Lace up for duck pin bowling at Dudek Bowling Lanes, take a chance with a mystery menu at Metacom Kitchen

Lace up for duckpin bowling at Dudek Bowling Lanes, take a chance with a mystery menu at Metacom Kitchen

You’ve heard of 10-pin bowling and candlepin bowling, but at an old-school bowling alley in Rhode Island, they’re letting the feathers fly.



♪ >> WHEN SEARCHING FOR HIDDEN GEMS, THE DEVIL IS IN THE DETAS.IL THAT’S WHY IT MAY TAKE A MOMENT FOR BOWLERS NEW TO DO DUKDE BOWLING LANES IN WARREN, RDEHO ISLAND TO REALIZE THEY FOUND A PIECE OF LOCAL SPORTS HISTY. >> I DON’T KNOW HOW IT STARTED OR WHERE IT STARTED. I MEAN, IT’S BASICALLY A NEW ENGLAN BOWD,LING, RHODE ISLAND, MASS, CONNECTICUT. >> OWNER SCOTT NANCY IS TALKING ABOUT DUCKPIN BOWLING. LITTLE BALL, LITTLE PINSBU, T BIG FUN, IF YOU CAN FINDT. I >> THERE USED TO BE HUNDREDS OF CENTERS PROBABLY LIKE 2030 YEARS AGO. — LIKE 20, 30 YEARS AGO. AND NOW YOU CAN PROBABLY COUNT ON ONE HAND HOW NY.MA >> THIS HIDDEN GEM SHINED BRIGHTEST IN THE LATE 1930S, WHEN SCOTT’S UNCLE, JOHN DUDEK, OPENED THIS ESTABLISHMENT AND FORMER RED SOX BABE RUTH CALLED DUCKPIN BOWLITEING SPORT HIS. >> I GUESS THERE’S SOME HISTORY WITH BABE RUTH, AND HE BOLDLY THOUGHT WHEN THEY WENT FINGLY THEY LOOK LIKE DUCKS. AND I’M ASSUMING THAT’S HOW THE NAME CAME. I REALLY DON’T KNOW. I CAN’T VERIFY IF THAT’S WH ITAT WAS REALLY. >> PART OF THE GAME’S APPEAL IS ITS UNPREDICTABILITY. >> NEVER BEEN A 300 GAME EVER IN THE HISTORY DOFUCKPIN BOWLING. IS THIS TOO INCONSISTENT? THERE’S TOO MANY VARIABLES GOING ON. BUT IF ANYBODY BALLS LIKE A 200 GAME IN DUCKPIN, THAT’S LIKE THE GOLD STANDARD. >>LD STANDARD. FORTUNATELY, THE CHALLENGE MAKES FOR A LOT OF FAMILY FUN. >> FIVE YEARS OLD, WE HAVE SENIORS THAT BALL THAT ARE 95-YEARS-OLD — PEOPLE JUST HAVE FUN BEING AGGRAVATED, I GUESS. [LAUTEGH >> BEHIND THE SCENES, IT TAK AES LOT TO KEEP THE BALLS ROLLING.>> MUCH OF THE EQUIPMENT IS DISCONTINUED AND NEEDS CONSTANT- ATTENTION.ED AND NEEDS CONSTANT- >> IT IS LIKE AN OLD CAR. YOU NEED A MECHANIC. WE ARE FORTUNATE TO HAVE TWO OR THREE PEOPLE WHO ARE WELL-INFORMED ON FIXINIT.G THAT IS WHY PEOPLE HAVE FUN COMING HERE. THEY DON’T HAVE TO WORRY ABOUT THE BREAKDOWNS. >> DUDEK IS FALYMI OWNED AND NEWCOMERS ARE ALWAYS WELCOME, BUT REMEMBER, IT IS DUCK PIN ONLY. >> PPLEEO SAY, WHERE IS THE REGULAR BOWLING? >> FROM DUCK PINS, IT IS JUST A SHORT WALK TO OUR NEXT HIDDEN GEM. >> I AM THE CHEF AND OWNER OF METAMCO KIN.HE — OF MAETCOM KITCHEN IN RHODE ISLAND. >> FEW CHEFS WOULD PLANT THEIR RESTAURANT 10 BLOCKS WEST OF A TOWN’’ MAIN STREET. BUT HE’S NOT LIKE MOST CHEFS. >> I STARTED COOKING OUT OF NECESSITY IN COLLEGE AND SOMETHING STARTED DRAWING ME TO IT. THE FIRST TIME I SAW MAYONNAISE BEING MADE, IT SEALED THE DEAL, BECAUSE IT W TASHIS THIS MAGICAL MOMENT THAT I DIDN’T GET. IT WAS MTEYSRIOUS TO ME TO SEE