Players plugs gamers into a cavalcade of entertaining diversions while fueling competitive spirits with eats and drinks from a menu of pub mainstays. Satisfy pin-busting urges by bowling on one of 12 sleek lanes ($2–$4.75/game per person; $2.50/shoe rental). Each lane sports a massive flat-screen hovering above pins, helping bowlers catch the game while dominating their own opponents. Decamp to Players’ billiards lounge for lessons on trick shots, geometry, or the mating habits of eight-balls staged atop one of the contemporary pool tables ($8–$10/hr.). Players' bar and dining area basks under warm amber lights punctuated by the blue glow of 25 sports-affixed TV screens. Gab with old colleagues about advancements in office pranks over frothy brews (bottle $3.25–$4; draft $3.50–$4.50), goblets of vino ($5+), or one of 10 burgers ($8.99–$10.99). The under-21 set stays occupied in the 8 Ball Lounge, a youth-friendly hideaway packed with shuffleboard tables and sleek seating.
Taking advantage of the region's specialty in wine production, Topaz HomeStyle Bistro offers an enviable selection of the region's fermented goods, including complimentary wine tastings. The winery on show changes weekly, providing motivation to come back and check out which grapes are impressing the owners during any particular fortnight.
In addition to that focus on wine, the kitchen proudly sends out its chefs' own twists on classic dishes and internationally inspired small plates, which give diners the chance to gather, share food, and feel like they're part of the Topaz family. Executive Chef Adam keeps the menu fresh, taking advantage of the harvestable bounty of wine country to make his signature dishes. Customers can enjoy the tequila-lime chicken quesadilla—stuffed with jalapenos, tomatoes, fire-roasted bell peppers, onions, cilantro, and cheddar-jack cheese—and the three signature slider sandwiches, such as the turkey burger with mixed greens and cranberry aioli, each of which can be shared or purposefully withheld from tablemates.
You'd never spot a cook uncapping a bottle of store-bought salsa or a robot frying up pork carnitas in the kitchen at El Guajillo Mexican Restaurant Bar & Grill. The chefs at this family-owned eatery insist on making their sauces and Mexican specialties themselves, from the pico de gallo to the crispy tortilla chips. When they're not chopping up fresh veggies for these house-made delicacies, they're folding fresh meats and veggies into enchiladas, burritos, and tortas, as well as showering tamales in red and green salsas. These versatile kitchen staffers also extend their culinary expertise towards pizzas, topping pies with homemade tomato sauce and specialty ingredients. To complement the diverse menu, the restaurant's bartenders blend a selection of tangy margaritas and fruity cocktails.