Golden Palace Restaurant's chefs spoon out hearty helpings of pho, vermicelli noodles, and rice entrees alongside other traditional Vietnamese dishes, as both large and small groups dine amid Eastern art. Chef's specials ($9.95) roll out a fish centerpiece in several culinary styles, including steamed with ginger and scallions, deep-fried in tomato sauce, or stuffed to stand on its tail in an attack pose. Tidbits of steak and meatballs bob on the surface of small ($5.95) and large ($7.25) bowls of pho, and vermicelli noodles entwine around chicken dressed in curry sauce ($7.50). Diners can display chopstick dexterity by snacking on individual grains of rice in the grilled pork with lemongrass ($7.25) or by scrawling calligraphy on the spring roll's ($2.95) edible wrapper to bottle and toss into one of the restaurant's aesthetic aquariums.
Mattress Direct culls a variety of mattresses in textures ranging from firm to plush from brands such as Tempur-Pedic and Serta. Serta's iComfort, for example, evenly distributes support across the body with microsupport gel capsules nestled in its memory foam; a specialized material prevents overheating and the resulting unpleasant lava-chase nightmares. Mattress Direct's stock of bed frames, bed linens, and pillows allow patrons to assemble complete bedroom sets in one trip, and an express delivery service prevents the hassle of renting a moving truck or outfitting each leg of a new bed with a rollerblade.
• For $4, you get two general admissions to a matinee feature (up to a $9 value). Matinee showtimes are before 6 p.m. • For $6, you get two general admissions to an evening feature (up to a $13 value). Evening showtimes are after 6 p.m.
Scotti’s Pizza Palooza emits golden brown pizzas and hearty Italian fare from its dining area and at its speedy carryout window. Pizzas bear an array of meats to waiting mouths, such as the That's a Meaty Pie with sausage, pepperoni, meatball, ham, and bacon, or carry cargo that is closer to the earth with vegetarian options including the pizza Florentine with spinach, tomato, mushroom, and feta.
At India Palace, blending and calibrating spices becomes an art as the chefs combine ginger, cardamom, and peppers to craft Indian entrees. The culinary experts draw inspiration from all around the subcontinent, paying homage to Goa by simmering shrimp curries and giving a nod to Kashmir with rogan josh’s tender cubes of lamb. They create their own cheese, nestling fresh chunks of it in tomato-based cream sauce or spinach, and take a lesson from Chinese culinary traditions for Manchurian-style cauliflower and marinated chicken spiced with soy and hot-pepper sauces.
After a spicy meal, diners don’t need to resort to eating a snowman alive—they can cool their palates with sips of mango lassi or swallows of indian beer. As they savor their drinks at tables draped in red tablecloths, they glance around at the wood-paneled dining room and framed art illuminated by overhead wheels that dangle six lanterns each.
Chefs roll fresh salmon, scallops, and barbecued eel into sushi behind Fuji’s open-air bar and send elegant platters to diners watching every slice or parties gathered in private rooms. Teriyaki-chicken or shrimp-tempura bento boxes arrive filled with neat portions of dumplings and crab rangoons to ensure that meals remain perfectly organized on the trip to the stomach. Pork or chicken cutlets are breaded and fried in the tonkatsu style, and udon or soba noodles tangle with stir-fried vegetables and fish cakes. Hibachi chefs sear filet mignon, chicken, or lobster tails to perfection to complement glasses of Japanese beer, sake, or jasmine tea from the beverage list.