Auburn Alehouse's menu features hearty burgers, and crowd-pleasing appetizers alongside award-winning brews handcrafted in small, fresh batches using a traditional 10-barrel system. After savoring a pitcher of American Pale Ale ($15.25), hops-seekers can toast beloved bards with bawdy haikus and pints of Old Town Brown, a complex potion descended from English mild ale and crystal malts ($4.25). Guests may then top off their guzzle tanks with pints of Gold Country pilsner, which took a bronze medal at the 2010 Great American Beer Festival before sweeping the Olympic lager-luge finals ($4.25).
At Dingus McGee's, you can play nine holes of golf, and then refuel with a half-pound burger and fries or Cajun-style crawfish etouffee. Their Creole-inspired menu offers up much more than your average club house grill. Diners can dig into alligator nuggets, house-smoked prime rib, and cedar-plank salmon imported from Vancouver Island. The vegetarian-friendly Cajun nut burger is made in-house with seasoned grains and nuts, and much of the restaurant's produce is grown in the on-site garden.
The restaurant is set in Auburn's peaceful green hills, but inside the atmosphere is always lively. Sports games play out on big screen TVs, and on select nights, live music fills the room. Diners can sip the house brewed beer or Dingus McGee's daunting Cajun Bloody Mary—which comes garnished with andouille sausage, jumbo shrimp, and a whole crawdad.
At Valencia Club, the menu—which includes everything from specialty wings to tacos and chili-mac ‘n’ cheese––serves as an added bonus to the convivial atmosphere. A sprawling patio, two bars, horseshoe pits, pool tables, and a dance floor make for memorable evenings and Odyssian trips to and from the bathroom. Local bands on Fridays, country tunes on Saturdays, and DJ-spun beats on the patio on Fridays and Saturdays underscore the lively atmosphere. Valencia Club even holds line-dancing lessons every Saturday night, hosted by a local radio DJ.
Inside Strikes Unlimited's cavernous entertainment complex, players send bowling balls hurtling down 50 gleaming lanes. Whether they're competing in a league or just enjoying the night with friends, bowlers can watch exciting plays on the center's bounty of flat-screen TVs and massive projection screens equipped with a cutting-edge sound system. Three nights a week, the lights dim, the black lights glimmer, and a DJ starts pumping beats for Glow Bowl, an event that blends the challenge of bowling with the excitement of the club.
Just around the corner from the crack of bowling pins, Halftime Bar and Grill fuels bowling and arcade games with juicy burgers made from certified Hereford-beef patties and frosty draft beers. Eight flat-screen TVs broadcast the big game, and pool tables offer a diversion from the bowling lanes. The dance floor pulses on Friday and Saturday nights, as live music ushers in a late-night menu. Trivia night and acoustic music are among other weekly attractions.
A breezy patio, an illuminated bar, a dynamically-lit dance floor—Reunion Nightclub doesn't lack for ambiance. And that's before you bring the jam-packed entertainment calendar into the picture. Dueling pianos or DJs send dancers spinning around, as other revelers perch on elegant couches awaiting bottle service. Hookah service, a cigar bar, and a trail of delicious breadcrumbs lure guests out to the patio, and dinner stations positioned throughout the nightclub provide much-needed sustenance during happy hour.
La Huaca Restaurant's chefs prepare elegant presentations of Peruvian cuisine in a sleek space outfitted with imaginative decor. Waiters hustle dishes of citrus-infused ceviche made with fresh fish, shrimp, or octopus past shelves of glass jugs filled with rainbow-hued liquid, and carry glasses of Peruvian wine to tables set along a wall of knotted ropes. The pachamanca tres carnes pairs a medley of slow-cooked chicken, beef, and pork with Andean tubers and a Peruvian corn cake, and the lomo saltado seasons pieces of filet mignon with a sauce made from pisco, a South American brandy made with grapes too bold to become mere jelly. The smooth-tasting liqueur also makes its way into the dessert menu and steeps into the rich layers of the tres leches sponge cake.