The 160 acres of undulating meadows and copses of oak, maple, sweet gum, and pine at The Links Golf Club were transformed into a championship course by Frederick W. Hawtree, who designed more than 300 courses around the globe, including the Royal Birkdale course, in partnership with his father and son. Hawtree drew inspiration from the natural lay of the land while contriving narrow fairways and bunkered greens that reward precision. Water comes into play on the 8th, 11th, and 18th holes, swallowing poorly aimed balls so oysters can turn them into pearls. Before hitting the course, golfers can rev their engines at any of the driving range?s 15 hitting stations. After a day of sinking cleated feet into bent grass, players can toast success at the copper-topped bar in the member lounge or bite into sandwiches and seafood at the club's restaurant.
Course at a Glance: * 18-hole, par 72 course * Length of 6,725 yards * Course rating of 71.5 * Slope rating of 133 * Four tee options * View the scorecard
For the past 20 years, Illiano Cucina Mediterranea chefs have prepared more than 15 kinds of pasta dishes, with sauces ranging from pesto and vodka cream to alfredo and pomodoro. Veal and chicken are dressed 15 different ways, including with a marsala wine sauce with mushrooms. Out in the dining room, pale-yellow linen napkins top each table, folded to look like a blossoming flower. It’s a touch that complements the many scenic pictures of Italy’s coast on the walls, creating a setting that’s ideal for family reunions or romantic dinners.
At La Posata Ristorante, guests are welcome to bring their dates, families, and bottles of wine to dinner. The family-owned BYOB hosts lunch and dinner menus with homemade pastas as the foundation for entrees of grilled eggplant with sundried tomatoes, and buffalo mozzarella or lobster with sweet peas and roasted red peppers. Homemade tiramisu or crème brulee add finishing touches to meals unless diners request showers of confetti.
Amid the verdant, golf-cart-traversed grounds of Indian Spring Country Club and Pennsauken Country Club, executive chef Dean Marco blends herbs with Maryland crab meat to make his broiled jumbo lump crab cakes. The crisp yet creamy morsels, which are Marco’s signature dish, are properly placed near the top of the menu at Marco’s Restaurant, above succulent meats such as filet mignon, Atlantic salmon, and whole crabs with authentic New England accents. Given both locations’ proximity to the links, each kitchen also sates golfers’ appetites with Angus burgers and sandwich baskets that come with optional sides such as lobster-and-shrimp bisque.
For 32 years, comics such as Jay Leno, Ray Romano, and Kevin James have kick-started their careers on the stages of Comedy Cabaret, tucked inside a pair of cozy restaurants. A trio of vaudevillian jokesters descend on Casa Carollo on May 5. The Legendary Wid juggles a barrage of stuffed animals, lawn decorations, and lamps to illustrate his offbeat sense of humor. Sharing the stage, comic actor John Kensil spreads Vegas-style suavity, and Danny B sets his japery to music.
Penang's menu stamps tongue passports with authentic, spicy Malaysian dishes. Start with the customer-favorite roti-canai appetizer, hot indian pancakes in curry-chicken sauce ($3.95). The Penang satay serves four skewers of tender, marinated chicken or beef with peanut sauce ($7.50), and the mango chicken ignites mouths with a spicy sauce prepared by chefs raised from infancy on a strict diet of only mangos ($13.95). The curry dishes at Penang offer a refreshing take on this standard Asian spice—more subtle than Indian curries, heartier than Thai versions, and more existent than German recipes. Try the kari ayam, dark-meat chicken and potatoes with red curry in coconut-milk gravy ($12.95).