At Par 97, there's nothing weird about bringing your golf clubs to the dinner table. The eatery's high-definition golf simulators work much like real-world golf courses, in that players hit real balls with real clubs?but when the balls hit the screen, they turn digital, landing on cyberworld recreations of courses such as Pebble Beach or Torrey Pines.
The technology means that even when it's raining out, enthusiasts can perfect their swings and try out different flat-cap and plaid-trouser combinations, fueled by the kitchen's casual take on the four-course meal: appetizers, wings, and sliders, followed by a main dish.
Since 1958, George's Bakery has stocked everything necessary for a Mediterranean dinner party or an authentic Wednesday night. Crowding the shelves are specialty spices, fresh pita breads, olives, and all kinds of imported canned goods. Along with baklava and other pastries, the store sells hookahs and the flavored tobacco they need to survive.
Jennifer Dumais consolidates romantic gestures with great success when she bakes, sculpts, and frosts customized cakes for any event, as evidenced by her gallery of edible art. Idiosyncratic cakes that resemble a tool belt or a gathering of jungle animals complement tiered wedding cakes, which can sport spiraling accents and actual flowers. Sugar Coated Bakery's impressive list of cake flavors covers classic tastes, such as chocolate and old-fashioned lemon, in addition to slices of pumpkin, white chocolate spice, and seasonal passion fruit. All these are available as cupcake flavors as well.
At the outset, Cakes for Occasions owner Kelly Delaney was a one-woman baking wonder, churning out specialty cakes from a single oven in her mother?s kitchen. Today, just more than a decade later, nearly 30 employees join Kelly to sift, whip, and frost more than 700 wedding cakes each year. The still-expanding business has drawn the attention of many press outlets, including The Today Show, and has earned a multitude of accolades that include the Wedding Wire Bride?s Choice Award in 2012, a spot on the Boston Globe 2011 and 2013 A-Lists for its birthday and wedding cakes, and an appearance on TV Diner. The legendary lineup of baked goods ranges from four-tiered fondant wedding cakes to tuxedo cake pops, ideal for black-tie food-on-a-stick galas.
A look of resigned beatification crosses the faces of fresh kiwis, mangos, bananas, and papayas as they knowingly march into whirring blenders to join Maui Wowi Hawaiian's homemade, nonfat yogurt. With no artificial flavors, unnatural colors, or fake accents, the smoothies—most of which harbor less than 250 calories in their 12-ounce incarnation—infuse guests with two servings of fruit and a bevy of vitamins in flavors that range from the tart kiwi lemon lime to the dulcet black raspberry. For caffeinated pick-me-ups, baristas brew kona coffee and mix up specialty drinks, starting with a blend of arabica and kona espresso.