J.D. Legends nourishes entertainment-hungry families with a massive facility stocked with bowling, a restaurant offering Southern-style fare, a bar, and an arcade. The 24-lane bowling alley features a new-and-improved scoring system to better capture lane-skipping curveballs and light-speed strikes. During open-play hours, shoes gently cradle the feet of their temporary masters as lanes brace themselves for the hurtling of bowling balls down their slender midsections. The lanes frequently host themed parties and events, including cosmic bowling every Friday and Saturday night.
The facility’s art-deco carpeting and citrus-colored decorations invigorate bowlers with game-enhancing visions of early 20th-century French heydays and afternoons spent lazing about under yellowed skies.
Amidst the vivid walls of SweetMango, colorful ribbons of low-fat and fat-free premium frozen yogurt twist into simple cups. Visitors can customizing yogurt at the toppings bar, which hosts a rotating array of fresh-cut fruits, bobas, graham crackers, or hot fudge. To celebrate the perpetually changing seasons, the SweetMango crew frequently whips up festive flavors, holiday-inspired treats, and lickable clocks.
Equal parts sports fanatics and wings enthusiasts, Wildcat Wings owners Gordon and Emerie Duke create a culinary environment that mirrors the vibrancy of a live sporting event. The idea for Wildcat Wings came to them while rooting on Kentucky versus UCONN in the 2011 NCAA basketball Final Four game. Sensing that wings were the missing ingredient to celebrating the game properly, they quickly discovered the area was lacking an eatery to meet that need. The next thing they knew, both Gordon and Emerie were in their own restaurant slinging more than 20 sauces to slather golden-fried wings in everything from a bourbon glaze and mango habanero to honey mustard and peanut butter and jelly. They also pour frosty brews such as Kentucky Ale with which patrons can wash down feasts of wings and chicken tenders. To keep Gordon and Emerie’s inspiration ever-present, the venue’s TVs air all UK games, as well as broadcasting other sports, including baseball, football, and full-contact Connect Four.
Caramanda's skilled bakers can whip up freshly baked cupcakes in maple pecan and caramel apple or sumptuous butterscotch and peanut butter chunk cookies for carryout. The bakery also employs skilled 3D cake-makers, who can morph fondant into a dragon for a birthday, or create a pair of wearable cake gloves for an upcoming boxing match.
Roosters is both a popular stop for Kentucky sports fans and its players—it’s not unusual to spy one of the university’s basketball players perched at a table, wiping his hands after downing a large basket of wings. It's these wings, fried in soy oil with no trans fat and doused with 1 of 11 sauces, that command the most attention on a menu full of hand-breaded chicken fingers, thick burgers, and oven-baked subs. Their sauces run the gamut of heat, from mild teriyaki to medium-hot sweet thai chili to the Super Killer, the sauce that delivers more kick than a Rockette on a caffeine buzz.
Walls paneled in blond wood to match the tables and floors recall a modern-day Old West saloon, with a stone fireplace standing tall at one wall. After seeing a big win on one of the flat-screen televisions lining the walls, diners can take advantage of the lofted ceilings to create a victory pyramid.
Yamamoto Japanese Grill & Sushi’s chefs awe diners with their rapid sushi rolling at an oak sushi bar, their mastery of the open flames of hibachi grills, and their ability to fold napkins of any size into handy knapsacks. Maki specials and nigiri sate diners’ sushi cravings, while yaki soba, tempura, and udon dinners satisfy guests searching for unrolled dinners.
The spirited tunes of live mariachi music occasionally float through the dining room at Sierra Fria, fostering a fitting atmosphere for the menu of authentic Mexican cuisine. Chefs embellish traditional recipes with fresh toppings of avocado and pico de gallo to beget an extensive roster of classic fare, such as burritos, enchiladas, and fajitas. They construct an ample array of seafood dishes with shrimp, salmon, and tilapia alongside steak and chicken specialties blanketed in a rainbow of spicy sauces, while bartenders mix fruity margaritas and dole out domestic and imported brews. At the West Tiverton Way location, exposed-brick walls neighbor colorful murals of matadors and pastoral scenes which spill onto booths, tabletops, and plates' dreams.