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.
Deer Park Bowl sets an atmosphere of relaxed fun with its state-of-the-art lanes and onsite bar and grill. Patriotic stars and stripes adorn 16 gleaming Brunswick Pro Anvil synthetic lanes that also feature upfront ball returns, delivering balls back to players faster than it takes to memorize the 14 Eskimo words for “bowling.” Servers at the onsite Pinheads Bar & Grill dish up pizzas, fried fare, and Italian entrees as customers play darts, gaze at six plasma televisions, and swig from an extensive selection of cold bottles, tap beer, and top-shelf liquor. On weekend nights, neon lighting transforms the alley into a cosmic wonderland, accompanied by satellite radio and Saturday night.
The treats may be frozen, but that doesn't mean they're not flexible. That's because the colorful self-serve dispensers that line Yogurt Crazy’s bright purple walls are equipped to send a rotating lineup of 12 different frozen-yogurt flavors into cups, including nonfat, low-fat, and dairy-free varieties. Guests mix and match their own creations, choosing from flavors as diverse as pomegranate-raspberry tart and Heath toffee. Each swirl of yogurt can then be outfitted with kiwi, Reese's Pieces, and other selections from the topping bar’s 36 mix-ins, which means that patrons can customize their frozen desserts without the gooey mess of branding them with a hot iron.