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This Bowling Alley Strikes Your Taste Buds With Its Jaw-Dropping Menu

Bowling alley food in general has a bit of a reputation. For me, it usually falls into that sweet spot where awesome meets disgusting. It’s salty burgers, fries that are somehow over-crisped and soggy at the same time and light beer in bowling-pin-shaped bottles. You can’t help but love it and hate it all at once. But one chain of bowling alleys is redefining the bowling culinary experience — or maybe it’s more accurate to say they’ve created a bowling culinary experience where previously we had none.

Bowlmor, which has locations around the U.S., was founded in 1938 in New York, did brisk business through the bowling boom of the ’70s and ’80s and barely made it through the ’90s, when Tom Shannon, an entrepreneur with a vision, took over and implemented game-changing ideas that made the business take off again, eventually merging with some of the industry’s biggest names, like AMF and Brunswick.

One of the big changes, as mentioned, was the idea that the food and drink selection at a bowling alley doesn’t necessarily have to be all about microwaved tater tots and overdone corn dogs (though, again, I have a soft spot in my stomach for the sorts of foods that grease up your fingers just right when you’re trying to make a comeback in the eighth frame). Bowlmor’s menus include all kinds of amazing-sounding gourmet foodie options that don’t feel too ostentatious for the bowling alley setting. Let’s have a look at a few of their selections that we are dying to try:

Pizza Cake

pizza cake

Credit: Bowlmor

Just look at that thing. One of Bowlmor’s great ideas was to improve upon some of our favorite foods with giant, gourmet, shareable portions. More to come below, but this pizza cake definitely has what it takes.

Pizza Cupcakes


Credit: Bowlmor

And if you’re more of a cupcake fan, they’ve got you covered there as well. I, for one, am in favor of a pizza version of every dessert.


Chicken wings

Credit: Bowlmor

Bowlmor’s selection of wings is nothing short of comprehensive, with something for everyone: classic buffalo, garlic parmesan, cajun, sweet chili, lemon pepper, honey BBQ and mango chipotle.

5-Pound Burger

5 pound burger

Credit: Bowlmor

There are many things in the running to be declared the modern equivalent of breaking bread, but my vote’s on sharing a burger, and what better way to do it than with this monster, which you can share with several friends without sacrificing a full serving. And hey, if you’re feeling especially ambitious and hungry, take it on solo — we’re not here to judge.

2-Foot Hot Dogs

2-foot hot dogs

Credit: Bowlmor

Ditto for Bowlmor’s monster dogs, which take the classic footlong and double it. These come in two flavors: The Coney Mega Dog, which comes topped with mustard, Coney sauce, and onions and is beautiful in its simplicity. They also serve up the Chi-Town Mega Dog (pictured above) topped with peppers, onions, pickles, tomatoes, neon relish, and mustard.

The Breakfast for Dinner Burger

breakfast for dinner

Credit: Bowlmor

Putting a fried egg on a burger is a delicious move, but it’s nothing new. Bowlmor’s version, however, has sausage, bacon, hashbrowns, and maple ketchup on it. They’re not messing around. Breakfast for dinner never sounded so good.



Credit: Bowlmor

And last but certainly not least, Bowlmor’s gourmet selections include a range of house cocktails that sound like a dangerously good time. A couple highlights: The Madhattan is described as a cross between an Old Fashioned and a Manhattan that’s made with whiskey, Cointreau, sweet vermouth, and bitters and is served in a cocktail glass. The Liquid Courage is gin, lemonade, club soda, and elderflower liqueur. Who knows? It might just help you land that strike.

Overall, Bowlmor sounds like a place I’d stop for dinner that happens to have great bowling and games. Go for the food or the fun, but stay for both.


This Magical Bowling Alley Indulges Your Inner Child With Pizza Cupcakes and S’Mores Skillets


Every time we visit a bowling alley, we flash back to our youth. There’s nothing like a bowling birthday party complete with pizza and cupcakes. Nothing fuel’s strikes like cheese and sugar.

