Open year-round, Deer Creek State Park's championship-style course administers a 350-acre test of club control, patience, and aim to golfers of all skill levels. As dimpled balls traverse from tees to holes throughout the par-72 course, they have to avoid an array of obstacles, including 52 sandy traps, 10 ponds, and numerous distractingly beautiful trees with distractingly hard-to-hear singing voices. With four par-3 holes, the Jack Kidwell-designed maze features lengthy bluegrass fairways finely combed with real banjo strings. Manicured bentgrass greens and French-tipped fringes offer golfers a curvy, challenging short game. Golfers looking to warm up their elbows before using them to steer the included cart can take advantage of Deer Creek's driving range and practice putting green.
It was more than half a century ago that Kerry Steed's grandparents served the first slice at Generations Pizzeria. Today, Kerry continues the family legacy, doling out specialty pies, freshly made subs, and buttery garlic bread sticks to diners that pass through the bright pizzeria's door. The chefs toss their traditional and gluten-free crusts with gourmet ingredients such as fresh banana peppers, crispy bacon, and premium sausage. Awaiting pies and burgers in the dining room is a leisurely experience, with customers sitting in cushy booths, sipping frosty beers, and watching the game on glimmering flat-screen TVs.
Perkins began as a single humble Ohio pancake house in 1958. More than 50 years––and 440 national locations––later, each Perkins restaurant stays true to its roots by keeping those signature buttermilk pancakes the focal point of a 90-plus-item menu. Cooks layer the popular flapjacks in stacks of two, three, or even five and make the fluffy towers all the more tempting with toppings such as glazed strawberries, whipped cream, or flavored syrups. Breakfast favorites—including hearty omelets and country benedicts—are served all day, meaning kids and adults can order short stacks to accompany their jumbo-shrimp or steak dinner, instead of smuggling them in under a stovepipe hat. Unlike most other chain restaurants, Perkins also features in-store bakeries that churn out the shop's real fruit and cream pies, muffins, and chocolate-chip cookies.
Though the hot dog may often be thought of as a simple summertime staple, the cooks at Hot Dawgs! have worked to elevate them to gourmet status. Nathan’s all-beef hot dogs, brats, Italian sausages, and veggie dogs all sizzle on grills, awaiting toppings that range from traditional sport peppers and sauerkraut to such inventive condiments as sriracha and coleslaw. Its seasonal housemade soups and tater tots pair with the handheld meals, and slices of homemade pie serve as a happy conclusion, much like a third-grader’s edits to Romeo and Juliette.
Purveying pizzas and subs is a family affair for the friendly staffers at Flyers, who have been offering patrons saucy circulars and savory sandwiches since 1976. Like the devastating barrage of cake and ice cream that the Air Force drops on other countries during their birthday, The Bomber signature pizza bombards unsuspecting tasters with palatable flavors, particularly its combination of provolone cheese, mushroom, green peppers, and a gathering of meats ($7.99 for stromboli, $13.99 for 11"; $17.49 for 13"; $19.99 for 15"). Peruse pizza and sandwich options here.