The course at Glen Erin Golf Club harkens back to the earliest days of golf with a links-style layout inspired by traditional courses in Ireland. Though it opened in 2003, the course pays homage to yesteryear with rolling fairways, oversize greens, and deep pot bunkers. Native fescues ensnare wayward shots that venture outside the first cut of rough, forcing players to chop through dense grasses with scythe clubs just to get the ball back onto shorter grass. The back nine is bookended by par 5s on holes 10 and 18, each more than 575 yards in length and unreachable in two strokes for all but the longest hitters or golfers who have wired their golf ball with hummingbird wings.
Course at a Glance:
The Metropolitan's chic, lounge-like interior gleams with polished wood and rich-colored furnishings, with exposed brick walls showcasing a variety of eye-dazzling art pieces. Adventurous appetizers cushion culinary landings, ranging from bacon-wrapped water chestnuts served with honey dipping sauce ($9), to spicy chicken egg rolls packed with jalapeño and mozzarella ($9). The Metropolitan's high ceilings accommodate the towering flavors of entrees, which include steak frites, a succulent cut of beef napping fitfully in a bed of potatoes and fresh greens ($24), and the shrimp and scallops, shyly cloaked in a veil of white wine sauce with asparagus and lemon ($26). The Metropolitan opens its lush interior to the public for lunch and dinner on weekdays but limits epicurean visits to dinner hours on Saturdays to encourage people to catch up on cartoons and lazy clocks to count faster.
Papa John's has carefully curated a menu stocked with robust topping options to adorn blank pizza canvases. Unify bubbly discs under a blanketing of freshly cut roma tomatoes, or spice up bites with jalepeño peppers. The pizzeria imports its black olives from Spain's Herrara grove, where they peak in plumpness and accomplish astounding feats of international diplomacy before populating Papa John's pizzas. Meaty options such as grilled all-white-meat chicken, filler-free spicy italian sausage, and hickory-smoked bacon add layers of heartiness to slices, and reinforcing mozzarella with parmesan, romano, or a blend of asiago, provolone, and fontina improves the genetic robustness of cheese.
Fins, a family-friendly hangout, is perched above the Rock River and offers eyeball-soothing sights and easy access to Lake Koshkonong. The open kitchen churns out an array of eclectic menu items and the full bar offers a wide selection of drinks. Start softly with a salad such as the caprese ($4.95), or cut into homemade crab cakes ($6.95). Fins has mastered the art of the classic pressed sandwich—grab a hot buffalo-chicken panini ($7.95) or an Italian-beef panini ($7.95). However, nine out of ten devout dentists agree that Fins’ specialty is the pizza (9" for $9.95, 12" for $11.95). Hack a triangle out of Pat's MSP (mushroom, sausage, and pepperoni), the BLT, Michael's BBQ Chicken, or finally give in to acronym-o-phobia and go for the "drag it thru the garden", a pie packed with peppers, tomatoes, onions, black olives, and mushrooms, doused with spinach and artichoke sauce, and smothered in a special cheese blend.
Located on the Rock River, Dockside Bar & Grill pairs its view of the water with a full bar and a broad menu of salads, wraps, burgers, and pizzas. Their Volcano burger comes topped with buffalo sauce and pepper jack cheese, and white Wisconsin cheddar cheese curds and chicken wings round out any order. Live entertainment regularly swings by the restaurant; see their event calendar for details.
The Captain's Galley is a locally owned and operated business, and it has been sinking hunger pangs with meaty subs since 1978. Today, the restaurant continues to dole out a wide variety of half- and full-sized sandwiches, including Italian beef, Polish sausage, and pastrami. The Captain's Galley also presents various sub alternatives, such as soups and chili mac, and any sub can be transformed into a salad or a wrap upon request. The kitchen team even offers 10 varieties of party subs, which are traditionally the least strict of military vessels.