After years of managing other people’s restaurants, Tinker Berson realized a long-cherished dream by opening her own deli, where a menu of lunches and all-day breakfasts stuffs diners amid verdant potted plants and climbing vines. Clients opt for the simplicity of staff-conceived deli creations or engineer their own, choosing a bread base, favorite condiments, meat such as pastrami or roast beef, cheese, and veggies to match the size of their appetite or one-up a lifelong rival sandwich eater. Breakfasts beckon morning diners with similar creative possibilities as well as quick bites, such as a veggie burrito or belgian waffle drizzled with syrup and topped with strawberries. Fresh salads and real-fruit smoothies with optional Red Bull boosters infuse meals with sweet vitamins, and the onsite espresso bar jump-starts brainwaves with handcrafted caffeine hits that ready minds for Jeopardy tournaments or memorizing the dictionary. Tinker's Rainforest Deli stocks catering trays with vegetables, sandwiches, or assorted meats and cheeses that can feed up to 35 partygoers.
The thud of well-aimed balls precedes the satisfying crack of crashing pins, a sound that signifies victory for competitors spread across North Bowl's family-friendly lanes. A retreat for seasoned and novice bowlers alike, the alley keeps competitions balanced with lightweight balls and bumper lanes available upon request. Booming music and flashing disco lights herald a shift from open bowling to neon bowling—special sessions on Fridays and Saturdays when athletes face off or dance off in a nightclub atmosphere. Parties and leagues bond bowlers of all ages via lively recreation, and fundraisers enlist the sport to benefit worthy causes. On-site snacks and libations fuel sporty endeavors until closing time or the nachos gain self-awareness.
At Jalapenos Mexican Restaurant's two locations, familiar enchiladas and corn tamales draped in rich chili sauces pour from the kitchen on rainbow-colored fiesta ware, which also delivers house specialties such as prawns sautéed with dungeness crab and vegetables and Cancun tacos filled with halibut and pico de gallo. Burgers and chicken strips provide a similarly hearty alternative to deep-fried chimichangas packed with beef, chicken, or pork chile verde, which is also available by the bowlful. The cantina's design adds to a festive atmosphere, its tangerine walls painted to resemble an arcade overlooking the sea and its carved, wooden chairs painted to resemble the hollowed-out burritos that carried the conquistadors across it.
Since Turkey Red’s raison d’être is promoting local agriculture, bread is baked fresh daily and local and organic ingredients are used to concoct fresh, delectable meals throughout the week. A multifarious menu of dinner items presents a wide array of savory appetizers, such as the gyrokopita with phyllo dough of spanokopita and spiced beef of gyros ($7), and luscious entrees, such as the citrusy grilled ahi ($23). During lunch, several hearty sandwiches vie for attention as they scoot up next to salads and appetizers and flirt playfully with sweating taste buds. Vegetarian options, from the lunchtime lentil burger with jalapeño-feta spread ($12) to the all-day grilled polenta with marinara and house-made mozzarella ($12), ensure stomachs of the meat-avoidant are sufficiently satisfied. Turkey Red also prepares smaller portions of entrees at a reduced price for youngsters, microphagous nibblers, and grizzly bears looking to stay trim after hibernation season.
Papa Murphy’s serves up a tasty menu of handmade take ‘n’ bake pizzas using dough, cheese, meats, and veggies that are freshly prepared every day. After customers choose their pie, Papa Murphy's slice slingers build the pizza in-store and package it for customers to bake at home in the oven, in a pottery kiln, or over a pile of burning cookbooks. Customers can select one of Papa Murphy's signature pizzas or customize their 'za to a more specific taste, choosing from four sauces, three crusts, and more than 20 toppings available.