Papa John's crafts oven-baked creations from a menu brimming with robust topping options. Fresh roma tomato slices, baby portabello mushrooms, and jalepeño peppers adorn pizzas with garden variety, as well as black olives imported from Spain's Herrara grove. Meaty options such as grilled all-white-meat chicken, filler-free spicy italian sausage, and hickory-smoked bacon add layers of heartiness to slices, and cheese blends pair mozzarella with parmesan, romano, or asiago.
You could try a different Neli’s entree every day for five months and still not have tried everything. The menu, which comprises more than 150 distinct items ranges from three-egg omelets and Belgian waffles, to Asian stir-fries and juicy, 12-ounce rib-eye steaks. Also available are hearty pastas, flame-kissed half-pound burgers, and amply stuffed deli-style sandwiches.
JAKS on South Park buzzes with the sounds of Vegas-style slot machines and live entertainment on the weekends. Amid its lineup of exciting accents, the venue gratifies bellies with a spread of hearty eats, including the JAKS monster burger, a one-third-pound patty loaded with bacon, ham, and american cheese. On Fridays, diners welcome the weekend by treating themselves to an all-you-can-eat fish fry or by carving into a T-bone or new york strip steak.
The Captain's Galley is a locally owned and operated business, and it has been sinking hunger pangs with meaty subs since 1978. Today, the restaurant continues to dole out a wide variety of half- and full-sized sandwiches, including Italian beef, Polish sausage, and pastrami. The Captain's Galley also presents various sub alternatives, such as soups and chili mac, and any sub can be transformed into a salad or a wrap upon request. The kitchen team even offers 10 varieties of party subs, which are traditionally the least strict of military vessels.
On the second floor of the tri-level Rockton Inn, pictures of palm trees and tropical fish speckle the walls, evoking the elegant ambiance of a far-off island resort or Jimmy Buffet’s billiard room. This same laid-back attitude is reflected by the kitchen, where chefs busily plate helpings of fine dining standbys ranging from USDA Black Angus steaks to sea-fresh scallops. Daily and weekly specials keep taste buds guessing, with popular themes including Tuesday's quesadilla night or Saturday's all-you-can-eat prime rib special. Elsewhere in the sprawling establishment, six HD televisions keep guests tuned in to the world at large, and performance spaces play host to special events, including live music.
The course at Glen Erin Golf Club harkens back to the earliest days of golf with a links-style layout inspired by traditional courses in Ireland. Though it opened in 2003, the course pays homage to yesteryear with rolling fairways, oversize greens, and deep pot bunkers. Native fescues ensnare wayward shots that venture outside the first cut of rough, forcing players to chop through dense grasses with scythe clubs just to get the ball back onto shorter grass. The back nine is bookended by par 5s on holes 10 and 18, each more than 575 yards in length and unreachable in two strokes for all but the longest hitters or golfers who have wired their golf ball with hummingbird wings.
Course at a Glance: