Although The Hitchin' Post Tavern is nestled in New England, cowboys and cowgirls flock to the southwestern bar and grill to feast on a menu of American favorites with a south-of-the-border twist. When they’re not eating, guests can dance while bands play rock classics and modern hits. During themed nights, such as the Hoedown, partygoers dressed in their finest cowboy hats and overalls can imbibe dozens of beers on tap, in a bottle or can, or loaded with other extras at the full bar. The bar also pours wine, shots, and martinis, such as the espresso and the Sugar Cookie, which can take the place of after-dinner coffee and dessert.
Once the site of an alfalfa field, the original Oakdale sprang up during the theater-in-the-round craze of the 1950s. Its spinning stage drew stars such as Harry Belafonte, The Who, and Led Zeppelin, who all serenaded the open-air crowds of the
The Viking Center's esteemed chefs demonstrate a lineup of repeatable kitchen craftwork using high-quality Viking kitchen products. Theater lights and a wireless sound system project chefs' skills onto classes of 25–30 onlookers during installments such as "All About Duck" with Chef Bob Ambrose of Bella Bella Gourmet on October 10, and Mark Shadle's "Delicious, Healthy and Vegan" on November 7, both of which induce drooling promptly at 6:30 p.m. Students can scribble down copious notes about how to deep-freeze a steak with one icy glance as they delight in a complimentary beverage and tastings.
New England Dive Center At the family-owned New England Dive Center, certified instructors pursue a mission of expanding scuba-diving know-how to the whole world, training underwater explorers with a curriculum of beginning to advanced diving classes. Several open-water courses survey safety, equipment, and diving etiquette to put students on the path toward PADI, TDI, or SDI certification, and an underwater photography seminar illustrates how to capture lucid footage of marine life and document mermaids' dance recitals. Group vacations shepherd divers to the lush corals of the Florida Keys, Cozumel, and the Grand Bahamas, and local events explore the quarries and shipwrecks hidden within New England's own waters. The full-service repair shop also stocks rental and retail equipment, supplying divers with high-end fins, masks, and tanks from brands such as Atomic Aquatics and XS Scuba.
Brunswick Zone has been a trusted name in recreational pin pulverizing for more than a century, providing good times to patrons across the country. Friends and families season afternoons with a pleasant peppering of strikes, spares, and easygoing gutter balls under classic bowling conditions, or take the next bold step in ball-hurling evolution and engage in a round of cosmic bowling, where dancing lights, thumping tunes, and black-lit gear light up the full sensorium. At XL locations, game rooms beckon with nimble joystick workouts on classic and modern arcade games.
Each Wood-N-Tap restaurant’s kitchen serves a menu of casual American food that ranges from burgers and sandwiches to pasta, pizza, and entrees. The eatery partners with farms from New Jersey to Maine to cultivate 100% all-natural meats for their homegrown burgers, which feature tender hormone-, steroid-, and antibiotic-free meats such as Wagyu beef, bison, free-range turkey, and pork. Chefs grill entrees including swordfish and bourbon-marinated grilled sirloin, as well as signature items such as mac ‘n’ cheese pizza and Bar Bites sliders constructed with bison, Angus beef, turkey, or a baseball.
Wood-N-Tap blossomed from the fitting combination of its owners’ skills—Mike scouts the locations, Phil markets the brand, and Wil and Kenny manage the daily operations of the various locations. More than a decade ago, after forging a friendship as strong as oak and a partnership as strong as steel-reinforced oak, the crew opened the first Wood-N-Tap location in 2002—and they have expanded to seven locations and counting.