Tim Frazee visited a few mini-golf bars and restaurants in other cities and fell in love with the concept, but when he and his wife Erin decided to open a version of their own, they did so with some changes.

The result is Birdietown Mini Golf and Lounge (12501 Madison Ave.), set to open Saturday, Jan. 4.

A two-level, 12,000-square-foot destination that combines a restaurant, two bars and 18 holes of indoor mini-golf, Birdietown is geared toward adults who love good food, good drink, and great design.

And unlike the corporate mini-golf emporiums that Frazee visited, Birdietown ditches the garish flashing lights and clanging electronic sounds in favor of a stylish environment with mid-century appeal. Custom-built furniture, dramatic lighting, high-end materials and soaring loft-like ceilings combine to create a one-of-a-kind atmosphere.

The mini-golf holes – nine up and nine down – were designed and built by Cleveland-based Shred & Co. The courses are compact but inventive, challenging without being gimmicky, and the holes fit seamlessly into the architecture of the space.

“It’s beyond whatever I could have imagined,” Frazee says.

After checking in for their tee times, guests are given height-appropriate putters, pastel-colored golf balls, scorecards and stubby pencils. Drinks can be grabbed ahead of time at the bar or ordered mid-play from the roving cocktail servers – or “caddies.” Each hole is equipped with a drink stand.

Guests can dine on the main level or in the loungey lower level. Chef Jill Vedaa has crafted a creative but casual menu that plays well with the environment.

“I wanted to have approachable food that wasn’t necessarily bar food, but kind of is – just more upscale and upgraded,” she explains. “I wanted it to have the feel of a country club without being stuffy.”

On the roster is a mix of small plates, burgers and larger items, each possessing a dose of Vedaa’s global flair. The chef’s signature white bean puree is here, as is her calamari with coconut glaze. There are also wagyu meatballs, mussels, mahi tacos, fried chicken and a short rib grilled cheese.

To drink, there are classic cocktails, local beers on tap, and wines by the glass and bottle.

Frazee says that while walk-ins are welcome he recommends making reservations – for golf, for dinner, or both. He suggests making the golf reservations about an hour before the dinner reservations, or vice versa. Players have the option to select the main-floor “Club Course” or the lower-level “Lounge Course” when reserving.

Birdietown is built for adults, Frazee adds, but kids 8-and-older are welcome before 7 p.m. The hours will be 4 to close Tuesdays through Fridays and noon to close Saturdays and Sundays.

Check out more looks at the space below.

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