At the base of a highland ridge overlooking the Ogden Valley, Wolf Creek Utah Golf Course showcases an 18-hole track that is both challenging and charming. Surrounded by rugged vistas of nearby mountains, the course attracts recreational and, since 1990, professional golfers, who compete in the annual Utah Golf Association Championship for bragging rights for the player with the fastest caddy rickshaw. It features water hazards that come into play on 13 holes, as well as doglegs on holes 3, 5, and 12. The ninth hole, rated the course’s most difficult, is a 579-yard straightaway with a narrow, tree-lined fairway and a green that is protected by water in the front, bunkers in the back, and a territorial flagstick that growls at incoming putts.
Course at a Glance: * 18-hole, par 72 course * Total length of 6,889 yards from the back tees * Course rating of 72.1 from the back tees * Course slope of 135 from the back tees * Four sets of tees per hole * Scorecard
Huntsville Barbecue Company's pitmasters expertly mix dry-rubbed meats with savory seasonings, slow-smoking each cut to release its full flavor. Inspired by Texans’ rich tradition of picnicking, the menu teems with home-style side dishes such as broccoli slaw and potato salad, which can be enjoyed in a cozy, history-filled setting called Jolly Boy or delivered to lunar hootenannies via the company’s catering department. From Tuesday to Saturday, dine-in visitors can build single-meat meals from classic beef brisket or load Texas-size samplers with five smoked delicacies, such as seasoned half-chickens, spicy sausages, and pork spare ribs.
"Once upon a time a bearded man had a dream, a dream to make the best chicken wings on the planet," begins the Wing Nutz story. That man spent years experimenting with sauces and techniques, and many would agree that he achieved that dream with his wings?which are crispy on the outside, moist on the inside, and coated in sauces such as apricot teriyaki and southern honey barbecue.
At various Wing Nutz franchises, chefs follow his same wing recipe, using cage- and hormone-free meat that is never frozen, and then baking, never frying, the wings. They also whip up fall-off-the-bone hog wings (better known as pork ribs, eaten wing-style) and lighter options, such as smoked salmon wraps and salads. The restaurant's own line of brews, Nut Job Beers, stands ready cool mouths set aflame by one of the spicier sauces.
At each of FatCats' five locations, strikes and spares light up the screens of automatic scoring systems. Bowling balls roll and skip down lanes in normal conditions, against retractable bumpers, or under the fluorescent glow of Thunder Alley, when the facility transforms into a music-filled fusion of a bowling alley and dance club. Each lane's crashing pins echo the softer clacking of putters at the glow-in-the-dark miniature golf course and the ringing lightshow of the arcade. Elsewhere, the scents of pizza and deep-fried bowling balls waft through the fun haven. Each FatCats location partners with different restaurants, including The Pizza Factory and Champzz Bar at its Salt Lake facility.
The team at Sub Zero Ice Cream creates delectable desserts using a flash-freeze process, which minimizes the formation of flavorless ice crystals and preserves the cream?s savory smoothness. Patrons may choose from a menu of more than 30 flavors or compose an original taste by blending any two flavors together. First, choose the cream base, available in premium ice cream, low-fat ice cream, custard, yogurt, soy, rice, or almond, before adding combinations, mix-ins, and specifying texture. The skilled ice wizards then speak the appropriate incantations to flash freeze the mixture with liquid nitrogen at -321 degrees Fahrenheit, the substance used by NASA to preserve precious moon pies.
From 11:30 a.m. to 2:30 p.m. on every day except Sunday, Naan N Curry serves bottomless portions of Indian staples?tandoori chicken, okra curry, and mango pudding, among others. It's all part of their lunch buffet, a much better way of celebrating the middle of the day than a fireworks display no one can quite make out. Of course, diners can also stop by at dinnertime, when they'll feast on the same delicately spiced dishes a la carte, along with delicacies from Pakistan and the Middle East.