Located in Port Arthur, Holiday Inn Port Arthur-Park Central is convenient to Babe Zaharias Golf Course and Central Mall. This hotel is within the region of London Bridge Park and Spindletop Gladys City Boomtown Museum.
Make yourself at home in one of the 164 air-conditioned rooms featuring refrigerators and microwaves. Satellite television is provided for your entertainment. Bathrooms have shower/tub combinations and hair dryers. Conveniences include desks and complimentary newspapers, as well as phones with free local calls and voice mail.
Rec, Spa, Premium Amenities
Enjoy recreational amenities such as an outdoor pool and a fitness facility.
Enjoy a meal at a restaurant, or stay in and take advantage of the hotel's room service (during limited hours). 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 audiovisual equipment. Event facilities at this hotel consist of conference/meeting rooms, small meeting rooms, and a ballroom. Free parking is available onsite.
Brentwood Country Club is a case study in effective land reclamation. A spot that was once fallow fields and rice paddies now houses a stunning golf course ringed with palm trees and native plants, where players of all skill levels master the challenges of the landscape’s shifting winds and winding creeks. PGA professionals help visitors select perfectly matched clubs and gear in the pro shop, outfitting golfers with footwear, bags, and casual attire from brands such as Callaway, Polo, Titleist, and Ping. The clubhouse also welcomes players for postround unwinding, inviting them to share stories of their exploits or select from shelves of leatherbound Arnold Palmer fan fiction in a lounge lit by a crackling fireplace. In addition to spotless fairways, the 140-acre facility boasts an extensive tennis and pool complex and a rustic, wood-raftered restaurant ready for weddings and banquets.
The meaty menu at Rooster's Steak House entices eaters with barbecued, fried, and baked comfort fare. The Rooster special mingles morsels of steak or chicken with onions and sweet peppers ($12.95), and the chicken-fried chicken sandwich ($6.95) confounds diners wondering which of the chickens came first. Round up a barbecue combo—which transports up to three selections of chicken, sausage, brisket, or ribs ($7.95–$11.95) from plate to palate—or swim against barbecued currents with the baked tilapia, breaded in tortilla chips and spritzed with lime ($8.95). A fleet of steaks rounds out the menu, all cut daily with accurately thrown ninja stars, and today's Groupon also grants table tenants the option of feasting upon the succulence of the weekly specials.
The staff at Orange Leaf Frozen Yogurt rejects the oft-touted claim that Americans don’t care about nutrition. The problem, they say, has more to do with selection than anything else; most low-calorie sweets don’t hold a candle to a fudge brownie or a warm slice of apple pie. They kept this in mind when crafting their frozen-yogurt recipes, working tireless to develop a healthy—and equally delicious—alternative to the dessert status quo by turning to decadent confections and just-picked fruits for inspiration.
Their experiments thus far have yielded more than 60 frozen yogurt flavors, which take turns pumping through the self-serve machines that line their colorful shop’s wall. Before taking a seat in a bright orange chair, guests fill their dishes with cool, low-fat swirls of chocolate cheesecake, strawberry banana, and a classic tart that bites as pleasantly as a teething kitten. Juicy pears, crunchy granola, and gooey chocolate sauce headline a smorgasbord of at least 30 toppings ready to scooped or poured into cups before their final weigh-in.
If the “Tortoise and the Hare” taught us anything, it’s that slow and steady wins the race. And at Tony's Barbecue & Steak House, slow and steady cooking has ordinary dinners beat with pork ribs and brisket that spend a good 12 hours sizzling over South Texas hickory. The barbecue meals are joined by hearty steaks, smoked ham and turkey plates, and quail dinners. Many of the menu items are cooked with one of founder Antonio Ruiz's secret recipes for dirty rice, barbecue sauce, and pork and brisket rubs. Before opening the first Tony’s Barbecue in Baytown, Ruiz spent 15 years developing his craft at a local barbecue restaurant in Houston.