Led by a Chicago native, the chefs at A Better Pizza lovingly construct pies of several different styles, from the mammoth indulgence of deep dish, to stuffed, thick, and thin crust. Atop these delectable creations, they pile heaps of gooey cheese and more than 20 toppings. Edible adornments such as maple bacon, shrimp, and italian beef sprinkle across meals to form up to nine specialty pizzas. As these circular masterpieces bubble up in stone ovens powered by the lava river flowing beneath the restaurant, chefs further flaunt their culinary prowess through a variety of authentic Chicago-style dishes, such as Vienna hot dogs, Polish sausages, meaty sandwiches, pastas, calzones, wings, salads, and more.
The doughsmiths at Cecil Whittaker’s Pizzeria craft thin-crust pizzas bubbling with an untouched surface of cheese or loaded with toppings such as jalapeño peppers, bacon, and shrimp. It’s their specialty and what they’re known for—“This is the place to go if you like St. Louis-style, thin-crust pizza (though they do offer a thick crust pizza, too) or just want to kick back and have a beer,” raves Metromix.
But the menu isn’t limited to pizzas. Each day, the kitchen roasts and slices tender beef for roast beef sandwiches dipped in savory au jus. The au jus is prepared in house, as is the meat sauce that graces Cecil Whittaker's pasta, chicken parmesan, and meatball sandwiches. There’s also a hearty selection of smokehouse dishes such as ribs, pulled pork, and brisket served with homestyle sides of green beans and coleslaw. A weekday lunch buffet from 11 a.m. to 2 p.m. gives diners a chance to sample different entrees and sides–along with a salad and pizza bar–and creative additions the chefs cook up like sloppy joe's one day or bacon cheeseburgers the next.
At Nara Sushi and Japanese Restaurant, chefs prepare a cavalcade of sushi and Japanese entrees such as teriyaki and tempura. The menu includes classic mainstays such as spicy salmon and california rolls alongside specialty rolls such as the Screaming Volcano, which tops seared tuna with a special sauce. While dining, guests can also enjoy domestic and imported beers, wine, and sake.
Golf Headquarters attracts golfers of all stripes with three courses, including the 18-hole executive Pheasant Run Golf Course, an 18-hole pitch-and-putt course, and an 18-hole miniature-golf course. The par 57 Pheasant Run Golf Course challenges players to send orbs spinning past bunkers and water hazards even after the sun has set, when lights illuminate the zoysia fairways for golfers who haven’t yet acquired an owl familiar to guide them through the night. When winter blows in, players can take to the driving range, where 12 of the 40 hitting stations are covered and heated, and aim balls toward raised target greens. At the clubhouse, a 2,500-square-foot pro shop nestles alongside the Roost, where guests can perch at a horseshoe-shaped oak bar or rest by a gas fireplace on the patio as they drink in views of golfers sprinting across the finish line at the 18th hole.
More casual players can tackle the pitch-and-putt course, where balls must cross distances of 40–100 yards to reach the full-size greens, or hone their short game at the miniature-golf course, dotted with serene ponds, streams, and waterfalls.