A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
Schlotzsky's chewatoriums appease appetites with a menu of casual, eclectic fare anchored by 15 oven-toasted sandwiches. Diners can opt for Schlotzsky’s original sandwich with its time-honored marriage of ham and salami, or chomp through the turkey-bacon club's melty mélange of cheddar, mozzarella, and parmesan cheeses alongside veggies and signature dressing on toasted sourdough bread. Reubens ensconce hearty cuts of Angus corned beef, pastrami, and smoked turkey between toasted dark rye bread, coasting into palates atop sauerkraut and thousand island dressing siphoned from the finest archipelagos. Schlotzky’s own chip varieties accompany each combo, seasoning taste buds with flavors such as cracked pepper and jalapeño as diners clink fountain drinks and hunt for chips in the shape of their favorite island of the Philippines.
With five sizes of burgers, 30 free toppings, and up to 387,000 possible flavor combinations for shakes and malts, Cheeburger Cheeburger is a perfect stop for picky eaters and brilliant statisticians alike. This national 50s-style burger joint is notable for its sweeping menu of sandwiches, platters, and shakes, as well as its commitment to quality ingredients, such as Naturewell natural Angus beef. Everything is cooked to order, including the fresh-cut fries ($2.49–$4.49) and battered onion rings ($2.99–$5.09). Burgers range from the Classic ($5.19), weighing in at 5.5 ounces before cooking, to the signature Famous Pounder, a 20-ounce (before cooking) slab of bovine ecstasy ($10.49). Champion beefeaters can earn their photograph on the "Wall of Fame" for slaying this burger behemoth. Herbivores can opt for the grilled portobello-mushroom melt with sautéed onions and swiss cheese on rye ($7.19), or the veggie burger ($6.29), whereas lovers of air-meat can indulge in the My Bleu Chicken ($7.29), a grilled chicken breast smothered in swiss and blue cheese. Carbophobes can avoid filling up on bread with bun-free CheePlatters, sandwich fillings served with a choice of cheese, toppings, fries or rings, dipping sauce, side salad or coleslaw, and sautéed onions ($10.49), or meal-sized, custom salads (starting at $5.99).
Since immigrating to America from Sicily three decades ago, Joseph Lo Presti and his brothers founded a family of Italian-inspired restaurants that includes Piccola Italy and Maldini’s. At Mediterraneo, Joseph’s son Anthony has crafted a slightly more inclusive style by incorporating recipes from his wife Sofia, a native of Seville, Spain. Her influence can be seen in the tapas selection, which includes small plates such as patatas bravas and pinchitos threaded with chicken, pork, or sausage. Entrees revert to Italian classics—diners can dig into linguine tossed with fresh clams or housemade beef lasagna. However, pizzas are the specialty, made with regular or gluten-free crusts baked from scratch in a brick oven and slathered with ricotta and fresh basil.
Although all eyes are on the chef, he shows no sign of stage fright. While diners watch intently, he takes command of his tabletop grill, cooking tender morsels of sirloin steak, lobster, and scallops in the rising flames. Frosty glasses of Sapporo beer and Singapore Slings are momentarily forgotten as the chef flips slices of shrimp dramatically onto plates and pulls servings of fried rice out of a magician’s hat. This lively display of culinary skill takes place nightly in Kanpai Japanese Steakhouse’s dining room—a dimly lit space with traditional Japanese artwork festooning the walls.