Under the umbrella of The Bowling Proprietors' Association of North Jersey, an eclectic group of alleys work together to fill the region with the thunder of scattering pins. At most of Bowling Proprietors' bowling centers, bowlers keep track of pummeled pins with automatic scoring, and bumpers, which arrive at the call of a button, keep balls on course without filling the gutters with retired VCRs. Snack bars at some locations bolster ravenous bowlers, and game rooms in select centers keep hand-eye coordination in peak condition. Free WiFi is available in some centers so that winners can exercise bragging rights.
With its dining room, pub with live music on weekends, seasonal patio, and two private banquet rooms, Rolf's Restaurant offers patrons multiple ways to enjoy a meal or grab drinks within the same space. Private banquet rooms include the Sun Room, with airy windows that let light flood in and keep pet cacti happy while diners relax at four-seat linen-clad tables, and the Warren Room, where purple chairs, matching walls, and regal curtains glow in the light of chandeliers whose shapes mimic flower petals.
The restaurant’s aesthetic elegance extends to the menu, which has enjoyed a rebirth thanks to a new executive chef, Glenn Arnold. A Rolf’s veteran for nearly a decade, Arnold left the establishment to hone his gourmet talents at The Culinary Institute of America. With his victorious return, the chef adds a new twist to old standbys and devises new items for the menu while endlessly looping "Eye of the Tiger" over the kitchen speakers. Diners can now savor a selection that ranges from traditional German specialties such as kasespaetzle, jagerschnitzel und pommes, and sauerbraten to more casual fare, such as gourmet sandwiches and pizzas.
As seasonal brews flow from taps behind Flanagan’s Restaurant & Pub’s wood-paneled bar, the waitstaff flits past the dining room’s framed artwork and hanging plants to deliver platefuls of Irish and American comfort classics to tables. In this congenial setting, buffalo wings, littleneck steamers, and crocks of french onion soup pave the way for 8-ounce burgers and fresh seafood.
George Street Ale House pays homage to Central Jersey’s cultural history while keeping up with present trends. At the bar, mixologists summon the ghost of Woodrow Wilson to relay Prohibition-era drink recipes, and in the kitchen chef Michael peppers hand-tossed pizza crusts with ingredients culled from local farms, along with garnishing sandwiches with haute flourishes such as garlic confit truffle oil and apple fennel slaw. Additionally, George Street Ale House lures in revelers with live entertainment seven days a week, including trivia nights, karaoke, and live music.
Built on the bedrock of succulent wings cemented with hot sauce, Buffalo Wild Wings celebrates zesty food and televised sports in casual eateries across the nation. Classicists can start with an order of 12 traditional wings ($9.79) that, like those Icarus wore, flew too close to the delicious, incandescent sauce globule in the sky. The multifarious roster of flavor paint includes honey barbecue, caribbean jerk, and asian zing sauces to diversify the fiery experience. Diners with tongues planted firmly on the ground can indulge in beefy fare such as the black & bleu burger seasoned with Cajun spices ($9.69) or a leafy honey-barbecue chicken salad ($9.39). Trivia contests broadcast on mounted televisions will engage the oft-idle regions of your brain that still remember who played in the 1933 World Series and which side won the Revolutionary War.
For more than 27 years, the customers of NJ's Tavern & Restaurant have relished its elevated tavern fare. They dunk french dip sandwiches—stuffed with thin sheets of roast beef—into steaming bowls of au jus, or sink their teeth into juicy Monster burgers tamed by the restaurant's special sauce. The kitchen crafts pizzas with seasonal organic vegetables and infuses the crusts with parmesan. On weekends, diners choose from a brunch menu with both sweet and savory options, including pancakes, crème brûlée french toast, and frittatas.