The culinary maestros at Molly Malone's Pub & Restaurant perform a satiating jig on voracious taste buds with a menu that fuses Irish, American, and continental flavors. Like a bald eagle wearing a red wig, an order of fried sea scallops and French fries ($19.99) from the dinner menu boasts an Irish-American flare, while the corned beef and cabbage ($11.99) lunch specialty rewards loyal mandibles with an authentic Irish delicacy (see full menus and prices). Diners can feast their ears on a rotating docket of live performances.
An unmistakable elegance permeates the dining room at New Peninsula Restaurant. Armless, checker-patterned chairs surround tables blanketed with crisp linens and gleaming silverware, and two milk-white horse statues stand mid-canter amid the lush greenery of the room's potted plants. With sporadic lanterns and track lighting casting a dim glow throughout the space, the shining, cerulean-blue aquarium stands out like a beacon. Overhead, the recessed ceiling features pinpoints of light against a blue-black background, mimicking the appearance of a nighttime sky or a Magic Eight Ball full of fireflies instead of advice.
Within this distinct setting, New Peninsula Restaurant's chefs indulge diners with a menu of pan-regional Asian cuisine that mainly draws inspiration from Chinese and Japanese culinary traditions. Sushi chefs fill plates with nigiri, sashimi, and more than 40 different rolls while the rest of the kitchen prepares classic dishes such as steak teriyaki and stir-fried soba noodles with chicken. Chinese dishes include Peking duck, roast pork lo mein, and shrimp in spicy Szechuan sauce.
In the right light, you can almost see how the 8,500-square-foot indoor soccer field, with its high ceiling and vast depth, was once a movie theater. Back then, it must have taken a lot of imagination to foresee the space as it is now—with painted stadium murals on the walls and competition lines drawn on the floor—but that's just how owner Miguel Garzon envisioned it. Today, the space is home to youth soccer lessons as well as adult leagues and tournaments. After all the soccer balls are put away, the facility spends some time each week as a salsa dance hall and a private event space for birthdays, club nights, and office parties.
To the chefs at Popei's Clam Bar & Seafood Restaurant, there is not one correct way to prepare seafood. That’s why the team of culinary inventors likes to experiment, creating dishes from the more standard blackened Cajun swordfish to the avant-garde buffalo and thai calamari. The nightly all-you-can-eat dinners feature one seafood option per night, and satiate even diners with five stomachs. Beyond seafood dishes—including the house’s fresh little-neck clams and lobster stuffed with shrimp, scallops, crab, and feta cheese—the chefs sizzle up an array of meaty creations. Their half-pound burgers support a variety of hearty toppings, and baby back ribs and veal parmigiana showcase the chefs’ ability to handle meat better than a conflict-resolution expert who specializes in farm-animal relationships.