Situated along the meandering Moosa Creek, the fairways of Castle Creek Country Club sweep gracefully through the foothills of Temecula Wine Country and located near three major casinos. The 1948 Jack Daray blueprint escorts players through a 6,688-yard labyrinth, hemmed in by oak-forest barriers and mottled with bunkers of white sand. After completing a testy front nine that includes the 624-yard par 5 sixth hole, players embark on the most difficult stretch of the course in holes 10, 11, and 12. These holes—a 450-yard par 4 followed by back-to-back par 5s—demand that players demonstrate an ability to hit the ball far, leaving many contestants exhausted, bleary-eyed, and swinging at golf balls that don’t exist.
Course at a Glance:
Sketched in across Pita King's chalkboard menu are a carefully chosen handful of quintessential Greek dishes, the succinct list providing an instantly accessible edible tour of Greece. Among the lucky few specialties culled from the whole of Greek cuisine are the vegetarian-friendly chickpea-based falafel meals and customer-favorite gyro sandwiches and plates, which both feature thin slices of beef and lamb tucked into warm pita bread. Lining the dining area's pale yellow and blue walls are prints of iconic Greek landmarks such as the Parthenon and Grecian hilltops, which punctuate the food's cultural roots more eloquently than a delivery service operated by Apollo's fiery chariot.
Eschewing the over-the-top costumes and writing that typify many other murder-mystery dinners, The Dinner Detective San Diego’s cast of improvisational actors blends in with audiences, holding secrets tight to their chests while steering each night’s tension-filled storyline. After a diner is found murdered, a resident detective helps lead the investigation, allowing guests to interrogate one another with Tickle Monster tactics to distinguish the culprit among the crowd of fellow diners and dissembling thespians. Multicourse meals keep bodies well fueled during spurts of crime-solving intuition, and a prize basket awaits the gumshoe who comes closest to solving the case.
Imported spices and fluffy indian basmati rice complement Paradiso Mediterranean Cuisine’s menu of meats cooked on an open-flame charcoal grill. The gyro sandwich layers thinly sliced lamb and beef with tomato, lettuce, and onion inside a pita pocket ($5.99–$6.49), and skewers of cubed lamb ($16.95) marinate in a special house recipe before becoming a tasty practice round for sword swallowers. Platters pair lonely entrees, including lightly fried falafel patties ($9.49) or marinated and charbroiled chicken gyros, with basmati rice, greek salad, pita bread, and tzatziki sauce. Though Paradiso's chefs toss and slice their fresh ingredients with an eye toward healthy cooking techniques, diners can still end on an indulgent note with house-made cream puffs or baklava ($3.25 each).
After graduating from high school, Reza Karkouti dreamed of opening his own teriyaki restaurant. He garnered support from family and friends, and he and his father, Ahad, opened a tiny eatery called Tokyo's Teriyaki in Encinitas in 1992. Through hard work and an attention to detail, the restaurant's reputation grew, and the demand for juicy, teriyaki-glazed chicken and beef quickly spread to other cities. This led Reza’s younger brother, Amir, to help open a second location. Now a seven-location, family-owned chain, Surf Brothers Teriyaki still sees its two siblings focusing on customer service and quality products.
The duo chooses natural meats that are minimally processed, hand trimmed, and grilled, avoiding shortcuts such as microwaves, frozen foods, and laser-based slicing. Their Hawaiian-themed restaurants and catering business have been featured in numerous television spots, radio shows, and newspaper articles. Michelle Murphy Zive of SanDiegoFamily.com says the restaurant offers "a taste of Hawaii" and "healthy food served fast." The brothers give back to the community that helped them grow by donating to charitable organizations such as the Wounded Warrior Homes project.
At Nori Sushi Bar and Grill, chefs fuse traditional methods with new-wave techniques to transform fresh seafood into more than 20 specialty rolls. These include rolls stuffed with shrimp tempura and Red Dagon with spicy tuna, cucumber avacado, topped with cajun tuna and habanero masago that looks just as good on a plate as it would beneath a Christmas tree. But Nori’s selection stretches beyond sushi to full entrees, such as the teriyaki steak topped with a house teriyaki sauce. Diners enjoy the dishes inside the restaurant, which is adorned with bamboo plants and cat statues, or outside on the patio, next to the sand-colored exterior and underneath crimson umbrellas.