ph.mpmn-digital.com
New recipes

Best Bowling Lane Eats

Best Bowling Lane Eats



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Remember when you went bowling as a kid? You padded around the slick floor in laced-up clown shoes, knocking down pins, and avoiding gutterballs. You feverishly kept score, tiny pencil in hand, and when hunger struck, you were comforted with greasy fries and messy chili dogs. Today, tallies are done electronically, and many of those nostalgic mom-and-pop bowling joints have been replaced by state-of-the-art alleys whose pulsing lights, deafening soundtracks, and high-priced vodka cocktails could easily make them double as nightclubs. But perhaps the surest sign of a new era in bowling is food served at lanes.

Click here for the Best Bowling Lane Eats Slideshow.

Thanks to creative chefs and well-known gourmands like the Bromberg brothers from Blue Ribbon restaurants in New York and Vegas lending culinary expertise to now-hip bowling hangouts, you no longer have to settle for well-done burgers and lukewarm chicken tenders. Instead, at the Brombergs' Brooklyn Bowl, for example, gourmet burgers and lauded fried chicken are joined by Atlantic salmon, brisket, vegetable "k-bobs," and salads (salads!).

It's not just hipsters in Brooklyn who get to eat well between frames. While bowling at The Ballroom in Toronto, you can dine on smoked cod cakes, Ontario Cheddar tater tots, and house-smoked brisket sandwiches made by chef Tawfik Shehata. Portland's Bayside Bowl has more than a dozen beers on tap, and serves green salads, grilled pizzas, falafel, burritos, and chimichangas. Celebrity chef David Burke has lent his culinary whimsy to The Stadium Grill in the massive Bowlmor location in Times Square, and at Bryant Lake Bowl in Minneapolis you can dine on Star Prairie smoked trout fillet with grilled baguette and fennel.

The presence of brisket, Greek salads, upscale po'boys, and fried catfish on ciabatta may be just the new inspiration you needed to buy a pair of bowling shoes and start a league. These creative menus may finally, finally be making bowling cool beyond The Big Lebowski.


Restaurant Revisited — Bowling: Impossible at Paul's Bar & Bowling

As time passes and new restaurant trends join the market, it's often not enough for long-established eateries to continue doing business the same way year after year and decade after decade. Paul Awramko, the owner of Paul's Bar & Bowling, learned this lesson the hard way when the 85-year-old establishment found profits rapidly declining in the last eight years. "Nothing has really changed" of the dark, old-fashioned interior at Paul's, says Ed Arzoomanian, an investor in the business. The joint bar and bowling alley in Paterson, N.J., was in dire need of an update, and the menu called for a complete overhaul, both of which Robert Irvine and his Restaurant: Impossible team successfully managed to complete in only two days and with a $10,000 budget. Read on below to hear from Paul to find out how his business is doing today.

"For the first three weeks, business was up 20 percent," says Paul. He adds, "It looks so much brighter, more comfortable, intriguing, cleaner, more current [and] totally, totally not old school anymore."

Since the renovation, "open bowling has increased," according to Paul. He says that the "iPads are a big hit." But he notes, "We still offer paper and pencil for scoring for the old-school folks." The restaurant has taken steps to embrace social media, as Paul says that the restaurant is now on Facebook.

As for the menu at Paul's, "Right now we haven't incorporated the new items but hopefully soon plan to," Paul reveals. "Everyone at [the] bar still loves our wings."

The staff at Paul's remains largely the same, according to Paul, who says, "Ed is still working full time at the bar, and bartenders are still here."

Looking ahead to the future, Paul explains, "[The] long-term plans are for Ed to take over and make it Ed’s place to make him happy and profitable."


Restaurant Revisited — Bowling: Impossible at Paul's Bar & Bowling

As time passes and new restaurant trends join the market, it's often not enough for long-established eateries to continue doing business the same way year after year and decade after decade. Paul Awramko, the owner of Paul's Bar & Bowling, learned this lesson the hard way when the 85-year-old establishment found profits rapidly declining in the last eight years. "Nothing has really changed" of the dark, old-fashioned interior at Paul's, says Ed Arzoomanian, an investor in the business. The joint bar and bowling alley in Paterson, N.J., was in dire need of an update, and the menu called for a complete overhaul, both of which Robert Irvine and his Restaurant: Impossible team successfully managed to complete in only two days and with a $10,000 budget. Read on below to hear from Paul to find out how his business is doing today.

"For the first three weeks, business was up 20 percent," says Paul. He adds, "It looks so much brighter, more comfortable, intriguing, cleaner, more current [and] totally, totally not old school anymore."

