In homage to Harley-Davidson's legendary hogs, Steve "Doc" Hopkins built a 24.5-foot-long, 10-seat motorcycle powered by seven engines that he dubbed the "Timeline." Then, in homage to the bike, Hopkins opened the Timeline Saloon & BBQ. There, the cooks prepare what you might expect at a restaurant themed after a 10-seat motorcycle: barbecue. Though there's pulled pork, beef brisket, and chicken on the menu, the ribs are the standout dish. First, they're marinated in apple juice, teriyaki sauce, and maple syrup for 48 hours. Next, they're slow-roasted in the onsite smokehouse and slathered in one of five sauces. If you're worried that there won't be enough food, their cooks also prepare an epic, 7-pound burger.
Before or after your meal, explore the restaurant's sprawling premises, which include a Harley-Davidson dealership, classic car and motorcycle museum, antique shop, and zoo with alligators, a camel, tortoises, and other animals that would look cute in motorcycle vests.
All year round, Nelson Field Laser Tag's battle zones join forces to send warriors into simulated combat. A field peppered with camo forts and towers at the Green Bay location scintillates during winter months as groups of up to 16 players use the scopes on heavy-duty, military-grade laser guns to pick off opponents and point out mustard stains on a teammate's pants. Meanwhile, unfolding across outdoor combat arenas, paintball and airsoft squads dip, dash, and dive behind natural and manmade barriers. Seven woodball fields camouflage matches amid troves of trees, and on an urban combat field, shooters utilize 19 buildings and one rogue hot-dog cart as shelter. Upon striking a truce, friends can reconvene at Nelson Field's onsite sports bars.
Though Nelson Field Laser Tag sometimes features a discounted price online, this Groupon still offers the best deal available.
Tony Roma opened his first rib joint in 1972, a venture that became wildly successful after Dallas Cowboys owner Clint Murchison, Jr. tasted the ribs and slaw and declared them the best he'd ever had. With his financial know-how and weighty pocket book, he helped Tony Roma's grow into the international brand it is today. Franchises have spread across the States like a wave of barbecue sauce, seeping over borders and staining the shirtfronts of thousands of satisfied diners.
Today, chefs still diligently emulate Tony's original ribs recipes, grilling up signature steaks and fresh-caught seafood combos enhanced with sides and garnishes of seasonal ingredients. In addition to the restaurant's signature meaty entrees, the staff whips up oven-baked desserts such as the golden-apple tarts and redskin potatoes hand- mashed by distinguished martial artists.
Karaoke tends to be a special event at many bars, but not at The Bluff Pub and Grille. Here karaoke is welcome any time a patron feels like crooning aloud a favorite song or a business rival?s credit card number on the restaurant?s TouchTunes machine. Professional musicians, meanwhile, often stop by in the summer to rock out on The Bluff?s deck, nestled beside stunning views of the bay. The culinary team takes full advantage of its water view location with plenty of tasty seafood options, including omelets filled with shrimp, crab, and house-made garlic-chive cream sauce. For dinner, chefs whip up everything from broasted chicken with house-made stuffing to handmade pizzas crowned with fixings such as jalape?os and sauerkraut.
The pizza makers at Palio's Cafe crown regular, whole-wheat, and gluten-free crusts with fresh vegetables, preservative-free sauce, and roasted chicken. Chefs take the burden of putting together the best toppings with 17 specialty pizzas that pair gourmet ingredients such as artichoke hearts, roasted chicken, and fresh basil pesto. Ovens create bubbling pies, stuffed calzones, baked ziti, and italian sub sandwiches that servers carry through both chic, cozy locations. Leather-lined booths and flat-screen televisions keep diners comfortable and entertained while they enjoy Palio's BYOB policy and sip wine or Capri Sun pouches brought from home.
Vintage Liquid Emporium refuses to be pigeonholed by catering to a broad clientele of craft-beer lovers, oenophiles, and cocktail enthusiasts. Owners Billy Duranceau and Matt Layden crafted a welcoming art-deco ambiance abounding with beverage options and geometric shapes. Duranceau told Alex Morrell of the Green Bay Press-Gazette, "What I like to do is take a really old-school approach and talk to somebody, find out what they like and just make something up for them they’ve probably never had." For some, that is a unique, hand-muddled mixed drink. For others, it is a draft beer from local craft companies, such as Titletown or Central Waters. For wine connoisseurs, it could be a glass of Pennywise petite syrah from Napa.