Iron Chefs Hibachi & Sushi Bar invites customers to immerse their senses in a comfortable dining environment enhanced by a menu brimming with fresh sushi rolls and hibachi dishes. Behind the long, dark bar, sushi chefs ensconce fresh seafood with steamed rice to create intricate rolls. Guests gather around the center grill to watch hibachi chefs prepare meals with feats of culinary coordination.
From humble beginnings as a single donut shop in Lakewood, California, in 1953, Denny's has grown into a nationwide destination for classic American diner food served around the clock. After starting off as Danny's Donuts, the shop quickly expanded to a second location and began offering sandwiches. In just six more years, Danny's Donuts had morphed into Denny's and split into 20 franchises. Today, more than 1,700 locations thrive across the nation, serving up breakfast, lunch, and dinner at any time that diners walk into or gleefully roll through their eatery.
Designed by Dallas native and 10-time PGA Tour tournament winner Don January, Pinnacle Golf & Boat Club’s 18-hole course winds through the shadows of old oak trees and on the shores of Cedar Creek Lake. Narrow fairways tunnel through dense tree lines, penalizing golfers who lack control off of the tee and familiarity with horticultural vernacular. Cool breezes foretell the presence of multiple water hazards, which further challenge shot-making decisions on 10 holes. After rounds, the Clubhouse restaurant—which is open to members and golfers only—awaits from its perch overlooking the lake to vanquish appetites roused after sampling flavorful fringe on the 18th green.
Course at a Glance: * 18-hole, par 72 course * Length of 6,349 yards from the farthest tees * Course rating of 71.8 from the farthest tees * Slope rating of 132 from the farthest tees:m]]
A half pound of seasoned ground beef dressed in a thick overcoat of toppings and condiments awaits the arrival of hungry patrons in the comforting confines of Vince’s South Port Restaurant. A classic diversion from a spicied-up menu loaded with the piquant flavors of Cajun Louisiana, the Original burger offers its own tasty torrent of mouthwatering flavors. Thick spreads of mayonnaise and mustard grace the soft surface of the bun and serve as the groundwork for savory skyscrapers of crisp lettuce, juicy tomatoes, pickles, and onions. Swiss or american cheese can be melted onto the flame-grilled masterpiece for an additional 50 cents, and a cultivated audience of french fries stands nearby on the plate, eager to appraise the meal’s cultural merit and comment on its principled sophistication.
In one treatment room, an aesthetician wraps a client from head to toe in a detoxifying sheath of kelp and blue-green algae. In another, an organic pomegranate scrub glazes the skin, hydrating it to promote elasticity. And across the way, a therapist soothes a client’s body and mind with heated rocks that glide across skin. At Dolce Vita Salon and Spa, natural elements come into play in a majority of its specialty services, which also include facials, waxing, herbal cellulite smoothing, and nail treatments. The staff—helmed by 16-year industry veteran RaeAnn Ebarb—includes a quartet of hairstylists who specialize in colors and cuts that are even more flattering than a perfectly positioned fun-house mirror.
In 1983, Al Copeland decided to open a restaurant centered around two New Orleans traditions: homestyle Cajun cooking and southern hospitality. His concept, Copeland’s of New Orleans, served a menu of made-from-scratch dishes such as crawfish po’ boys and red beans and rice with andouille sausage in a colorful and festive atmosphere. Nearly 30 years later, the restaurant has grown to encompass franchised locations in six states. But they still serve some of the original dishes that put them on the map.
A sister property to Al’s original restaurant, Copeland’s Cheesecake Bistro also serves Cajun cuisine, but the menu has a more upscale feel to it with aged steaks and fusion dishes such as crawfish or crab ravioli and dinner rolls baked in a hadron collider. The bistro’s signature dessert—homemade cheesecake with a buttery pecan crust—comes in more than 10 flavors including bananas foster, turtle, and white chocolate raspberry.