On Sunday mornings, Baja Peninsula's cozy interior is home to diners eating dishes of homemade corned-beef hash crowned with poached eggs and stacks of lemon-ricotta pancakes topped with fresh strawberries and whipped butter. At midday, guests graze on steak quesadillas with sour cream and fresh pico de gallo and twirl forkfuls of shrimp fettuccine alfredo into giant, edible knots. In the evenings, Baja Peninsula's chefs lovingly churn out roasted herb chicken breast, seafood risotto dotted with jumbo shrimp, and slabs of cheesecake made fresh daily.
Misty and Josh Barnett, owners of Three J's Pizza, named their pizza joint after their three kids, Jeremiah, Joslyn, and Josiah. The family-minded eatery serves everything from the 10-topping Jaegar pizza to pastas, meatball sandwiches, homemade breadsticks, and cinnamon sticks. The kitchen staff even encourages customers to submit their own creations, whether they're topping combinations for pizza or blueprints for meatball-made houses.
The scents of chili-cheese fries, half- and quarter-pound burgers, fried chicken, and catfish fillets have been wafting from the cozy confines of Spurlock’s for more than seven years, coaxing passersby to indulge in some classic American comfort food. In addition to 15 appetizers, including coconut shrimp and fried veggies, the kitchen staff prepares generous portions of chicken parmesan and grilled pork fillets and wraps its 8-ounce filet mignon in bacon.
If today’s golfers were to travel back in time to the founding of Tippecanoe Country Club in 1920, they likely wouldn’t recognize it. For one, it had just nine holes; it wouldn’t be expanded until renowned golf-course designer Pete Dye came along 41 years later. Something even bigger was missing, too: Lake Shafer. The course predates the erection of the dam up the Tippecanoe River that created the lake, which today forms the course’s western border. As present-day club wielders make their rounds, they traverse a triangular parcel of land that juts out into the manmade lake, requiring them to conquer nerves on water-bordering fairways or else send their golf balls to sleep with manmade fish.
Course at a Glance:
Proprietors Kent and Liz Esra set three main goals when they opened Cobblestone Grill. First, they wanted to create a gourmet menu that would adapt to evolving tastes and trends. Second, they emphasized customer service, aiming to provide attentive care to every table. Finally, they aspired to provide a warm atmosphere. Achieving all three objectives, the Esras offer a menu with three steaks and six preparation methods, cheerful table service, and live entertainment.
Whether crusting a 6-ounce filet mignon with blue cheese or submerging fettuccine in tequila-cream sauce, chefs take care to plate dishes with finesse. Servers bring these meals to patrons at the dining room, bar, or brick patio, navigating around jazz and blues musicians. On Monday nights, weather permitting, dogs are welcome to lounge on the patio, lap complimentary water, and bemoan the collapse of the housing market with their companions.