Mulligan's Sports Grille is a veritable playground for grown-ups. The bar puts the emphasis squarely on creating a party atmosphere with themed events such as an annual St. Patty's Day shindig. And they keep the fun going all-year around with pool tables, dart boards, and plenty of TVs beaming in sports. On select nights, musicians take the stage and entertain the crowd with live music. Alternatively, karaoke events allow patrons to showcase their talents by belting out popular tunes or the first 10,000 digits of pi. Cold beers, more than 10 types of burgers, and classic bar food, such as nachos and jumbo wings that range from Mild to Death Wish keep patrons fueled up?which comes in handy during trivia contests or poker tournaments.
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.
In a village, even a small business can be called upon to fill several different roles. To serve the area's demand for a casual lunch eatery, an upscale but still deeply southern dinner spot, and a kid-friendly family restaurant, Erin's decided to become all three. During weekdays, light streams into the snug brick house with a chimney at each end as families stop in for salads topped with seasonal fruit, sandwiches bearing Virginia bacon, and kids' meals that add healthy touches to hands-on favorites. Later in the week, evenings unlock a smaller menu of southern standards gussied up to suit any special occasion, surrounding pork chops and crab cake sandwiches with cheddar grits and fresh produce.
The restaurant is attuned to its community in other ways, too: ?We take our menu cues by what?s going on in the community like Movie Night, Farmer?s Market, and the Festival of the Grape Wine Festival,? manager Suzanne Cline told Powhatan Today. When the weather's warm, guests enjoy this bounty from tables dotting a front patio, flanked by enormous shade trees and a leisurely gravel drive. Occasional live music drifts through the eatery while helping diners chew more rhythmically.
To chefs at 3 Guys Pizza Pies aren't ones to cut corners. Each day, they knead and stretch scratch made pizza dough and grate fresh, whole milk mozzarella cheese. When they aren't busy doing that, they're chopping up veggies sourced from local farmers or sourcing quality meats like pepperoni, seasoned philly steak, and andouille sausage. But that's just the prep work?once the delicious ingredients are in place, the cooks set to work crafting specialty pizzas like the garlic-laden Vampire Killer or the pineapple- and jalapeno-topped Angry Hawaiian Guy. But no creation tops the Fireman, a pie covered with a choice of grilled or fried chicken and house-made buffalo sauce that's so hot, it arrives at the table with ice water and a public service announcement by the local fire chief. Beyond pizzas, 3 Guys' chefs also whip up oven baked pastas and sub sandwiches, along with tempting sides like garlic knots and deep-fried cheese bites.
When the Felicos first immigrated to New York City from Italy, they had no way of knowing theirs would one day become one of the most recognized names in the sandwich industry. The first in the line, Papa Felico, started the business with a wooden cart from which he sold Italian candies and roasted peanuts. His son Dominic continued the family tradition by eventually taking to the streets of New York selling Italian sausages from a cart. But it was the current generation of Felicos that turned the business toward Italian sandwiches. Also originally sold from a cart, those sandwiches became so popular, the business was forced to expand in order to meet demand. Now Dominic's has locations scattered across not only New York, but also Pennsylvania, Virginia, and Washington, D.C. That's all thanks to a simple menu of well-crafted sandwiches with steak, chicken, pastrami, sausage, or other Italian stuffings.
Spanish for ?the blue hill,? El Cerro Azul takes its name from the highlands surrounding the owners' hometown of Degollado, Mexico, whose fields of deep-indigo agave reward the patience of waiting seven years for the plants to ripen. The menu promises an equally colorful pay-off with traditional Mexican eats such as golden-brown pork carnitas, marinated-chicken chipotle, and rib-eye-steak campestre smothered in grilled veggies and onions. An ample selection of vegetarian choices stuffs chimichangas with mushrooms and organic spinach, and burritos with squash. Lobster tails in tequila-butter sauce, however, offers a flavor of Mexican cuisine that is rarely enjoyed outside of a lobster's bachelor party.