Adrie Groeneweg was 19 when he decided he was tired of leaving his hometown of Hull, Iowa, every time he wanted pizza. Armed with six pizza recipes from his mother, Groeneweg opened the first Pizza Ranch in 1981, delighting travel-weary pie lovers with dough and sauce made fresh every day. At more than 170 locations in 11 states, a bevy of signature pizzas forms the backbone of the sprawling menu, with options such as the bacon- and beef-covered Bronco, as well as the Tuscan Roma's delicate assemblage of spinach, tomatoes, and alfredo sauce. A wide variety of such specialty pies lines the buffet table, but diners who don't see their favorite combo can make a special request to the pizza chefs?who will not only bake it and add it to the buffet but also hand deliver the first slice to the table. Alongside the disks of mozzarella and pepperoni are trays of the Ranch's other specialty, crispy broasted chicken that's seasoned with a house blend of spices and then broasted so that its crunchy coating conceals ultramoist meat and the occasional winning lottery ticket.
Bookended by the rippling waters of Lake Madison and Round Lake, The Lakes Golf Course’s nine-hole layout arches over 3,128 yards of rolling, lush terrain. Conscientious clubbers will spend time at the adjacent driving range before the round to prepare swings and motivate lazy golf carts in time for the first hole, a par 5, 533-yard monolith rated the course’s hardest hole. Throughout the layout, gentle elevation changes create the occasional tricky lie and give way to splendid views of the lakes and the surrounding countryside topography. Those looking to extend their golf outing to an overnight trip or romantic getaway with their sand-wedge can hunker down in the rustic but modern accommodations at The Lodge, or pitch a tent made of polo shirts at the Camping Grounds.
Course at a Glance:
The folks at OverTime Sports Grill & Bar welcome everyone?sports fans, dates, and families alike. "We have food for even the pickiest eaters," staff says on the website, "and no matter how noisy your crew might be, you'll never get mean stares from other patrons?they're too busy enjoying themselves." Combined with a bevvy of beers, frosty margaritas, and, according to staffers, the best wings in Sioux Falls, this convivial atmosphere and crowd-pleasing menu make OverTime the obvious choice for many a local. Even the atmosphere takes preferences into account; inside, the 29 screens provide endless glimpses of the game, trivia nights give brainy guests a chance to flex their dendrites, and the outdoor patio proffers plenty of room for those who juggle full steins of ale.
The play-calling chefs at Sports Page by Adrenaline devise a full-court press against hunger with a menu of American classics. The Gladiator Supreme pizza proves its might with pepperoni, sausage, beef, canadian bacon, mushrooms, green peppers, and olives. The ham-and-cheese calzone folds swiss, mozzarella, and cheddar cheeses with ham slices to create a handheld treat perfect for enjoying at a table or tossing like a frisbee into one lucky stranger’s mouth. Chefs also grill up juicy burgers, including the colossal Metropolitan burger with its two half-pound beef patties stuffed with cheese and then topped with more cheese.
More than 40 years ago, Harry J. Hoenselaar chose individual hams, cured them in his secret marinade, and smoked them over hardwood chips before offsetting the earthy flavor with a crisp, sweet glaze. To this day, the staff still makes the signature bone-in hams one at a time and glazes them in the shop. In addition to the eponymous victuals, the ham denizens turn their braising prowess on similarly delightful platter toppers, including turkey and barbecued pork.
The hammery's kitchens also whip up classic side dishes and desserts, such as the sweet-potato souffl?. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.
An unwavering devotion to freshness permeates Tomacelli's kitchen, where pizza chefs adorn their daily made dough with house-made sauce, all-natural cheese, and more than 50 market-fresh toppings. Millions of possible build-your-own combinations complement 23 creations brainstormed by a husband-and-wife team, from a ham-and-pineapple-studded hawaiian pie to the seafood supreme's maritime medley of fresh ingredients. Not content to recline on the edible laurels of their circular masterworks, the Tomacelli's kitchen team rounds out the menu with piping-hot pasta dishes and fresh salads.