Most people wouldn't brag of being stepped on by a celebrity. Then again, most people aren't made of wood and warmed by a spotlight. If the stage at Rooster T. Feathers Comedy Club could speak, it would boast about its supporting role in uproarious performances from the likes of Jerry Seinfeld, Robin Williams, and Ellen DeGeneres. Since 1979, Rooster's stage has given seasoned jokesters, rising stars, and sentient whoopee cushions the opportunity to coax laughs, giggles, and guffaws from the club's audience. Club-goers stay loose with visits to the full bar, where top-shelf liquors, California wines, and 15 beers soften throats parched from laughter and accompany the club's selection of snacks and munchies.
Large TV screens broadcast international soccer and rugby games as guests seated behind a wooden bar pair bites of Lilly Mac's Irish pub fare with sips of Guinness. Authentic dishes include banger sandwiches topped with HP sauce, irish stew, and fish and chips. Weekly entertainment such as Irish dancing, performances by live bands, and karaoke draws in revelers. Trivia held on Wednesday nights test teams’ knowledge as they compete for money off their bar tabs.
A musician strums a ukulele onstage as hips sway around him in a hula dance. Laughing heartily with his friends at a nearby table, one man pinches seaweed-wrapped squares of sushi rice—authentic Hawaiian musubi—from shared plates as he talks up his latest adventures. At another table, the diners sing along with the ukulele player, eyes twinkling as the melody calls up memories of home.
This feeling of camaraderie, the spirit of aloha, is what owner Peter Be and his wife, Rena, wanted to capture when they opened Da Kine Cafe in 2010. When Rena, who was born in the Kalihi Valley on the island of Oahu, craved true Hawaiian eats, her choices were limited to lackluster mainland-style interpretations, such as lau lau wrapped in a tortilla instead of taro leaves. She put together a menu of authentic Hawaiian cuisine, with 10 variations of the hot noodle soup called saimin and 10 types of poke, which the head chef of the mainland's most famous Hawaiian restaurant dubbed the best in town. Classics such as the gravy-soaked beef patty of the loco moco fill the menu, waiting to be washed down with fresh-fruit smoothies and on-tap ales from the islands or local microbreweries. Gluten-free options are also available.
The décor reproduces the laid-back Hawaiian feel that Rena and Peter remember, so that even the restaurant’s stage wears a grass skirt. On Ohana Saturdays, visiting musicians take the stage, many of them winners of the Hawaiian islands' most prestigious music accolades, the Na Hoku Hanohano awards. Performers include slack-key-guitar player LT Smooth as well as the singer Mailani, accompanied by esteemed ukulele player Dr. Trey. Starting in the springtime, weekly festivals celebrate Hawaii's music, its dance styles, and its excessive number of festivals.
Homestead Bowl welcomes friends and families to hurl balls down 32 glistening lanes equipped with electronic scoring and gutter returns. A medley of drafts and bottled brews such as Pabst Blue Ribbon, Newcastle, and Guinness stock shelves in The X Bar, a full-service sports bar where bowlers can celebrate strikes with live music, Friday-night karaoke, and DJ dance parties. The bar also tends to college nostalgia with beer pong and impromptu physics quizzes.
Cupertino's One and Only Authentic British Pub! The Duke of Edinburgh pub and restaurant was the dream of three Englishmen and one American who wished to build a pub and restaurant in California with the same atmosphere as the pubs in the United Kingdom and Ireland.
Master beersmith Peter Catizone discovered his passion for brewing while making homebrewed batches of beer in the 1980s. Eventually, he developed his hobby into a craft and his do-it-yourself recipes into a microbrew powerhouse with a mantel full of awards. Today at Faultline Brewing Company’s lively taphouse, the staff pours samples from a smorgasbord of more than 20 beers, ranging from the clear, clean taste of a Rhineland-style kölsch to the malty richness of an inky-black irish stout. Offerings from the lunch and dinner bills of fare complement the local brews with Louisiana-style seafood gumbo, flatiron steak with swiss chard, and generously portioned Angus beef burgers. On Friday and Saturday nights, live musicians serenade guests as they enjoy beer flights and frosty pints on the open-air patio or in the lounge.