Scented smoke wafts through the air of the casual Terrene Hookah lounge. Like at a buffet, patrons choose what the like from a bottomless menu of various tobacco flavors. Upgrades make the experience extra luxurious, including supplemental ice that fills hookahs to create thick billows of chilled smoke, and premium flavors from shisha tobacco brands such as Fantasia that go down smoother than a fistful of buttery marbles. Terrene also sells hookahs and hookah accessories including steam stones and coals.
At Squeezed Juice Bar, nutrition-minded customers can find fresh fruits and vegetables wrung into smoothies and juices packed with antioxidants and vitamins. Raw juice blends such as the fruity Citrus Cold Buster and the garlic- and tabasco-laced Blazin’ Beets headline the menu alongside smoothies such as the Bangin’ Blueberry, whose berries and banana are pulverized on top of a snare drum. Nutritive boosts can be added to each drink, such as multivitamins, chia seeds, and whey protein. Snacks supplement Squeezed Juice Bar’s juices, such as tabbouleh, muffins, scones, and açaí bowls with granola, honey, and other fruits.
When she founded Rhythm Dance Company in 2009, Rachel Green flung open the doors of a performance sanctuary. The spacious studio is an all-purpose haven for instructors, students, and socializers with a sense of rhythm, where lessons on everything from hip-hop routines to hula-hoop twirls can grace the calendar. Patrons can also rent out the space for events—the hardwood floors readily support parties, martial-arts meet-ups, and the life-size baking-soda volcanoes of grad-student science fairs.
The company itself specializes in vintage swing, showcasing the lindy hop, Charleston, and jitterbug for learners of all experience levels. Pupils hoping to steadily broaden their rug-cutting repertoire can take progressive lessons from The Rhythm Project, a collective of award-winning teachers that hosts monthly class series and social dances.
Fat Sat's Bar and Grill conjures memories of the jazz age with its 1920s-style ornamentation and murals of old-time Chicago street scenes, each hand-painted by world-renowned artist Michael Ostaski. The owners named the bar in fond remembrance of their grandfather, Uncle Saturnino Trujillo, who grew up in the era of prohibition and speakeasies. Inside the kitchen, chefs bustle day and night, whipping up breakfasts, twirling pastas, hand-cutting rib-eye steaks, and grilling seafood. Bartenders behind three separate bars communicate to one another by angling mirrors as they fill cups to the brim with margaritas and 14 draft beers. Nineteen flat screens beam down upon the bars and tabletops, and a fire pit blazes amid two large outdoor patios. Live bands serenade guests Thursdays through Saturdays, while Friday nights entertain guests with games, trivia, dancing, and karaoke, offering them a welcome reprieve from evenings spent thumb-wrestling their aunts.
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
The aromas of sizzling fajitas and marinated shrimp mingle in Mariscos Altamar’s dining room while hosts welcome diners with charming Spanish greetings. Along with the Aztec paintings, Owner Hector Hernandez’s menu, with seafood as the primary focus, hearkens back to northern Mexico where he grew up. Along with grilling steaks and spooning ranchero sauce over chiles rellenos, chefs also stuff sautéed crabmeat into enchiladas and fry platefuls of breaded shrimp.
The dining room maintains an airy ambiance with its light wooden tones and neutral-colored walls, and an aquarium full of small fish and adorable baby Poseidons catch diners' eyes at the entrance. On Thursday and Saturday evenings and Friday afternoons, the restaurant regales guests with the lilting melodies of live musicians.