At both of Oasis Bowling Center's locations, polished lanes stretch from penalty line to pins. A festive soundtrack of strikes, spares, and high-fives fuels the competition as players partake in 10-frame matches to see who can roll the highest score. Two bars—Brucey's Sports Bar and Grill at the Loganville location and Thirsty Turtle Sports Bar and Grill at the Buford location—provide respite from the games with food and drinks. Patrons can gaze toward wall-mounted TVs or settle tiebreakers on the pool tables or in front of dartboards. On their way back to the lanes, bowlers can stop by the pro shops to find a pair of shoes that provide the most traction during celebratory dances.
Chefs and servers at Summits Wayside Tavern specialize in pairing pub fare and frothy brews?partnering more than 140 drafts of beer with made-to-order burgers, salads, flatbreads, and sandwiches. Chefs make patties of prime beef, short rib and Kobe among others for made-to-order burgers smothered with add-ons spanning from applewood-smoked bacon to fried calamari. They also prepare fajitas, fish and chips, asian noodle stir fry, traditional ramen, kimchi fries, and buffalo chicken wings. Though the taps may vary from location to location, bartenders have recently poured brews from Pabst, Lagunitas, and Dogfish Head. In addition to their montage of frosty brews, Summits Wayside Tavern pours 20 different wines by the glass and boasts a large collection of spirits.
After several years in the corporate world, Shane's Rib Shack's founder, Shane Thompson, exchanged his necktie for an apron slathered in barbecue sauce. The decision came after reflecting on his grandfather's advice to follow his heart. Along with this guidance, Dewey "Big Dad" Brown shared his secret barbecue-sauce recipe, which now cloaks beef, chicken, and pork at Shane's Rib Shack restaurants across the country. At each eatery, cooks slowly smoke meats and chop them by hand to craft dishes that have been featured on Better Morning Atlanta. Catering services tote supplies to parties, company picnics, and attempts to prove how flimsy a rival carpenter’s tables are.
The specialists at Sushi Gallery deal in edible art: white ceramic plates are the backdrop for pink tuna belly, sea urchin, and piles of bright roe tucked neatly into rolls, dashed with a sweet or spicy reduction or a savory seafood sauce. The menu is lined with the day's freshest catches and the lures used to snag them. The chefs here even invite you to get DIY with your dinner—feel free to design custom rolls or select surf clams or quail eggs for your own unique sashimi platters. The sushi is served alongside Japanese classics such as grilled hibachi dinners and udon noodles.
On the first Monday of every month, the restaurant hosts a sake sampling. The resident sake master pours sixteen varieties of hot and cold brews described as "sprightly and fresh" or carrying "complex notes of smoke and mushroom."
Sushi Gallery's small dining room is decorated to feel intimate. Crimson linens cover the tables, which are topped with pendant lamps. The windows reach from the ceiling almost all the way to the garnet floor, screened by a black, geometrically shaped metal grate.:m]]
Originally one pizzeria in Du Bois, Pennsylvania, Buck's Pizza has ridden a wave of its satisfied customers’ praise to its current status as a country-spanning network of franchises. At every location, chefs mix fresh dough to create pizza crusts that will be topped with sauce made from California tomatoes and 100%-pure mozzarella that’s melted to a gooey, delicious golden brown. Along with 16 specialty pizzas and 11 flavors of chicken wings, oven-baked hoagies, salads, and strombolis are available for patrons to enjoy via dine-in, carryout, delivery, or while sprinting in circles around the parking lot.
Growing up in New Jersey, Tom Tillotson loved New York–style pizza from birth. But when he move to Atlanta in the 1980s, he found himself bereft of that perfect combination of flaky crust, savory sauce, and fresh cheese plucked right off the tree. Facing a life without New York's most foldable delicacy, Tom decided to take matters into his own hands. Swapping recipes with master chefs from across the East Coast, he cobbled together an authentic New York pizzeria for the Empire State of the South. Today, Enzo's Pizza serves pies that would even please Fiorello Laguardia; whether it's the meat-laden Goombah or the pesto-kissed Paisan, every pizza comes in NYC-style Neapolitan and the thicker, heartier Sicilian preparation.