Bowlmor Lanes, one of the highest-grossing bowling alley in the US, has added a few items that harken back to our childhood diets. Though let’s be honest, pizza and cupcakes are kind of our pregame for dinner.


The bowling chain is offering a Pizza Cupcake hybrid that’s definitely turning heads. These cupcakes are made with pizza dough stuffed with pizza sauce, mozzarella and pepperoni in the middle and on top.

Executive Chef Edward Porter, a former winner of Food Network’s Guys Grocery Games, created the new menu item to accompany the bowling alley’s signature 5-pound Behemoth Burger.


Also new to the menu is a S’mores Skillet that features a bed of crunchy graham crackers, melted milk chocolate, oversized marshmallows and a drizzle of caramel.

The new menu is going to hit Bowlmor locations sometime in November.


A Cannabis Brunch In LA Got Me High AF, Here’s What Happened


Me, Sean (right) talking with my new weed guidance counselor Chef Miguel Trinidad

Gourmet cannabis cuisine? I’ve had pot brownies and cookies before, but I never had a full brunch menu that had promise of getting me high.

Prior to this early AF Sunday morning, I had received a friend-of-a-friend-of-another-friend-I-kind-of-know type invite to a private brunch at the Roosevelt Hotel in Los Angeles. All the food would be laced with THC and I would have a ‘pleasurable high’ amidst some delicious cuisine. All I had was an address, a promise that a prominent NYC chef would be in the kitchen and an opportunity to learn that edibles could be enjoyed in moderation without spiraling into the dark abyss of a “bad trip.”

How is an event like this legal in a state where marijuana is not? Will there be armed guards at the door like they stand outside my local clinic? I needed a friend on this journey of cannabis cuisine questions…

Picking up my weed-friendly colleague Marc

I was hungover. I got to Marc‘s place and I literally just poured out of my car and onto the concrete. I’m splayed across his driveway like some floozy on the cover of Maxim, trying my hardest not to puke last night’s Jameson into his rose bushes. Finally, he comes outside and we’re on our way.

While Marc is driving, I’m scouring the internet for answers concerning the legality of this shindig. We eventually realized that you’re allowed to do whatever you want at a private event, hence why it was made private.

We push off to the Roosevelt. As I write this, I am of a sound mind, albeit a tired one thanks to all the Jameson I drank last night. Once I start eating the food, however, I might devolve into nonsensical pothead talk, so bear with me.

The Event

Chef Miguel Trinidad, a popular Dominican chef based in NYC, teamed up with a packaged goods company called 99th Floor to create a cannabis curated cuisine. Basically, we’re going to be eating fancy food with weed in it. Of course, we did just stop at McDonald’s on the way there, because there’s no better way to soak up a hangover than 2 McGriddles. We headed to the event early to meet Chef Miguel and his team and to learn more about what their goal was.

As soon as we arrived, we walked through an unguarded door and were each given two packaged candies, with each candy containing a little THC. Marc, being the more responsible one, is waiting a little bit before eating his candy, while I just shoved it into my mouth like I’ve never seen food before. I must be making a good impression.

So far that’s two edibles in my belly.

Chef Miguel Trinidad (right) getting things ready!

Marc and I are currently sitting down with Chef Migs as he explains to us what the purpose of this entire endeavor is. Haha, endeavor, that’s a fun word to say. “Endeavor.” Alright, I think the edibles are working, I feel un-smart. But I digress…

Chef Migs says, “The point of the food is that the THC should be taken in small doses, similarly to how wine is sipped. It’s still about the food and the taste first and foremost, the high is just a bonus. When it comes to the candies, we put an emphasis on them being as organic as possible and not drenched in sugar like the edible candy at the dispensary.”

The Cannabis Food

Out comes popovers with with guava butter.

I’m not totally sure what a popover is, but it looks like some sort of hollow sweet bread roll. It’s kind of weird how empty it is inside, I feel like they meant to put something inside then just forgot.



This guava butter is the most amazing thing I’ve ever tasted. Maybe I’m just high as hell right now, but this butter is literally the best thing that’s ever happened to me. I would trade away my family just to lay naked for five minutes in a tub of this guava butter. I would suck a fart out of a Rosie O’Donnell’s ass just to get more of this heavenly guava butter.