EGG YOLKS, WATER, AND OIL BECOME THIS T.NGHI >> THE PASSION FOR BREAKING DOWN FOOD TO ITS VERY CHEMISTRY IS AT THE HEART OF METOMAC. — OF METACOM. >> SOMETIMES I WANT TO MIMIC THE TEXTURE OF A CREAM SAUCE, BUT IT IS NOT CREAM. THAT IS WHERE THE SCIENCE OF COOKING COMES IN. HOW DO WE TAKE SOMETHING AND MAKE IT LUXURIOUS AND RICH, BUT IT IS MADE OUT OF CARROT JUI?CE >> THESE ARE THE QUESTIONS AND UNIQUE ANSWERS HE EXPLORES ON THE PLATE WITH WEEKLY MYSTERY MONDS.AY >> THIS IS THE MOST TIRINGBU, T IT IS MY FAVORITE NIGHT. THE MINDSET OF PEOPLE COMING IN IS, THEY WANT TO HAVE FUN. IT IS A LUXURY AS THE OWNER AND THE CHEF TO SORT OF BE UNRESTRICTED. ONE OF THE DISHES WE ARE DOING IS LIKE THE IDEA OF MCNUGGETS. WE ARE CALLING IT THE EETSW BREAD NUGGET, WITH KIMCHEE AND A SAUCE MADE WITH SOY. >> EVERY MONDAY, WE ARE HERE FOR MYSTERY MONDAY. >> YOU DON’T KNOW WHAT YOU WILLE RICK IS PRETTY GD.OO THERE HAVEN’T BEEN MANY TIMES, WHEN WE HAVE COME HERE FOR YEARS, THAT HE HAS MADE SOMETHING THAT I D’TON LIKE. NO MATTER WHAT IT IS. 99% OF THE TIME, YOU WILL LIKITE . >> I LIKE THINGS WHEN YOU EAT IT, FOR THINGSO THAEN.PP WHETHER IT IS TEXTURE, ACIDITY, RICHNESS, WE DON’T WANT THE FOOD TO BE TOO LINEAR. WE WANT IT TO BE SURPRISING AND FUN. >> SOMETIMES IT CAN BE SCARY, BUT YOU JSUT HAVE TO GIVE IT A GO, AND YOU WILL FIND OUT YOU LIKE A LOT OF THINGS YOU DIDN’T KNOW YOU LIKE. — YOU DIDN’T KNOW YOU LIKED. >> BACK TO DUDEK BOWLING LANES. IT STARTED WITH EIGHT LANES, BUT EXPANDED TO 18 IN 1948. >> BACK THEN, “PIN BOYS” WERE USED TO RESET THE PINS AFTER EVERY BO. AS FOR THE LANES, EACH ONE IS NUMBERED, BUT THE MAINTENANCE MEN THAT WKOR THEY HAVE RENAMED EVERY SINGLE LANE AFTER A LEGENDARY BRUINS PLAYER. ANTHONY, TAKE A GUESS AS TO WHO IS NUMBER FOUR? IT RHYSME WITH FOUR. ED: BBYOB OHR MUST FILE NUMBER FOUR. MAA:RI BRAVO, MY FRIEND.

Lace up for duckpin bowling at Dudek Bowling Lanes, take a chance with a mystery menu at Metacom Kitchen

You’ve heard of 10-pin bowling and candlepin bowling, but at an old-school bowling alley in Rhode Island, they’re letting the feathers fly.

Dudek Bowling Lanes is a family-owned establishment that offers duckpin bowling in Warren, Rhode Island.Metacom Kitchen is the brainchild of chef Richard Allaire, offering a unique take on French dining. Mystery Monday features a three-course meal that offers diners a glimpse into the development of new dishes and combines fun with the unexpected.

Dudek Bowling Lanes is a family-owned establishment that offers duckpin bowling in Warren, Rhode Island.

Metacom Kitchen is the brainchild of chef Richard Allaire, offering a unique take on French dining. Mystery Monday features a three-course meal that offers diners a glimpse into the development of new dishes and combines fun with the unexpected.

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