The sounds of jovial chit-chat, sharply struck drives, and golf balls rattling into holes fill the air at Canton Indoor Golf Center, where guests can hone their swings or putting strokes in a festive environment with its own sports bar. Stationed around the center’s perimeter, eight high-definition Year Roundz golf simulators transport clubbers to digital models of courses such as Pebble Beach and Bay Hill. Throughout rounds, swing-tracking technology ensures that each flush tee shot finds the fairway and each errant swing prompts digital avatars to berate their 9-iron. An indoor green fosters freestyle putting practice, and the colorful, pirate-themed corridors of Glow Cove’s black-light mini golf offer a more competitive challenge to slope-reading skills. The multifaceted practice facility provides a climate-controlled venue for lessons conducted by PGA-certified instructors, who use the simulators’ swing analysis features to sharpen their observational prowess and gather intelligence for mankind’s reckoning with intelligent machines.
Sudsy libations from Year Roundz Sports Bar & Grill keep guests in high spirits as they engage in golf fun or simply lounge in the glow of sports-tuned TVs. Guests hungry after a simulated round of golf or a club-shaft-bending competition can curb their appetites with a burger, cheesesteak, or margarita pizza from the kitchen.
With the help of her grandmother, My Dream Cupcake's founder Julie L. learned to bake mouthwatering cupcakes at age 6. She discovered a natural passion for baking, and over the years, family and friends gushed with praise for her handheld treats. Since 2010, she's shared her gift with the public, crafting made-to-order cupcakes using quality chocolates, vanilla bean, and farm-fresh eggs. She eschews shortenings, oils, and prepackaged mixes, which ensures her desserts are free of trans fats and preservatives. In addition to their decadent taste, many of her desserts look almost too appealing to eat, such as her ornate children's birthday cakes and the cupcakes she frosts to look like hydrangeas and roses.
Landry's, Inc. operates more than 40 restaurant brands with only two main goals: good food and good memories. Thankfully, each of their venues has a signature element that's hard to forget, whether the Oceanaire's fresh seafood?flown in daily?or Rainforest Cafe's animatronic wildlife that's almost as realistic as the Amazon's wind-up monkeys. Steak and seafood spots feature prominently on the list of Landry's locations, including Morton's The Steakhouse, Vic & Anthony's Steakhouse, and McCormick & Schmick's Seafood & Steaks. But there are standouts in other genres, too, such as the Italian trattoria known as Grotto.
Fresh sushi rolls add Japanese flair to Beijing Garden's primarily Chinese menu, characterized by a wealth of beef, pork, and poultry dishes flanked by chow mein noodles and fried rice. Spicy kung pao chicken and Szechuan-style lamb treat palates to a fire-ringed culinary obstacle course, and vegetarian selections, such as bean curd with black mushrooms, neatly satisfy villains bent on slowly eating all the world's plants. The sushi bar, open Monday–Saturday, serves slices of fresh sashimi alongside special maki rolls containing spicy salmon, eel, and shrimp tempura.
When chef and artist Stelios Koutouvides and his wife, Niki, founded the Stonewell Restaurant, they did so with help from family. Over the years, their restaurant has been staffed by sons, Ari, Daki, and Niko; Niki’s sisters Starno and Loukia; and a revolving cast of nieces, nephews, and other extended family members. The Stonewell even keeps the decor in the family—Stelios’s original paintings of local landscapes decorate the three dining rooms, adding a personal touch that, unlike papering the walls with old diary entries, is pleasant to behold. Complementing these paintings are photographs of old stone wells, which hang from exposed brick walls, potted plants, a white fence, and the crackling fireplaces that warm each dining room.
Behind the scenes, Stelios and his team massage Mediterranean seasonings into USDA-certified Angus beef, sea scallops, and coastal fish. They toss traditional sauces and feta cheese with pasta, and grill lamb chops. Servers pair these dishes with beer and more than 40 wines, relaxing guests during dinner, private functions, and karaoke on Friday and Saturday nights.