When the weekend approaches, it’s important to find a restaurant or bar to let off steam and kick off the weekend right. Stepping into Flight Club Denver, you’ll feel like you’re stepping into a mix of an old-school pub with a new-age flair, with a DJ spinning the latest hits and TVs spread throughout. But while it’s tempting to judge Flight Club as another bar or entertainment venue, it has prided itself on focusing on dynamic tech-enabled Social Darts.

These aren’t your traditional darts as Social Darts presents 7 immersive game modes that are adaptable up to 12 players to play simultaneously and aim from one of their three throw lines tailored to skill level (rookie, regular, or pro).

General Manager of Flight Club Denver, Nichole Loggia, expressed that the growth of Flight Club from its first location in Shoreditch, London, in 2015 to 31 locations globally, including 11 in the United States, came from its founders wanting to expand how multiple people can play and have fun throwing darts.

“They were in a pub watching a dart game, and there was a lot of energy around it, but it was more curtailed towards a couple of people playing, and they really love the social dynamic of it and really thought, how can we bring it to a wider broad scale and make it more of a social environment for everybody playing,” Loggia said.

When playing Social Darts, you’ll get a booth that’s able to accommodate a large group of people to either get into the action or observe and cheer on friends and family.

Loggia says the goal of Social Darts is to make the games accessible to everyone, no matter their skill level, by presenting tutorials and video playbacks with screens located at the top of the dart board. If you get through all the games, she notes, by asking a server, there can be access to a hidden game.

She observed how, when your guests are playing Social Darts, people usually revert to having traditional human interactions instead of being tied to a cell phone.

“The fact that people will put down their phones, they’ll come in and just start actively playing,” Loggia said. “And if you want to like sit out around, you’re not so far from the experience that you feel like you’re not part of it. So you’re still cheering on. You’re still hooting and hollering.”

Beyond casual hangouts, Flight Club often turns into a battleground for bachelor and bachelorette parties, where bragging rights are on the line. Loggie says it’s not uncommon for the groom and best man to end up in a heated head-to-head showdown.

“So a couple of weeks ago, we had a bachelor party in and I don’t know if someone had a dart board in their in their garage or their basement, but they were very good at throwing darts,” Loggia said. “And we were doing a bullseye challenge, and it was actually the groom and his best man that actually had to have a showdown because they had tied in their bullseye score. So we had to have a secondary round with them so that we could get a true runner out of it and the best man won. I guess the groom won on his wedding day, and the best man won the bullseye challenge. So it was a great time.”

Along with darts, Flight Club emphasizes chef-driven food and craft cocktails designed for sharing, including buffalo chicken sliders, mini beef tacos and skewers of chicken and lamb. Rather than traditional tables, dishes are set along the sides of each booth, making it easy to snack while playing.

Loggia mentions that Flight Club’s menu is refreshed twice a year, with a new menu that has been implemented for the spring. She adds that the menu is designed for eating while playing darts, and that it features signature cocktails that can be made non-alcoholic.

“So we wanted to make sure we had an approachable menu that you can play and dine at the same time, Loggia said. “And as far as our beverages go, we have an amazing cocktail committee and it’s actually from team members and managers all throughout the community.”

When asked about keeping the experience fresh for new and returning customers, Loggia is focused on providing a top-tier experience and adapting to trends within the food space.

“I think keeping it fresh would be my key point to what we’re doing as we continue to grow, is to remain consistent with our experience and high focus on service and hospitality, and keeping the menu fresh and what the guest is looking for,” Loggia said. “Like, for example, I think many years ago you wouldn’t have found as many non-alcoholic beverages or even the option to make them spirit-free.”