Sandtrap Grill zeroes in on casual American dining like a culinary caddy helping a gastronomic golfer line up a palatable putt. The menu offers an array of neighborhood grill favorites, teeing off with starters such as fried pickles ($4) and potato skins ($6). Salads include the par 3 ($8), containing tuna salad, chicken salad, and fruit salad, and the wedge ($7), with blue-cheese dressing, tomatoes, bacon, and blue-cheese crumbles over iceberg lettuce. Fill an empty sand trap with a heartier dish such as tequila-lime chicken ($12) or a 14 oz. rib-eye steak ($20), both served with two sides. Sandtrap Grill's Baja fish tacos ($9) have won raves for their tortilla-enclosed collection of jalapeño ranch, pico de gallo, lettuce, and grilled onions and fish, while the golf-club sandwich ($10) disproves Einstein's theory that puns can't be delicious.
Heron Lakes Golf Course incorporates an array of water hazards into its 5,240-yard, par 68 executive layout. The course is comprised mainly of par 3s and 4s, yet features one par 5 on both the front and back nine so players can test their long game and show off new flame decals on their drivers.
Lessons are conducted by the course's teaching pros. After a day spent roaming the facilities, golfers can avoid a salad of fairway grass with a meal at The Sandtrap Grill, which slings tequila-lime chicken, baja fish tacos, and hamburgers among a menu of classic American fare.
Course at a Glance:
Milano’s Pizzeria & Italian Grill manages to fill its menu with iconic pizzeria staples while still incorporating its own twist into select items. After hand-tossing each disk of dough, the cooks can either create custom-designed pies with any combination of 18 available toppings—including grilled chicken, garlic, and basil—or forge specialty pizzas with distinctive whiskey glazes or handfuls of fire-roasted poblano peppers. Pasta dishes can emerge from the kitchen beneath a layer of housemade alfredo or with the cooks’ signature raspberry-chipotle sauce. A bench-lined entryway greets diners as soon as they enter, directing them toward the counter where they can place their orders and watch as the cooks stoke the oven. A handful of tables fill the intimately sized seating area and allow guests to enjoy their food amid the Tuscan-yellow walls and leafy green plants that hang from the ceiling like acrobats with shoe phobias.
Whenever a customer orders a side of hush puppies, Seafood Cafe manager Asad Jawad likes to joke with them a bit. "Ma'am, there is a little problem," he'll say. "When I got these puppies, they were little, and now they are grown dogs." Whether or not this elicits a chuckle, it only takes a glance at the eatery's portion sizes to see what Asad means. At Seafood Cafe, helpings of Cajun-style seafood are as generous as the staff is friendly.
That should be no surprise, since Seafood Cafe is built on a foundation of friendship. Asad and his friends John Herpin and Misael Cortez, also known as The Three Amigos, started the restaurant after they met working at another eatery five years ago. Bringing together traditional recipes from Louisiana with their restaurant-industry experience, they mix up each recipe with their own twist. The cuisine blends classic Cajun dishes such as blackened catfish and gumbo with Mexican-inflected meals including tilapia tacos. The trio only cooks up food they feel passionate about, and will even distribute free samples to convert people to the menu's more unique flavors. They also plan to encourage big appetites with a wall of fame that will honor those patrons who have made the most of the menu's all-you-can-eat catfish option. And on the weekends, jazz and reggae bands play, filling the dining room with jaunty melodies to match spicy Cajun scents.
Guayaba Latin Grill sates grumbling hunger caverns with a savory range of traditional Latin American fare, all within the confines of a casual and colorful atmosphere. Lunch hungerers can sink incisors into sumptuous foodstuffs such as the pollo criollo, which plates a marinated, grilled chicken breast with sautéed tomatoes, onions, white rice, and black beans ($7.95), or traditional Mexican staples such as quesadillas and tacos ($7.50+). Dinner diners can steady their sea legs with pescado a lo macho, a mahi-mahi fillet lavishly bathing in a seafood cream sauce ($15.95), or sharpen their carnivorous vocabulary with the pernil con salsa de pina, a citrusy, grilled pork tenderloin topped with pineapple sauce and pineapple chunks ($14.50). Guayaba also features kid-friendly options to please youthful palates unaccustomed to the flavor profiles and glottal stops of foreign fare.
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.