Shalimar Country Club's 2,417 yards of manicured golfing terrain are peppered with towering trees, slinking sand traps, and rolling hills. The design of the nine-hole, par-33 course masterfully incorporates its scenic assets—the fifth hole sits across a yawning lake, and the ninth hole's island green is flanked on all sides by water hazards, bunkers, and punks who steal golf balls for their solar-system dioramas. To be prepared to dodge these obstacles, players practice on a driving range and chipping-and-putting green. After their rounds, golfers can wander into the restaurant and lounge for a meal or a drink or peruse the golf shop to try on new apparel and test the mettle of name-brand equipment.
Course at a Glance:
Nine-hole, par-33 course
Distance of 2,417 yards from the farthest tees
Course rating of 31.2 from the farthest tees
Three tee options
Link to scorecard
As part of the Southwest Institute of Healing Arts, a private college that educates holistic healthcare providers, Spirit of Yoga focuses on self-restoration and self-empowerment. The classes here range from traditional Vinyasa yoga, which combines poses into a continuous flow, to more creative sessions on a “yoga wall”. But all emphasize more spiritual practices, focusing on movements and breath work that provide therapeutic benefits. Meditation is offered as part of many of the sessions. That’s not to say Spirit of Yoga doesn’t have fitness-oriented classes as well; if you want to get your heart rate up, take Hatha Tone, which uses body weight training techniques for a muscle toning workout.
The schedule here is accommodating, covering a variety of disciplines and skill levels. All classes are drop-in, though some request reservations. Check out the Soy Shop while you’re in the studio if you want to pick up some yoga-related gear, books, or jewelry.
Cuisine Type: New American Ale House
Handicap Accessible: Yes
Number of Tables: 25–50
Parking: Parking lot
Most popular offering: Craft beer, burgers, tacos, salads
Alcohol: Full bar
Delivery / Take-out Available: Yes
Outdoor Seating: Yes
Pro Tip: Order the stuffed pablano pepper as a side. It's filled with sweet potato mash, bacon, and queso.
What made you want to work with food? When did you first develop that passion?
I started working with food when I was 16 as my first job. I applied to restuarants all over Ahwatukee and got hired at On The Border Mexican Grill on Ray and I-10. I worked there for four years and then moved to Key West, Florida, where I started my bar career as a barback at a high-volume tourist bar on Duval Street. I strayed away from restaurants a few times to try other ventures, but I always returned within a year or two. I saw a lot of unique dishes during my Key West travels, such as Caribbean inspired dishes and seafood, which different for me because I'm from Arizona. Back home in the desert, I fell in love with Southwest and Mexican dishes, and I like eating various of cultural cuisines. But at the end of the day, nothing beats a good burger and fries, in my opinion. So I would say that my adventures and travels led to some interesting working opportunities that allowed me to see a wide variety of restaurants and really develop a passion for the food and beverage industry.
Do you adhere to any sustainable or eco-friendly practices?
We love riding bikes. Most of our staff does not own a car, and we encourage everyone in the neighborhood to ride a bike to the restaurant. We offer three bike racks—one of which is indoors—and we allow bikes everywhere in the restaurant. The ownership team has been mountain biking together for years, so promoting the beautiful marriage between bikes and craft beer was the natural next step.
Is there anything else you want to add that we didn't cover?
We do a lot of events at Spokes. We've had science lectures, comedy shows, beer festivals, live music, art shows, and live painting. We hold trivia night every Monday at 6:30 p.m. and karaoke every Tuesday at 9 p.m. There is always a beer class or wine tasting just around the corner.
In your own words, how would you describe your menu?
Our menu is new American with a Southwest twist. We offer made-from-scratch sauces and feature turkey on the menu as our main protein. We roast all of our own turkey in-house before slicing or pulling it for a variety of unique dishes, such as our pesto turkey sandwich on ciabatta. Our goal was to make classic bar food from scratch, such as our battered-and-fried chicken tenders and half pound ground chuck burgers. We also put our own twist on familiar Southwest dishes, such as our Spokes quesadilla. It's rolled, cut sushi-style, and stacked in towers on a plate of homemade tzatziki and chipotle aioli for dipping. Our kids menu features a great build-your-own meal where kids can pick from four categories of sides, drinks, and main dishes. The result could be something like a hamburger with applesauce, sweet potato fries, and cranberry juice.
Tempe Paintball's 24,000-square-foot indoor arena hosts rounds of rec ball—military-inspired play among ruined buildings, oil barrels, and other obstacles. Arriving at the compound, paintballers lease markers, face-protecting masks, and pigment-loaded pellets for friendly combat or for spraying Kick Me on enemies’ backs. As referees oversee the game, players search for vantage points among ruined buildings or take part in skirmishes between oil barrels. For an additional fee, shooters can rent supplementary equipment such as a chest or neck protector or can hoard extra paintballs to finally settle old sudoku scores.
Lucky Break takes its fun and games very seriously. Between games of pool played on the six hardwood billiard tables, players bite into half-pound burgers topped with eclectic ingredients, such as spicy peppers, brie, and avocado slices. The burgers join a lengthy menu of classic grill fare, including massive grilled-cheese sandwiches, fish tacos, and regulation-size buffalo chicken sliders for use in edible games of table hockey. To wash down eats, bartenders kick open the kegs connected to 24 taps and pour beers that diners hoist in triumph for each home-team win, as viewed on 14 wall-mounted flat-screen TVs and six mammoth viewing stations.
"I'm bored!" is probably the most common phrase uttered by children out of school for the summer. Even inundated with an abundance of toys, games, and technology, kids still want more. Instead of getting them yet another magical centaur, parents can keep their offspring occupied with one of Arizona Summer Camps's diversions. The camp teams up with a variety of local businesses to present a diverse array of summer camps to engage the minds and bodies of youths. The quality of instruction is top-notch, and the student-to-teacher ratios are kept low.
Kids can expand their horizons with science-driven experimentation in fields such as robotics or computer gaming, or break a sweat and a few boards in one of several martial-arts camps. Gymnastics camps bolster coordination and strength in wee ones.