Though the cooks at Taylor's Williamstown reflect a range of culinary traditions with dishes from veggie quesadillas to sesame ahi tuna, classic bar treats remain the core of their menu. They slather char-grilled baby back ribs with signature glazes and top burgers with ingredients such as homemade chili and beer-braised onions. To help wash down feasts, bartenders maneuver around an outdoor cabana deck bar, as well as an indoor granite-top bar, filling glasses with 10 draft beers.
Inside, 15 big-screen, high-definition televisions broadcast the latest hockey, baseball, and football games. In-house competitions also brew during beer-pong tournaments with cash prizes and contests to see who can most accurately read Latin. Over on Taylor's Williamstown's two dance floors, DJs keep guests grooving to an eclectic mix of tunes until 3 a.m. four nights a week.
The chefs at Big John’s Cheesesteaks & More grill up Philly favorites alongside American and Italian-American fare. They place 100% beef and chicken steaks on fresh-baked buns, topping them with cheeses such as mozzarella, provolone, or cheese whiz. Added toppings of bacon, pepperoni, and mushrooms melt right into customers' gooey cheese of choice. Pizzas, sandwiches, burgers, and hoagies, and salads of thai-chili chicken or goat cheese, walnuts, and craisins round out the menu, and a free pickle bar displays more than 13 varieties of pickles that, like people, get wrinkly when soaked in vinegar.
Since the inception of its flagship location in 1973, Golden Corral has continued to load plates with an ever-expanding menu of homestyle fare served in a family-oriented atmosphere. Among the never-ending dinner buffet’s offerings, 15 types of protein, including sirloin steaks cut and aged on the premises, pair with comfort-fare staples such as mac 'n' cheese and banana pudding. At lunch, pot roast simmered for 12 hours and made-from-scratch meatloaf fill the buffet’s ranks, and breakfast promises made-to-order omelets, hearty slices of ham and sausage, and sizzling hash browns. Each of Golden Corral’s locations opens its doors to group events, seating parties of 25 or more, or one house of Congress in recess.
While the chefs at Brothers Kitchen Restaurant probably aren’t your grandma, they might know her recipes. Drawing on the classic dishes imparted by a Southern upbringing, they put an upscale spin on soul dishes. Pan-fried, grilled, or barbequed, their fish always comes with a side of tartar or cocktail sauce that adds a tangy finish to the crispy filets. The chefs also turn their hand to barbeque staples such as fried chicken, whole slabs of ribs, and fried shrimp and scallops. The honey-sweet smell of cornbread drifts from ovens, hinting at a thick crust and goldenrod interior ideal for mopping up sauces. Live jazz punctuates sated sighs, the stringed instruments drifting warmly and singers soulfully expressing how sad it is when a horse eats a rose.
The chefs at Muscle Maker Grill put a healthy spin on flavorful dishes inspired by Italian, Asian, American, and Southwestern cuisines. The chain was founded in 1995 by Rod Silva, a fitness enthusiast who grew weary of fast-food eateries that bogged customers down with unhealthy morsels and toys sculpted from butter. What began as a smoothie stand has expanded into a successful franchise that slings pastas, burgers, salads, and Tex-Mex–style wraps, and proudly displays the calorie content and relationship status of each dish on the menu.
The 160 acres of undulating meadows and copses of oak, maple, sweet gum, and pine at The Links Golf Club were transformed into a championship course by Frederick W. Hawtree, who designed more than 300 courses around the globe, including the Royal Birkdale course, in partnership with his father and son. Hawtree drew inspiration from the natural lay of the land while contriving narrow fairways and bunkered greens that reward precision. Water comes into play on the 8th, 11th, and 18th holes, swallowing poorly aimed balls so oysters can turn them into pearls. Before hitting the course, golfers can rev their engines at any of the driving range’s 15 hitting stations. After a day of sinking cleated feet into bent grass, players can toast success at the copper-topped bar in the member lounge or bite into sandwiches and seafood at the club's restaurant.
Course at a Glance: