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Point Blank Shooting Newcastle Review

Point Blank Shooting Newcastle hits the target with its arrival in Newcastle.

Situated next to Zaap at the Gate, Point Blank Shooting Newcastle is the newest addition for entertainment in town. A simulation shooting range and bar. 

I booked in for opening night to see what this addition could bring to Newcastle. I’m not one for playing shoot em ups on a PlayStation, so wondered how much I’d enjoy this. However it was an instant hit for me.

COVID guidelines adhered to. Track and Trace completed. Upon entry our temperatures were taken. Reception explained the one way system and sanitiser was available in each shooting arena. Bookings are staggered for entry and all weapons sanitised before use. 

We were escorted to our booth, of which our host again explained the COVID guidelines. Food and Drink menus are available via a QR code and table service was given to us for the entirety of our stay. As you aren’t allowed to order at the bar. This is a good thing as you get to continue enjoying the shooting and not miss your turn! 

Our host opened up the chest to display a handy assortment of weapons available to use. 

We had been given the full array which is an add on cost. This consisted of Desert Eagle Luger, .357 Revolver,. 44 9” Magnum, 92 Beretta, M4 Carbine, Thompson M1A1 Submachine Gun, M16 Rifle, M41A Carbine

G36, MP5, AK47 Specifically AKS74 Tactical, Glock 27 and Mini Glock

We were shown how to use the weapons, calibrate and given a brief demo of the games available.

There are over 150 different simulations available, which will be updated throughout the year. You can choose from static targets, hostage situations and different variations of moving targets and situations. 

The systems used are the same used in America to train professionals with weapons and are to within 0.3mm accuracy. 

We had booked an hour session, however between three of us this flew by. Being the first time we had been, the demo provided, ate up a little time however we know what to do next time, so there won’t be any time wasted. 

This was a fantastic activity and one that I enjoyed more than I thought I would. I’d definitely recommend attending in a larger group and to book for two hours. If you don’t think that your competitive, then you soon find out that you might be more than you think! 

After our session there was some space to be able to sit down in a separate area and continue to have drinks and food. We tried out the mac cheese bites, nachos and pork belly bites with sesame seeds. All sharer bites which is perfect for the kind of environment. The quality of the ingredients was above your regular nacho cheese, and each dish tasted good. 

This range of quality continues onto the drinks menu where you won’t find a fosters or a Jack Daniels, like you will about town. It’s continental lagers, Old Forester bourbon, Johnnie Walker scotch and Stolichnaya Vodka here. This was an intentional choice by the venue, all in tandem with the decor, which has all been custom made. This venue is supposed to be a speakeasy designed for enjoyment. 

I’m excited by this venue, and what it will bring. I’ll certainly be back. I can see this being popular with most people whatever the age range. (Note this is for over 18’s only) Perfect for Birthday, Hen/Stag, Work occasions or just a fun night out! 

Please note these activities are for 18+ only 

All prices are per booth, per hour. Min 2 people.

Up to 4 shooters – £45

5 shooters – £50

6 shooters – £55

7 to 10 shooters – £60

To upgrade from the basic weapon offering it will cost £5 per Hand gun, £10 per rifle or the gun packages (classic & modern) are £20 each.

You can book online at 

https://newcastle.pointblankshooting.co.uk

or via email [email protected]

or call on 0333 023 0363

Thanks for reading,

Aaron

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Sours: https://innewcastle.co.uk/point-blank-shooting-newcastle-review/

Recently refurbished B&B and bar

We needed somewhere to stay overnight at quite short notice and needed it to be central and have a car park. This fitted the bill. I am pleased I didn’t read the rather damning reviews as I would have probably cancelled. It is a higgeldy piggeldy sort of place. I think the refurbishment is finished. Our room was up and down stairs with low ceilings. The room itself was very comfortable with a huge double bed and another single bed. The beds were comfortable with excellent reading lights (one lightbulb not working). The bathroom was adequate, OK shower with nice toiletries and towels, but no plug in the sink. Not much space around the bed but a huge TV on the wall, and excellent free WiFi. A little fridge with bottles of mineral water, but not switched on. You see what I mean by a mixed bag.

Yes it is a bit noisy, it is on a main road after all. But the location is good and there is an excellent Italian restaurant across the road.

Breakfast is freshly cooked full English if you want (included) with cereals etc.

Huge TVs in the bar showing sport and a well stocked bar. Clearly a “local”.

It is a modernised version of the old fashioned traditional B&B. Would want to stay longer than a night but it was quite fun.

Sours: https://www.tripadvisor.com/ShowUserReviews-g186361-d193763-r704339549-Old_Black_Horse-Oxford_Oxfordshire_England.html
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As Not Seen on TV

<strong>URBAN SPRAWL</strong> Guy's American Kitchen &amp; Bar in Times Square.
Guy's American Kitchen & Bar
Poor
American
$$$
220 West 44th Street
646-532-4897
Reserve a Table

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GUY FIERI, have you eaten at your new restaurant in Times Square? Have you pulled up one of the 500 seats at Guy’s American Kitchen & Bar and ordered a meal? Did you eat the food? Did it live up to your expectations?

