a selection ranging from horchata and tamarindo, a tangy fruit drink, to soda and tea.
The robust aromas of Dominican specialties float through the air inside Terra Luna Cafe's kitchen. Chefs stuff traditional quipes, or cracked-wheat fritters, with ground beef, and sprinkle plates of mofongo—smashed, fried plantains—with shrimp and crispy pork. A handful of dishes from Europe—including Italian meals such as chicken cacciatore—round out the globe-trotting menu.
On Wednesdays through Sundays, spice-laden scents from these plates mingle with the fiery melodies of musical guests in the dining room. Live bands unwind notes from Spanish classical guitars on Thursday nights, and DJs keep the restaurant's brick archways up over the weekend with an unending stream of salsa, merengue, and popular dance music.