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
In all of weight loss, there may be no concept less aptly named than the “low-calorie” diet. That’s because the calorie unit we associate with food actually refers to kilo calories—meaning when we say, “2,000 calories a day,” we actually mean 2,000,000. A calorie is a unit of heat, or energy—specifically, the energy needed to raise the temperature of 1 gram of water by 1 degree Celsius. And if the number of calories we ingest is bad news, the upside is that we are burning them all the time.
A certain amount of calories—about 60–75% of the calories you burn each day—are needed to sustain the body's unconscious functions, such as breathing and circulation. Known as basal metabolic rate, the specific percentage depends on factors such as size and body composition, gender, and age (typically, as people get older, fat makes up a larger portion of body weight, causing calories to burn more slowly). Digestion makes up about another 10 percent of the calories burned, leaving physical activity to account for the rest.
During exercise, the muscles contract, causing the body's adenosine triphosphate (ATP) molecules to break down as the heart continues to pump faster and faster—increasing the body’s demand for more energy. Once the muscles have depleted the day’s caloric intake, they turn to other calorie sources to fuel the fire—making weight loss possible as the body begins to sacrifice fat cells to the god of the treadmill.
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.
While Trail of Fear is now Oklahoma's largest haunted attraction, Hauntworld.com reveals that the original format was a small, roadside hay maze operated by a father and son in 1998. Today, a three-story pyramid looms above the theme park's frightful environs and prowling actors. Creators Bob Wright Sr. and Bob Wright Jr. supervise a staff of more than 100?a vast increase from their first crew of approximately 15 people and a few rusty table fans?as they guide visitors through four nightmarish worlds. Though the majority of these helpers return to the job each season with fiendish devotion, their strategies for harvesting screams evolve every year to surprise even the most loyal fans.
Between the two locations there are five haunted attractions, including a maniacal ringmaster overseeing the disorienting maze and murderous clowns of Cirque de Morte, malformed test subjects rising from The Experiment's excavation and lab sites, and performers injecting dark humor into their classic sideshow acts at the Thunderbird Trail of Fear.
On the Halloween Midway, Boo House BBQ supplies fuel for brave souls in the form of burgers and brisket. Fairground games embrace macabre twists; past activities include a severed-head toss and live-zombie target practice. For younger children, Pumpkin Junction entertains with scary stories and magic tricks on select nights. A portion of Trail of Fear's proceeds go to benefit a specific charity every year, contributing thousands of dollars to community causes.
Coffee Creek Golf Course's 18-hole course integrates groves of trees, rolling terrain, and numerous streams and ponds into a 6,623-yard layout that winds through the rustic scenery of a former horse ranch. The course's front and back nines form two distinct acts of on-course challenges, as the front side roams across relatively open, rolling terrain, setting up a climactic back nine teeming with tight tree lines and water hazards filled with frog civilizations that use golf balls as currency. Slick, bent-grass greens await at the end of every fairway, certain to make even simple putts tricky. Coffee Creek's driving range dutifully prepares pin-hunters' swings to hit the high-fade drive and pinpoint approach necessary to best the par 5 third hole—rated the course's most difficult. An onsite pro shop showcases apparel and accessories from Titleist, Callaway, and Ping, and the Out of Bounds Grill's menu lets players curb post-round cravings without having to eat their stash of broken golf tees.
Course at a Glance: * 18-hole par 70 course * Length of 6,623 yards from the farthest tees * Course rating of 72.1 from the farthest tees * Slope rating of 125 from the farthest tees * Four tee options * Link to scorecard