Behemoth Burgers & Boozy Shakes at Bowlero Bowling Alley
I grew up in The Woodlands, so many birthday parties, Saturday father-daughter dates, and outings with friends were spent at AMF Woodlands Lanes on I-45 across from The Woodlands Mall. A lot of memories were made in this bowling alley, but all of the good ones never involved food. In fact, the only thing I remember tasting good were the French fries because they were thick, salty and much better than the greasy pizza that the cheese slid off of once you picked up a slice.
Photo by Molly Dunn Bowlero offers 40 bowling lanes and a menu filled with tasty treats.
Recently, AMF Woodlands Lanes has been completely transformed and remodeled into a stylish, swanky bowling alley called Bowlero. And the visitors won't be coming just to throw bowling balls down the lanes. The food is the main attraction, and corporate executive chef Edward Porter wants to get people to eat rather than bowl.
The menu is divided into six sections: Go Small, Go Big, Go Crazy, Go Green, Go Sweet and Go Boozy. During a media tasting, chef Porter served bites of food from each section, proving that bowling alley food is not just boring hot dogs, cheese fries and chicken tenders, which at Bowlero, are one of the best items on the menu. According to Porter, there are nearly 11 herbs and spices incorporated into the soft, tender breading of these chicken strips. Dip each tender into one of the three homemade sauces: BBQ, sweet chili or honey mustard.
Photo by Molly Dunn The chicken tenders are one of chef Edward Porter's favorite items on the menu.
There are small snacks, such as thick and crispy pita chips with avocado hummus, a simple combination of chickpeas, avocado, tomatoes and lime juice. Munch on a variety of stuffed meatballs made of a particular blend of pork and beef. Classic mozzarella cheese-stuffed meatballs are smothered in tomato sauce and taste exactly like a meatball sub minus the bread; spicy fans will enjoy the jalapeño and pepper jack cheese stuffed meatball covered in a white, creamy queso. For a more filling shared appetizer, opt for the "untamed tacos." Chef Porter says all of the components are made in house, from the corn tortillas to the 36-hour Korean brisket, which marinates for 24 hours.
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