When Travis Dickey opened the first Dickey’s Barbecue Pit in 1941, the menu offered beef brisket, pit hams, barbecue beans, potato chips, drinks, and that’s all. By focusing on perfecting the flavors of a few dishes, Travis was able to increase quality, and, ultimately, customers. Patrons were so enamored of the food that the restaurant eventually expanded into a nationwide franchise, allowing Americans all over to wear badges made of barbecue sauce. Dickey’s has been passed on to Travis’s sons, but not much else has changed—the quality meats are still seasoned and smoked onsite, and except for the addition of spicy cheddar sausage in 2011, the menu has remained largely the same for the last 50 years.
Regional meats ensure that the most succulent Texas-style chopped beef brisket, old-recipe polish sausage, and fall-off-the-bone pork ribs make it to tabletops. Sides such as mac 'n' cheese and green beans with bacon continue to enhance feasts with an extra punch of homestyle tastiness. Each meal comes complete with complimentary ice cream, soft rolls, and dill pickles.
At Battlefield Lanes, the rumbling of rolling balls and clattering of pins fill the air as the alley’s flat-screen televisions keep score. On select nights, glow bowling transforms the facility with psychedelic colors set ablaze with black lights. To fuel orb-flinging arms, the alley’s snack bar dishes up pizza, popcorn, and hot dogs. After a nibble, guests can vary their competitive activities in the arcade room or at the fleet of billiards tables, where circling sharks munch on dropped pool cues.
Oak Street Bistro delights diners with edibles that please the palate while remaining environmentally ethical. Each selection on the newly renovated menu is fresh, flavorful, and eco-friendly—chicken is all-natural and free of antibiotics, seafood is sustainable, and vegetables are plucked from the local farmers' market whenever possible. Twenty toppings and seven cheese choices make the Bistro burger ($9.59 with five toppings and one choice of cheese) a bootquake-causing pick for the decision-averse and a masterpiece-begging canvas for creative connoisseurs. Those who prefer their crustaceans with a southern drawl will fancy the sautéed shrimp and grits, which are served together under a cloak of blackened cream sauce, bacon, and fresh parmesan ($10.79 for the lunch portion, $15.85 for dinner). House-made paradise tropical brewed tea ($2.35) and hot spiced apple cider ($2.59) help patrons wet their whistles quickly for impromptu Otis Redding tributes.
In the heart of Rogers, Holiday Inn Hotel & Suites Rogers - Pinnacle Hills is close to Mercy Medical Center and John Q. Hammons Convention Center. This hotel is within close proximity of Pinnacle Hills Promenade and Pinnacle Golf Course.
Make yourself at home in one of the 126 air-conditioned rooms featuring refrigerators and LCD televisions. Complimentary wireless Internet access keeps you connected, and cable programming is available for your entertainment. Bathrooms have separate bathtubs and showers and hair dryers. Conveniences include desks and complimentary newspapers, as well as multi-line phones with free local calls and voice mail.
Rec, Spa, Premium Amenities
DonÃât miss out on the many recreational opportunities, including an indoor pool, a spa tub, and a fitness facility. Additional features include complimentary wireless Internet access, gift shops/newsstands, and a video library.
Enjoy a satisfying meal at a restaurant serving guests of Holiday Inn Hotel & Suites Rogers - Pinnacle Hills. At the end of the day, relax with your favorite drink at a bar/lounge.
Business, Other Amenities
Featured amenities include a business center, business services, and complimentary newspapers in the lobby. Event facilities at this hotel consist of conference/meeting rooms and small meeting rooms. Free parking is available onsite.
Armed with an army of innovative and certified shutterbugs, Olan Mills Portrait Studio provides families with high-quality portraits, continuing a mission that was established more than 75 years ago by founder Olan Mills Sr. Skilled in the art of capturing infants, children, families, and bunny-ears-giving ghost orbs on film, Olan Mills’s experienced smile snappers will take a series of poses amid a variety of backgrounds and lighting options. The studio is equipped with a selection of props—including numbers for birthdays, toys, and boxes—and patrons may bring their own photo-enlivening items from home. The resulting photos find their way to prints in natural color, black and white, or sepia tones; they can also be immortalized in the studio's signature Old Masters style, a canvas brushed with highlights to recreate look of an oil painting. Like the gentlemanly mariners of ages past with their full schedule of sea-battles, the photographers welcome appointments, but do not require them.
To replicate the thin-crust pies found in New York's Italian-American neighborhoods, Giovanni's chefs make everything from scratch and bake their five-borough recreations atop a toasted hearthstone. They load their slices with layers of fresh mozzarella and an eclectic mix of toppings. Tables, draped in classic red-and-white checkered cloths, buckle under the weight of the pies, including the Coney Island piled with freshwater clams, garlic, and spices.
In addition to baking circular eats, the cooks marinate Sicilian-style chicken in extra-virgin olive oil and herbs before fire-roasting it on the rotisserie. Forks excavate the lasagna's layers, burrowing through strata of imported pasta, mozzarella, ricotta, and housemade tomato sauce, to unearth hearty pieces of meat or veggies.