Along Main Street in Dell Rapids stands Pinz—a local bowling alley offering a fun-filled experience for families and friends.
Established in 1960, Pinz entered a new chapter in September 2022 under the ownership of Casey McCoy.
McCoy never expected to own a bowling alley, though.
“The mother of the previous owners approached me and asked if I was interested in taking over,” shared McCoy. “I had seen they had it on sale on Facebook, but didn’t put too much thought into it, as I wasn’t at a stage in my life where I could jump back into this type of thing.”
Previously, McCoy—a trained chef—had been a part of 15 grand openings, serving as the general manager or executive chef.
“This would be the first time I would be the owner,” he recalled.
After that visit, McCoy pondered the offer more, and then two- and-a-half weeks later he signed the purchase agreement.
McCoy has a mission to enhance the bowling experience, while staying true to Pinz’s classic charm.
“I want to keep it as a place for kids—that’s important to me,” stated McCoy. “Overall, the energy of the kids and the guests who continue to come in revitalizes us.”
On a sunny Wednesday afternoon, Cailyn Patterson, lead multimedia designer and photographer, Greta Smith, sales and account manager, and I made the drive to visit the Pinz family.
Upon entering the small town bowling alley, the 605 team was greeted with a heartwarming, handwritten sign stating, “Pinz Welcomes 605 Magazine.”
From that moment on, the girls and I knew it was going to be a memorable visit.
McCoy greeted us with eagerness—ready to share his story and what Pinz is known for.
“We’re not a traditional bowling alley,” shared McCoy. “We’re trying to reinvent the image of what a bowling alley can be.”
Sioux Metro Growth Alliance
Pinz is a community member of the Sioux Metro Growth Alliance. For more community members, visit siouxmetro.com.
Pinz boasts eight original wood lanes that are meticulously maintained by the staff.
McCoy shares that they proudly stand as one of few establishments in the area to preserve the timeless tradition.
But Pinz isn’t stuck in the past. The new ownership has expanded the business to be paired with an arcade, axe throwing, pinball, and casino dubbed Lottery Lane.
While I was conducting my interview with McCoy, Patterson and Smith headed downstairs to get their game on—specifically in pinball.
McCoy says one thing that truly sets Pinz apart from other bowling alleys is its commitment to a new culinary experience. The food menu focuses on going beyond typical bowling alley dishes with fresh and local ingredients.
“We make so many of our offerings in-house,” shared McCoy.
MORE ON THE MENU
APPETIZERS
» 10 Strike Balls
Deep-fried spicy Wisconsin cheese curds served with cilantro ranch.
KNOCK OUT
» 300 Club
Turkey, bacon, ham, and cheese stacked between three layers of Texas toast, paired with lettuce, tomato, and buddha sauce.
CLEAN GAME
» Steak Salad
Grilled sirloin tips and corn over a bead of lettuce with cheese, tomatoes, hard-boiled egg, and croutons, topped with cilantro ranch.
BRUNSWICK BURGERS
» Pinz Patty
1⁄2 pound patty on a toasted bun, paired with pepper jack cheese, bacon, fried jalapeños, and spicy mayo.
BRUNSWICK BURGERS
» Brooklyn Baskets
1⁄2 pound of diced sirloin, grilled to your liking, topped with gravy, onions, and mushrooms.
SPARES & STRIKES
» Smothered Chicken
Two chicken breasts, topped with melted Swiss cheese and smothered in fried onions, peppers, and mushrooms.
TENTH FRAME
» Mini Donuts
Seven fried mini donuts coated in cinnamon and sugar, topped with warm marshmallow and chocolate sauce.
McCoy presented us with a spread of his most popular dishes: Bacon Jalapeño Wontons, the Gutter Ball Sandwich, Smothered Chicken, Sweet Potato Fries with a signature toasted marshmallow dip, and Bread Pudding.
As we dove into the dishes, we quickly discovered the sweet potato fries and bread pudding were our favorites.
McCoy also shared a culinary secret with the team that he uses in the crowd favorite, Gutter Balls—otherwise known as meatballs.
Instead of making meatballs with breadcrumbs, the chef uses unsweetened pancake mix.
“Other popular menu items are our Chislic Brooklyn Basket, Five Bagger Fire Burger, our salad bar, and our buffets,” shared McCoy.
As for ingredients, Pinz uses an abundance of locally-sourced ingredients.
“All of our meat is cut from the county fair, and during the summer we get all of our vegetables from the farmers’ market,” said McCoy.
“With us making things in-house, it’s easier to incorporate local ingredients.”
“We want to take care of you like family.” – Casey mccoy
To make sure they’re using the best products at their peak times, McCoy changes the variation of his menus.
“The menu can get boring after a while,” he said with a laugh. “This is our fourth variation in a year and a half, because I want to keep it fresh.”
Pinz aims to be more than just a place to bowl. McCoy envisions it as a community hub—a place for families and friends to gather, enjoy good food, and create lasting memories.
“We don’t sell bowling, we don’t sell food. We sell experiences,” said McCoy. “I think it’s hard to leave here unhappy.”
McCoy expresses his business focuses on family, and anyone who visits immediately is welcomed into the Pinz Family.
“We want to continue to be a place for families to hang out,” said McCoy. “Family means everything to me, so I hope that we can continue to be that place.”
That mentality also extends to the staff.
“The culture here is family,” stated McCoy. “I always tell my staff that I’ll always be there for them.”
As we finished up our meals, McCoy introduced us to his son, Radley, who in McCoy’s words, has become a “bowling expert.”
The 1-and-a-half-year-old showcased his bowling skills before Pinz employee Craig Tiezen took us all on a behind-the-scenes adventure to see how the lanes operate.
Patterson, Smith, and I didn’t know what to expect, but to say we were fascinated is an understatement.