Since the renovation, "open bowling has increased," according to Paul. He says that the "iPads are a big hit." But he notes, "We still offer paper and pencil for scoring for the old-school folks." The restaurant has taken steps to embrace social media, as Paul says that the restaurant is now on Facebook.

As for the menu at Paul's, "Right now we haven't incorporated the new items but hopefully soon plan to," Paul reveals. "Everyone at [the] bar still loves our wings."

The staff at Paul's remains largely the same, according to Paul, who says, "Ed is still working full time at the bar, and bartenders are still here."

Looking ahead to the future, Paul explains, "[The] long-term plans are for Ed to take over and make it Ed’s place to make him happy and profitable."


Restaurant Revisited — Bowling: Impossible at Paul's Bar & Bowling

As time passes and new restaurant trends join the market, it's often not enough for long-established eateries to continue doing business the same way year after year and decade after decade. Paul Awramko, the owner of Paul's Bar & Bowling, learned this lesson the hard way when the 85-year-old establishment found profits rapidly declining in the last eight years. "Nothing has really changed" of the dark, old-fashioned interior at Paul's, says Ed Arzoomanian, an investor in the business. The joint bar and bowling alley in Paterson, N.J., was in dire need of an update, and the menu called for a complete overhaul, both of which Robert Irvine and his Restaurant: Impossible team successfully managed to complete in only two days and with a $10,000 budget. Read on below to hear from Paul to find out how his business is doing today.

"For the first three weeks, business was up 20 percent," says Paul. He adds, "It looks so much brighter, more comfortable, intriguing, cleaner, more current [and] totally, totally not old school anymore."

Since the renovation, "open bowling has increased," according to Paul. He says that the "iPads are a big hit." But he notes, "We still offer paper and pencil for scoring for the old-school folks." The restaurant has taken steps to embrace social media, as Paul says that the restaurant is now on Facebook.

As for the menu at Paul's, "Right now we haven't incorporated the new items but hopefully soon plan to," Paul reveals. "Everyone at [the] bar still loves our wings."

The staff at Paul's remains largely the same, according to Paul, who says, "Ed is still working full time at the bar, and bartenders are still here."

Looking ahead to the future, Paul explains, "[The] long-term plans are for Ed to take over and make it Ed’s place to make him happy and profitable."


Restaurant Revisited — Bowling: Impossible at Paul's Bar & Bowling

As time passes and new restaurant trends join the market, it's often not enough for long-established eateries to continue doing business the same way year after year and decade after decade. Paul Awramko, the owner of Paul's Bar & Bowling, learned this lesson the hard way when the 85-year-old establishment found profits rapidly declining in the last eight years. "Nothing has really changed" of the dark, old-fashioned interior at Paul's, says Ed Arzoomanian, an investor in the business. The joint bar and bowling alley in Paterson, N.J., was in dire need of an update, and the menu called for a complete overhaul, both of which Robert Irvine and his Restaurant: Impossible team successfully managed to complete in only two days and with a $10,000 budget. Read on below to hear from Paul to find out how his business is doing today.

"For the first three weeks, business was up 20 percent," says Paul. He adds, "It looks so much brighter, more comfortable, intriguing, cleaner, more current [and] totally, totally not old school anymore."

Since the renovation, "open bowling has increased," according to Paul. He says that the "iPads are a big hit." But he notes, "We still offer paper and pencil for scoring for the old-school folks." The restaurant has taken steps to embrace social media, as Paul says that the restaurant is now on Facebook.

As for the menu at Paul's, "Right now we haven't incorporated the new items but hopefully soon plan to," Paul reveals. "Everyone at [the] bar still loves our wings."

The staff at Paul's remains largely the same, according to Paul, who says, "Ed is still working full time at the bar, and bartenders are still here."

Looking ahead to the future, Paul explains, "[The] long-term plans are for Ed to take over and make it Ed’s place to make him happy and profitable."


Restaurant Revisited — Bowling: Impossible at Paul's Bar & Bowling

As time passes and new restaurant trends join the market, it's often not enough for long-established eateries to continue doing business the same way year after year and decade after decade. Paul Awramko, the owner of Paul's Bar & Bowling, learned this lesson the hard way when the 85-year-old establishment found profits rapidly declining in the last eight years. "Nothing has really changed" of the dark, old-fashioned interior at Paul's, says Ed Arzoomanian, an investor in the business. The joint bar and bowling alley in Paterson, N.J., was in dire need of an update, and the menu called for a complete overhaul, both of which Robert Irvine and his Restaurant: Impossible team successfully managed to complete in only two days and with a $10,000 budget. Read on below to hear from Paul to find out how his business is doing today.

