Like enjoying the great outdoors or refusing to speak to certain family members during college football season, sitting down to a hearty meal at a meat n' three diner is a cherished pastime in the South. Compton's Kitchen has been celebrating this tradition of wholesome, hearty cuisine ever since Perry Compton opened up shop with his first batch of buttermilk biscuits back in 1977. At brunch and breakfast, guests sop up gravy with those same fluffy, made-from-scratch treats, or use them to sandwich slabs of fatback, thick-cut bacon, and country ham. Lunchtime brings feasts of ribeye sandwiches, pimento-cheese burgers, or plates of fried chicken and meatloaf joined by green beans, fried zucchini, and potato salad.
The chefs at Red Bowl fill their expansive menu with dishes from all over Asia. At any given moment, they might be rolling up one of their dozens of sushi rolls, chopping up fresh mango for a spicy Thai dish, or battering tender pieces of chicken in lotus flour for general tso's chicken. Diners can sip hot and cold sake, a flavored martini, or asian beers at the tile-splashed bar crowned by large TVs. Hanging pendant lights cast a soft glow over the rest of the modern interior, setting a sophisticated mood for date night or a party of holograms beamed in by the free WiFi.
Soft lighting and red walls accented with black curtains create a posh atmosphere inside Incognito Cuisine & Nightlife. Bartenders fill martini and rocks glasses with rich cocktails behind a curved bar in the flickering glow of a flat-screen TV. Guests savor fresh seafood dishes—such as seared sea scallops or shrimp 'n' grits—and hearty 10-ounce rib-eye steaks, and singers follow instructions on the karaoke screen to recreate popular tunes or communicate warnings from the Emergency Broadcast System.
From the wedge to the driver, every club gets to spend time out of the bag and under the sun at The Caddy Shak Restaurant & Driving Range. The lighted driving range offers both artificial and Bermuda grass hitting stations, where golfers aim into an expansive target field with plenty of space for towering shots. The range even rewards players who hit consecutive balls into target buckets with cash prizes, which golfers can use to finally purchase that diamond-encrusted ball marker they’ve had their eyes on. The practice facility also encompasses a putting green, sand trap, and chipping areas. PGA instructor Jim Williams oversees the facility’s action, dispensing advice in lessons for players of all ability levels.
But Caddy Shak is not merely a practice venue. Staffers also maintain a 12-hole, par-three course, which packs all the pressure and fun of a live round into a compact 1,788-yard layout. The course tests golfers’ touch with the short stick on holes as short as 80 yards, while forcing some to reach for a 3-wood or oversized crow bar to reach greens 190 yards in the distance.
Tokyo Grill’s chefs stand over sizzling grills, their furrowed brows illuminated by the dancing flames as they speedily prepare food that blends hibachi flavors with fast and casual dining. With swiftness and precision, they grill fresh vegetables alongside juicy strips of steak, cuts of chicken, and plump jumbo shrimp, then quickly plate the still-steaming meats atop beds of rice speckled with wedges of zucchini, slices of onion, and traces of fairy dust. Elsewhere in the kitchen, sushi chefs are equally hard at work, folding crabmeat and crisp cucumbers into sushi rolls.