For more than three decades, bowlers have settled scores atop the 56 glossy lanes at Pro Bowl West. Recently, the alley has been revamped to add flat-screen scoring monitors and new furniture, house balls, and shoes. Customers enjoy the new accouterments during open-bowling hours or lessons given by the experts at Charlie's Pro Shop. Exhaustion and rumbling tummies naturally steers patrons toward the Alley Sports Café & Grill, an old-timey diner that slings a popular pork-tenderloin sandwich. Other entertainment includes an arcade, as well as 21 flat-screen TVs, a dance floor, and six dartboards inside the Alley Sports Bar, a 3,000-square-foot space filled with the tunes of live bands on Saturdays and karaoke crooners on Thursdays and Fridays.
With roots in Buffalo, New York, Buffalo Wings and Ribs Family Restaurant serves authentic wings. These sauce-slathered chicken bites, which range from orders of six ($4.79) to 100 in a party tray ($54.96), can be served on a scale from mild to suicide, with varietals such as barbecue, teriyaki, extra hot garlic, Cajun inferno, and Shanghai red. If you'd rather smother your carnivore cravings with slow-roasted baby back ribs, Buffalo Wings and Ribs Family Restaurant can gift your gullet a half rack ($11.99), full rack ($19.99), or house combo with wings ($14.99). Or take a two-handed dive into a grilled chicken sandwich ($7.49), half-pound Angus burger ($7.49), or tuna salad wrap ($5.99).
Though the Coney Island dog has become synonymous with Detroit, some trace its origins even further back in America?s history. As the legend goes, Greek immigrants first brought the hot dog from New York?s Ellis Island to the Motor City, where they proceeded to make it their own by adding toppings such as beanless chili. Though its origins may be hotly debated, most agree that the Coney dog had little to do with Fort Wayne until the owners of Detroit?s Finest Coney Island began peddling the treat from their modest food cart. The dog soon proved so popular with locals that they were forced to open a brick-and-mortar restaurant, where they continue to capture the distinctive flavors of Detroit?s Greektown between two buns. The cooks at Detroit?s Finest follow a strict recipe when crafting their special hot dogs. The dogs themselves must be comprised of 80% beef and 20% pork and wrapped in an all-natural casing. Then come the toppings: authentic beanless Coney chili, mustard, and diced onions. Yet the Coney dog isn?t the only item on the menu?to create traditional loose burgers, the cooks simply swap out the hot dog for seasoned ground beef. Sweet and spicy root beer complements these messy entrees and honors Detroit?s history with a nod to the carbonation-powered engines that ignited that city?s famed heyday.
Gary Chappell knows his fish and meat. When he wasn't busy selling the freshest catches at his fish market, he was gaining the culinary expertise that helped turn Chappell's Coral Grill into the beloved destination it is today from its establishment in 1986. Now, more than two decades later, Gary works closely with executive chef Bryan Adams to cultivate the restaurant's menu of made-to-order fish, hand-cut steaks, hormone-free chicken dishes and Cajun-inspired entrees made with fresh herbs and vegetables. Guests linger in booths over lunches of crab-cake sandwiches and New England clam chowder, or sip lemon-drop cocktails with dinners of seared tuna, stuffed chicken breasts, pork chops, and bourbon-glazed rib eye. Not content with simply presenting unforgettable food, the restaurant's culinary team also presides over an extensive wine list that highlights selections from their more than 50 vintages and styles.
In order to permeate T8STE Tizzzzz’s congenial atmosphere with a perfume of sweetness and smoke, cooks slowly tenderize meats over hickory and oak before dousing them in housemade sauce. The eatery's soul food is among the best local eats, according to the Journal Gazette in 2011, and for a profile in the same publication, critic Ryan DuVall heaped praise on the restaurant’s burnt brisket ends, which spend 20 hours in a smoker.
The menu has a distinct Kansas City character, which is a result of owner Curtis Gregory's upbringing in KC. Rib tips and wings serve as alternatives to sandwiches overflowing with pulled pork or shaved brisket, and each plate can fill in with “fixins” of dirty rice or tender collard greens, or with thick slices of coconut pound cake.
Amid lime-green and electric-pink walls, the servers at Wise Guys Ice dole out scoops of italian ice in more than 15 flavors. Pulling from a century-old recipe, the staffers whip up ice in small batches with a machine imported from Italy which results in a smooth and creamy textured ice, similar to ice cream. Their guests dig into cups of Twisted Citrus, raspberry, and sugar-free lemon ices in the bright seating area, perched at tabletops and atop couch cushions.