SITUATED AMONG THE BEAUTIFUL COUNTRY SIDE, THECONLEY RESORT OF BUTLER OFFERS CONVENIENCE TOMANY LOCAL ATTRACTIONS INCLUDING DOWNTOWN BUTLER,LERNERVILLE SPEEDWAY, MORAINE STATE PARK, AND SOMUCH MORE. WHETHER HERE FOR FUN OR BUSINESS,GUESTS CAN ENJOY AN ARRAY OF ACTIVITIES INCLUDINGA ROUND OF GOLF AT THE 18 HOLE GOLF COURSE ORHAVING SOME WET AND WILD FUN AT THE INDOORWATERPARK. THIS MAGNUSON HOTELS AFFILIATE OFFERSGUESTS A RELAXING ATMOSPHERE AND WARMHOSPITALITY.
Since 1993, the chefs at Opies Pizza have adhered to a simple yet tasty pizza formula—they make each pie with fresh dough, tangy sauce, and tons of toppings. They customize each thick-crust pizza with more than 10 toppings and its own at-bat song. Or they throw together one of Opies' specialty pizzas such as the Maxxed, a catchall combo of two meats and five veggies. Alternatively, they also bake pizza toppings into a 10-inch stromboli.
The epicurean engineers at Hardwood Cafe harness the unfettered flames of a wood-fired oven to craft mouthwatering steak and seafood dishes, which beckon hungry stomachs with robust lunch and dinner menus. Dinner-farers sink incisors into center-cut 8-ounce filet mignons ($22.99), which gallantly traverse the coals of the wood grill and prove their chivalry by meeting waiting mouths in evenly tempered bites. Homemade crab cakes ($18.99) arrive tableside lightly sautéed and eager for rides via forks or Rube Goldberg fork machines, and pork dijonaise ($14.99), a rally of sautéed pork medallions smothered in a delectable cream sauce, halts hunger in its tracks. Afternoon munchers scarf lunch sandwiches, including open-face rib eyes ($10.99) and Fat Tony burgers ($7.49) slathered in house barbecue sauce.
The Brick House's skillful chefs plate a variable menu of pizza, sandwiches, and other casual fare whose roots stretch across national borders. On a plate of Will's pepper steak Madagascar ($16), a burgundy wine sauce coos sweet nothings to two fillet medallions, who blush shyly behind their peppercorn freckles as guests to wonder whether they should order a crab cake ($5) to chaperone. On the pizza menu, the perplexingly vegetarian Great White tucks italian cheese and herb-infused olive oil into a bed of homemade dough ($7). Alternately, warlike burgers, wraps, and sandwiches arrive at tables armed with an arsenal of french fries or crisp veggie sticks ($6–$10).
During the last three decades, Charley’s has shuffled up standard decks of carbs in a fresh, innovative fashion. Though the soul of Charley’s spawns from the beefy abyss of the signature cheesesteak sandwiches ($4.59–$8.99), the entire menu is flavorfully filled to capacity with delicious grilled combinations (prices vary by location). The chicken teriyaki sandwich ($4.89–$9.29) is quaint for a stomach sublet, while the Italian deli deluxe carnivorously conquers with a bed of pepperoni, ham, turkey, provolone, and generous dustings of Italian seasoning ($4.59–$8.99). Diners can load their gastronomic cargo-carriers with a combo meal, complete with Charley's famously crisp fries ($1.79–$1.89 for a regular order), or ascend a mountain of abominably coated fries featuring cheddar, ranch, and bacon