Lovezzola's tosses up a menu filled with throat-delighting pastas, subs, salads, and pizzas. More than 15 toppings, such as canadian bacon, pineapple, salami, and hamburger, are ready to complete Lovezzola's signature pizzas ($11.30+), while calzones or strombolis, both with up to three toppings ($6.49 each), also satisfy cheesy-crust cravings. After taking a seat in a plush red booth with a classic red-and-white-checkered tablecloth, cure your bread blues with a side of jalapeño garlic bread with cheese ($2.99 for two pieces) or honor the flightless buffalo with a side of six wings ($3.99). Then, dig into Lovezolla's homemade lasagna ($8.69) or spool together a big forkful of spaghetti fixed with meatballs and sauce ($8.69). The all-you-can-eat salad bar provides options for creative green plating ($6.29), while seven cold subs ($4.29+) and four hot subs ($4.39+) let lunchers fill a sandwich with their favorite temperature.
LIPS hand-tosses and personally crafts every pie that leaves the kitchen, using secret Italian family recipes to give each bite a taste born in Italy itself. LIPS' menu of overseas eats delivers house-made pasta and stromboli alongside the pizza specialties. Customers can order a fresh-baked original round pizza, such as the Deluxe ($8.50–$22), a cheese-packed pie covered with pepperoni, mushrooms, onions, ham, green peppers, bacon, hamburger, black olives, banana peppers, and italian sausage. Add a bread enhancement such as the parmesan crust flavor ($0.45–$0.95) to embellish works of pizza and create flavorfully circular masterpieces. For pasta-craving consumers, LIPS' made-from-scratch chicken parmesan over spaghetti nestles a chicken breast atop a sauce-drenched spaghetti nest, perfect for hatching chicken nugget offspring ($9.50), and the ricotta-stuffed manicotti makes for a tubular meal ($9.75).
Monkey Love Dessert Bar & Gallery's sweet-savvy staff plate primate-themed sweets and pour cupfuls of steaming espresso drinks from their extensive menu. Culinary explorers can taste the baboon dookie, a serving of miniature peanut-butter bars drizzled in chocolate, sprinkled with banana chips, and followed closely by a note-taking British zoologist ($1.65). New York–style cheesecake greets tongues with rich, creamy vanilla ($2.95), and a slice of chocolate-heaven cake ($3.95) snuggles under a blanket of mocha mousse and buttercream icing. Meanwhile, the flavored syrups in house-specialty espresso drinks—available in 12-ounce Chimp ($3.65), 16-ounce Baboon ($4.15), and 20-ounce Ape ($4.65) sizes—bugle peppermint- and cinnamon-tinged reveilles in the ears of snoozing taste buds.
Sisters of the New South flaunts its Southern heritage with a menu that highlights fried chicken, collard greens, and other soul-food staples. The restaurant lives by the motto “real southern cooking,” and its chefs take pride in preparing each dish with the same care that their mothers would have used. Sisters even sells its unique blend of spices through an online store so that customers can re-create the restaurant’s fried chicken or season their bathwater.
Groves of oaks and georgia pines reflect off the glassy surface of strategically placed water hazards at Southbridge Golf Club’s 18-hole course, the grassy brainchild of renowned course architect Rees Jones. Soaring above the 6,922-yard layout, wayward golf balls may carom off of the dense population of timbers, nestle into the pillowy sands of deep bunkers, or sink into the abyss of ponds, streams, and lava pits that come into play on nearly every hole. Large greens await at the end of each hole, eager to befuddle golfers with breaking putts and a fast, well-maintained surface. An onsite driving range nurtures golfers relationships with their clubs, and a menu of fresh meat, seafood, and salad at the genteel diner of Vickery’s at Southbridge curbs hunger that may sap strength from drives or preempt post-round putter-jousting competitions.
Course at a Glance:
Vibrant groves of trees and gardens provide a scenic backdrop for year-round driving range practice and miniature golf at Tualatin Island Greens. At the range, 43 synthetic hitting bays (including 25 covered and 12 heated stations) look out onto a vast field with plenty of real estate for Herculean drives and accuracy-testing target areas, including a green surrounded by a moat to keep area lawn gnomes from stealing the flagstick. The range also features target flags at 20, 30, and 40 yards to facilitate short-game practice or serve as the destination for balls hit out of the practice sand trap.
Water trickles over a tiny canyon of bedrock that runs alongside Tualatin Island Greens' mini-golf course. The 18-hole course is situated in the shade of towering pines that, paired with its well-manicured gardens, instill peace of mind as players read tricky slopes and avoid obstacles such as Lilliputian ponds, sand traps, and Olympic track hurdles. Golfers can improve their par-hunting prowess past sunset, as the entire complex has lights for nighttime use. Tualatin's Island Grill is also onsite to keep appetites at bay with burgers, chicken wings, and other savory fare.
You would think that a restaurant inside one of The Hill's 200-year-old historic homes would have a menu steeped in traditional American cuisine. But that's not the case with Blue Mermaid Island Grill, which instead serves the sweet, spicy food of the Caribbean. Popular dishes include everything from guava-braised short ribs to a New World paella with chicken, shrimp, mussels, and sausage in curried rice. Chefs can prepare many menu items vegetarian or gluten-free.
Blue Mermaid Island Grill also has full bar service, including eight rotating craft-beer taps and margaritas in nine flavors. Cocktails contribute to an upbeat vibe—which landed it a feature on Food Network's Rachel Ray's Tasty Travels—as does live music four nights a week with both professional and local musicians. The indoor and outdoor dining areas are decorated with pieces from local artists, adding to the grassroots vibe and relieving owners Scott and Karen Logan of trying to pull off a major museum heist.