No matter the day, a sense of competition fills the air at King Pin Lanes. The sound of clattering pins and congratulatory high-fives echoes as bowlers roll strikes down the alley's 32 gleaming lanes. Automatic scoring systems allow visitors to focus on their upcoming bowls instead of adding up frames, and groups with kids 10 and younger can add bumpers to each gutter to help little ones get into the competitive spirit. Every Friday and Saturday, a DJ spins tunes to soundtrack cosmic bowling sessions with requests dominating after 9 p.m. At King Pin Cafe, King Pin Lanes' snack bar, bowlers gather all week long around plates of tater tots or freshly grilled burgers for conciliatory snacks after intense games or bowling shoe insults, while a full-service restaurant and lounge, Midlo's Bite is also available.
Cuisine Type: American Cuisine - Sports Bar and Grill
Handicap Accessible: Yes
Number of Tables: 25?50
Parking: Parking lot
Most popular offering: American Food
Alcohol: Full bar
Delivery / Take-out Available: Takeout Only
Outdoor Seating: Yes
D?cor can say a lot about the type of food a restaurant serves. How does your d?cor inform or reflect your culinary practice?
Our [d?cor] creates an environment of relaxation with over-size booths that allow for viewing from wherever our guests choose to sit. Regardless of whether they choose a booth, table, or the bar, each guest has the opportunity to view one of our more than 20 TVs and large projector screen. We have wonderful patio seating. Our restaurant's d?cor is set up in such a manner that it includes sports fans, but doesn't exclude non-sports fan.
In your own words, how would you describe your menu?
Traditional American with a hint of Italian. Something for everyone, including kids. Our menu was designed to offer our guests options and variety compared with what a person may find in a typical sports bar. We are not fast food, but with our new menu, we are able to produce great food faster. We keep all of our customers in mind, especially the kids. We want our customers to come in with their families, so the menu was created with variety in hopes to please even the hardest to please.
Sinking into the luxury stadium seats, patrons at Muvico Rosemont 18 enjoy the latest blockbusters in crystal-clear Sony 4K digital projection. Huge armrests in the Premier section leave room for midmovie dining and pre-movie thumb wars. Muvico also shows golden oldies in addition to new releases, and hosts live events, such as live comedy, sporting events, and beer and wine tastings.
Piano keys float through the air on a mural on the wall of Chez Vin Wine Lounge, a Chester wine bar with subdued lighting and a relaxed ambience. Jazz melodies drift through the air as bartenders fill glasses with beer and local wines. As patrons chat with friends or engage in staring contests with strangers, chefs flavor blue crab claws with Old Bay seasoning, wrap scallops with bacon, and prepare other tapas.
In 2009, The New York Times named The Camel Richmond's "premier venue" for "up-and-coming Southern rock and bluegrass bands, acoustic singer-songwriters, and jazz and funk musicians." So far, nothing's changed: The Camel still hosts local and nationally touring acts such as Ben Kweller and James McCartney, who, unlike his father, has never toured with a band named after icky bugs. But even though it's lauded for providing live music seven nights a week, The Camel makes a space for all art, including occasional film screenings.
Like its entertainment lineup, The Camel's cuisine is an eclectic mix of American flavors. The culinary team, lead by executive chef Xavier Beverly, whips up gourmet vegan risottos, grills fresh seafood, and tops flatbreads with spinach, mushrooms, and hummus. But they also keep things casual with finger foods such as the popular sausage stars and housemade beef burgers crowned with horseradish mayo. Served until 2 a.m. nightly, each dish can be paired with local or craft beers, which fill the 28 taps lining The Camel's exposed brick wall.
The Camel is open for lunch Monday through Saturday, and brunch on Sunday.
Growing up, kitchens were the last place Emilio Peiro wanted to be. Over time, however, the youngest of five boys began cherishing his opportunities to cook traditional Spanish cuisine with his mother. Using her recipes, imported ingredients, and some additional skills picked up from his older brother, a fellow chef, Emilio now recreates his family’s meals at Emilio's Restaurante Español.
Said recipes include more than 45 tapas, ranging from flambéed chorizo to vegetarian- and vegan-friendly dishes, such as sherry-infused onion potatoes. For more substantial meals, Emilio and his culinary team toss garden veggies with smoked paprika and stir chunks of mussels, calamari, and shrimp into paella.
Bartenders complement Emilio’s bites with an extensive selection of handpicked Spanish wines, as well as housemade sangrias. After feasting, stick around until 2 a.m. for nightly live music, plus events such as salsa nights, where participants learn to dance while balancing bowls of salsa on their heads.