Six ponds and 52 sandtraps aim to thwart golfers as they traverse WillowBrook Golf Club's par 72 layout. Measuring 6,709 yards from the farthest tees, the course's Bermuda grass fairways and bent grass greens offer airborne balls open landing zones, eschewing the need to hire squirrels as air-traffic controllers along the rough.
WillowBrook Golf Club also fosters golf game improvement at its driving range, two putting greens, and short game practice facility. After a day spent fine-tuning their swing and filling their scorecard with only prime numbers, golfers can unwind at Boskey's Grille, which serves a menu of sandwiches, ribs, seafood, and pasta in a casual atmosphere with complimentary WiFi.
Course at a Glance: * 18-hole, par-72 course * Length of 6,709 yards from the farthest tees * Course rating of 71.8 from the farthest tees * Slope rating of 123 from the farthest tees * Four tee options
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Tom Brown's first wine didn't quite make it into a barrel. Instead, it aged inside a pickle crock in his mother's kitchen, finally flowing forth in the year 1976. Today, Tom heads up a slightly more sophisticated operation as owner of Beans Creek Winery. Sourcing grapes from eight Tennessee counties, Tom and his team of vintners have created 31 wines, including dry reds, sweet and spicy muscats, and three types of sparkling wine. His concoctions have earned 38 medals in the Indy International Wine Competition, where they were also chosen Best of Class three times.
It's frozen yogurt with a gourmet flourish. Sure, you'll find all of the standard flavors and toppings, but you'll also find a weekly menu of specialty flavors that might offer up anything from Salted Caramel Pretzel to Birthday Cake. In addition to frozen yogurt, Manchester Chill also slings Asian?inspired desserts such as tapioca boba teas and bite-size mochi.
The police aren't on to him––yet. But Capone can't leave anything to chance. He's bullet-proofed the hardwood floors with sand. He's dug secret tunnels, and rigged escape hatches on the roof. Despite his preparations, though, he never feels quite secure. With a final glance over his shoulder, he heads to the stone patio to kick back some contraband suds with Dillinger.
A lot of stories like this one fly around High Point restaurant, where the digging of the tunnels in the basement may or may not have been funded by Al Capone. Though these rumors are gospel to owners Ron and Jama Turner, they make sure that their eatery offers visitors more than just stories. Listed on the National Register of Historic Places, the three-story compound brings to mind a quaint ski lodge with its large courtyard and verdant hedges. Inside, the dining room is flooded with natural light from large bay windows, and a floor-to-ceiling stone fireplace sits atop the original 1920s hardwood floors.
Then, there's the food. At dinnertime, dark wood tables populate with fresh seafood and steaks in wine and butter sauce. The menu also bespeaks bayou influence, with zesty preparations of jambalaya, crawfish, and New Orleans–style barbecue shrimp. While spooling seafood pasta around their forks, patrons can question servers about High Point's catering services or question the owners about whether the fountain out front was ever used by Capone to make homemade gin.