The athletic mixologists at Rookies Sports Bar serve up a full roster of burgers, sandwiches, and wings alongside frosty glasses of beer and spirits. From their perches on the burgers and dawgs menu, the Chicago-style dog offers cylindrical satiation ($6.95) while the Pounder, a stack of two half-pound patties hoisted upon the back of a titanic bun, runs hunger interference ($10.95). Wings come adorned in a choice of 16 saucy ensembles, such as Jack Daniel's barbecue, hawaiian, feather boa, and lemon pepper ($8.95 for 10, house flavors $1 extra per order). The array of flat-screen TVs competes desperately for eye-time with an enormous assembly of draft and bottled beers, featuring favorites such as Fat Tire, Killian's Irish Red, and Newcastle Brown Ale. A minty mojito ($7.50) off the lineup of specialty drinks freshens the chilled air brought in by the Hypnotic Breeze ($8.50), a concoction of Hpnotiq liqueur, coconut and vanilla rum, blue curacao, and fruit juices that brings back repressed memories of parties attended in past lives.
Guests ride into Surf Bowl under a glowing pink and green sign, and once inside, cast their eyes down freshly polished lanes. As an homage to their name and the local culture, a mural running parallel to the lanes depicts bowling pins engaging in beach activities such as lounging in the sand and testing their own buoyancy in the ocean. Players can stop in for classic games throughout the day, or enjoy Xtreme Glow-in-the-Dark Bowling once night falls. Between games, bowlers can break for a pizza, sandwich, or freshly fried snacks at Blue Wave Café, a casual, diner-style eatery with chrome-accented bar stools. The alley also boasts an arcade, bar, and billiards table.
Chance and skill converge on the floor of Ocean's 11 Casino, where patrons perch around baize-topped tables and toss in their chips. The casual hobbyist can try their luck during friendly games or go all in during high-stakes tournaments. Promotions throughout the week, including white-knuckle showdowns in blackjack, Texas hold 'em, or baccarat draw in spectators. In the onsite sports lounge, a panoply of international comfort food fills a menu of American-, Latin-, and Asian-inspired dishes, including steak, street tacos, and chicken satay with peanut sauce. Flat-screen televisions line the dining room, broadcasting sports or coverage of the senate appropriation committee's ice-cream social.
Though both have scenic Pacific coastlines, life is little different in Southern California than in Eastern Australia. But at The Australian Grill’s at least, chef Justin Hilton attempts to help Americans grow a fondness for traditional Australian dishes made with SoCal ingredients. He begins by working with Australia’s most iconic dishes, creating surf ‘n’ turf meals that layer goat cheese-encrusted cuts of kangaroo loin alongside grilled shrimp atop a bed of roasted beets drizzled in a demi glace and lemon beurre blanc. With this dish being arguably the most foreign dish on his menu, chef Hilton then turns to more familiar favorites such as aussie burgers topped with beets and pineapples and crusty meat pies filled with slow-cooked beef and vegetables. No Australian meal is complete without a glass of the country’s wine and the unofficial national dessert, pavlova, a kiwi- and strawberry-topped meringue that’s as decadent as a gilded toothbrush.