The chile craftsmen at Fabiola's Restaurant LLC launch taste buds across the Rio Grande with a menu of authentic south-of-the-border dishes. Before dashing off on digestion races, diners can warm up mouth-muscles by yodeling the contents of a phone book or noshing on a piquant platter of fajita nachos ($7.45–$8.45). Main culinary events include the chile relleno, a deep-fried poblano pepper stuffed with cheese before passing out on a bed of corn or flour tortillas ($9.45). A half-pound burger ($6.95) fuses Latin and gringo flavors with a harmonious union of beef, jalapeños, and guacamole, and Maria's especial ($11.95) showcases carne asada, grilled onions, and bell peppers flanked by an entourage of rice, beans, and guacamole. For indulgent finales, dessert-smiths demonstrate culinary prowess by frying up ice cream, which is the second most challenging item to introduce to hot oil after socially awkward snowmen ($4.49).
Make & Take Meals provides a space for busy cooks to assemble and customize simple, pre-prepared meals chosen from a menu stocked with hearty freezable entrees that feed about six. Select the entrees you would like and schedule a time to come in and prepare your meals. A staff member will show you to your first prep station, where all the necessary ingredients, already chopped and prepped, are laid out, waiting for assembly like a tastier, less sassy version of Mr. Potato Head. The menu rotates monthly, but recent items include a chicken almond bake ($25, $13 for half), a casserole of tender chicken chunks in a velvety alfredo-white-wine sauce mingled with rice, celery, and onion and crowned by parmesan cheese and almonds. House favorites include calzones ($24, $12 for half) and chicken enchiladas ($24, $12 for half). After assembling the meal and customizing it to your tongue papillae preferences, make like a housecat and leave the cleanup to the in-house staff.
At Sirens & Sailors Salon, master stylist Maria Mistretta crafts edgy and retro 'dos with the help of products from MoroccanOil and L'Oréal. In addition to traditional haircuts, coloring, and highlights, Maria slices strands with razors and sculpts fauxhawks out of real imitation hawks. Ever the versatile stylist, she also installs feather extensions, flattens tresses with keratin treatments, and sets the stage for shotgun weddings with anytime updos. When not revamping coifs, she extracts unwanted facial fuzz with warm wax and keeps the salon's shelves stocked with jewelry and chic Lux De Ville handbags.
Kumeo Komazaki, known to friends as "Koma", relocated to New York City from Japan 30 years ago, bringing with him the culinary skills he learned as a chef for Japan's Imperial Palace Hotel. While working as a chef in New York, Komazaki happened to read the address on a box of beef shipped from Wichita, then seized the opportunity to establish his own restaurant there. At the Wichita location and its sister restaurants in St. Louis and Omaha, chefs entertain diners as they prepare steaks, seafood, and chicken at teppanyaki tables, flipping sizzling victuals through the air and searing meat to perfection. Sushi chefs roll and slice fresh seafood into bite-size pieces, which can be brought to mouths with chopsticks or hunger-induced telekinesis.
Neon beer signs cast blue, green, and red light across the black ceiling, and tables populate with okra, mushrooms, and cauliflower starters—all deep fried to a golden crunch. An enormous projection TV broadcasts the latest game amid the pulse of a jukebox, and several flat screens promote revelry at the weathered wooden bar.
For more than 20 years, this casual sports bar has unleashed its signature third-pound burgers on Derby, topping them with everything from whole grilled-cheese sandwiches to chili and nacho cheese. After two-handing hot dogs or brisket sandwiches, guests can test their motor skills with the bar's free Xbox 360 with Kinect game base, or improve their coolness quotient by ordering the trendiest new summer drink: water on the rocks.
A mural of a wheat field is frozen on the wall of Wheat State Pizza, where chefs hand-toss pizza crusts made with whole wheat as well as white and gluten-free pizza disks. With 35 different toppings to choose from, diners may customize pies like a bejeweled jean jacket, or opt for signature combinations such as the pad thai with peanut sauce, sesame oil, siracha sauce, and crushed peanuts. Barbecued-beef sandwiches and custom calzones round out the menu, and dessert pizzas with blueberry-pie filling, cream cheese, and streusel topping cap off meals. Wheat State Pizza also offers an outdoor patio with umbrella-topped tables for alfresco dining.
Honky Tonk BQ and Pub's interior is that of a blues-and-jazz club: dark purples adorn the walls, and chairs and tables gather around a small stage. However, while a schedule of live music propagates blues, jazz, acoustic guitar, and honky-tonk-edged rock, the menu and its presentation suggest homage to true country barbecue. Paper plates are the chariots on which platters of pulled pork, beef, turkey, and hotlinks appear, their flavors eschewing fancy decorative flatware, hammers, and chisels. Patrons will use plastic forks and paper napkins as they dig into the delectable barbecue, complete with sides of mac ‘n’ cheese, potato salad, or coleslaw. The restaurant also offers a selection of beer, wine coolers, and sodas.