Bowl & Barrel’s Green Board includes assorted vegetables, black pepper, tarragon, chives and green dip, aside the Astoria cocktail made with London Dry, lime, mint, violet and ginger ale: Photos by Rasy Ran

The first thing you’ll notice about Bowl & Barrel in Shops at Park Lane is that it doesn’t look like your typical bowling alley. There’s no sticky black carpet and flashing neon lights. Instead, Bowl & Barrel, from the creators of The Rustic and Mutts in Dallas, features slick wood floors, faded whitewashed brick walls, reclaimed wood ceilings, large industrial windows, chandeliers with Edison bulbs and black leather seating. “It has the feeling that it was something before. Like we found this old warehouse,” says director of operations Eric Salzer. “Everything in Shops at Park Lane was new and shiny. We wanted to kind of turn it down and do something different.” Bowl & Barrel also doesn’t serve food you’d expect to find at a bowling alley. “One of the things we’re really proud of is the quality of food,” Salzer says. “We’re restaurant guys first and foremost.” They brought on James Beard-nominated chef Sharon Hage, who worked with them on the menu and created all the recipes. The menu is primarily upscale American food with a little extra mixed in. Bestsellers include the plate-sized pretzel, the veggie plate served with green goddess dipping sauce, the jumbo lump crab cakes and the chicken apple club sandwich. And the cocktails are a must-try with vodka, rum, gin, tequila and whiskey options. Don’t miss the 3-6 p.m. happy hour.

“Everything in Shops at Park Lane was new and shiny. We wanted to kind of turn it down and do something different.”

Bowl & Barrel
8084 Park Ln #145

Ambience: Casual, party

Lane: $30 an hour per lane, Sun-Thurs;
$50 an hour per lane, Fri-Sat.
Shoes: $5 an hour
Food: $5-$30

Hours: Sun-Thurs 11 a.m.-midnight;
Fri-Sat 11 a.m.-2 a.m.

Did you know? Bowl & Barrel added a full whiskey menu a couple months ago. “I realized we had a really great selection of whiskeys, but our guests didn’t really know it because they didn’t really expect it,” explains director of operations Eric Salzer.

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