Bowling is the great social equalizer—a common ground where grizzled undercover clowns, blue-collar English lords, LARPer librarians, big and tall lingerie models, hordes of hive-minded hipsters, and the other two social demographics that compose America can unite in the common cause of toppling a gaggle of stuck-up, inanimate wooden pins. Brunswick has been a household name in this egalitarian pastime almost since the beginning, with a company history that dates back to the 19th century, providing classic American good times to all manner of patrons across the country. And with today's Groupon tying the room together, you'll get to play two games (up to a $10 value) in its hallowed halls wearing a pair of freshly disinfected bowling shoes (up to a $4 value).
When it comes to grilling meat, The Prairie Tap House's executive chef, Phil Dvorak, draws upon the traditions of Baltimore to craft pit meats, which he marinates for three days with a secret housemade spice recipe. Afterward, he slow-cooks each cut over an oak-fired grill, thinly slices it, and serves it on a locally baked Kaiser roll.
With this meticulous method, Dvorak sears 10 meats, including pork served with buttermilk slaw and beef served with crisp white onions and house made creamy horseradish sauce. The rest of The Prairie Tap House's menu sticks to more traditional pub food, albeit with an upscale twist, from Korean beef lettuce wraps to handmade pastas tossed with lobster, bacon, and creamy toasted-fennel sauce. Along with 30 wines, bartenders complement feasts with 35 draft beers and more than 50 brews doled out in bottles, cans, or a server's gloved hands cupped together.
When Maynard's Restaurant opened its first location on the shores of Lake Minnetonka in 1998, it was a melding of the nostalgic and the modern. Sure, it was an old-fashioned diner, but one that added a gourmet flair to its American casual cuisine done right. It features an approachable menu with generous portions and plenty of variety for those repeat visits, from a pot-roast French dip to a butternut squash ravioli swimming in cranberry cream sauce. In 2005, a second branch opened in Rogers with equally comforting ambience, swapping out the lakeside locale for a cabin-esque dining room lit by a roaring fireplace.
Founded in 2002 by Erik Sanborn, a Minnesota native whose art has taken him to stages across 25 countries, the Metropolitan Ballet curates a company of skilled dancers, some with ties to such prestigious companies as the Bolshoi Ballet. The curriculum is grounded in the Vaganova method of ballet, which emphasizes a strong core and full-body perfection of movement. The company also stays busy with a full season of performances, with lavishly costumed dancers moving through dramatic stories that have ranged from Dracula to The Nutcracker.