Did panic grip your soul as you stared into the whirling hypno wheel of the menu, where adjectives and nouns spin in a crazy vortex? When you saw the burger described as “Guy’s Pat LaFrieda custom blend, all-natural Creekstone Farm Black Angus beef patty, LTOP (lettuce, tomato, onion + pickle), SMC (super-melty-cheese) and a slathering of Donkey Sauce on garlic-buttered brioche,” did your mind touch the void for a minute?

Did you notice that the menu was an unreliable predictor of what actually came to the table? Were the “bourbon butter crunch chips” missing from your Almond Joy cocktail, too? Was your deep-fried “boulder” of ice cream the size of a standard scoop?

What exactly about a small salad with four or five miniature croutons makes Guy’s Famous Big Bite Caesar (a) big (b) famous or (c) Guy’s, in any meaningful sense?

Were you struck by how very far from awesome the Awesome Pretzel Chicken Tenders are? If you hadn’t come up with the recipe yourself, would you ever guess that the shiny tissue of breading that exudes grease onto the plate contains either pretzels or smoked almonds? Did you discern any buttermilk or brine in the white meat, or did you think it tasted like chewy air?

Why is one of the few things on your menu that can be eaten without fear or regret — a lunch-only sandwich of chopped soy-glazed pork with coleslaw and cucumbers — called a Roasted Pork Bahn Mi, when it resembles that item about as much as you resemble Emily Dickinson?

When you have a second, Mr. Fieri, would you see what happened to the black bean and roasted squash soup we ordered?

Hey, did you try that blue drink, the one that glows like nuclear waste? The watermelon margarita? Any idea why it tastes like some combination of radiator fluid and formaldehyde?

At your five Johnny Garlic’s restaurants in California, if servers arrive with main courses and find that the appetizers haven’t been cleared yet, do they try to find space for the new plates next to the dirty ones? Or does that just happen in Times Square, where people are used to crowding?

If a customer shows up with a reservation at one of your two Tex Wasabi’s outlets, and the rest of the party has already been seated, does the host say, “Why don’t you have a look around and see if you can find them?” and point in the general direction of about 200 seats?

What is going on at this new restaurant of yours, really?

Has anyone ever told you that your high-wattage passion for no-collar American food makes you television’s answer to Calvin Trillin, if Mr. Trillin bleached his hair, drove a Camaro and drank Boozy Creamsicles? When you cruise around the country for your show “Diners, Drive-Ins and Dives,” rasping out slangy odes to the unfancy places where Americans like to get down and greasy, do you really mean it?

Or is it all an act? Is that why the kind of cooking you celebrate on television is treated with so little respect at Guy’s American Kitchen & Bar?

How, for example, did Rhode Island’s supremely unhealthy and awesomely good fried calamari — dressed with garlic butter and pickled hot peppers — end up in your restaurant as a plate of pale, unsalted squid rings next to a dish of sweet mayonnaise with a distant rumor of spice?

How did Louisiana’s blackened, Cajun-spiced treatment turn into the ghostly nubs of unblackened, unspiced white meat in your Cajun Chicken Alfredo?

How did nachos, one of the hardest dishes in the American canon to mess up, turn out so deeply unlovable? Why augment tortilla chips with fried lasagna noodles that taste like nothing except oil? Why not bury those chips under a properly hot and filling layer of melted cheese and jalapeños instead of dribbling them with thin needles of pepperoni and cold gray clots of ground turkey?

By the way, would you let our server know that when we asked for chai, he brought us a cup of hot water?

When you hung that sign by the entrance that says, WELCOME TO FLAVOR TOWN!, were you just messing with our heads?

Does this make it sound as if everything at Guy’s American Kitchen & Bar is inedible? I didn’t say that, did I?

Tell me, though, why does your kitchen sabotage even its more appealing main courses with ruinous sides and sauces? Why stifle a pretty good bison meatloaf in a sugary brown glaze with no undertow of acid or spice? Why send a serviceable herb-stuffed rotisserie chicken to the table in the company of your insipid Rice-a-Roni variant?

Why undermine a big fist of slow-roasted pork shank, which might fly in many downtown restaurants if the General Tso’s-style sauce were a notch less sweet, with randomly shaped scraps of carrot that combine a tough, nearly raw crunch with the deadened, overcooked taste of school cafeteria vegetables?

Is this how you roll in Flavor Town?

Somewhere within the yawning, three-level interior of Guy’s American Kitchen & Bar, is there a long refrigerated tunnel that servers have to pass through to make sure that the French fries, already limp and oil-sogged, are also served cold?

What accounts for the vast difference between the Donkey Sauce recipe you’ve published and the Donkey Sauce in your restaurant? Why has the hearty, rustic appeal of roasted-garlic mayonnaise been replaced by something that tastes like Miracle Whip with minced raw garlic?

And when we hear the words Donkey Sauce, which part of the donkey are we supposed to think about?

Is the entire restaurant a very expensive piece of conceptual art? Is the shapeless, structureless baked alaska that droops and slumps and collapses while you eat it, or don’t eat it, supposed to be a representation in sugar and eggs of the experience of going insane?

Why did the toasted marshmallow taste like fish?

Did you finish that blue drink?

Oh, and we never got our Vegas fries; would you mind telling the kitchen that we don’t need them?

Thanks.

Sours: https://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html
Barska Holographic Reflex Red Dot Sight

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