Barley’s builds culinary character by guiding its delicious menu of traditional burger and steak fare through a series of exhausting yet rewarding victual rituals. Start with homemade flour chips ($5.95) with cheddar cheese and salsa as a way of making peace with growling stomach Gorgons. Equip both fists with a smokehouse burger (with cheddar, barbecue sauce, and bacon, $7.95) and a guacamole burger ($8.45), or contemplate the trinity of a triple club ($7.95) served with ham, turkey, bacon, and more between two slabs of marble rye. There are also a number of options for the vegetarian crowd, including the garden burger ($7.95) and garden Philly ($7.75), each stocked with 100% vegan patties. In between bites of burgers, steaks, and salads, sip on some fresh-squeezed ales and lagers from the bottle or tap, with varieties spanning the intoxicating rainbow from micro and macro brews.
At Wing Champion, seasoned wing chefs fry or char-grill batches of hot wings and slather them in more than 14 flavors, such as country sweet, bourbon, and mango habanera. The cooks supplement wing-filled moments with a menu of breaded catfish fillets, char-grilled burgers, salads, and lyre-accompanied odes to their favorite flightless bird. For breakfast, they top tables with rich biscuits and gravy, waffles and wings, and fried eggs with fried chicken.
Started by a family with more than 50 years of dough-flinging expertise, the first Old River Pizza Company came to fruition in 2000, with two sister locations opening soon after. All three restaurants sport an outdoorsy, Northern Minnesotan motif and boast a menu of brick-oven-baked pizza. Pizza Picassos coat the signature dough—which was perfected over three generations of trial, error, and warlock magic—with a South Alma cheese blend and a seasoned, slow-cooked sauce made from vine-ripened tomatoes. More than 35 toppings, such as sauerkraut, taco meat, and locally sourced italian sausage, encourage customized crusts, and 23 preconceived specialty pies spotlight time-tested flavor combinations. An assortment of sandwiches also awaits the crispy kiss and awkward back-pat of a brick oven, and a variety of calzones, pastas, and salads round out the edible bill of fare.
Cellar19 compiles a menu of freshly made sandwiches, salads, and appetizers to pair with their array of international wines. Select a bottle from the wooden racks lining the restaurant, or settle in for a laid-back lunch with an order of baked brie topped with apple slices, almonds, and berry preserves ($9) or cool shrimp cocktail ($8). Slices of bread bind high quality meats and fresh toppings to create 19 different hot and cold sandwiches, such as chicken cordon bleu with swiss-cheese-topped chicken breast and tavern ham ($6.99). The veggie crisp courts coy herbivores with a medley of avocado, sprouts, and other greenery on a baguette spread with white-wine mustard ($6.99). Glasses of the Chateau Ste. Michelle Riesling ($6) compliment crisp vegetables; the Windmill zinfandel ($7) boasts bold raspberry flavors to match heartier fare such as Cellar19's French dip ($6.99) or flannel salads.
Smashburger isn't just the name—it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
Fox Run Golf Club prides itself as a course that challenges boundaries. From a design perspective, it represents the two different architectural models of golf courses, at points immersing golfers in a wooded, parkland setting and, elsewhere, challenging them to display deft control over an open, links-style layout. A semiprivate club, Fox Run also eliminates the barrier between public courses and members-only clubs, inviting daily fee players and members alike to enjoy manicured grounds worthy of an exclusive club or a course covered in Persian rugs. Measuring 6,200 yards from the back tees, the layout provides four tee options from which golfers can play. On the driving range, players can calibrate their swings while aiming at 11 targets equipped with Laser Link flagsticks, which ensure that distances are accurately measured and also to make sure pins don’t run away to pursue careers as javelins. Off the course, guests can relax in The Den at Fox Run, which serves up drinks and casual grill food.
Spotlights and lasers in shades of blue, green, and purple ricochet around Capitol Lounge and Supper Club, illuminating guests for an instant as they shimmy on the dance floor or relax on white leather banquettes. A menu of upscale pub snacks, such as fried mac 'n' cheese croquettes and flatiron steak, join drinks from Miller Lite to Grey Goose and Cristal to reenergize these revelers, who have three levels of club to explore and plenty of exposed brick and shiny metal ducts to admire. The lounge hosts weekly special events, bringing in prominent guest DJs for weekend preparties, staging Thirsty Thursdays, and setting up seasonal get-togethers such as back-to-school bashes and G8 Summit celebrations.