Beer and pub food are the name of the game at The Grille on Waterloo. Guests can nosh on a variety of appetizers such as bacon cheddar fries or fried mushrooms, or jump right into the pulled pork sandwich, Cajun burger with mozzarella, or wings with 13 different sauces and 2 dry rubs. They can then complement meals with 1 of the 34 draft beers, which includes Dortmunder Gold or Shock Top raspberry wheat, or bottled beers such as Heineken and Red Stripe.
Once a ramshackle ice-cream store with a loyal Akron following, today Zack's Fire and Ice serves barbecue along with its cones with help from new owner and former pastor Randy Stewart and his wife, Kathy. The Stewarts have lived in the Southwest and up and down the East Coast, so rather than adhere strictly to any one regional barbecue style, they synthesize their favorite elements from a number of traditions to create an eatery with the welcoming spirit of a backyard cookout. The kitchen slow smokes brisket, ribs, pork, and turkey breast and slathers them with sauces such as honey and apple bourbon. Frozen treats such as sorbet and frozen yogurt stay chilly at the ice-cream counter alongside hard-packed ice cream in flavors such as pumpkin pecan, oatmeal cookie, and Superman, designed to freeze enemies’ brains faster than a speeding bullet.
Domenic's Pub is a classic sports bar featuring a menu of pub fare that's served until late (11 p.m. Sunday–Thursday, midnight on Fridays and Saturdays). Chow down on pizza, sandwiches, and wings capable of filling stomachs with that warm, fuzzy feeling normally only achieved by hunkering down in a Japanese kitten pit. The sliced prime-rib panini slathered with horseradish mayo and provolone comes au jus to allow for the delightful juice-to-bread exchange ($5). Specialty pizzas such as the Mediterranean (olive oil, shrimp, roasted red pepper, basil, and fresh mozzarella, $6) provide pre-sliced pabulum for bicker-free dining among the mixed company of friends, acquaintances, and old-timey industrial tycoons. Prove your mettle by downing a basket of hot wings, which can be lovingly chased by a pint of Labatt Blue, Leinenkugel's Sunset Wheat, Guinness, or Miller Lite, all on draught.
Stationed across from Kent Free Library, Wild Goats Café tramples hunger with its selection of homemade comfort food for breakfast, lunch, and dinner. Inside the dining room, wood trim runs along the top of sand- and pistachio-shaded walls, creating a warm atmosphere often filled with the smell of fresh-roasted coffee. Friendly servers pirouette between booths and tables delivering omelets in the morning and sandwiches in the afternoon, such as The Goat—an open-faced fusion of melted cheddar, tangy hummus, and veggies stacked atop pita bread. For dinner, the cooks craft a handful of entrees featuring a variety of enticing ingredients, such as organic chicken breast, house roasted sirloin, and homemade tomato cream sauce. Throughout the week, specials reward diners for their visit, including Buck Buck Brinner Wednesday, when eight menu items cost just a dollar apiece, making it the ideal night to finally take your pet elephant out for dinner.
In the culinary world, ?angry? is often used to denote a dish with a lot of spice. At Angry Barbeque, the translation is a bit more literal. After returning from Afghanistan, combat veteran Mark Albert was diagnosed with post-traumatic stress disorder, but instead of letting his anger and anxieties overtake him, he decided to pour his emotions into something positive: cooking. He discovered a passion for barbeque and the hobby proved so therapeutic that he decided to delve into it full time, and thus Angry Barbeque was born.
Today, Mark churns out barbecue, sides, and desserts, all made completely from scratch. He begins with a 72-hour marinade?a different combination of flavors for each dish?before smoking the meat and finishing it off on the grill. Customers can enjoy his ?slap yo momma good? ribs with housemade sides, such as potato salad or mac and cheese. Or, they can opt for one of his decadent chicken dishes: classic barbecue chicken is slathered in a choice of sweet or angry sauce, while barbecue-fried baked chicken combines the sweet, saucy flavor of a barbecued bird with the crispy crunch of fried chicken. Though chicken and ribs are the bread and butter of his operation, Mark also offers pulled-pork and fried-catfish sandwiches, and the kitchen churns out strawberry and chocolate-chip cheesecakes for an ending sweeter than the time Tom and Jerry finally hugged it out.
At Austin's Wood Fire Grill, hand-carved hunks of filet mignon and swordfish sizzle over wood-fueled flames, soaking up a smoky aroma. The restaurant’s refusal to use gas or the pages of paperback romance novels reflects a commitment to traditional, down-home cooking. This commitment also surfaces in their made-from-scratch breads, pan gravy sauce, and cognac cream sauce.