Desert Pines Golf Course feeds golf clubs a bounty of spherical fodder ready to be lined up and launched off open tee-off areas. The golf lesson includes a 60-minute driving-range session with certified instructor Robert Giles, where he will provide professional tips and amateur high-fives to improve students' club-swinging capabilities. Golf apprentices need to bring only their golf clubs and a violent odium toward dimpled balls, as the course pro will provide the range balls used in the lesson. Giles recalibrates out-of-whack swings, helping golfers of all ages and skill levels put more mustard on their drives, hone their chip shots, and hand their putts a detailed map to the hole like a Grand Canyon tour guide. Open from dusk until dawn, Desert Pines Golf Course's driving range features grassy tee-off areas, along with a chipping and putting green where golfers can take swings at returning wiffle-ball eggs to their flag-marked nests.
It's difficult to even mention Sandwichery Sandwich Shop without saying the word "sandwich" at least three times, which makes everyone hungry for the eatery's savory grilled chicken breast, pastrami, or club sandwiches served on french bread or whole wheat. In addition to their bread-enclosed offerings, the shop also serves chili, and desserts such as chocolate pie. The Sandwichery was established in 1986.
Sweet Tooth showcases the simple pleasures of a bygone era with a scrumptious slew of frosty treats and oven-fresh confections. Relive the days of poodle skirts, sock hops, and McCarthyism at the take-out counter, where neon lights and a chrome-lined cooler beckon sugar lovers to a tempting lineup of Blue Bell ice creams. Visitors who prefer icy sweetness through a straw can opt to have any Blue Bell flavor morphed into milkshake form. Sweet Tooth's food court location makes it a refreshing respite for tired holiday shoppers in search of a chilly fuel-up or non-frozen dessert; the friendly staff also serves up brownies and cookies, baked fresh.
Because of a chance encounter with a Jersey girl named Emily, Boise-born brothers Teak and Charlie learned the techniques for crafting authentic East Coast-style pizza. But even Emily's lessons didn't foretell the creative culinary leaps the brothers would eventually make at Teak & Charlie's Jersey Girl Pizza. To wit: the Big Awesome Pizza, a 30-inch pie that starts by tossing mounds of housemade dough by hand. From there, the massive pizza can accommodate any of the eatery's 30-plus toppings, which range from classics, such as pineapple and pepperoni, to more unorthodox fixings, such as pastrami and green chilies. The duo also whips up more than 10 specialty pies such as the Hoboken, a medley of chicken, spinach, and feta cheese.
But don't think that Teak and Charlie's creativity is totally exhausted on pizza. Their other pizzeria staples range from wings tossed in pesto-parmesan sauce to cheesesteaks made with Amoroso's bread?which is delivered from Philadelphia by Rocky Balboa himself. The BYOB eatery invites diners to swing by with their favorite libations, although they can also slurp decadent smoothies blended with fruit or ice cream.
Although The BarnDoor Steakhouse opens for lunch on most days, things get even more interesting after 2 p.m. That's when entr?es start arriving at tables with the house's award-winning bread and a block of Wisconsin cheddar. A look over in the center of the dining room yields a view of cooks searing hand-carved, USDA prime steaks?from bacon-wrapped filet mignons to 14-ounce Kansas City strips?before topping each cut with garlic butter.
Open since 1963, the restaurant provides a dining experience that's elegant, down-home, and may give you the sudden urge to lasso something. Specialty beef entrees aside, the menu sports everything from boiled crab legs by the pound to the Stack of Hay, BarnDoor-speak for fried onions. Wine and spirits from the historic Pecos Depot bar pair perfectly with meals, which unfold in the spacious barn-themed dining area complete with country music in the background.
Chicken is the main draw at El Buen Pollo. The kitchen staff serves their birds whole, half, or, like incriminating documents, shredded up and rolled in enchiladas. To prevent diners from getting all chickened out, they also prepare meals that comprise other proteins, such as beef ribs and carne asada.