That Golf Place stocks a bounty of golfing equipment and apparel to assist players along the path to less stressful swings and lower scores. The shop carries a wide variety of gear by top industry brands, including golf balls by Callaway, Bridgestone, Taylor Made, and Srixon, and wedges by Cleveland and Mizuno. Additionally, the shop’s passionate staff tailors clubs to fit owners' preferences through regripping and shaft-fitting services, and also stock an assortment of game-improving accessories. Golfers can sheathe their woods or post-mulligan embarrassment with their favorite species of animal-head cover.
Tubrosa Pizza's mission is "to have fun making the best damn pizza in town." By the looks of a menu filled with quirky creations such as a pie laden with nacho-cheese sauce, black olives, and crunchy chips, it seems that fun is being had. Delicious dough serves as the base for pies such as the simple margherita with chopped basil leaves or the tangy hawaiian barbecue-chicken pizza with pineapple and a box that doubles as a lei. Patrons can replace traditional tomato sauce with alfredo, barbecue, or buffalo sauce or opt for spaghetti or baked ziti instead. Tubrosa ends its menu on a sweet note with cinnamon or apple dessert pizzas.
Pizza Ranch's sprawling buffet really does have something for everyone, since its chefs will gladly customize a pie at your request and serve you the first slice. Over the course of its 31-year history, the pizza chain has constantly updated its menu with inventive new pizzas, crispy fried chicken, and enough mashed potatoes to build a snow fort that will last through spring.
In the wake of the Iowa flood of 2008, the building at 303 2nd Street, formerly the space of Sluggers, was gutted and vacant for 17 months until the team at Monica's rented it in November 2009 and slowly began the rebuilding process. They also renovated the space into two dining rooms and added an expanded patio. Classic '50s tunes suffuse all of Monica's dining spaces, including its main room.
Both renovated rooms entice diners with the aromas of Italian cuisine and American comfort fare crafted by head chef Rod Bowman and his team. Bowman, who has held court at several eateries throughout the Midwest, serves up such Italian favorites as lasagna, lobster fettuccine, and angel hair pasta with seafood or chicken. Meanwhile, hearty American fare such as beef stroganoff, chicken pot pie, and scalloped potatoes and ham delights patriotic palates even more than the kiss each citizen receives from Benjamin Franklin's ghost on the Fourth of July. A selection of premium salads, such as the champagne fruit salad, as well as a full menu page of sandwiches, served on fresh bread or as paninis, rounds out the offerings, which also include open-flame oven-baked pizzas named for local basketball legends and mac n' cheese.
Old Chicago specializes in deep-dish pizzas and fresh pastas, with an extensive beer list to wash it all down. The sicilian pepperoni roll, a potent mix of pepperoni, pepper jack, mozzarella, green onion, and ranch dressing baked into a doughy fuselage ($7.99), leads an arsenal of appetizers equipped to soothe early hunger pangs. Eight offerings of pasta include the santorini, a motley crew of Mediterranean vegetables—black olives, sun-dried tomatoes, roasted garlic—lovingly embraced by romano-and-parmesan-garnished cavatappi noodles ($10.99). The "Chicago Seven" calzone packs a savory payload of sausage, pepperoni, mushrooms, olives, green peppers, red onion, and melted cheese ($9.99). Old Chicago diners can follow in the footsteps of famous pizza artist Vincent van Stuffedcrust by creating their own pies ($21.39 for a large with three toppings)—choose from over 40 toppings, including grilled steak, ricotta, and jalapeños—or pick from a list of eight specialty pizzas, such as the protein-packed meat me ($22.99 for a large) or its arch-nemesis, the malibu veggie ($19.99 for a large). Those pining for a tasty meal cap can indulge in OC's famous big cookie ($4.99), a frisbee-sized chocolate-chip treat served in a hot pizza pan.
OK, not your uncle. "Bob's your uncle," a century-old British slang phrase, refers to anyone with a bright future, and if Executive Chef Sal Hnesh's previous endeavors are any indication, this restaurant can most certainly count "Bob" among its kin. Renowned for his pizza, Chef Hnesh, a 30-year veteran of the Iowa City culinary scene, hurls dough sky-high before peppering fresh ingredients across thin, medium-thick, pan, or stuffed-crust pies. The menu oscillates from gourmet pizza to homestyle comfort fare such as liver and onions, goulash, shepherd's pie and roast beef served on gravy-smothered sourdough. Many gluten-free options available, as are pasta, salad, and sandwich options, all with generous portions.