Chefs use grass-fed beef, cage-free chicken, and steroid-free pulled pork that hail from sustainable sources to craft a bounty of tortilla-wrapped treats that take their names from the likes of Caddyshack, Fletch, and Seinfeld. It's this dual mindset of serious food and irreverent attitude that tinges every one of the eatery's southwestern morsels, from the Art Vandalay burrito to the John Coctostan quesadilla. As the kitchen staff crafts their daily batch of guacamole to join the lineup of six zesty salsas, diners choose from a list of more than 20 ingredients to fill out the entree that will soon be conjured before their eyes. Because dishes are made to order, each finds easy customization for vegetarian, gluten free, and low-calorie diets, and the absence of microwaves, trans-fats, and MSG keep eats wholesome. Meanwhile, a complimentary accompaniment of chips and salsa turns portions into full meals faster than an industry-grade blow-up ray.
Extreme Laser Tag sets the stage for space-age combat with its labyrinth of smoky corridors, ramps, and neon-lit walls. Equipped with Nexus Generation laser-tag technology, the arena can host up to 60 vested combatants as they split into teams and vie for points by scoring chest shots on their opponents.
Large plasma monitors outside the arena display the hectic battles in real time, with beam-by-beam battle stats showing who is the scoring leader and who has been melted into plasmic goo. The facility frequently accommodates birthday parties, large corporate gatherings, and fundraiser groups; everyday customers and private partiers often join in battlefield alliances, exacting laser-powered revenge on bosses and double-crossing imaginary friends.
At Annangol, the signature Korean barbecue dishes don't just get barbecued in the kitchen. The culinary team prepares some plates?like the thinly sliced pork belly?at patrons' tables, inaugurating dinners with quick cooking shows. The kitchen whips up Korean specialties outside of barbecue dishes, too. Stone pots of bibimbap, for example, ensconce rice and a choice of veggies or succulent meat, and hotpot soups come in spicy and nonspicy incarnations, much like most pop stars.
The chefs at Aguaymanto Grill pull their recipes from the distant land of Peru, where vendors at colorful markets lure passersby with plates of fresh ceviche, and plump rotisserie chickens crackle on spits in the windows of local pollerías. In the kitchen, skilled chefs incorporate fresh seafood into a variety of traditional dishes, including citrusy tilapia ceviche and flavorful parihuela soup. They also slow-roast seasoned chicken over an open-flame grill and plate the sizzling birds alongside nests of crispy fries. To craft their specialty tacu tacu con bistec dish, the chefs slice up juicy steak before showering the thin strips in a tangy chimichurri sauce.
In Aguaymanto’s sunny dining room, visitors perch on cushy, green booths and sip on imported beer and chicha morada—a traditional Peruvian corn drink. Other guests savor last bites of tres leches cake layered with decadent ingredients, such as fluffy cream and a center of Incan gold coins. The dining room's orange and yellow walls attract wandering eyes with striking pictures that showcase scenic Peruvian landscapes and locals donning traditional native clothing.
Kumar Iyer has spent years in the hospitality industry, managing restaurants aboard Royal Caribbean Cruise Lines and working the floor at local restaurants. He learned how to take care of people during these experiences, but more importantly, he codified what he thought made a great restaurant. When the time was right, he brought all of those ideas to his own culinary venture, Rangoli. From the laying of the bricks to the creation of the menu, Kumar made sure every element matched his lofty expectations.
Today, Kumar and his team serve up an eclectic array of Indian cuisine gathered from all over the continent. They prepare an exhaustive selection of curries, including a Konkani recipe called chicken xacuti, which uses flavors such as poppy seeds, fennel, and a tart fruit known as kokum in its creamy sauce. They also roast meat in traditional tandoori clay ovens, the blazing-hot vessels known for imparting their searing heat to lamb kebabs, whole chickens, and slightly smaller, more adorable clay ovens.
When the first Eggspectation eatery opened in Montreal in 1993, the concept was simple: upscale brunch with a focus on decadent egg and crepe dishes. The founding concept has been tweaked only slightly since then, with a menu that today includes more than 160 breakfast, lunch, and dinner items. Breakfast remains the menu’s biggest draw, with a dozen egg benedicts and savory crepes, 16 omelets and fruity pancakes, plus french toast and waffles. At lunch and dinner, chefs stack plates with fine-dining-style entrees, such as half-pound USDA-choice beef burgers and steak and seafood entrees, such as maple-glazed rib eye or lump crab cakes. Whether at a location in Canada, the US, or India, patrons can slide behind a table amid rustic stone and brick walls flanked by jubilant circus-theme decor, such as colorful murals and paparazzi snapshots of Humpty Dumpty.