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In keeping with the atmosphere and design of Play, chef David Patterson’s menu strikes a balance between quirky and sophisticated fare. Most dishes are easily shareable and plenty are made for noshing while navigating your way to a strike at one of Play’s six bowling lanes. Patterson’s global spin on comfort food — with an eye toward Colorado ingredients — is evident from the first page of the food menu: “snacks and munchies.” Here you’ll find selections such as New Mexico pork nachos, blistered shishito peppers, Colorado red trout dip, Koh Si Chang calamari with sriracha mayo and three types of French fries.
Soups include matzo ball and New England clam chowder; sliders are stuffed with barbecued pork, crab cakes or huli huli chicken (a Hawaiian rotisserie); and kabobs come Memphis-, Thai- or Greek-style. Bigger plates such as full-size burgers and noodle bowls are also available, as are a few raw choices: ceviche, Hawaiian poke and Italian-influenced carpaccio.
Don’t miss the sweeter side of the menu, especially the milkshakes, which you can order spiked or without alcohol. The cherry-mint julep, for example, is blended with cherry ice cream, whiskey and mint cream. The more traditional cocktail and mocktail menus are worth a look, too, for original tipples such as the Pepper Pear, Plymouth Gin with fresh pear juice, citrus and Sarawak pepper syrup.