At RedPin Restaurant & Bowling Lounge, servers carry nacho orders over to lanes. Yet, these aren?t your typical pile of stale tortilla chips slathered in lukewarm cheese or Cheeez??the squeezable pouch of dairy that kidz crave?these are pulled-beef nachos, homemade chips covered in ranch-raised chuck that's been slow roasted for hours. These kinds of delicious upgrades typify the venue's upscale bowling experience. The staff waits on players from the moment they're seated at 1 of 10 alleys, delivering their shoes and typing their names into the scoring system. As guests wait their turn, they can switch segments of a 60-foot video wall to broadcast their favorite shows or explore the three lounges spread throughout the game area.
Posh geometric furniture dots the entire space, from circular ottomans to the luminous, spherical pendants of the chandeliers. Embedded fragments of recycled red glass turn the bar top into a mosaic stage for martinis and pins trying to pass as oversize beer bottles. With its scenic views of the Bricktown Canal, a private room, and event dining plans, RedPin also hosts memorable special events for groups of varying sizes.
All meals arrive from the The Basement Modern Diner. Its menu highlights made-from-scratch, modernized renditions of bowling-alley cuisine: panko-parmesan breading surrounds the onion rings, and handmade burgers lead to desserts of ice cream sundaes, floats, and spiked milkshakes.
In 1960, Floyd Farley and Randy Heckenkemper’s vision for the LaFortune Park Golf Course facility’s championship course came to fruition, bringing to life a picturesque design of rolling bermuda-grass fairways unfurling in front of bentgrass greens guarded by bunkers. Heckenkemper recently returned to renovate the links’ water hazards and grassy contours, which contribute to a layout that’s both unique and challenging enough to earn the title of Tulsa’s Best Golf Course from Urban Tulsa Weekly, an award that even Meryl Streep hasn’t won.
The same deciduous trees that shade the championship course’s greens also thrive at LaFortune’s 18-hole executive course, whose shorter fairways save time for postround drinks or lunch at the club’s North Dining Room. Even when the sun is vacationing in the Andromeda galaxy, golfers can still play through the par 3 layout thanks to the course’s ample lighting, which illuminates the streams that split seven fairways and demand strong carries from golfers, and the tricky bentgrass greens, most of which are hemmed by bunkers.
Before embarking on 18-hole outings or whacking balls from one of 80 hitting stations on the driving range, golfers can gear up at the golf shop. Named one of America’s 100 Best Clubfitters by Golf Digest, the shop’s team of experts includes Callaway, Titleist, and Ping specialists and a repair technician with more than two decades of experience in mending putters gnawed on by nervous caddies. To perfect their swings, players can attend lessons run by PGA teaching professionals that rely on a vector launch monitor and V1 digital coaching software to improve students’ form.
Championship Course at a Glance: * 18-hole, par 72 course * Course rating of 73.9 * Slope rating of 124 * Total length of 6,938 yards from the back tees * Four tee options * See the scorecard
Executive Course at a Glance: * 18-hole, par 3 course * Total length of 2,461 yards * See the scorecard
Sunlight filters through the thick leaves of whispering pine tress, illuminating a 20-acre clearing of vineyards, lily ponds, and lush gardens. This is the site of Whispering Pines Restaurant and Lounge, whose fairytale backdrop and upscale French fare has won the veneration of Discover Oklahoma. Guests who find their way onto its grounds are greeted by a towering 1900s-style mansion adorned in ivy and surrounded by a wrap-around porch. Inside, white-clothed tables scatter across deep-red carpets amid hanging artwork and a roaring fireplace.
Owners and head chefs Chinda and Rany Kchao await to serve guests, drawing on years of fine-dining and French-continental culinary experience. The Kchaos and their family bring forth plates of upscale French fare and decadent steaks, punctuating each course with a house-made, palate-cleansing sorbet instead of a palate-cleansing spray from the garden hose. After dinner, guests of the inn climb the grand staircase to the main-house suites or meander across the grounds to independent cottages, where whirlpools and baskets of treats await them. In the morning, servers deliver freshly prepared breakfasts to each room.
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
In 1926, a Mexican immigrant named Adelaida Cuellar—now affectionately referred to as "Mama"—set up a tiny stand at a county fair outside Dallas, selling homemade tamales and chili con queso. The spicy specialties soon drew throngs of hungry patrons, and by 1940, she and her 12 children had transformed the stand into a café. Today, her legacy lives on at El Chico's many locations, where the staff rolls fresh tortillas into steaming enchiladas and salts the rims of towering margaritas. Waiters hoist platters of Tex-Mex favorites such as spicy beef burritos, crispy tacos, and guacamole prepared right at the table from fresh, self-puréeing avocados—a technology Mama never could have imagined during the early days of black-and-white tomatoes.
As the proud, busy parents of three young boys, Kang and Mary Nhin know that eating dinner as a family can be a challenge. So they created Nhinja Sushi and Wok, a casual, kid-friendly setting where the service is fast and the menu includes healthy options. As children don a Nhinja mask cutout and sketch the daily Dow Jones chart on a coloring sheet, families dig into spicy tuna rolls or stir-fried Hunan Garden shrimp. The food blog Dishin & Dishes lauded the restaurant for offering the option to order sushi and entrees made with brown rice.
The family-centric vibe even extends to the restaurant's lime walls, which are decorated with artwork of the owners' children. Careful not to neglect fully grown eyeballs, they have also filled the space with futuristic white chairs, tables, and booths accentuated by the pops of bright pink, turquoise, purple, and lime green.