More than 100 different bottles of tequila crowd the bar at Compadres Mexican Restaurant & Tequila Bar, where bartenders serve margaritas and other specialty drinks. The booze even finds its way into the food, as evidenced by the chicken wings' sweet and spicy tequila sauce. Other homestyle Mexican eats include burritos, tostadas, and deep-fried puffy tacos, which have a soft and hard shell, as well enchiladas, chicken chimichangas, and the Big Red Burrito, all of which are made from family recipes.
While the convivial atmosphere and comfortable furnishings at The Underground Bar are steadfast, its expansive space hosts a variety of activities throughout the week. Monday may play host to texas hold ’em tournaments, while Tuesday belongs to karaoke, and Wednesday can see beer-pong or pool tournaments. On Fridays and Saturdays, bands take the stage and set a musical backdrop for guests, who perch atop cushioned stools, chairs, and booths as they enjoy beer and pizza.
The owners of Brewsky’s Food & Spirits know that the best way to get friends and family together is to create a vibrant space filled with live music, all the best sporting events on TV, frosty brews, and a menu of comfort foods. While taking pride in being the spot to gather for Huskers games, as well as all other major sporting events, the owners also take immense satisfaction in serving a selection of juicy steaks, flame-broiled burgers, and wings that their chef concocted exclusively for the restaurant. The team also entertains patrons with trivia nights and shows such as dueling pianos or quarreling xylophones at the Haymarket location.
In the light cast by 10 big-screen televisions, diners tuck into hand-cut steaks, hearty sandwiches, and cold brews at Jasper's Bar and Grill, where Huskers fans often gather en masse during football season. In between bites of sweet-potato fries and boneless wings, the well-fed spectators sip on domestic beers or snap toes in time with the karaoke and live music events that abound on weekends.
John Benton can describe his approach to cuisine in a single sentence: "I believe in simple food cooked perfectly." That's a lofty goal, and one that Mr. Benton works tirelessly to achieve as executive chef at Venue Restaurant & Lounge. Of course, it helps that he can rely on local and organic ingredients, including those he grows as part of his own rooftop organic gardening feature.
While he may look close to home for his herbs and veggies, Benton reaches across oceans for his culinary inspirations. A typical lunch at Venue might start with a gluten-free salmon ciabatta featuring fresh, grilled salmon open-faced with lettuce, tomato, capers, and drizzled with house-made remoulade or an uncured New York strip pastrami Reuben with house-made pastrami and Russian dressing topped with sauerkraut and Swiss. At dinner, the chef's brick-oven pizzas are browned golden and topped with smoked Gouda, chicken, artichokes, and savory Alfredo shrimp. Other meals are a bit more spontaneous. Benton's dry-aged steak of the moment, for example, changes nightly.
The chef's creativity extends to the rest of Venue's team, which includes bar manager and resident mixologist Barrie Kuhn. In addition to assembling an international wine list, Kuhn has dreamed up several original house cocktails and also offers barrel-aged liquors. Try the James Dean, which features Wild Turkey, Budweiser syrup, and orange bitters garnished with an orange peel or the Snap Pea Gimlet, featuring sugar-snap-pea-infused gin, fresh-squeezed lime juice, and house ginger syrup.