Fresh Polished Balls
Theres an unusual trend weve been noticing as the economic outlook becomes increasingly dire: Entertainment options are getting ostentatiously upgraded. Theres 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 theres 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 youre 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 dont 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 magazines 2008 Best New Chefs. Were sure even the shoes are sick. And everyone gets first dibs at 9 p.m. Tuesday at Splitsvilles grand-opening celebration. Visit www.splitsvillelanes.com.
Tue., Oct. 21, 9 p.m., 2008
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