Landscaped holes sprawl across the grounds of Putt-Putt Fun Center's three locations, challenging visitors to take hold of putters and test their short game. Besides putt-putt golf, the center has batting cages that hurl baseballs and the occasional tomato at various speeds. And the attractions at Putt-Putt Fun Center's sister site, Alley Cats Entertainment Center, includes kid-friendly laser tag, rock-climbing, and an arcade, as well as a bar with billiards for the grown-ups. Both locations are home to giant arcades featuring state-of-the-art games and redemption centers to cash in tickets for prizes. Specials and parties are offered year-round including a family-friendly New Year's Eve party. Groupon customers should note that this offer is valid only for arcade games.
Walls lined with school memorabilia and local trinkets envelop patrons with a warm neighborhood vibe at the independently owned Buck n' Loons, and the welcoming embrace extends to the restaurant’s varied menu of homespun comfort cuisine. Nosh a half-pound slab of juicy steak burgers, such as the green-chile-covered New Mexico ($7.99) and the bacon cheeseburger ($8.49). Or wield a knife and fork and tame a growling stomach with the decadent one-pound animal burger, which tops double meat and cheese with a sliced hot dog, chili, and Fritos ($10.99). A rivulet of gravy floats alongside a shoreline of chicken-fried steak ($10.99), and mountains of mashed spuds and vegetables round out the protein topography of the meat loaf dinner ($9.99). Personable staff members help idle hands find solace in wholesome handhelds such as the breaded pickles and jalapenos ($5.49) or the loaded Irish chicken nachos ($8.99).
More than 325 bottles of international wine fill Zambrano Wine Cellar’s shelves and its climate-controlled wine cellar, arranged by chef, wine enthusiast, and owner Cef Zambrano. When not hobnobbing with celebrities such as Harrison Ford, Nolan Ryan, and Katie Couric, Zambrano coordinates a menu of bistro fare to harmonize with his library of wine selections, which received the Wine Spectator Award of Excellence in 2009. Zambrano presents updated takes on Mediterranean favorites, crafting small plates of escargot broiled in garlic butter and shallots, as well as four types of bruschetta topped with tomato, chicken, duck, or fillet tips. Diners can dive into shared nibbles with custom plates of international meats and cheeses or pizzas topped margherita-style or with signature spanish ham.
Zambrano’s prized glass wine cellar sits behind a smooth stone bar, inlaid with variegated amethyst that glows as it catches the light better than an outfielder with a magnifying glass. While perched at its high-backed leather banquettes, diners can sip from the 50-plus list of wines by the glass while gazing at a flat-screen TV in the corner or admiring the custom art on the dining room’s exposed-brick walls. In the front of the dining room, gauzy orange curtains frame sheets of sunlight that illuminate simple wooden tables, each adorned with a single flower that provides color and an amuse-bouche for hungrier guests. A sidewalk patio offers al fresco dining and bustling sights of Sundance Square.
The six-headed hydra of spontaneous comedy known as Four Day Weekend has been wreaking havoc on North Texas doldrums since 1997. Critically adored by the metroplex’s most prominent presses, the group squelches laughter droughts with their weekend bouts of unscripted hilarity. The professional troupe of cut-ups, many with film and Second City Conservatory of Chicago credentials, happily share the tricks of the trade in their four-level training center. Emphasizing “truth in comedy,” the curriculum covers fundamentals such as characterization and long-form improv, giving students the tools they need to extract their inner hilarity or survive an hour in a prop closet with Greg Proops.
At BoomerJack's Grill & Bar, diners feast on spicy and savory dishes, complemented by refreshing drinks and the frequent shouts of cheering sports fans. Appetizers include hand-battered and fried mushrooms, pickles, and the restaurant’s eponymous Boomer chips, freshly sliced jalapeños served with a homemade sauce. Chefs also sculpt a half pound of ground beef into a behemoth of a burger, adorned with aged cheddar or blue cheese crumbles. Lemon pepper or Cajun seasoning spices up a fillet of farm-raised catfish, while grilled peppers and onions top Ray’s sizzling sausage sandwich made from ground filet mignon and pork.