2310 Edgewood Drive South
Lakeland, FL 33803
Polk County
Phone: (863) 665-2311
Fax: unknownWebsite: Visit our websiteEmail: no email on fileHours: unknown
Amf Bowling Centers - Amf Lakeside Lanes - About Us
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by Lara H. on Dope is one word that I use sparingly (only exceptional things are worthy of being called dope), but it's a great adjective to describe Mighty. Dope music, dope sound system and dope crowd. The energy that radiates throughout this club is unlike anything I've ever encountered before. It's so great that I will fly up from Los Angeles just to see my favorite djs spin at Mighty. The only complaint I have about Mighty is why does Mezzanine book all the good djs? Don't get me wrong, I've seen some incredible artists perform at Mighty - DJ Krush, Glitch Mob, Flying Lotus, Ellen Allien, Kraak and Smaak, Tiefschwarz, but other great artists like Booka Shade, Trentemoller, Plaid and LCD Soundsystem should be seen at Mighty! Mighty needs to hire a new a booking agent - - ME! Ha...just kidding!
by Candyce Letts on Hmmm....reading about all the dancing at night makes me think this place might be better for drinks and for dancing than for food. I've been looking for a low-key place with interesting music. However, this review is for the food. Last time I was at Little Baobab was over a year ago for dinner, and I guess it didn't make a huge impact on me cuisine-wise as I haven't returned despite being right in the neighborhood. I returned when getting a phone call from Arnold G. saying that he was there with Steph P. for dinner and would I like to join them. They are such good company that I will join them anywhere. I give them kudos for frying the tofu right for the Cari Tofu dish. It had that slight crispy exterior that I feel is perfect for pan-fried tofu. However, the sauce was too unassuming and lacked spices. The Chicken Mafe...eh. Chicken was tough. As Arnold G. pointed out, white meat chicken is not the easiest to cook. I do feel, though, that any restaurant serving white breast chicken should learn not to overcook the breast. Also, oddly, the chicken breast was a large chicken breast filet rather than chicken chunks. For a dish where so much is about the sauce, I feel that the chicken filet is a disservice. One wants maximum sauce-sopping opportunities. The sauce was okay, but I've made better chicken in peanut butter sauce myself (look up the Gourmet recipe for chicken and okra in peanut butter sauce on Epicurious...it's excellent. Just remember to keep stirring so that it doesn't burn). I always hate that feeling of paying for food in a restaurant that I can cook better myself. What can I say...I am a penny-pincher that way. The Lamb N'Dala (I am using Steph's reviews here to recall the names of the dishes...which I've promptly forgotten) was the best of the three dishes we got. It was the most assertive and complex of the sauces. However, the lamb cubes would have benefitted from being braised for a long time in an oven on low heat. Plaintain...nothing special. Something you can pan-fry quickly yourself if you remember to get really ripe plaintains. Price was cheap, roughly $14 per person. But I can do better at Chutney or Pakwan, get more tender meats and spicier sauces. I know it seems weird to be comparing Indian restaurants to a Sengalese restaurant, but the sauces have many similiarities. I think next time I will skip the novelty of the Sengalese food, go to Pakwan, and head over this way for the dancing.
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