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.
The staff members at Muldoon's attribute their success to the craic, a term that they say describes the atmosphere of fun and fellowship often found in a true Irish pub. That laid-back vibe has paid off: Muldoon's has been crowned Best Neighborhood Bar by CityVoter for four years running. Washed down with an extensive beer selection, the hearty food menu stocks such Irish classics as shepherd's pie, Irish beef-and-potato stew with Guinness broth, and hand-breaded fried-cod fish ‘n’ chips. Chefs also prepare more local favorites, such as a classic Midwest breaded tenderloin that, in accordance with tradition, looks kind of like Abraham Lincoln's profile if you squint. Meanwhile, guests can cozy up by the fireplace to listen to live music or admire the antique cash register at the bar.
“I don’t want you to just follow the recipe because it’s there,” Katherine Haidar says in an interview on Fox 59. “I want you to add your taste to it.”
Katherine, the owner of Cooking Greek, draws on a passion for the traditional recipes she learned from her Greek-born parents. She began cooking at age 8 and lets that experience shine through while leading hands-on classes.
Katherine also brings that same dedication to authentic Mediterranean tastes to her adjoining eatery, where diners welcome plates filled with bites of roasted lamb, garlic, and eggplant. Many entrees are gluten-free; chefs infuse their signature lemon chicken with a blend of citrus and greek spices, and stuff dolmades with a wheat-free combination of rice, beef, and vegetables before tucking them into the oven.
Boredom is a foreign concept at Stacked Pickle. From its lengthy and eclectic menu to the games broadcasted on 92-inch projectors, the dynamic eatery provides something for every taste. Diners can bite into one of nine half-pound burgers, wrap their hands around spicy-chicken tacos, or build a castle with their golden-fried fish and chips, all while admiring professional athletes run, jump, and score on one of many 50-inch plasma TVs. On some nights, live bands storm the eatery’s intimate stage, providing a soundtrack to bargoers as they take swigs from a bottle of Blue Moon or gracefully sip a glass of wine. In the warmer seasons, Stacked Pickle opens its doors to nature and encourages patrons to enjoy their meals and drinks on the spacious outdoor patio.
In an interior that blends the aura of a club with that of a good friend’s living room, minimalist geometric paintings reminiscent of Rothko’s work hang alongside classical portraiture on the walls. Beneath the swaths of color, patrons direct their own tasting experiences with self-serve Enomatic machines, which draw from dozens of bottles to dispense servings of 1–6 ounces of red or white wines. More than 30 domestic and international wines star on the wine list, from sweet rieslings to cabernet sauvignons to the deep red of a rebellious bull’s Camaro. Sharable plates, including baked brie with apricot compote and flatbreads topped with steak and Stilton blue cheese, fuel conversation.
At Teddy's Burger Joint, cooks form beef patties by hand, grill them over open flames, and garnish them with fresh ingredients. It's a simple, three-step process that yields juicy burgers at a reliable tempo. The piping-hot burgers come in various configurations, whether topped with bacon or loaded up with nacho cheese, jalapeños, and chopped tomatoes and then stuffed into a piñata. For a fuller meal, the burgers can sidle up to french fries or thick-cut onion rings as well as soda or local beers. Hot dogs, griddled sandwiches, and ample desserts round out the menu.