Specializing in bombastic American fare, Chef Chris Nelson curates a menu of mouthwatering sandwiches, burgers, steaks, and salads. A bar remedies mouth droughts with a rotating selection of 12 draft beers, and big-screen televisions broadcast sports while the pool table extends hospitality to colorful balls.
Koko FitClub’s automated personal-training system rockets both men and women toward fitness goals with 30-minute custom workouts that incorporate cardio and strength training. An initial consultation determines fitness levels and baseline measurements, which Koko’s computerized equipment uses to design a tailored workout plan that precisely measures the weight, pace, and rest time appropriate for each exerciser.
The Koko machines guide exercisers through each workout and adapt as the user’s fitness needs change in order to constantly challenge the body. Designed by professional trainers, workouts maximize the body’s lean-muscle mass, which can boost metabolism and help fight off disease by challenging viruses to kickboxing matches. Exercisers can track their shrinking waistlines and swelling muscles online by analyzing workout scores and comparing individual fitness levels to the Koko FitClub community.
A lion's head stands guard over the brick oven at Pizzeria Guido & Wine Bar, bearing its fearsome jaws at any who would try to pilfer the restaurant's family recipes. Thankfully, the only way most diners attempt to gain insight into the establishment's Tuscan traditions is through the food. Slivers of buffalo mozzarella, basil, and fresh tomatoes accent antipasti plates in the colors of the Italian flag, and the wood-fired oven spills forth the aromas of prosciutto, capers, and fontina cheese topping pizzas and filling calzones. Glasses of Italian wine click together in the halos of steam rising from pastas. Waiters move through the spacious dining room, and their white dress shirts and smart red ties complement the wall's gentle orange and yellow tones, which call to mind the warming glow of a sunset or a haunted ventriloquist dummy finally burning.
Paddy Coyne's shares its name with a sister pub on the west coast of Ireland, but patrons don't need to compare menus to be assured of the bar's Irish bona fides: the menu boasts corned beef with cabbage, fish 'n' chips, and traditional soda bread. Along with the classic eats, patrons can enjoy freshly pulled pints and engage their brains in trivia nights, where participants can win prizes.
Chantanee’s menu mingles Thai classics with a variety of Asian cuisines in a culinary particle accelerator that produces delicacies such as pineapple fried rice ($12), sizzling panang duck ($18), and the phad chaa’s spicy mélange of stir-fried meats sprinkled with peppercorns, chaa paste, krachai, onion, peppers, and holy basil ($12). But the upscale restaurant’s biggest stars are its paparazzi-attracting cocktails ($10 each) and tiki drinks. One-eared painters can keep it traditional with a glass of real absinthe. Otherwise, knock back an ultra-manly Lumberjack Sling (maple-smoked bourbon, chai cider, lingonberry syrup, barrel bitters, and lemon) or finish your feast with a round of bubo floats (dark rum, crème de cacao, espresso stout, and vanilla ice cream) paired with deep-fried ice cream ($7). Chantanee's renowned team of drink doctors hand-carve every ice chip, and might whittle them skillfully into miniature busts of your favorite Surgeon General if you ask nicely.
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