I’m also starting to get pretty high at this point. You know when weigh 205 pounds, but you feel like you weigh a flat 200? Right now I’m that light. Or high. Good scale.

Three edibles down.

Up next is the quiche! Personally, I think it should be spelled “keesh”, but again, I’m higher than a giraffe’s ass right now. Like 199 pounds.

Whoa! This thing’s got bacon layered gently into the middle, that makes things much more interesting!

It was delicious, and now it’s gone. Also, the waitress is hot. She’s wearing these shorts that– you know what, I’m not going to get into that right now. You’re hungry, Sean, not horny, get it together perv.

So far I’ve consumed four edibles worth of THC.

Rounding out our three course meal is Chef Miguel’s shrimp and grits, with poached egg, buttery grits and chipotle butter. I’m not a big grits guy, but the shrimp and egg portions were amazing. At this point I’m as baked as a batch of funfetti cupcakes, and I think Marc is too, he keeps giggling at my tank top of two bears playing beer pong. BEAR pong, haha. #JustBearThings

That’s the fifth edible, and the last one. Yeah, no, anthropology is a great major to choose for undergrad, way to go Sean. Idiot. The interest rates on my student loans were pretty high. I’m high?

It turns out that there was actually supposed to be a fourth part to this meal: a pork belly benedict, complete with hush puppies, hollandaise and a garden salad. Unfortunately for us, we were too busy being high and slow to realize that there was no more pork belly benedict available.

We are sad, but we’re also lit, so we’re cool. You ever feel like your elbow has a string attached to the ceiling, and the ceiling is in control?

By the way, is it literally a pork belly? Does anyone know? I don’t know why I’m presenting this as if I were actually talking to people, let’s not dwell on this. Moving on!

A guy named Wally just showed up.

He’s lounging about on the couch and the way he’s sitting suddenly reminds me of the Cheshire Cat. Also, maybe I’m just high, but he’s hysterical and I’m stoked he’s eating with us. I would totes follow him into Wonderland.

I’m laughing to myself imagining two teams of five people each hitting him back and forth over a net. You ready for this? Wallyball. HA! I think he thinks I’m a psycho. #JustWallyThings

This is Wally. He is my favorite of all the humans.

Alright, now I need to interview Chef Miguel about this whole thing. I’m trying to tell Marc I’m too baked to do it and he keeps saying, “You’re fine bro, just be yourself.” So I was myself, and Marc said I did a good job, but I can’t stop thinking about how dumb I must have looked. Whatever, I’m high and I’m bowling on the 3rd floor of the Roosevelt Hotel, what do I have to complain about? Well, Marc cut out all my speaking parts of this video:



As the event comes to a close, Marc and I head back to the car discussing how good of a day we had, and wondering who closes the bus door when the bus driver gets off. Baffling, right?

It’s safe to say that the day was a success. While I’m struggling to remember the latter half of my adventure, I can safely say that what Chef Miguel has done today was a great step in the right direction for the marijuana culture in America. Hey, at least someone is going in the right direction, right? Because I’m lost as shit right now.


This is What a Justin Brieber-ger Looks Like


Who knew a bowling alley in Southern California could be so clever with their burger-of-the-month products? For the entire month of April, Concourse Bowl in Southern California will be serving up a cutely named Justin Brieber-ger.

That’s rightthe burger has brie, caramelized onions, roasted tomato, bib lettuce and K.P. steak sauce (no clue what that is) and is called a Brieber-ger. That’s about all the news I have for this particular sandwich. I spotted it on the menu during my recent Monday night bowling league — couldn’t stop laughing at the name, and simply had to order it to show off to the rest of the world.

Unfortunately, I wasn’t a huge fan of the burger. I was quickly reminded that brie cheese is one of my least favorite molds to top a sandwich with, and no amount of humorous puns could mask its pungency. But for those who enjoy brie and simply adore foods named after young pop stars, you might enjoy the Brieber-ger. You’ll have to try it for yourself: