Temptations' accomplished founders and chefs are striving to create the first national Indian food chain in an effort to make fresh, all-natural Indian fare accessible everywhere in the country. The chefs prepare vegan and vegetarian options nightly, such as the bhindi dopiaza's tomato-smattered okra, and clay ovens churn out grilled dishes, such as murg tikka masala or tandoori chicken. Temptations also fills environmentally friendly boxes with portions of its food on college campuses, and the chefs spread their knowledge of Indian cuisine in cooking classes.
Sunlight streaks through large windows in Temptations' dining room as diners scarf down healthy Indian feasts beneath exposed-ductwork ceilings and soft orange lights. Live music fills the air on weekend nights, with sitars, world music, and kazoo symphonies typifying the sounds. Belly dancers have been known to take to the floors as well, captivating patrons with their hypnotizing hip undulations.
Large windows, long tables, and Mediterranean murals on the walls set the scene for The Sultan’s menu of authentic Turkish Mediterranean dishes. Within this casual environment, guests dine on ground-chicken-breast kebabs, beef shawarma pitas, and braised lamb shank, all cooked hot and served quickly. To amp up the authenticity and further festive vibes, once a month the restaurant becomes their featured belly dancer’s personal dance floor.
A grinning, toga-clad mascot hoists dinner entrees above his head on Funny Greek's illuminated outdoor sign, and pops out from a ship's steering wheel against the waves of the Aegean on the menu of Greek and American entrees. Soft, sliced pita bread envelopes beef tenderloin, chicken gyro meat, or crisp falafel topped with cucumber sauce and vegetables. The kitchen staff also prepares hot dogs with chili and cheese or Chicago style with hot peppers, tomatoes, and neon relish scooped from the jar by a gust of wind. Traditional Greek desserts, such as walnut, cinnamon, pecan, or chocolate-chip baklava, end meals on a sweet note.
The personable baristas at 5 Bean Coffee handcraft a caffeine-laden menu of hot, iced, and frozen beverages, crafted using locally roasted Crimson Cup coffee. Gradually stoke sleepwalking brains with a cup of freshly brewed joe ($1.60–$1.95) or restart frozen-flavor sensors by upgrading to a 5 Bean mocha ($3.10–$4.05), or vanilla latte ($2.90–$3.85). A chilly frozen-chai latte puts the freeze on sass-talking tongues ($3.60–$4) and a fruit smoothie helps fulfill the day’s un-meat requirements with a creamy sippable concoction ($3.80–$4.30).
Genji’s menu of traditional hibachi-style grill cuisine fires up the senses with a memorable dining experience that focuses on a sizzling grill and skilled chef dazzling diners with knife wielding dexterity. Stop in for lunch or dinner, grab a drink, listen to the fragrant aromas, and savor a helping of Genji sesame chicken ($15.99, dinner menu only), calamari ($5.99), or a N.Y. steak and scallops dinner ($19.99, dinner menu only). All dinners include a Japanese Shoyu soup, Genji salad, shrimp appetizer, vegetables, steamed rice, and tableside entertainment. Gaze at the grill in wonder, or simply watch the culinary flames flicker your pocket-sized scrying pool.
With two locations in Battle Creek, Vision Center At Meijer's eye mavens outfit more than 700 frames with lenses carefully crafted in their own laboratory to specifically suit the eyes and face of each patient. Professionally administered eye exams determine the prescription strength required to correct eyeball anomalies, and the laboratory can upgrade any lens with tints, Transitions, or antireflective coatings that save one from endless staring contests with one's own eyes.
Los Jalapenos cofounders Gustavo Salazar and Walter Eguez fill their menu with revamped family recipes from Mexico and South America. They marinate pork ribs with a tequila-based chipotle barbecue sauce, stuff shrimp in chimichangas, and serve the house special burrito with a side of cheese for dipping. Salazar and Eguez also put their own twist on American dishes, topping the southwest fiesta pizza with cheese dip, chicken, and pico de gallo and crafting a macho burger out of 10 layers—roughly the thickness of a college dorm-room mattress—including a beef patty, chicken breast, chorizo, bacon, and cheese dip.