Brooklyn Golf Center invites players to swing at a buffet of practice areas, a newly renovated 18-hole executive course, or an 18-hole mini-golf course. The center?s driving range boasts 75 stalls, 25 of which are covered and heated, keeping the sun from burning fair-complected golf balls. After working on their long game, players can move to the putting green or chipping area to warm up before hitting the 18-hole executive course or putting through the mini-golf course. Those seeking educational guidance can take lessons with PGA Director of Golf Anthony Rodriquez or Joel Garyn, who harnesses more than 35 years of competitive golf experience. Before visiting the links, players can drop into a 900-square-foot pro shop stocked with gear from brands such as Mizuno, Nike, and Wilson. The center?s golf experts can match players with clubs from these brands during custom club fittings that determine ideal pairings. In addition to serving its own customers, Brooklyn Golf Center also supports community efforts as part of The First Tee program, which brings golf to young people who would never otherwise get the chance to grip a club.
Certified as a Class A instructor by the PGA, Jonathan Margolies unloads golf wisdom accrued through his extensive experience during private lessons conducted at the course of Cypress Creek Country Club. Armed with a well-rounded skill set, Jonathan can adeptly address all aspects of the game, helping golfers cure slice-prone swings, gain confidence in their short game, or learn which club is most effective as a backscratcher. In addition to his PGA recognition, Jonathan also bears certification from the Titleist Performance Institute, which affirms his in-depth understanding of golf-specific physical training. Players looking for an equipment upgrade can even consult Jonathan for advice on clubs: his experience as a Master club fitter makes him particularly astute in the subtle science of pairing people with bars of metal.
The phosphorescent indoor landscape at Monster Mini Golf immerses putters in an eerie universe that inverts the sun-soaked cheer of conventional courses. Rimmed in glowing barriers, 18 holes lure swingers of all sizes to challenge their coordination and resolve in the face of winged monsters, scowling animated trees, a creepy clown, and their opponents' shockingly dazzling smiles. Sheltered from searing rain and howling wind, the indoor course enables play around hazards such as a spell well and luminous, ghostly windmill at any time of the year. An in-house radio station and DJ mask the sound of pounding hearts with lively beats and course commentary, and golfers looking for additional glory can win prizes by participating in regular contests or at the on-site arcade.
Hole in One Miniature Golf helps families and friends escape daily stresses by careening them across a well-maintained 18-hole course filled with tumbling waterfalls, trickling streams, and other scenic obstacles. As an added bonus, the course features plenty of lighting, meaning rounds can extend well past when the sun goes down and stars begin to poke out of their sky shells. Away from the course, a snack bar dishes out thin-crust pizzas?a Hole in One specialty.
When she's not running a distressed-animal rescue operation, you'll find Karliin Brooks serving pressed juice and raw, vegan food from the counter of a juice bar or the window of a biodiesel-fueled food truck. The lifetime vegan founded The Squeeze as another search-and-rescue mission of sorts: to save New Yorkers from their own poor dietary habits and the environmental impurities that constantly bombard them. Brooks uses a Norwalk hydraulic juice press to convert unpasteurized produce?which is organic, non-GMO, never frozen, and local wherever possible?into sippable, superfood mixes that aid detoxification and weight-loss efforts. The Norwalk hydraulic juice press preserves live enzymes, minerals, and nutrients to help the body reset and kill cravings.
In addition to tasty, healthful juices, Brooks prepares a full menu of raw and organic breakfast foods, desserts, and savory dishes, including coconut truffles and "moc n' cheese" made with gluten-free pasta. She also promotes individual and planetary wellness via group or private food-prep classes, teaching people how to make "cheese" out of cashews.