The giant circular grill can be seen from almost anywhere inside the restaurant. Yummy Mongolian BBQ's chefs stand around it waiting to stir-fry the custom creations their diners assemble from a long buffet brimming with colorful veggies, noodles, and meats. Guests pile their selected ingredients into a nearly endless number of combinations before ladling on freshly made sauces and waving goodbye as their plates are carted off for cooking. Additionally, a full appetizer bar warms midsections like an electric fanny pack with bubbling soups, chicken fried rice, and honey chicken wings.
A platoon of self-serve yogurt dispensers gleams along the walls of Lachelle’s Frozen Yogurt, each waiting to dispatch a different velvety flavor into the shop’s giant pink cups. Swirls come in both traditional varieties—Dutch chocolate, alpine vanilla—and unique flavors, such as hawaiian pineapple and Mounds. To complement the mountains of yogurt, Lachelle's offers a selection of toppings that, like the Indy Five Million, is seemingly endless, comprising more than 100 treats from fresh fruit to hot apple-pie filling.
Thoreau might have lasted longer than two years in the woods if he’d been within walking distance of Lapellah, a restaurant that draws strongly on the deep-woods vibe of the Pacific Northwest, with dark wood furnishings, comfy booths, warm brick walls, and plenty of roaring fire—Lapellah features a wood-oven stove and a flaming grill. The elemental atmosphere of wood and flames is reflected in the name: Lapellah comes from the trading language used by natives of the region and means “roast.” And like any good citizen of the woods, Lapellah endeavors to minimize its footprints in the soil. The restaurant works with area farmers to obtain sustainable, local ingredients and recycles or composts 80% of its waste. This locally owned, do-gooder restaurant also gives back to the community, donating turkey dinners over the holidays.
When the instructors at Design Metals School aren’t crafting alloy masterpieces—such as the intricate rail that encircles the pendulum at the University of Alaska’s library—around the country, they impart the skills of their trade to groups of torch-wielding students. The teachers pull from 25 years of experience in metal fabrication for their classes, demonstrating and critiquing pupils’ techniques for welding, cold bending, and making cool showers of sparks.
Though many people may have tasted some of the flavors native to southern China's Sichuan province, few have sampled the region's vast array of unique cuisine. After successfully opening Taste of Sichuan Beaverton, Taste of Sichuan was unveiled in Vancouver to present their wide range of authentic Sichuan cuisine, where chefs make not only the region's well-known dishes, but also the dishes that only travelers or Willy Wonka's taste-testers usually get to experience.
The chefs name this eclectic portion of their menu the Wild Side, which includes dishes ranging from mung-bean jelly in a garlic-accented chili sauce to pickled chili-pepper frogs. Because many diners may be unfamiliar with some of these dishes, the chefs have designed the menu to delineate which options are fan favorites and which include fiery hot Sichuan peppers.