Bowling isn’t just a hobby at 300 New York—it’s a vibrant social experience worthy of luxurious flourishes. That’s why cushioned lounge seats flank each of the 32 mood-lit lanes in the main concourse area. Each of these lanes faces a large screen that flashes music videos and tutorials on how to remove stuck fingers from bowling balls. Up in The Loft, bowlers can lounge and take in views of the concourse while sipping cocktails from the full-service bar. A dedicated wait staff connects them to offerings from the onsite bar and restaurant—an eatery known for serving dishes from executive chef Chad Bowser’s menu. Some of Chad’s creations include two-bite chicken or beef sliders and hand-battered fried calamari that can be paired with anything from beer to specialty martinis.
Seven days a week, the kitchen at Duke's Original Roadhouse stays bustling into the wee hours of the night as cooks whip up hearty comfort food. Patrons can nosh on “Fall Off The Bone” barbecue ribs, which arrive at tables accompanied by garlic mashed potatoes or seasoned fries or enjoy one of six mac ‘n’ cheese varieties, including one that’s topped with a half-pound of grilled hot dog. Hefty sandwiches, such as the open-faced pot-roast sandwich topped with brown gravy, pair well with a shareable 104-ounce cylinder of beer known as Duke’s Tower of Power. The restaurant also features an outdoor patio and deck, where guests gather each Wednesday evening to toss large bouncy balls into trashcans during bouts of Big Balls.
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
Served beside tiny pasta dumplings, the golden-fried Jäger Schnitzel looks even more massive than usual. Rumor has it that the mushroom-topped schnitzel is one of largest in Texas, so it should come as no surprise that it's the most popular dish at Bavarian Grill, an eatery that twice won GermanDeli.com’s designation as the Best German restaurant in America. Such recognition yields lofty expectations, which Bavarian Grill meets with ease thanks to multiple menus brimming with authentic south German cuisine. Guests will find the Jäger Schnitzel on the dinner menu, but 18 other types of schnitzels show up for Schnitzel Fest, a seasonal celebration held once each year. Oktoberfest, on the other hand, seems to be celebrated year round, fueled by a hefty list of German beers. Add in live accordion players and a plate of bratwurst-and-salmon-stuffed mushroom caps, and it’d be easy to imagine yourself transported to Germany, especially if your visit happens to coincide with National Wear Lederhosen Day.