Aromas of Kansas City–style barbecue and meats smoked over sweet hickory wood in a rotisserie smoker permeate McGuire's Smokehouse. Slabs of ribs are juxtaposed to smoked veggies and homestyle sides such as coleslaw, onion rings, and red beans with rice. Chefs also smoke chicken wings before frying them and launching them into an inflatable pool of various sauces. Bottled beers such as Budweiser chase down eats, and Blue Bunny ice-cream sandwiches cool the tongue after smoky meals.
Hand-tossed wheat or white crusts lay a golden base for Wheat State Pizza’s signature pies. Chefs spread cream-cheese sauce across a doughy foundation before sprinkling chicken, mushrooms, and provolone onto the Hawk’N Cheese pie, which comes with a high-pitched whistle that will summon it from the table to a gloved hand. Along with its inventive taco, buffalo, and barbecue-beef specialty pies, Wheat State Pizza bakes up make-your-own disks topped with the customer’s choice of three dozen different ingredients, from the familiar pepperoni and mushrooms to the unusual corn, cashews, and sunflower seeds. Philly-steak and barbecue-brisket sandwiches buttress the pie-centric menu, and fresh calzones sizzle with a similar taste to pizza that’s less messy to snack on while steering a jet ski that’s been modified to make the ride choppier.
Lounging feels perfectly natural at Arabian Clouds. The hookah bar remains open until as late as 3 a.m. throughout the week, encouraging passersby to stop in, gather around the glowing coals of one of the Khalil Mamoon hookahs, and enjoy a round of Arabian coffee or tea with the shisha. The lounge also plays eclectic mixes of pop, hip-hop, rock, and contemporary Arabian music, and guest DJs stop in to perform and energize crowds on the weekends.