Buckeye Lanes’ glossy lanes provide a place to foster camaraderie and healthy competition. Easily heftable bowling balls and bumpers accommodate children during normal business hours and birthday parties catered with hot dogs or pizza slices, which can be held in a person’s not-bowling hand. During Rockin' Bowl two nights a week, the alley morphs into a pulsing nightclub from midnight to 2 a.m. with orbs hurtling amid dimmed lighting and cranked up beats. In the snack bar and lounge, pool sticks thwack cue balls on eight billiards tables and patrons devour sandwiches or demolish karaoke tunes.
When Herb and Bobbie Brugh opened Herb's Tavern in 1963, they couldn't have foreseen what an institution it would become. Over the course of the last half-century, the tavern has stayed true to its signature dish, the Herb burger, in which a 1/3-pound patty oozes with mushrooms and grilled onions as well as dozens of other topping options. The friendly, inviting ambiance hasn’t changed much either. The building, constructed in 1936, still maintains the same vintage feel it did in the ‘60s due to the bricks' regular use of anti-aging cream, and the restaurant still maintains a family-welcoming atmosphere. The menu’s hearty appetizers and entrees range from hot sandwiches to seafood dinners of perch and walleye, which can be enjoyed on the outdoor patio on warm days.
Not too long ago, a historical building overlooking French Creek stood empty, waiting patiently for its next chapter to begin. The former Creekside Tavern in the nearly two-century-old building had been a community staple for decades, and locals were eager to see it open again. In 2013, they finally got their chance with the debut of The French Creek est. 1816 pub and eatery.
Patrons belly up to the renovated bar for 40 craft beer selections and a glass or carafe of wine from all around the world. These drinks pair with perch dinners and house-made meatloaf, as well as burgers that arrive on brioche, pretzel, or gluten-free buns. Guests can eat inside among the pool tables or head outside to the patio, where they can relax in the shade of an umbrella, listen to acoustic music from live acts, or gaze at the flowing creek to try to spot any krakens.
The culinary technicians at Johnny Malloy's Sports Pub dish out a menu of palate-pleasing game-day specialties. Warm up injury-prone teeth with a quintet of wings ($4.25) in one of 15 flavors, from mild-mannered Texas sweet to saucy hot garlic buffalo. Carnivorous canines can chomp at the Malloy classic, a half-pound patty cloaked in melted swiss and sautéed mushrooms ($7.99) or a succulent half slab of ribs ($11.99). The mexican pizza, a dough disk painted in taco sauce, two cheeses, tortilla chips, and a multitude of south-of-the-border fixings ($12.99+), transports diners to the guacamole-paved streets of Cancun. A slice of creamy cheesecake ($3.99) sweetens the dessert menu.
As a typeface, the Helvetica font communicates with no flourishes; it's a bare-bones style where what you see is what you get. Striving for the same simplicity, Helvetica Juice Bar & Cafe, which is run by the same owner as the Latin-themed Burroco Grill, offers a culinary experience that comes off as similarly natural and elegant. Inside, rustic raw-wood tables, art installations, and exposed-brick walls welcome guests as they approach a chalkboard holding the café’s simple menu of sweets and savories, gourmet tacos, crepes, sandwiches, and Latin American–inspired dishes.
As cooks prepare guests’ orders, they work only with ripe fruits, fresh meats, and other ingredients that have never been canned, frozen, or preserved. Topping the list of sustenance is a selection of sweet crepes made with Nutella and ice cream, or studded with fruit and cookies. Savory options may include Latin-inspired eats, such as barbacoa tacos. The café’s signature smoothies boast bananas and mangos, and juice blends incorporate fruits from around the world, such as high-fiber curuba, vitamin-rich lulo, and Caribbean fruits such as maracuya, lulo, and guanabana, A BYOB establishment, customers often bring liquor to add to the juice drinks, turning them into specialty cocktails. As further show of the café’s conscientious offerings, Helvetica’s iced and hot coffee drinks are squeezed from direct-trade beans and served in biodegradable cups.