Keeping the Family Tradition Rolling: The Alley Bowling + BBQ

Some Cape Cod businesses become part of a town's identity. For generations of Orleans residents, The Alley has been a place to bowl, gather with friends, celebrate milestones, and make memories.

Today, The Alley Bowling + BBQ brings together two things that make a great gathering: candlepin bowling and slow-smoked barbecue. But behind the transformation is a family connection that stretches back decades and an owner who spent years developing the recipes that would help give the business a new identity.

We sat down with Orleans native Dave Currier to talk about his family's history with The Alley, the road to bringing barbecue into the building, and what it means to carry a local gathering place forward.

A Family Connection That Goes Back Generations

Cape Cod Livin': Let's start with your connection to The Alley. How did your family become involved with the bowling alley?

Dave Currier: My great-aunt had part ownership in the bowling alley back in the 1960s. Around 1970, she took over full ownership. She passed away in 2005, and she left it to my father. He eventually sold it to me in 2013.

Cape Cod Livin': So this isn't just a business you purchased. There's a lot of family history here.

Dave Currier: Yeah, definitely. My great-aunt was a well-known and deeply respected member of the Orleans community. She owned Lake Farm Camp for a few decades and influenced a lot of people's lives.

Cape Cod Livin': Do people still come in and share stories about her?

Dave Currier: All the time. That's one of my favorite things — people coming in and talking about my aunt and my dad, and people who have been bowling here for 50 years. There are so many stories. A lot of them mean a lot to me.

The Idea Behind The Alley Bowling + BBQ

Cape Cod Livin': When you took over, what did you envision doing with the business?

Dave Currier: I wanted to sell beer and bring bowling back. But I was told that if I wanted to serve alcohol, I also had to serve food. I wanted to do something different, and there wasn't much barbecue around here at the time. So I decided to go with BBQ.

Cape Cod Livin': It's a pretty distinctive combination — candlepin bowling and barbecue under one roof. Did you always picture it becoming what it is today?

Dave Currier: That was the idea. I wanted to bring something different to Orleans, something people could come in and enjoy beyond just bowling.

Cape Cod Livin': And the business has evolved quite a bit since then.

Dave Currier: Definitely. I've owned and operated The Alley since 2013. We started rebranding and renovating in 2014, and we've continued making changes over the years.

Building Something New

Cape Cod Livin': Getting the concept off the ground wasn't exactly an overnight process, was it?

Dave Currier: No. The licensing process and construction took about two and a half years. I had to go to the state to get things moving because the town was fighting it.

Cape Cod Livin': The building itself has changed quite a bit since you bought it. What was it like back then?

Dave Currier: When I bought the place, it was just 14 lanes — no kitchen and no bar. I added the bar and 35 seats. Then it went to 12 lanes and 58 seats. Last year, we added the outdoor area, which has 40 seats.

Cape Cod Livin': That's a substantial evolution, from a bowling alley to a place where people can also sit down for a meal, meet friends, and enjoy the outdoors.

Over the years, Dave has continued adapting the building to accommodate the restaurant, entertainment, and gathering spaces that make The Alley what it is today.

Three Years to Perfect the Barbecue

Cape Cod Livin': Let's talk about the barbecue, because that's a big part of what makes The Alley stand out. Did you develop the recipes yourself?

Dave Currier: All the recipes are mine. I started working them out in my backyard, doing trial and error at friends' cookouts. It took me about three years to perfect my dry rub.

Cape Cod Livin': Three years is a serious commitment to getting the flavor right.

Dave Currier: Yeah. The recipes are still the same as when we started, although we've added dishes to the menu over the years.

Cape Cod Livin': Walk us through how you prepare the ribs.

Dave Currier: We use a little bit of mustard as a binder, then my dry rub recipe. We smoke them for about five to six hours, depending on how thick the ribs are. If they're thicker, they take longer; if they're thinner, they take less time.

Cape Cod Livin': You've had a long time to fine-tune these recipes. Is there one item that customers gravitate toward the most?

Dave Currier: Pulled pork sells the most.

Cape Cod Livin': What's your personal favorite?

Dave Currier: Brisket. How you tell barbecue is by a man's brisket.

Cape Cod Livin': You also make your own barbecue sauces. Tell us about those.

Dave Currier: We have four sauces. One is mustard-based, made with three kinds of mustard and seasoning. We have a bourbon-based BBQ sauce with traditional barbecue seasoning — it has a bold, deep flavor. Then there's a vinegar sauce with vinegar and hot flakes, which is traditional and mildly spicy. And we have a chipotle BBQ sauce.

Cape Cod Livin': Can you pick a favorite?

Dave Currier: They're all good. It depends on what I'm vibing that day.

More Than Bowling and Barbecue

Cape Cod Livin': Over the years, The Alley has grown into more than a place to grab a meal or bowl a few games. You've been making changes to the atmosphere, too.

Dave Currier: In 2025, we updated the interior. We changed the paint scheme, added benches and fireplaces, and put in half-walls to define the seating areas. We also improved the party area and added the outdoor space.

Cape Cod Livin': It gives people more reasons to spend time here, whether they're coming in with family, meeting friends, or celebrating something.

Dave Currier: Exactly. We want people to come in and have a good time.

Cape Cod Livin': You've also been adding entertainment throughout the week. What can people look forward to?

Dave Currier: We have trivia on Thursdays, acoustic live music on Wednesdays, and bands on Saturdays. We're starting a rotation of bands.

A New Reason to Stop In for Lunch

Cape Cod Livin': You've recently introduced new food hours, which gives people another opportunity to stop in. What are the hours now?

Dave Currier: We're doing food Tuesday through Sunday from 11:30 a.m. to 9 p.m. On Fridays and Saturdays, we have a late-night menu from 9 to 11 p.m. Bowling continues all night.

Cape Cod Livin': That gives people the option to come in for lunch, dinner, or a late-night bite — and stay for a game.

A Legacy Measured in Generations

Cape Cod Livin': Looking back at your family's connection to this building, what stands out to you the most?

Dave Currier: The stories people share. People come in and talk about my aunt and my dad, and they remember bowling here for decades. Those connections mean a lot.

Cape Cod Livin': There's something special about a place that people can remember from their childhood and then bring their own families to years later.

Dave Currier: Absolutely. We have people who have been coming here for 50 years.

Cape Cod Livin': And now you're continuing that history while putting your own stamp on the business.

Dave Currier: Yeah. We've worked hard to keep changing things and making it better.

Keeping the Tradition Rolling

The story of The Alley Bowling + BBQ is one of family, persistence, and reinvention. What began as a family connection decades ago has continued under Dave Currier, who has reshaped the business while keeping its place in the community at the center of the story.

From the recipes he developed over years of backyard experimentation to the renovations and new experiences he has introduced, Dave has built a destination that brings together barbecue, candlepin bowling, and the simple pleasure of spending time with other people.

For those who have been walking through the doors for decades, The Alley remains more than a bowling center or restaurant. It's a place filled with memories, and a place where new ones are still being made.