Each day, the chefs at Center Street Smokehouse slow-cook their St. Louis cut ribs with hickory and oak wood to infuse the meat with a smoky flavor. In addition to their menu of barbecue beef brisket, Carolina pulled pork, and New York strip steaks, the chefs bake baskets cheese biscuits for every table.
Each African mask, statue, and textile that adorns the walls of Theas Restaurant is a souvenir of owners John and Laurie's many travels. The couple has been passionate about Ethiopian cuisine for decades, and opened their restaurant as a celebration of that culture and the many dishes they enjoyed. Those dishes, which consist of stews, spicy beef tenderloin, slow-cooked lamb shank, and more, are served on large platters that encourage sharing amongst groups of friends. Meals arrive with traditional injera?a thin crepe-like bread?that takes the place of utensils and is used to scoop up flavorful, savory bites of food. To complement meals, a rotating selection of 17 craft beers is on tap, and over 200 wines are sold by the bottle, glass, or thimble.
Cyber Creek Indoor Golf services all swings with an outdoor driving range and nine indoor golf simulators to help players bolster pin-hunting prowess year-round. With lights, covered hitting bays, and both artificial- and natural-grass hitting areas, the range fosters practice sessions in nearly every element except lava. In addition, the range boasts a practice area with a sand bunker and 20-, 40-, and 60-yard target greens for those looking to practice their short game or see how far they can shot put a bag full of practice balls.
In Cyber Creek’s indoor facility, nine indoor golf simulators vividly emulate the pristine fairways and greens of 30 world-famous golf courses. Golfers can test their meddle amid the Norwegian fjords of Klawhammer Crag or the ominous, granite outcrops of Idaho’s high-elevation Heretic course without having to cope with a jet-lagged 7-iron. The center sates hunger with tangible helpings from an eclectic menu of refined continental cuisine that includes homemade chicken fingers and savory dips.
Jim's Steakout serves up a classic lineup of philly cheesesteaks, hoagies, and chicken fingers, silencing rumbling stomachs from high noon to high moon with locations throughout western New York.
From lunchtime until as late as 2 a.m. or 5 a.m., each of Jim's outposts fills stingers?or hot subs?with steak and cheese, bacon, and combinations of italian sausage and other meats. Hoagies meet nearly every appetite with three sizes, ranging from a lunch-appropriate four-inch Kaiser roll to an Italian roll that reaches an entire foot long. Whichever size diners choose, they can get their roll stuffed with chicken, provolone, and saut?ed spinach?known as the chicken-in-the-grass hoagie?or any number of other hot or cold ingredients. The menu also rolls out a red carpet for creative sides such as fries smothered in chopped steak and cheese, stuffed banana peppers, and fried mac 'n' cheese bites. To sweeten each classic meal, the kitchen fries up funnel cakes to order.
Built as a hunting lodge in 1901, Old Orchard Inn was converted to a tearoom in 1931. Since then, the family-owned facility—composed of a spacious patio and lined with stone fireplaces—has been filled with the aroma of homemade steakhouse staples. Those dishes include panko-crusted eggplant wings, chicken pot pie filled with sautéed mushrooms and a signature cranberry orange relish, and a six-ounce filet mignon served with a rustic mushroom ragout. After meals, diners can wander the inn's 25 verdant acres, where ducks swim in a tranquil pond and an original farmhouse from 1880 definitely does not harbor a secret government lab centered around a crash-landed UFO—nope, not at all.
Additionally, to help preserve the environment, Old Orchard Inn recycles 95% of glass, plastic, and paper used by consumers and partners with Buffalo Bio-diesel to convert its used fryer oil into fuel.