Open throw is based on lane availability at the time. This is for 2-4 people. The lane reservation is for one hour, cost per thrower is $20. If you have a party ranging from 5-10 people, book a social throw. This lane reservation lasts for two hours. You will have an axe master with you to run the party through games. Cost per thrower is $35. Premium parties are a great way to celebrate a special occasion. This includes pizza, a custom Blue Ox drawstring bag for each thrower, a custom Blue Ox shirt, and soda and water.

Established in 2016, the Great Hollow Nature Preserve & Ecological Research Center is a 501(c) 3 non-profit organization that is dedicated to biodiversity conservation, applied ecological research, experiential environmental education, and passive outdoor recreation. The staff and collaborators conduct integrative, conservation-driven studies of wildlife and plants within and beyond our preserve. Great Hollow also runs numerous education programs for both children and adults throughout the year, including school programs and a nature-based summer day camp. The 825-acre preserve and five miles

A local landmark, Graduate New Haven sits in the heart of downtown, making it a perfect spot to host your next event or business trip. The city’s best art galleries, shops, restaurants and theaters are right outside our front door, and Yale’s campus is just a few blocks away. Originally the Hotel Duncan, our character-laden lodgings are steeped in history. To celebrate the building’s storied past, we looked to its founding in 1894. A blue and white palette in of-the-era patterns decorates guest rooms and public spaces. Nods to campus icons, including Handsome Dan and Mory’s Cups, mix with

Herb N' Kitchen brings you fresh and healthy choices in an inviting setting with modern farm tables and natural stone. Enjoy in the restaurant or ready to grab n' go. Whether you are looking for breakfast, dinner, a freshly prepared salad, a late night indulgent sweet, or DoubleTree signature cocktails, Herb N' Kitchen offers flexible choices for today's savvy traveler.

Foundry is proud to be a part of the Newtown community and be a place where people can gather to relax, enjoy good company and great food. The relaxed upscale pub feel alongside our excellent customer service provides the perfect spot to enjoy a night out. We love to provide unique experiences from the events we hold to the local live music we support, to the unique dishes and seasonal cocktails

Offering seasonal menus are designed with ingredients sourced from the farmlands, fields and oceans of the northeast. The readers of Connecticut's Natural Nutmeg magazine voted Farmhouse as a top 10 favorite farm to table restaurant in Connecticut!

Family-owned and loved for almost 80 years, Carbone’s was originally opened in 1938. Current Chef-Owner Vinnie Carbone represents the third generation of family ownership. Consistently excellent cuisine, Old World hospitality and service define Carbone’s unique dining experience.

At once attractive, spacious and comfortable, “The Kitchen” is ideal for lunch or dinner. Enjoy our wood-fired pizzas, perfectly prepared pastas and an ever-evolving menu of Italian small plates and seasonally-inspired dishes. Experience one of the best happy hours in the area in our expansive lounge. Free and plentiful parking.

Jamie “The Bear” McDonald knows a thing or two about Bar-B-Que. Born and raised in “The BBQ capital of the world” Kansas City, Missouri, Jamie spent his high school years working for one of the best barbecue restaurants in the city. Upon graduating from school, Jamie joined the Navy and in his travels across the United States. and abroad, was always on the look out for great bar-b-que. Much to his dismay, nothing lived up to the barbecue he grew up eating back home. This forced Jamie to rely on his skills he picked up while working in high school. From wood and meat selection to his homemade

Jamie “The Bear” McDonald knows a thing or two about Bar-B-Que. Born and raised in “The BBQ capital of the world” Kansas City, Missouri, Jamie spent his high school years working for one of the best barbecue restaurants in the city. Upon graduating from school, Jamie joined the Navy and in his travels across the United States. and abroad, was always on the look out for great bar-b-que. Much to his dismay, nothing lived up to the barbecue he grew up eating back home. This forced Jamie to rely on his skills he picked up while working in high school. From wood and meat selection to his homemade