"For the first three weeks, business was up 20 percent," says Paul. He adds, "It looks so much brighter, more comfortable, intriguing, cleaner, more current [and] totally, totally not old school anymore."

Since the renovation, "open bowling has increased," according to Paul. He says that the "iPads are a big hit." But he notes, "We still offer paper and pencil for scoring for the old-school folks." The restaurant has taken steps to embrace social media, as Paul says that the restaurant is now on Facebook.

As for the menu at Paul's, "Right now we haven't incorporated the new items but hopefully soon plan to," Paul reveals. "Everyone at [the] bar still loves our wings."

The staff at Paul's remains largely the same, according to Paul, who says, "Ed is still working full time at the bar, and bartenders are still here."

Looking ahead to the future, Paul explains, "[The] long-term plans are for Ed to take over and make it Ed’s place to make him happy and profitable."


Restaurant Revisited — Bowling: Impossible at Paul's Bar & Bowling

As time passes and new restaurant trends join the market, it's often not enough for long-established eateries to continue doing business the same way year after year and decade after decade. Paul Awramko, the owner of Paul's Bar & Bowling, learned this lesson the hard way when the 85-year-old establishment found profits rapidly declining in the last eight years. "Nothing has really changed" of the dark, old-fashioned interior at Paul's, says Ed Arzoomanian, an investor in the business. The joint bar and bowling alley in Paterson, N.J., was in dire need of an update, and the menu called for a complete overhaul, both of which Robert Irvine and his Restaurant: Impossible team successfully managed to complete in only two days and with a $10,000 budget. Read on below to hear from Paul to find out how his business is doing today.

"For the first three weeks, business was up 20 percent," says Paul. He adds, "It looks so much brighter, more comfortable, intriguing, cleaner, more current [and] totally, totally not old school anymore."

Since the renovation, "open bowling has increased," according to Paul. He says that the "iPads are a big hit." But he notes, "We still offer paper and pencil for scoring for the old-school folks." The restaurant has taken steps to embrace social media, as Paul says that the restaurant is now on Facebook.

As for the menu at Paul's, "Right now we haven't incorporated the new items but hopefully soon plan to," Paul reveals. "Everyone at [the] bar still loves our wings."

The staff at Paul's remains largely the same, according to Paul, who says, "Ed is still working full time at the bar, and bartenders are still here."

Looking ahead to the future, Paul explains, "[The] long-term plans are for Ed to take over and make it Ed’s place to make him happy and profitable."


Restaurant Revisited — Bowling: Impossible at Paul's Bar & Bowling

As time passes and new restaurant trends join the market, it's often not enough for long-established eateries to continue doing business the same way year after year and decade after decade. Paul Awramko, the owner of Paul's Bar & Bowling, learned this lesson the hard way when the 85-year-old establishment found profits rapidly declining in the last eight years. "Nothing has really changed" of the dark, old-fashioned interior at Paul's, says Ed Arzoomanian, an investor in the business. The joint bar and bowling alley in Paterson, N.J., was in dire need of an update, and the menu called for a complete overhaul, both of which Robert Irvine and his Restaurant: Impossible team successfully managed to complete in only two days and with a $10,000 budget. Read on below to hear from Paul to find out how his business is doing today.

"For the first three weeks, business was up 20 percent," says Paul. He adds, "It looks so much brighter, more comfortable, intriguing, cleaner, more current [and] totally, totally not old school anymore."

Since the renovation, "open bowling has increased," according to Paul. He says that the "iPads are a big hit." But he notes, "We still offer paper and pencil for scoring for the old-school folks." The restaurant has taken steps to embrace social media, as Paul says that the restaurant is now on Facebook.

As for the menu at Paul's, "Right now we haven't incorporated the new items but hopefully soon plan to," Paul reveals. "Everyone at [the] bar still loves our wings."

The staff at Paul's remains largely the same, according to Paul, who says, "Ed is still working full time at the bar, and bartenders are still here."

Looking ahead to the future, Paul explains, "[The] long-term plans are for Ed to take over and make it Ed’s place to make him happy and profitable."


Restaurant Revisited — Bowling: Impossible at Paul's Bar & Bowling

As time passes and new restaurant trends join the market, it's often not enough for long-established eateries to continue doing business the same way year after year and decade after decade. Paul Awramko, the owner of Paul's Bar & Bowling, learned this lesson the hard way when the 85-year-old establishment found profits rapidly declining in the last eight years. "Nothing has really changed" of the dark, old-fashioned interior at Paul's, says Ed Arzoomanian, an investor in the business. The joint bar and bowling alley in Paterson, N.J., was in dire need of an update, and the menu called for a complete overhaul, both of which Robert Irvine and his Restaurant: Impossible team successfully managed to complete in only two days and with a $10,000 budget. Read on below to hear from Paul to find out how his business is doing today.

"For the first three weeks, business was up 20 percent," says Paul. He adds, "It looks so much brighter, more comfortable, intriguing, cleaner, more current [and] totally, totally not old school anymore."

Since the renovation, "open bowling has increased," according to Paul. He says that the "iPads are a big hit." But he notes, "We still offer paper and pencil for scoring for the old-school folks." The restaurant has taken steps to embrace social media, as Paul says that the restaurant is now on Facebook.

As for the menu at Paul's, "Right now we haven't incorporated the new items but hopefully soon plan to," Paul reveals. "Everyone at [the] bar still loves our wings."

The staff at Paul's remains largely the same, according to Paul, who says, "Ed is still working full time at the bar, and bartenders are still here."

Looking ahead to the future, Paul explains, "[The] long-term plans are for Ed to take over and make it Ed’s place to make him happy and profitable."


Restaurant Revisited — Bowling: Impossible at Paul's Bar & Bowling

As time passes and new restaurant trends join the market, it's often not enough for long-established eateries to continue doing business the same way year after year and decade after decade. Paul Awramko, the owner of Paul's Bar & Bowling, learned this lesson the hard way when the 85-year-old establishment found profits rapidly declining in the last eight years. "Nothing has really changed" of the dark, old-fashioned interior at Paul's, says Ed Arzoomanian, an investor in the business. The joint bar and bowling alley in Paterson, N.J., was in dire need of an update, and the menu called for a complete overhaul, both of which Robert Irvine and his Restaurant: Impossible team successfully managed to complete in only two days and with a $10,000 budget. Read on below to hear from Paul to find out how his business is doing today.

"For the first three weeks, business was up 20 percent," says Paul. He adds, "It looks so much brighter, more comfortable, intriguing, cleaner, more current [and] totally, totally not old school anymore."

Since the renovation, "open bowling has increased," according to Paul. He says that the "iPads are a big hit." But he notes, "We still offer paper and pencil for scoring for the old-school folks." The restaurant has taken steps to embrace social media, as Paul says that the restaurant is now on Facebook.

As for the menu at Paul's, "Right now we haven't incorporated the new items but hopefully soon plan to," Paul reveals. "Everyone at [the] bar still loves our wings."

The staff at Paul's remains largely the same, according to Paul, who says, "Ed is still working full time at the bar, and bartenders are still here."

Looking ahead to the future, Paul explains, "[The] long-term plans are for Ed to take over and make it Ed’s place to make him happy and profitable."


Restaurant Revisited — Bowling: Impossible at Paul's Bar & Bowling

As time passes and new restaurant trends join the market, it's often not enough for long-established eateries to continue doing business the same way year after year and decade after decade. Paul Awramko, the owner of Paul's Bar & Bowling, learned this lesson the hard way when the 85-year-old establishment found profits rapidly declining in the last eight years. "Nothing has really changed" of the dark, old-fashioned interior at Paul's, says Ed Arzoomanian, an investor in the business. The joint bar and bowling alley in Paterson, N.J., was in dire need of an update, and the menu called for a complete overhaul, both of which Robert Irvine and his Restaurant: Impossible team successfully managed to complete in only two days and with a $10,000 budget. Read on below to hear from Paul to find out how his business is doing today.

"For the first three weeks, business was up 20 percent," says Paul. He adds, "It looks so much brighter, more comfortable, intriguing, cleaner, more current [and] totally, totally not old school anymore."

Since the renovation, "open bowling has increased," according to Paul. He says that the "iPads are a big hit." But he notes, "We still offer paper and pencil for scoring for the old-school folks." The restaurant has taken steps to embrace social media, as Paul says that the restaurant is now on Facebook.

As for the menu at Paul's, "Right now we haven't incorporated the new items but hopefully soon plan to," Paul reveals. "Everyone at [the] bar still loves our wings."

The staff at Paul's remains largely the same, according to Paul, who says, "Ed is still working full time at the bar, and bartenders are still here."

Looking ahead to the future, Paul explains, "[The] long-term plans are for Ed to take over and make it Ed’s place to make him happy and profitable."


Watch the video: I dont buy bread anymore! homemade bread. New recipe! simple and delicious!