The Kitchen
Not the food you'd expect.
Real plates, built to share. The kitchen is the second reason to come back. (The bar is the first.)
The Kitchen
Plates worth ordering twice.
(yes, you can still get fries)
Bowling-alley food has a reputation: cardboard pizza, sad chicken tenders, the kind of nachos that exist only because someone had to put something on the menu. We are aware of this reputation. We do not earn it.
The kitchen runs on a chef-driven menu — plates that taste like someone cared, sauces that didn't come out of a #10 can, a rotation that changes when the season says it should. Not fine dining. Not trying to be. Just food worth eating after you bowl, before you bowl, or instead of bowling.
View the menu
Built to Share
Plates that pass.
(no one's ordering for themselves)
The menu is built around the table, not the place setting. Boards, snacks, things you put in the middle and reach for while someone's lining up their next throw. Big enough to split, small enough to order three of.
Pairs with the cocktail program on purpose — a few of the bar's signatures were specced for the food on this menu, and a few of the snacks were specced for the bar. Order both; they know each other.
A few staff favorites:
- Hog Wild Trio Our succulent slow-cooked, smothered in BBQ sauce marinated shredded pork sandwich, topped with buttered pickles, and crowned with southern coleslaw for a burst of flavors.
- Fried Donuts Topped with powered sugar and cinnamon sugar.
- Crispy Chipotle Catch Two crispy, golden filets with seasoned fries, accompanied by a zesty chipotle mayo and a fresh lemon wedge for a delightful twist on the classic fish and chips.
