The quick-serving cooks at Spangles engage appetites in a '50s-themed dining environment, having recently bolstered the menu with a saucy taste of the Far East—Wok 'n' Roll Bowls, which come in three flavors ($4.49 each). The sweet chicken teriyaki and sirloin steak spoon with stir-fried carrots and broccoli on a bed of steamed white rice, and diners longing for legumes can sink their teeth careening into the spicy kung pao chicken bowl crowned with peanuts. Keep thirsty mouths from imbibing ketchup packets by dangling a pair of 32-ounce soft drinks in front of them ($1.69 each). Ten varieties are available, such as tropical punch, green-peach tea, Pepsi, and root beer.
Since 1939, the Fraese Drug Soda Fountain & Grill has been associated with healing pharmaceuticals and tasty old-time fare. Now under the direction of Janet Ellis and Don Kaufman, Fraese Drug deals prescription and over-the-counter medications, as well as odds and ends such as glasses, sunglasses, vitamins, and diabetic supplies. At the soda fountain, decorations harken back to a simpler time while a menu teases nostalgic palates with classic sandwiches, burgers, desserts, and ice cream treats.
Though Dannyboys Smokehouse chefs whip up an impressive array of more than two dozen varieties of barbecue sauces, they are most proud of their signature, slow-smoked barbecue meats. The smokehouse masters dry rub all of their beef, pork, and poultry before smoking meats for up to 14 hours to procure their tangy flavor. They assemble meats into a variety of platters, sandwiches, and specialties, pairing plates with sides of baked beans, potatoes, and salads. Out in the dining room, guests deliberate over options at the lengthy sauce bar or linger over final bites of fruit cobblers. The restaurant’s lengthy family-style tables, cheerful Western decor, and absence of piranha-filled fish tanks create a friendly, welcoming atmosphere.
Vibrant hardwoods envelop the lush fairways of Fox Ridge Golf Club's nine-hole course as they stretch across 3,174 yards of scenic, secluded terrain. The horticultural haven encircles a central stream, which comes into play on four holes and houses a sophisticated underwater civilization that uses golf balls as currency. Rounds end in dramatic fashion at the ninth hole—a 498-yard par 5 that doglegs slightly left and contains the widest segment of the intervening river, forcing spiky-shoed adventurers to make cerebral course-management decisions. Head golf pro Mike Riffel guides greenhorns on their path to green jackets with a variety of golf lessons.
Drawing from more than two decades of culinary capability, the Breadbasket bakes a fanciful selection of glistening and flaky pastries and offers a lineup of three themed buffet meals. The all-you-can-eat breakfast buffet, served every day but Sunday, crams fussy bellies with cinnamon rolls, biscuits and gravy, fresh fruit, eggs, sausage, and more. On Sundays, the five-meat buffet traverses a mountain of fare including fried chicken, fantail shrimp, tilapia, roast turkey, and a fifth rotating meaty surprise ($12.49 for adults). Foreign-flavor seekers flood the dining room on Friday and Saturday evenings for the German buffet, featuring zwieback and homemade apple butter, german sausage with sauerkraut, and borscht ($11.49 for adults), providing a better tour of Germany than a zeppelin piloted by Johannes Gutenberg.