Fresh Polished Balls

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More About

• Tim Cushman
• Dolphin Mall
• Miami International Airport
• Bowling

There’s an unusual trend we’ve been noticing as the economic outlook becomes increasingly dire: Entertainment options are getting ostentatiously upgraded. There’s a fancy cinema that serves ahi tuna instead of day-old hot dogs at Dolphin Mall; Romero frickin’ Britto designed a kiddy water park near Miami International Airport; and there’s a reinvented minigolf course made of indie artist-designed sculptures on Biscayne Boulevard. The latest fancy venue is Splitsville at Sunset Place. Similar joints have promised the same thing, but this alley truly takes bowling to a whole ’nother level in terms of atmosphere, food, beverages, and service. We figure if you’re gonna be ballin’, you might as well go all out.

Imagine walking up to a bowling alley concession that sells champagne and sushi instead of fountain drinks and stale nachos. Imagine lanes that don’t stretch endlessly in parallel rows, but instead form four-lane clusters ideal for intimate parties or romantic dates. Imagine going to a bowling alley not only to bowl, but also to break it down on a dance floor and feast on a gourmet menu created by Tim Cushman, one of Food & Wine magazine’s 2008 “Best New Chefs.” We’re sure even the shoes are sick. And everyone gets first dibs at 9 p.m. Tuesday at Splitsville’s grand-opening celebration. Visit www.splitsvillelanes.com.
Tue., Oct. 21, 9 p.m., 2008