At Vietnam Bistro, chefs draw from French and Vietnamese cooking techniques to assemble fresh, nutritious appetizers and entrees. For the restaurant's signature Pho Pasteur dish, homemade beef stock simmers upon stovetops for hours before gracing bowls of basil leaf, rice noodles, bean sprouts, and the customer's choice of meat. The restaurant's commitment to freshness extends to its drink selection, where juices and purees eschew artificial flavors and fruit-scented crayons in favor of fresh produce.
With today's first option, two club-wielders can loop the 6,200-yard links of Phillips Park Golf Course, an 18-hole grassy monolith first braved in the mid-1920s. Bisect wide-open fairways with a well-struck drive on the club's front nine, a links-style layout advantageous for long hitters who can evade strategically placed sand-traps and roaming fairway trolls. The hilly back-nine places a higher premium on orb-mashing precision with tighter, tree-lined fairways and picturesque water hazards. Phillips Park employees will help ward off putt-defying hunger pangs with a complimentary hot dog and chips (a $6.50 value), and both divoteers will be granted a small bucket of range balls (an $8 value) to warm up before the round or use as eyeball facsimiles to terrorize gullible children at the next local carnival.
Alberto’s Restaurant serves flavorful Italian classics and American favorites crafted by adroit chefs amid calming confines adorned with relaxing cream-colored walls and crisp white tablecloths. Served from 5 to 10 p.m., dinner parades around a cavalcade of hearty entrees, from the rich vitello porcini ($19.95) to the tangy tomato-dressed tilapia piccata ($18.95), and pasta tangles around seafood and other aliments in dishes such as the linguine calamari ($15.95) and the meaty rigatoni bolognese ($12.95).
Since 1994, Wingstop's franchise locations—more than 600 currently operating or in the works—have cooked up and served more than 2 billion wings, and amassed a considerable following. Whether regular or boneless, these modern-day game-day staples come in one of the shop's 10 signature flavors: Louisiana rub and hickory-smoked barbecue have a classic spicy kick, whereas tanginess prevails in the lemon pepper, Hawaiian, and teriyaki. Because the wings are always made to order, they derive their heat from their seasonings and their recent stay inside the fryer, rather than from heat lamps or tiny, individual Snuggies. The same amount of care goes into the Wingstop's housemade sides, which range from fries that are cut daily at each shop to the bourbon baked beans. Even the honey mustard, blue cheese, and ranch dipping sauces are mixed onsite.
A gondolier stands upright on a boat, pushing his oar through the rippling Venetian current. At his back, the sprawling façades of Italian buildings can be seen––tall arched porticos, rustic columns, and graffiti that proclaims, "Romulus wuz here." This scene characterizes Picassos’ glossy to-go menu, echoing the restaurant's emphasis on traditional Italian dishes. Here, deep-dish and thin-crust pizzas leave the oven with scattered features of pepperoni, mushrooms, and fresh-cut green peppers. The menu also offers many non-pie offerings, which range from half-pound burgers and spicy wings to housemade baked lasagna smothered in Picassos’ housemade marinara sauce.
At Bulldog Ale House, frothy suds and robust spirits flow from an expansive full-service bar to complement a hearty menu of all-American pub grub. Crisp tortilla chips plunge into pots of scratch-made queso, priming palates for hearty feasts alongside other meal starters such as the supergrandeplatter, a shareable plate piled high with boneless wings, mini corn dogs, and fried favorites such as mozzarella sticks and onion rings. Like a toddler's temperament, spicy buffalo wings offer diners mild to atomic eruptions according to their tolerance, and the pub's eight signature sauces, including Cajun and lemon-pepper, also await to dress hand-breaded chicken tenders and dry beards.