Commuters. Cruisers. Mountain bikes. Recumbents. If it has two wheels and looks ridiculous when ridden by an elephant, then chances are customers can find it at Bicycles of Phoenix. Its 8,500-square-foot showroom houses bicycles and gear for all levels, from beginners to professional competitors. Staffers happily help patrons select the right gear. And in the onsite shop, each of Bicycles of Phoenix's mechanics draws on more than 25 years of experience to administer tune-ups and repairs.
Sushi chefs have a playful way of creating new and interesting rolls, and the staff behind the bar at Iron Chef Japanese Cuisine are no exception. They wrap fresh fish and real king crabmeat in traditional seaweed, but also in pink soy paper and white seaweed to demonstrate their allegiance to Valentine's Day. Tempura and teriyaki dishes satisfy cravings for hot meals, and the eatery also nourishes diners with traditional Chinese dishes with noodles and rice.
Chop and Wok's chefs have dished up pork chow mein, mu shu chicken, and vegetarian egg rolls for locals for more than 27 years, but they just recently started doing it from a new kitchen. Chop and Wok's newly renovated location not only features updated decor—including funky striped walls and beer memorabilia—it also houses a full bar and sound system. After diners clean plates of spicy crab fried rice or apple chicken stir-fry, open mics or musicians take to the stage to play rock 'n' roll sets that last until closing—or until the sun pops back up over the western horizon to shush everybody.
China Mist Brands has been blending award-winning iced and hot teas since 1982 from our plant in Scottsdale, AZ. Our teas are flavorful and full-bodied to keep your thirst quenched and you body feeling refreshed and vitalized. Organic, Fair Trade, Kosher, & Halal selections. Come by for a free sample! Open M-F, 8a-5pm.
Flo Chan knows that true culinary inspiration draws upon an ever-changing and diverse pool of cuisines from around the world. That’s why each year, Flo’s top chef, Danny Lee, spends time traveling across Asia, sampling food on an unending quest for epicurean revelations. Since opening her first restaurant in 1997, Flo has brought her passion for food to life with a focus on super-fresh ingredients and classic dishes with contemporary twists. Today, at two locations, Flo’s staff serves up a vast menu of Chinese and exotic Asian cuisine, ranging from chicken-stuffed lettuce cups to moo-shoo pork.
Guests arriving at Bamboo China Restaurant won't find MSG anywhere, since chefs eschew the disparaged additive as they slice ginger into mild brown gravies and tailor hot-pepper pomades to suit a range of spiciness preferences. What they will find is a sizeable menu of Mandarin-style fare highlighted by seafood specialties such as a pan-fried sea bass in tomato-garlic sauce, or honey-glazed walnut prawns that teem with sweet and nutty hints, like a game of Password with Jimmy Carter.Each of the more than 50 entrees—including moo shu pork and moo goo gai pan—can be ordered as combos, which pile plates with feasts of fried rice, chow mein, spring rolls, crab puffs, and fried shrimp. For even bigger appetites, party trays arrive brimming with enough steamed rice, meat, and fortune cookies to feed five to six guests, and enough napkins, paper plates, and plastic utensils to feed the in-laws who are always late.