When it came time for the team at Johnny Carino?s to come up with some new recipes, they began rifling through their personal cooking histories. Executive chef Chris Peitersen took his first kitchen job at a barbecue joint when he was 14, so he was primed to create Italian baby back ribs. By infusing brown sugar barbecue sauce with balsamic vinegar imported from Modena, he?s given the marinade a more acidic bite than typical barbecue sauces. As the ribs slowly roast and char on an oak grill, he bastes on his creation before finishing the dish with a dusting of parmesan.
The ribs are one of Carino?s many menu items that follow the restaurants? approach of classic Italian preparations modified by forward-thinking flavor combinations. Diners will find a crispy pepperoni burger capped with mozzarella and fried pepperoni, or saut?ed tilapia spiced with garlic and jalape?o. Other signature dishes include the 16-layer lasagna, Skilletinis that sizzle with spaghetti and a choice of meat, and tiramisu made from scratch.
The potation crafters at Beans & Brews Coffee House whip up hot and cold beverages from perk-proffering coffee beans, relaxing tea leaves, and sweet decaf alternatives. Hot coffee drinks, such as the cappuccino ($3.60 for 12 oz.) or eye-opener brew ($2.80 for 12 oz.) gently jolt the brain awake with mountain-roasted goodness, and the dulcet notes of iced chai ($4.10 for 16 oz.) and B&B frappes ($4.05 for 16 oz.) cool off summer-scorched palates with their sweet, icy taste. Roasters get the most out of each coffee bean with Beans & Brews’ trademark high-altitude roasting, which imparts each batch of grounds with a smooth flavor that, like an angst-riddled teddy bear, maintains a high level of complexity.
Inside Maurilio's Italian Cuisine’s kitchen, chefs waltz from pans of sautéing shrimp and pots of boiling ravioli to sizzling slabs of grilled steak. Out in the dining room, servers choreograph an equally complex routine as they deliver homemade pizzas and hearty plates of chicken parmesan to tables cloaked in red-and-white-checkered cloths. Surrounding these charming table settings, earth-toned walls showcase framed prints of the bucolic landscapes and dystopian cyborg uprisings that have made Italy famous. As guests delight in these Italian feasts, bartenders pour beer and wine and concoct mixed drinks at Maurilio's full bar.
India Fusion restaurant offers authentic Indian cuisine in a colorful and lively setting. The menu offers sizzling kebabs, fresh from the tandoor ($13.99–$14.99), and golden pillows of naan ($1.99¬–$3.49) to sop up sauces and flip over halfway through the night for that refreshing cool underside. Vegetarian options include mattar paneer (homemade cheese in a spiced curry sauce with peas, $10.99) and those flaky pods of pure pea-potato perfection, samosas, for $3.99. The ever-popular buffet runs $8.99 for lunch and $12.99 for dinner. A list of "domestic fusion" options say a friendly "hello" to cumin newbies with mac and cheese ($4.99), chicken fingers ($4.99), and an assortment of Indian-inspired wraps served with fries ($6.99–$7.99). But above all these dishes lies India Fusion's list of nine curries—each one bursts with the aromatic flavors of ginger, garlic, coconut, onion and more ($10.99-$15.99). Tender cuts of chicken, lamb, and beef, which all taste like they were born in the sauce and nursed to maturity on bottles of vindaloo, korma, and ticca massala.
At All Star Bowling and Entertainment's four locations promise entertainment for all ages with some combination of bowling, video games, karaoke, bumper cars, and laser tag. The new Draper location features laser tag (also available at two other locations), bumper cars, and mini bowling with shrunken lanes and pins. The Sandy location a laser frenzy game, which is a labyrinth of lasers, mirrors, haze, and cosmic lighting that players must navigate. All Star Lanes Bowling's locations also feature restaurants and sports bars with plenty of food, drinks, and TVs equipped with professional sports packages.
The scents of spices, meats, and veggies fill the kitchen at Flavors of India. Here, experienced chef Tj Singh chops bell peppers and onions before tossing them in a creamy sauce with shrimp. That dish, shrimp tikka masala, is just one of the Indian staples on the menu. Singh also cooks chicken vindaloo and non-meat choices such as vegetable masala. Strawberry lassi, Indian coffee, and other drinks complement the food.