At lunch, dinner, and Sunday brunches, the culinary team at Ailsa's Restaurant & Bar presents an upscale spin on classic American cuisine. They top fried-green tomatoes with deep-fried gouda, slather an Angus beef burgers in red-pepper mayo, and baste lamb chops in a peach-bourbon glaze, using numerous ingredients sourced from local farmers. Like its food, Alisa's interior draws from elements of both fine and casual dining, with elegant light fixtures dangling from exposed wooden beams and paintings adorning the wood-paneled bar.
When night falls, Alisa's models a bistro pub atmosphere. Live entertainment enthralls guests on Friday and Saturday nights, and competitors gather every Thursday night from 10 p.m. to midnight for trivia, or as some know it, a way to study for the LSATs while drinking.
Frozen Yogurt of Hinesville and Frozen Yogurt on the Hill team up to cool down tongues with comparable caches of sweet treats. At both stops, self-serve fro-yo stations beckon visitors to pull their levers, filling cups with an assortment of flavors that the owners rotate every couple of days to keep things fresh and cover for those flavors summoned to jury duty. More than 30 toppings, such as Skittles, chopped granola, and M&Ms, can then be used to crown frosty creations before they’re weighed and priced by the ounce. In addition to yogurt, each shop dishes out Hawaiian snow cones, smoothies, and milkshakes.
Papa's Pizza to Go's food artists prepare more than mouthwatering pizzas. Their specialty is baking bubbling pies laden with such toppings as canadian bacon, mushrooms, cheese, and black olives. But their vision extends to oven-baked breadsticks in sugary cinnamon and stretchy cheese variations, and their skill with toppings helps them to fashion fresh subs decked out in provolone cheese or steak. No matter what day of the week it is or how many plates children take to build a fort of noodles at their table, cooks maintain a buffet brimming with pastas, salads, and pizzas.
Vibrant groves of trees and gardens provide a scenic backdrop for year-round driving range practice and miniature golf at Tualatin Island Greens. At the range, 43 synthetic hitting bays (including 25 covered and 12 heated stations) look out onto a vast field with plenty of real estate for Herculean drives and accuracy-testing target areas, including a green surrounded by a moat to keep area lawn gnomes from stealing the flagstick. The range also features target flags at 20, 30, and 40 yards to facilitate short-game practice or serve as the destination for balls hit out of the practice sand trap.
Water trickles over a tiny canyon of bedrock that runs alongside Tualatin Island Greens' mini-golf course. The 18-hole course is situated in the shade of towering pines that, paired with its well-manicured gardens, instill peace of mind as players read tricky slopes and avoid obstacles such as Lilliputian ponds, sand traps, and Olympic track hurdles. Golfers can improve their par-hunting prowess past sunset, as the entire complex has lights for nighttime use. Tualatin's Island Grill is also onsite to keep appetites at bay with burgers, chicken wings, and other savory fare.
Lovezzola's tosses up a menu filled with throat-delighting pastas, subs, salads, and pizzas. More than 15 toppings, such as canadian bacon, pineapple, salami, and hamburger, are ready to complete Lovezzola's signature pizzas ($11.30+), while calzones or strombolis, both with up to three toppings ($6.49 each), also satisfy cheesy-crust cravings. After taking a seat in a plush red booth with a classic red-and-white-checkered tablecloth, cure your bread blues with a side of jalapeño garlic bread with cheese ($2.99 for two pieces) or honor the flightless buffalo with a side of six wings ($3.99). Then, dig into Lovezolla's homemade lasagna ($8.69) or spool together a big forkful of spaghetti fixed with meatballs and sauce ($8.69). The all-you-can-eat salad bar provides options for creative green plating ($6.29), while seven cold subs ($4.29+) and four hot subs ($4.39+) let lunchers fill a sandwich with their favorite temperature.
The Loft bolsters its menu of fresh, deli-style sandwiches with the hardwood accents and natural lighting of a comfortable bistro. The club sandwich throws a flavor party in patrons' mouths, inviting turkey breast, ham, and provolone to join a traditional BLT in capering around a carbohydrate dance floor made of texas toast ($6.99). The portobello flatbread brings together a freshly picked cap, mozzarella, and pesto ($6.49), and the tuna melt pairs fresh tuna with swiss cheese and piquant mustard for a flavor combination as familiar as your own face stitched onto a childhood blanket ($5.99). The grilled-chicken salad combines the juiciness of an expertly cooked chicken breast with the crispness of a house salad ($6.49).