The 2,000-square-foot laser-tag arena at Shotz Lazer Tag & Billiards swallows up to 24 players in its black-lit barricades, spitting them out for tests of manual dexterity in the arcade and at pool tables. During games of tag, laser beams slice though a shroud of fog and hearts race in time to pumping music. The staff not only explains the rules of laser tag and equips players with gear, but periodically reconfigures the terrain to prevent frequent visitors from gaining a home-field advantage. Marksmen receive scorecards documenting the number of shots fired, their accuracy, and the location of any stains on their shirt after emerging from the black light. Nearby, the arcade rings with electronic yelps emitted by the gaming machines, and the crack of cue balls echoes over the felt of 9-foot Gold Crown pool tables.
Black tapioca pearls bob at the bottom of Boba Suite's drinks, their flavors of sweet potato, cassava root, and brown sugar lending a chewy contrast to the fruit and tea swirling above. These drinks begin, as they usually do, with liquids: teas in flavors such as passion-fruit oolong and yogurt green tea occupy menu space alongside lemonades, smoothies, and juices. Aside from the traditional black pearls, add-ons ranging from herb-infused jellies to fruit-flavor-packed pop bobas complete each drink, eventually settling at the bottom where they're sucked up by oversized straws or unusually strong lips. In addition to serving up its signature sips, Boba Suite also offers food options such as ramen bowls, homemade pastries, and an array of sandwiches.
Burgundy booths and dark-clothed tables give Sweet Basil Thai House's spacious dining room an alluring mystique, which sets the scene for the artful plating of classic Thai dishes presented by native-born chefs. Their specialties run from favorites such as pad thai and pineapple fried rice to red-curry duck, which they roast to crisp before simmering it with pineapple and vegetables. While these dishes are prepared, the wait staff moves about the tables, dropping off glasses of Thai iced tea and fresh coconut juice or willing corks to leap from bottles of wine that diners brought with them.
Nestled under a green awning, Lao Village dishes out delicately flavored Laotian and Thai dishes in a casual atmosphere. Entrees simmer in curry sauces or get tossed in chili pepper and savory house sauce, like the popular Lab Gai salad with chicken. Vegetarian options incorporate veggies, tofu, and seitan.
When Nord Brue and Mike Dressell began perfecting their bagel recipe with the help of a professional NYC bagel maker in 1983, the bagel was still an anomaly in the food world—it was geographically and culturally still isolated in New York City. Fueled by a desire to change that, the duo opened up the first Bruegger's deli with the hope of eventually introducing the rest of the country to the bagel. Brue and Dressell have since realized their dream, sharing their distinctive recipes and culinary traditions at 300 locations spread across 26 states. To this day, they oven-bake their centerless bread rolls every morning and afternoon, populating counter displays that also brim with daily made breads, Vermont cream cheese, and custom-roasted coffee.
Executive Chef Phillip Smith and his network of chefs still use the original five-ingredient recipe for their dough, which they shape into more than 20 bagel varieties. Because they draw from each region's local recipes and from dialogue and Pictionary games with local consumers, certain menu items may vary from store to store across the country. The bagels are often served with Bruegger's eclectic cream cheeses such as bacon scallion or pumpkin, or as sandwiches with meats, cheeses, and veggies often sourced from local or organic produce. Coffe gets just as much attention, with house blends of 100% arabica coffee.
Cuisine Type: Italian, Greek, and American
Most popular offering: Chicken Riggies and Greek Salad
Delivery / Take-out Available: Takeout only
Alcohol: Full bar
Number of Tables: 25?50
Outdoor Seating: Yes
Parking: Metered street parking
Handicap Accessible: Yes
Pro Tip: Try the spicy greek yogurt dip with our fresh, daily baked bread.
La Piazza's menu features a blend of Italian and Greek dishes, telling the story of the owner's childhood on Mykonos. Upon moving to America, he founded the eatery on family recipes, which appear on the menu to this day. The chef also produces American classics such as prime rib steaks and burgers, but the Mediterranean dishes remain the staff's favorites. The giaourlou, for instance, features a blend of lamb and beef spiced and roasted on a kebob with a topping of greek yogurt. Mia, the restaurant's manager "personally would recommend it." She also endorses pairing it with one of the 24 draft beers awaiting at the bar.