The 18 holes of Bos Landen Golf Club coil within a 190-acre expanse of dense forest—fitting for a course with a name that means "Land of the Woods" in Dutch. Players contend with leafy limbs and unforgiving tree trunks at nearly every turn, and those who lose golf balls to the greenery can expect high numbers on their scorecards and organized escape attempts from the remaining golf balls in their bags. This is precisely the way architect Dick Phelps envisioned the course when he drew it up, aiming to reward those who exhibited skillful control and sound decision making in equal measure.
Course at a Glance:
Roadside Inn has been feeding patrons and keeping the highway roadhouse tradition alive since 1936. In the kitchen, cooks whip up classics such as wings, ribs, and pizzas topped with sausage, onions, and heaps of mozzarella cheese. But the main attraction here is the Famous Giant Loin. First, cooks bread and deep fry a belief-beggaring, enormous cut of pork tenderloin. Next, they downright humiliate a flour-dusted bun—which looks goofily small in comparison—by forcing it to try to hold the tenderloin. From there, diners can customize the sandwich by choosing any number of fixins. True to it's name, the Famous Giant Loin has become something of a local celebrity—and one that bloggers and radio hosts love to rave about.
Like any good roadhouse, Roadside Inn keeps the party going with a full bar and a massive dining area that can accommodate large parties. But for folks who want to take the party with them, cooks spin their culinary creations at catered events, including birthdays and graduations.
Catering to sports fans and dining delegates, Sam’s Bar has been slinging king-sized helpings of both since opening its doors in 2010. Sam’s menu perfects bite-sized treats by offering barroom favs like jalapeño poppers ($7.95), a pound of wings ($8.95) and breaded dill pickle spears ($6.95). It’s tough to celebrate team championships and lunar drag racing victories without sharing pizza and Sam’s plentiful pies are sliced up with tantalizing toppings ranging from Italian sausage to red onion (12” cheese for $12 with $1 additional per topping). Attending to the attention demands of buns, the bar and grill slips an impressive array of treats between needy breads, like the hand-breaded pork tenderloin sandwich ($8.95). Those looking to sit down and tuck a napkin into their collar, will revel in Sam’s entrée menu, featuring steaks and chicken, but also the house specialty, Cavatelli ($9.95) and features pasta smothered in homemade sauce, baked to cheesy perfection. Aiming to please parched palettes, Sam’s also offers a full bar and fire hose for quenching dusty drink holes.
Inspired by trips to the state's northwestern lakes, Okoboji Grill conjures the wayfaring spirit of summer vacation with hearty American comfort food. Chefs marinate chicken strips in beer before hand-breading them in a secret blend of spices, crown crispy onion strings with Iowa-raised pork chops, and stack thin-sliced meats into towering club sandwiches and edible replicas of the Chrysler Building. Okoboji Grill also culls recipes from international cuisines, adding an American take to greek gyros, housemade tzatziki sauce, and italian bruschetta and pastas.
Midwest Black Angus beef, free of hormones or antibiotics, joins with creative ingredients such as A.1. sauce and chipotle aioli to create more than 15 unique burgers at Legends American Grill. These burgers embody a variety and thirst for excitement that radiates throughout each of the grill's central-Iowa locations. There, nestled amid deep-umber booths or brick walls, diners watch sports flicker across flat-screen televisions, rooting on their team and showing disdain for the ref’s decision to wear white pants after Labor Day. But if the score is disheartening, fans can dig into the menu to cheer themselves up. Hand-cut Creekstone Farms steaks offset surf entrees such as salmon in béarnaise sauce or grilled mahi-mahi in a sweet-and-spicy thai sauce. Comfort-food favorites such as meatloaf and fried chicken also make an appearance, pairing with cocktails and beers served by the bottle and pint.