Over the last 50 years, The Park Tavern has perfected the convivial trifecta of eating, drinking, and bowling. A menu of gourmet burgers and traditional pub fare mingles with a drink menu of domestic and imported beers and wines for between-frame refueling. On Mondays, the alley fills with high-energy tunes, and bowling balls careen all night during the $5 all-you-can-bowl nights. The Park Tavern rolls out its varied bowling buffets for corporate events, birthday parties, or the anniversary of the end of bowling prohibition during the Nixon administration.
Fresh ingredients from local suppliers abound at Crave, where patrons can create their ideal plates by hand-selecting from an array of all-natural and organic eats. The buffet table sports an elaborate ensemble of tongue tempters, with items such as fresh baked goods, seasonal fruit, applewood-smoked bacon, and egg strata orbiting a chef's selection of fish. Toppings of maple syrup, whipped cream, and berry compote eagerly adorn freshly-toasted checkerboards at the gourmet waffle station, and the chef's carving station showcases a selection of fine meats whittled to look like bars of soap. Champagne, mimosas, and bellinis give brunch a cosmopolitan flair, and Crave's low-lit ambience provides an intimate backdrop for shadow-puppet Civil War reenactments.
A modern take on the classic movie-going experience, ShowPlace Icon Theatre takes the legwork out of dinner and a movie by pairing comfortable sophisticated theaters with upscale, on-location dining, and advanced reserved seating. With digital cinema projectors capable of displaying 35 trillion colors and premium digital surround-sound systems, each stadium-seated auditorium is equipped to showcase buzz-worthy films exactly as the director, assistant director, second-assistant director, and second second-assistant director intended. Patrons to the theater pick their viewing spots ahead of time, eliminating the usual frenzied, darkened search for ideal seating and guaranteeing guests find seats together.
More than 50 years go, Mike Ilitch was poised for major-league glory. An up-and-coming shortstop for the Detroit Tigers, his baseball finesse was blossoming when an injury derailed his sports career. But although the wound stunted his athletic aspirations, it steered him toward a new path, and on May 8, 1959, he and his wife opened the first Little Caesars location, a then-unheard-of carry-out-only joint. The career shift and novel technique eventually proved triumphant. Today, the pizzeria's iconic, toga-clad mascot adorns storefronts on five continents. In each shop, staffers forge the signature Hot-N-Ready pizza, a freshly baked pizza designed for instant pickup, and warm, garlicky Crazy bread. With a storied half-century under their belt, Mike Ilitch and his family strive to give back, supporting local organizations and creating their own charitable programs.
Thom Pham, the founder of Thanh Do, Azia, and the Caterpillar Lounge, first learned to cook as a child in the Vietnamese village of Qui Nhon. As a youth, he helped his grandmother, Bo, run her catering business. After a Minneapolis family adopted 14-year-old Thom, his culinary sensibilities began to shift, creating the mix of local Minnesota flavor and Chinese, Vietnamese, and Thai influences found on Thanh Do's menu. When not digging into cranberry curry, diners can chew through spare ribs that chefs have marinated overnight, then cooked over a gentle flame for six hours while reading Goodnight Moon aloud. Pham's team can also cater to vegetarian diets with tofu or mock duck. Sunny-yellow walls and fiery orange lanterns infuse each meal with a sense of warmth, preventing diners from kindling campfires with chopstick friction.
The flavors of the desert and the Mediterranean mingle at Ariana Kabob & Gyro Bistro, where chefs specialize in the hearty entrees of Afghanistan and the surrounding area. They pair authentic Afghan breads brushed with olive oil and garlic with traditional mezzes such as baba ghanouj and hummus topped with olives, feta, and gyro meat. That same meat goes into classic gyro sandwiches dressed with a dollop of tzatziki sauce and paired alongside crispy french fries. They also layer gyro meat, chicken, beef, or falafel onto skewers before grilling them over an open flame. To balance out the savory flavors without making their napkins out of spun sugar, the chefs create desserts such as baklava and firnee, a chilled cornstarch pudding studded with pistachios.