Reuben dogs in the rough: Crossroads Golf adds ‘craft-forward’ dining, drinks to neighborhood indoor golf

Crossroads Golf is more than a blending of cocktail culture with Crossroads vibes, owners of the new sports entertainment venue said. The 4,000-square-foot space — which technically sits just inside Westside — is meant to be a boundary-hopping mesh of neighborhoods.

The entry to Crossroads Golf at 1656 Washington St., Suite 100; photo by Caroline Maher

Sam Wolf, a partner at the just-opened Crossroads Golf, envisions the business at 1656 Washington St., Suite 100 bringing the distinct communities together, making it a gathering place for golfers and non-golfers alike, he said.

With five Trackman-powered golf bays featuring more than 500 courses, the lure is enhanced by “craft-forward” eats from James Beard Award-winning chef Celina Tio, hand-crafted cocktails, and lounge seating.

“We tried to make it so you can pick-up-and-go. Finger food, but at the same time you can make a dinner out of it,” Tio said. “We wanted to make it as neighborhoody as possible. It’s a great bar to grab food and drinks and people watch if you want.”

That night-out-with-friends aesthetic sets Crossroads Golf apart from the number of golf simulation facilities popping up across the metro — from mom-and-pops in strip centers to restaurants with large entertainment complexes to a Johnson County company with goals of national expansion, said managing partner Eric Willey.

Crossroads Golf’s horseshoe-shaped bar offers rotating draft beers, bottled beers, seltzers, and such specialty cocktails as Spicy Margaritas, and Elderflower Mules. It features happy hour specials from 3 p.m. to 6 p.m. Mondays through Fridays.

Menu items from Chef Celina Tio — flatbreads, lamb pinchos (harissa on Moroccan cous cous salad), and Reuben dogs — at Crossroads Golf; photo by Caroline Maher

Tio’s menu — perfected by the team nearby at The Belfry Collective in the Crossroads — boasts a dozen “snacks”: Darius’ caramel corn (named after The Belfry’s general manager and pastry chef Darius Thompson); house-made mole mixed nuts; Tuscan white bean hummus; shrimp ceviche with a Yoli Tortilleria tortilla; biercock and chips; lamb pinchos (harissa on Moroccan cous cous salad); deviled eggs, Reuben dogs; chicken tinga tostadas with cilantro cream and pickled red onions; two flavors of flatbread; and the Toasted Italian sandwich with Ibis Bakery lemon olive oil bread.

Crossroads Golf will be open to the public and rates will vary during peak and non-peak hours — from $30 to $60 per bay.

Some founding members — typically avid golfers — have already signed up at $350 a month for 2-hour-a-day reserved play, and they can bring up to four people, as well as receive discounted rates for leagues and events. They also get a swag bag, and a liquor locker. Crossroads Golf will have two other membership tiers.

Chef Celina Tio takes a swing at Crossroads Golf’s simulator during a soft opening event; photo by Caroline Maher

Simulated golf became a widespread pastime during the pandemic’s social distancing, Willey said. The technology also has been enhanced, allowing players to check ball speed, spin rates and more.

“And it’s a good entry level way to get into golf,” he said.

Then-future golf bays for Crossroads Golf in February at 1656 Washington St.; photo by Joyce Smith

Wolf put together a group of local and Colorado investors for the new facility. His father, Ken Wolf, owns the building but Sam refers to Ken as his landlord. The team started building out the space in January.

Locally owned competitor GolfTRK, which was founded in 2023, has four area locations, as well as one facility in Nebraska and one in Texas. It plans a national expansion with more than 50 franchisee owned locations in the works. It also is opening a headquarters office and showroom next to Big Grove Brewery in The Shops of Prairie Village, in September.

For now the Crossroads Golf team will concentrate on its first location, they said, but they could soon scout the Iowa market for a second spot.

Outside 1656 Washington St.; photo by Joyce Smith

Neighbors at 1656 Washington

The 40,449-square-foot building at 1656 Washington has a varied history.

Once a residential site, the current building dates to 1913, according to a real estate flier.

Refrigeration coils that once ran through the ceilings of former tenant Mid-Central Fish Co. seafood distribution and processing facility at 1656 Washington St — now repurposed inside Crossroads Golf; photo by Joyce Smith

Mid-Central Fish Co., a regional wholesale seafood distributor and processor, operated there for decades — from the early 1920s to the early 1980s — sending out such delicacies as South African rock lobster tails and canned Alaskan salmon.

Honeybake Farm Sandwich and Screenland movie theater were more recent tenants.

Ken Wolf, who resides in Colorado, purchased and renovated the three-story building during the pandemic. Crossroads Golf took some of the seafood company’s former refrigeration coils that ran across the ceilings and repurposed them as legs for bar tops overlooking a couple of golf bays.

The building also has 95 parking spaces in two gated lots, and patios front and back.

Current tenants include Triune, a casual fine dining restaurant by Steven Blakley, which opened in mid-2024 and has built a loyal following for its happy hour, dinner and weekend brunch.

The building also has office tenants.

Coming up, Havana Cafe and Lounge to open in Suite 140 on the first floor space (Steven Blakley of SAUCED. is listed as the registered agent, but he could not be reached for comment.) Vessel Wellness will open in Suite 300; Shik Salon is coming to Suite 305; and Obsidian Athletic Club is taking Suite 310.