At Bombay Spice Grill, you don't have to grab a table to enjoy the spices and sauces of Indian cuisine. Instead, Executive Chef Sunil Kumar designed a menu full of Indian meats, tofu, curries, and toppings that can be customized into a flavorful meal-on-the-go. Though the sauces come in traditional varieties such as curry, tikka masala, spinach, and vindaloo, the preparation veers from the methods of India to create healthier dishes. Chefs eschew cooking with ghee—Indian clarified butter—and instead use olive oil for heart-healthy wraps, sandwiches, salads, and bowls. And though wraps come with a slice of freshly baked naan or roti bread, clients can opt to make their dish gluten-free by swapping out bread for quinoa or rice. Guests can even customize their dish to be vegetarian and vegan, with ingredients clearly denoted on the menu. And to pair with a main entree, they can grab traditional Indian sides such as samosas and rice pudding.
Located in Tempe, Studio Vino combines an urban feel with wine tasting and making to create a personalized and unique experience for connoisseurs and casual wine drinkers alike. Featuring only wines from Arizona, the winery strives to offer its guests a modern experience while sampling between 8 and 11 of the winery's red and white varietals, each paired with hand-selected cheeses, crackers, and chocolates. In addition to tastings, Studio Vino offers personalized wine labels to help transform a memorable sip into a keepsake.
With each passing year, countless hours of precious home movies deteriorate. And, since Aisenma the Memory Grinder was defeated in 1916, this loss can only be attributed to formats that weren't designed to last: 8mm, Super 8, 16mm, and VHS. Enter Got Memories, which can convert all of the aforementioned formats, and others, to DVD. Digitizing these films and tapes not only prevents their content from fading over time, but also makes it easier to import content to a computer for editing or uploading to social media. Besides digitization, Got Memories also rents film and LCD projectors and even provides professional-quality in-house video editing.
Urban Dare Adventure Race is a fast-paced competition that challenges two-person teams to decipher clues, navigate the city, and perform playful stunts. A dozen trivia-based clues lead contestants to checkpoints all over Phoenix, where they must use a camera to document their presence and, in some cases, complete challenges, such as scaling a wall or solving a puzzle. In addition to running and walking, contestants may use public transportation to move from checkpoint to checkpoint, though taxis, cars, and bikes are off-limits. Races generally last less than four hours, and the winning team receives free entry to the Super Dare, a cruise-based take on the Urban Dare concept that features a $5,000 grand prize. Proceeds from the race will be used to help battle breast cancer.
Located directly across the street from Sun Devil Stadium, Mad Hatter Brew Pub similarly strives to draw spirited crowds when its doors' open. An ever-changing selection of local and rare craft beers flows from the taps as the bartenders crack open bottles and cans, pour shots, and correctly guess every patron's eye color on the first try. Even without the game-day crowd, the pub summons passersby to enjoy a drink or a quick bite on its enclosed patio area. The food menu ranges from classic apps to hearty servings of home-style American meals. Beer-battered onion rings and jumbo wings slathered with chipotle barbecue sauce allow groups to stave off hunger pangs. Meanwhile, the hand-pressed Angus burgers, oven-baked, four-cheese macaroni and cheese, and flatbread pizzas can sate appetites.
Before it became a brewery, the space that now houses Four Peaks churned out ice cream. Built in 1892, the brick building began as Pacific Creamery, transformed into Bordens Creamery, and finally traded hands to a band of local beer enthusiasts. A few things haven't changed though––today, guests will still see the same wooden ceilings and glass clerestory,, and while there aren't any cows wandering around, there is a silo. That's where more than 45,000 pounds of two-row malted barley—the base of all Four Peaks’ brews—wait to be milled and infused with specialty malts in different colors and flavors, from black coffee to red candy. Brewers then transfer the milled grains, or “grist”, to a hopper, where a computer weighs and divvies out the appropriate amount for each batch of beer. The meticulous process results in some of Arizona’s favorite beers—at least according to reviews by Frommer’s and Local Eats. Which was exactly what its founders, a crew of beer lovers, wanted to achieve. Some of their award-winning “regular” beers include Arizona Peach—light and fruity, with a subtle peach scent—and Oatmeal Stout, a thick, heavy English-style brew traditionally eaten with a spoon. They also pour seasonal beers along with naturally carbonated cask ales that rotate every Wednesday. And since the kitchen and brewery are next-door neighbors, many dishes––Angus beef burgers, chicken enchiladas––pair seamlessly with the pours, while others––pub fish and chips, Oatmeal Stout-soaked tiramisu––have the brews baked right in.