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RESTAURANT REVIEW: Sensory overload (For Anchorage Press)

11/20/2015

It was my first time. There were flashing lights everywhere, loud music and bodies pushing by me to get through the crowd. I didn't know where to look; there was something happening all around me, making it hard to focus.

Then across the room, a life-sized mouse began greeting people, some sort of celebrity. He was surrounded, hands tugging at his shirt for handshakes, hugs and autographs. They all wanted a piece of the big cheese.

Admittedly, I was on some painkillers after having oral surgery earlier in the week, but I wasn't hallucinating. I was at Chuck E. Cheese.

RESTAURANT REVIEW: All (Italian) American (For Anchorage Press)

11/4/2015

Sorrento’s satisfies

Growing up, I had a friend with dark hair and espresso-colored eyes whose skin turned a deep shade of copper in the sun. Her brother was flame-haired, fair-skinned and freckled. (Yes, I’m positive he wasn’t adopted.) While they both shared the same roots of an Irish father and a Native American mother, their characteristics couldn’t have been more different.

Much is the same with Italian and Italian-American food.

RESTAURANT REVIEW: Sensory overload (For Anchorage Press)

RESTAURANT REVIEW: All (Italian) American (For Anchorage Press)

Sorrento’s satisfies

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