The Give Me Five pass grants access to five of any of the following activities: Kimball Farm's 300-yard driving range, nine-hole pitch-and-putt course, and batting cages will help golfers and batters adjust squeaky swings, and the Animal Adventures exhibit allows guests to interact with reptiles while discussing current events with talking birds. Give Me Fivers can also perform kinetic-energy experiments using colorful balls on the Waterfall Run or Forbidden Mine miniature-golf courses before boarding a bumper boat to faithfully recreate Star Wars on melted ice. The pass may also be used to acquire a play card (a $6 value) from the Olde Sawmill Midway Arcade.
In 1949, Stanley Durmas and Charles Skiathitis decided to go the drive-in route and serve diners curbside for their restaurant. In keeping with the era, they also named their eatery after the popular tune "I'm Looking for a Four Leaf Clover." Twenty years passed before Charles's son Paul plucked up the Four Leaf Clover, transforming the modest 20-seat dive into a fully fledged restaurant. Today, the restaurant is 175 seats strong and helmed by owners Mark and Linda Snow, who have fine-tuned the kitchen's continental pub menu and modernized the business by bottling the original founder's signature barbecue sauce. Kitchen doors open to reveal servers, their arms stacked with juicy steaks, signature baked haddock, and hearty sandwiches lined with thin-sliced turkey and slow-cooked corned-beef brisket. While perusing the eatery's many wine, scotch, and signature-cocktail options, diners scan historical photos set warmly against barside exposed brick. Diners can also enjoy 5-ounce burgers in the separate Falls River dining room, which boasts wooden rafters, booths, tables, and human servers, which are far more functional than the outdated wooden ones.
Nobody can predict when a craving will strike. Luckily for diners at Rooster's Bistro, owner Corinne Allen serves breakfast, lunch, and dinner all day, no matter the time. Guests can start or end their days with thick french toast with real maple syrup or an over-stuffed omelet loaded with such ingredients as corned-beef hash or chili and cheese. Paninis and stacked sandwiches hide thick slices of turkey and ham, and dinner entrees, such as jumbo ravioli or smothered steak tips, provide a hearty plate of comforting flavors. Live music floats through the establishment every Friday night, and stillness falls upon Rooster's Bistro every Monday when the restaurant is closed and placed in cryogenic stasis for freshness.
The son of a woman who was consistently passionate about feeding her guests great food, chef Josean Jimenez has been doing the same for the last 15 years?except usually, he feeds total strangers. As the chef at MRKT Restaurant, Jimenez oversees a constantly evolving menu that shifts with the seasons but always features organic farm-to-table ingredients. Plus, Jimenez's kitchen often turns to local farmers whenever it needs vegetables, meats, and the lyrics to "Old MacDonald."
Burrito Rojo, a Latin-style eatery, boasts a menu brimming with slow-cooked, hand-pulled meats, fresh salads, and made-to-order burritos seared to a crispy, golden-brown finish. Wrap your taste buds around a hulking salsa verde carnitas burrito, fortified with tender tidbits of pulled pork, leafy romaine lettuce strips, black beans, jack cheese, and zesty verde salsa ($6.99). Diners of the herbaceous persuasion can munch on a medley of meatless options, including avocado tacos—a duo of cilantro, tomato, and avocado-stuffed tortillas adorned with creamy jalapeño pepper sauce ($6.49). Diners can also cool spice-laden tongues by subtly face planting into a bowl of chilled sour cream.
Hot Table fires up grills for all three daily meals with its menu of crisp salads, coffee drinks, and handmade paninis ($5.99 for small, $8.29 for large), which combine artisan breads with fresh ingredients and bake to melty perfection on hot table grills. Treat taste buds to dairy triumvirates with a three-cheese chicken panini, which smothers roasted chicken and salami with provolone, shaved parmesan, and blue cheese. Diners can customize their own paninis or revel in the preconceived meatiness of the swiss-steak mushroom melt. Until 10:30 a.m., Hot Table features breakfast paninis ($3.99)— such as the Vermont, a hodgepodge of sausage, cheddar cheese, and maple syrup—which go smashingly with dark roast coffee ($1.75), chai tea lattes ($2.95), or perfectly timed rimshots. Fans of fork usage can leaf through a Southwest salad ($6.99), loaded with jalapeños, crispy onions, and chipotle dressing.