At each of FatCats' five locations, strikes and spares light up the screens of automatic scoring systems. Bowling balls roll and skip down lanes in normal conditions, against retractable bumpers, or under the fluorescent glow of Thunder Alley, when the facility transforms into a music-filled fusion of a bowling alley and dance club. Each lane's crashing pins echo the softer clacking of putters at the glow-in-the-dark miniature golf course and the ringing lightshow of the arcade. Elsewhere, the scents of pizza and deep-fried bowling balls waft through the fun haven. Each FatCats location partners with different restaurants, including The Pizza Factory and Champzz Bar at its Salt Lake facility.
The team at Sub Zero Ice Cream creates delectable desserts using a flash-freeze process, which minimizes the formation of flavorless ice crystals and preserves the cream?s savory smoothness. Patrons may choose from a menu of more than 30 flavors or compose an original taste by blending any two flavors together. First, choose the cream base, available in premium ice cream, low-fat ice cream, custard, yogurt, soy, rice, or almond, before adding combinations, mix-ins, and specifying texture. The skilled ice wizards then speak the appropriate incantations to flash freeze the mixture with liquid nitrogen at -321 degrees Fahrenheit, the substance used by NASA to preserve precious moon pies.
Wise Guys' triad of venues in Trolley Square, Downtown Ogden, and West Valley City holds an ever-rotating calendar of nationally touring and local comics. A cavalcade of beloved standups has graced Wiseguys’ brick-backed stages, including Norm MacDonald, Chris Kattan, and Bob Saget. The West Valley City location also serves a café-style menu of sandwiches, appetizers, desserts, and more than 20 types of beer.
Within a pristine, flower-filled environment, native Indians and master chefs cook up a traditional masala-filled bill of savories, seasoned with imported spices from the subcontinent's north and south. Introduce teeth to the time-honored chicken tikka masala, a Sitara specialty of boneless tandoori chicken submerged in a creamy cashew-and-tomato gravy ($7.50). The restaurant's bevy of biryanis, including vegetable ($8.99) and lamb ($10.99) varieties, are cooked in basmati rice, sprinkled with spices, and accompanied by yogurt raita.
The local branch of a national establishment, Pita Pit Ogden charms patrons’ palates with a menu of 26 stuffed pita sandwiches built for breakfast, lunch, and dinner. Lead mandibles through morning exercises with the Meat the Day pita ($3.99), a protein-heavy blend of scrambled eggs, bacon, black-forest ham, cheddar cheese, and grilled veggies. Or wake up early to catch the Morning Glory pita’s colorful combination of eggs, avocado, tomato, green peppers, onions, and hash browns before it seals itself closed with the passing sun. Lunch and dinner lead eaters down divergent paths on the culinary map, veering taste buds toward classic Mediterranean tastes such as chicken souvaki and falafel-packed pitas ($6.49 each) or innovative combinations such as the three-meat dagwood ($6.49), loaded with turkey, black-forest ham, and juicy prime rib. A chopped spicy-black-bean patty offers a tasteful twist on a typical veggie burger ($6.49), and a pita packed with creamy feta provides a tasteful twist to a typical grilled cheese or a pants pocket filled with melted-blue-cheese crumbles.