Cuisine Type: American Cuisine - Sports Bar and Grill
Handicap Accessible: Yes
Number of Tables: 25?50
Parking: Parking lot
Most popular offering: American Food
Alcohol: Full bar
Delivery / Take-out Available: Takeout Only
Outdoor Seating: Yes
D?cor can say a lot about the type of food a restaurant serves. How does your d?cor inform or reflect your culinary practice?
Our [d?cor] creates an environment of relaxation with over-size booths that allow for viewing from wherever our guests choose to sit. Regardless of whether they choose a booth, table, or the bar, each guest has the opportunity to view one of our more than 20 TVs and large projector screen. We have wonderful patio seating. Our restaurant's d?cor is set up in such a manner that it includes sports fans, but doesn't exclude non-sports fan.
In your own words, how would you describe your menu?
Traditional American with a hint of Italian. Something for everyone, including kids. Our menu was designed to offer our guests options and variety compared with what a person may find in a typical sports bar. We are not fast food, but with our new menu, we are able to produce great food faster. We keep all of our customers in mind, especially the kids. We want our customers to come in with their families, so the menu was created with variety in hopes to please even the hardest to please.
No matter the day, a sense of competition fills the air at King Pin Lanes. The sound of clattering pins and congratulatory high-fives echoes as bowlers roll strikes down the alley's 32 gleaming lanes. Automatic scoring systems allow visitors to focus on their upcoming bowls instead of adding up frames, and groups with kids 10 and younger can add bumpers to each gutter to help little ones get into the competitive spirit. Every Friday and Saturday, a DJ spins tunes to soundtrack cosmic bowling sessions with requests dominating after 9 p.m. At King Pin Cafe, King Pin Lanes' snack bar, bowlers gather all week long around plates of tater tots or freshly grilled burgers for conciliatory snacks after intense games or bowling shoe insults, while a full-service restaurant and lounge, Midlo's Bite is also available.
Amid the hum of live entertainment and sleek leather couches, classic American and continental dishes doused in dressings such as spicy garlic, key-lime barbecue, and sweet teriyaki sauce or cucumber-dill aioli convene with more than 85 martinis, beer, and wine. The drinks clink beneath strings of colorful lights, rustic barrel arches, and six 48-inch plasma TVs glimmering with sports games. Six nights a week, guests can raise their glasses to live entertainment ranging from local musicians to line-dancing lessons, all of which offer them a reprieve from lackluster evenings of playing checkers against their goldfish.
Built in 1909, the Popkin Building once stood among the warehouses of Furniture Row as a showroom. Though its floors no longer house retail furnishings, they're now filled with new set pieces—such as barstools. Popkin Tavern reflects its building's past by displaying the original furniture company's sign against one wall and surrounding it with vintage photographs of bonnet-clad women, mustachioed men, and horses learning to drive history's first cars. Under wood-paneled ceilings, elegantly curved billiard tables form islands between heavy hardwood tables and curved banquettes. At these tables, vegetarians and carnivores alike nibble on casual gastropub fare that blends British culinary classics with Latin American, Mediterranean, and Asian flavors. To wash down bites, bartenders pour a range of local, regional, and national craft brews, featuring more than 15 on tap at any given time.
Growing up, kitchens were the last place Emilio Peiro wanted to be. Over time, however, the youngest of five boys began cherishing his opportunities to cook traditional Spanish cuisine with his mother. Using her recipes, imported ingredients, and some additional skills picked up from his older brother, a fellow chef, Emilio now recreates his family’s meals at Emilio's Restaurante Español.
Said recipes include more than 45 tapas, ranging from flambéed chorizo to vegetarian- and vegan-friendly dishes, such as sherry-infused onion potatoes. For more substantial meals, Emilio and his culinary team toss garden veggies with smoked paprika and stir chunks of mussels, calamari, and shrimp into paella.
Bartenders complement Emilio’s bites with an extensive selection of handpicked Spanish wines, as well as housemade sangrias. After feasting, stick around until 2 a.m. for nightly live music, plus events such as salsa nights, where participants learn to dance while balancing bowls of salsa on their heads.
Most Americans won’t get the chance to see Cuba, but they can experience the culture and flavor with Kenn-Tico Cuban Bar & Grill’s cuisine. In a dining room decorated with panoramic shots of Havana Harbor or out on the new patio with skylights, a fountain, and 8-foot windows, plates are filled with traditional grub such as a sandwich of sliced pork, ham, swiss cheese, pickles, and mustard on grilled cuban bread. Other classics include salmon topped with mango sauce, ropa vieja—shredded beef served up with onions, garlic, and peppers—and yucca sliced and fried until it looks like french fries back from a Caribbean vacation. Accompanying these dishes are homemade fruit milk shakes, freshly squeezed lemonade and limeade, and soft drinks such as Ironbeer and Materva. Knowing that their clients don’t always have time to stop in for their favorite dish, Kenn-Tico's chefs load up a cart with wraps and beverages to offer quick lunches downtown during the workweek.